* Scroll down for recipes! *
The bright yellow/orange rhizome of the turmeric plant is highly anti-inflammatory, treats digestive issues & is a wonderful adjunct for cancer care. Dr. Jody Noe, a highly respected Naturopath & educator recently introduced a group of Orlando herbalists to the joys & benefits of turmeric during her class on Integrative Oncology at the Florida School of Holistic Living last winter. Of course, we all knew turmeric was great, but Dr. Noe made each of us into turmeric cheerleaders that weekend!
It has taken me years as an herbalist to truly appreciate Turmeric, but I now realize the turmeric is a girl’s best friend for fighting inflammation. Curcurma longa, aka Turmeric has been used in Ayurvedic medicine for more than 4 centuries, & has recently become extremely popular with both natural health & conventional medicine practitioners.
I’ve been growing & cooking with fresh turmeric for a few years now, but really haven’t been consistent with my dose, which is very important when working to manage chronic conditions. With family members effected by autoimmune difficulties & at high risk for cancer, & my own bout with complications from a recent battle with tick-borne bacteria, I am taking turmeric more seriously as our #1 household medicine.
Most people who use turmeric daily buy expensive capsules with activated curcurmin, but you can save yourself the expense & get all the same benefits with just a little effort.
Keys to getting the most bioavailable curcurmin (up to 1000x more active curcurmins):
- Heat Treat Turmeric
- Take with high-quality fats
- Add black pepper
Turmeric Paste & Golden Milk How-to Video
I follow the general recipe above, but use coconut oil for its anti-inflammatory benefits & deliciousness.
Kim’s Turmeric Paste ‘recipe’ using powdered turmeric
- 1/2 cup high-quality powdered turmeric
- 1/4 tsp fine ground black pepper
- about 2 cups filtered water (adjust as the paste is cooking)
- 2 tbsp coconut oil
Mix the powdered turmeric, pepper & about 3/4 cup water to make a paste. Add water as needed to keep a loose paste while cooking. Add coconut oil about 1/2 way through cooking. Cook over medium low heat for 30 minutes. Refrigerate. This should be enough for 2 people for about 5 days. Smell your paste daily. When the scent changes you know the paste has lost its potency & should be discarded. I’m experimenting with freezing the paste. I’ll let you know how it goes.
To make paste with fresh turmeric:
Triple the amount of turmeric in above recipe. Blend with 3/4 to 1 cup of water. Prepare as directed above with oil & black pepper.
Golden Nut Milk
- 1 tbsp Turmeric Paste
- 1 cup Almond or Hemp Milk
- 1 tsp honey or maple syrup if desired
Whisk all together. May be warmed, especially for evening.
- 1 inch knob of fresh turmeric
- 2 cups hot, filtered water
Steep grated turmeric (no need to peel) in hot, filtered water for at least 30 minutes & preferably overnight. Sip & enjoy the incredibly mild & comforting flavor of fresh turmeric. If you drink your tea with a snack that includes fat & black pepper, you are getting all the wonderful benefits.
Rich & Healing Golden Banana Smoothie
- 2 frozen bananas chopped
- 2 cups nut milk (I like hemp the best)
- 1 cup coconut milk (optional, but incredibly yummy!)
- 1/4 cup oats
- 1-2 tbsp turmeric paste (to your taste)
- 1-2 tbsp Honey or Maple syrup (to your taste)
Blend & enjoy!
Wild & Bright Blessings!