Turmeric (Curcuma longa) is one of my favourite herbs to work with, in my clinical practice and for in-home remedies. As an herbalist, I would be hard pressed to find a plant that can match Curcuma in its anti-inflammatory properties. It is used to treat inflammation in many areas of the body from the cardiovascular and digestive systems to the liver and gallbladder.
In addition to its anti-inflammatory properties, turmeric is a powerful antioxidant. Oxidative damage in the body, caused by free radicals, leads to cellular damage and inflammation. Therefore, Curcuma can treat existing inflammation and damage, as well as help to prevent further damage.
Turmeric can be used in stir fries, curries, soup stocks and other recipes, but my favourite way to consume Curcuma is with Golden Milk.
Step One: Turmeric Paste
• ¼ cup powdered turmeric
• ½ cup of water
Combine the turmeric and water into a saucepan. Simmer and whisk until a paste forms. This paste can be stored in the fridge for up to 3 weeks.
Step Two: Golden Milk
• 1 cup of milk of choice
• ¼ – ½ tsp of turmeric paste
• 1 tsp coconut oil
• 1-2 grinds of fresh black pepper
• ½ tsp of cinnamon
• Maple syrup/honey to taste
Note: the oil and black pepper are both necessary to increase the bioavailability of the medicinal properties of turmeric.
Turmeric milk is a favourite herbal nightcap of mine and I hope it becomes one for you too. Enjoy!