The spice turmeric has been recognised in Ayurveda for centuries for its healing properties. It is well known as a ‘natural aspirin’ that is reputed to have anti-oxidant, anti-inflammatory, anti-bacterial, anti-spasmodic and, some even suggest, anti-carcinogenic properties. It is rich in manganese and iron and benefits the digestion, immune system, reproductive system and helps improve liver health. These are just a few of the reasons why you should include this golden goddess in your diet. Turmeric provides three of the six ayurvedic tastes (pungent, bitter and astringent) and a daily dose can help pacify the three doshas: vata, pitta and kapha. Care needs to be taken with turmeric during pregnancy and someone with a high fiery pitta nature might find regular consumption aggravating at times, so less may be more in this case. Either way, turmeric is a great supplement for improving joint health, alleviating pain and a brilliant stomach settler as it quells the release of histamine that triggers a nervous stomach. There are many ways to incorporate turmeric into your diet. Here is just one recipe which you may find enjoyable. There are several versions of this spiced milk. The key is to use high quality spices. Feel free to play around with the quantities and ingredients to find the recipe that works best for you.
2 cups of almond milk (or 1 cup of coconut milk and 1 cup of water)
1 tsp turmeric powder
1 tsp cinnamon powder
1/4 tsp dried ginger
1 tsp honey
1 cardamon pod, gently crushed
Pinch of black pepper
Place everything in a pan, gently heat, whisking the ingredients to blend the milk. Keep on a low heat for five minutes.
- add a teaspoon of coconut oil in the almond milk version
- sprinkle with cayenne pepper
- sweeten further with vanilla essence.