The inspiration for this photo came from my newly acquired favorite ingredient TURMERIC.
Turmeric is a plant grown in tropical regions of South Asia and in India. The root of this plant has been used for years for its flavor and medicinal properties. Turmeric is what gives color to your favorite curry dishes.
Curcumin, the active substance in turmeric, is known for its anti-inflammatory properties, thus aiding in inflammatory conditions such as, Ulcerative Colitis, Osteoarthritis, and Nuerodegenerative conditions like, Alzheimer disease, Parkinson disease, multiple sclerosis, and other conditions.
Some studies suggest that Curcumin stimulates the gallbladder to produce bile, which may help improve digestion. Evidence from test tube and animal studies suggests that Curcumin may help prevent or treat some types of cancers, as well as defend off some viral and bacterial infections. Follow the link provided if you want to read more about some of the current research on Turmeric as a healing agent. (Turmeric)
If you have many dietary restrictions like I do, you are well aware that finding flavorful and exciting food can be challenging. Turmeric can always be found in my cabinet, and unfortunately stained on my counters, BUT it is so worth. Here is a recipe of Turmeric Tea that I like to have a couple of times a week for it’s hearty-cozy feel and healing abilities.
- 1 cup of almond milk (or coconut milk)
- 1 table spoon turmeric (freshly graded or already ground)
- 1 table spoon of cinnamon (freshly graded or already ground)
- 1 inch piece of ginger
- Add all ingredients to small pot.
- Seep on low heat for 7 minutes with the lid on.
- I typically drink it with all the ingredients still present, but if you don’t like the. texture of the Cinnamon and Turmeric you can strain the tea with a fine mesh strainer or cloth.