Curcuma longa is the botanical name for a plant whose rhizome harnesses incredible healing power. We know it as turmeric, the bright orange spice that is produced from the plant's root, and it has been used for over 4,500 years as an important part of Ayurveda, one of the world's oldest forms of medicine. Like snow to the native people of Alaska, turmeric has over a hundred different terms in the Ayurvedic world. Jayanti, one victorious over diseases, relates to the lengthy list of health maladies this powerful spice has been used to fight: inflammation, cholesterol, heart disease, rheumatoid arthritis, digestion, gallstones, cuts and burns, colds and sore throats, and (my favorite) leech bites.Matrimanika, beautiful as moonlight, is another name for the versatile spice and refers to its historical use in Indian wedding ceremonies where the bride and groom rub a paste with turmeric all over their bodies, providing them each with a special glow and promise of matrimonial prosperity.
Curcumin, the magical substance within turmeric that supplies its vibrant color and gives it significant anti-inflammatory properties, is a detox giant that has been know to balance blood sugar and lower the overall risk of cancer. However you look at it, turmeric is a beast. Which is probably why when I recently had my first cup of Golden Milk, also known as Turmeric Tea, I instantly felt ready to leap tall buildings in a single bound. Well, maybe not tall buildings, but there seems to be enough evidence to suggest that this special elixir is not only tasty but healthy as well. Enjoy it at any time of day, but I am particularly fond of a cup after dinner to help my mind and body unwind. Turmeric, not surprisingly, has also been know to aid with sleep.
To get the most out of this powerful phytonutrient, it's important to combine it with two things: fat and black pepper. A dollop of coconut oil and a pinch of black pepper will help your body absorb the mighty spice so that it can provide you with all its healing powers. There are many different recipes out there for Turmeric Tea that use a base of water or broth, but I prefer coconut milk because the flavors just seem to blend really well. You can easily double or triple this recipe and save the extra in the refrigerator for another day.
2 cups unsweetened coconut milk (I use Silk, but you can experiment with others or use a different type of milk, such as almond or hemp)
1 t turmeric
1/2 t cinnamon
1/4 t ginger
pinch of nutmeg, cloves, and black pepper
1 t honey
1 t coconut oil
Blend everything except the coconut oil in a blender until smooth. Transfer to a small saucepan and heat over medium heat until hot but not boiling. Add the coconut oil at the end and stir. Serve immediately. If you're making a large batch, go through the blending step and then store it in the fridge until you are ready to indulge.
Beware: turmeric stains easily, so be careful with your counter tops and clothes.
Ok, I will try it. All of the things it can help are part of my aging process and better sleep is definitely worth trying it for.
ReplyDeleteAssume you mean ginger in the recipe? Fresh or dried?
Thanks as always!
Yes, ginger. Thanks for catching that! I used dried, but you could also use fresh. I think grating it would be best, although it might leave little chewy bits in your beverage. In my family there is always a debate about whether orange juice should have pulp. I'm all for it, but that opinion is not shared by my closest loved ones. Enjoy!
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