1 cup Turmeric
2 cups filtered water
Boil the water with the powder for 8-10 minutes to trigger the active ingredient in the turmeric. It must be cooked!
You might need to add more water until you get a nice smooth paste.
Allow the mixture to cool and pour into a kilner jar and store in the fridge.
I use 1 tsp of the paste in our smoothies every morning, as well as in lots of other recipes.
1/2 tsp turmeric paste
cup of almond milk
honey to taste (raw, local honey is best)
Heat the almond milk and add the turmeric paste. Mix and add honey to taste. Mmmmmm…
For thousands of years turmeric has been used in ancient Chinese and Indian medicine, recognized by yogis and ayurvedic healers.
Turmeric is mainly grown in India and is a close cousin to the ginger root. It is dried and ground into a fine powder, used in many Indian recipes (it’s what makes curries yellow). Commercially it is renowned for it’s colour (mustard) and as a thickener (canned soups etc). I bet the processed food companies don’t realize the amazing benefits of what they’re putting into their products!
Curcumin, a derivative of turmeric is the pigment responsible for its yellow-orange color and is hailed as a naturally powerful anti-cancer compound. Turmeric is often referred to as the poor man’s saffron due to its beautiful golden colour, but the similarity ends there.
Taken internally turmeric is a friendly healer to the liver and stomach. It’s used as a digestive aid and promotes healthy mucus membranes and skin. It’s also known to help with stiff, creaky joints and arthritis, and there is evidence of it lowering cholesterol. It also has a quality that draws out toxins.
There is so much research being done on turmeric at the moment, I think we’re only just realizing the tip of the iceberg as to what else it can heal besides cancer… x
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