By now surely you have heard about all the amazing benefits of turmeric root.
Turmeric is what gives curries their golden colour, and it’s also what countless foods have added to them for the yellow tone.
This magical little rhizome has countless health properties, let me share a few.
– natural antiseptic and antibacterial agent
– anti-inflammatory, so used as a natural treatment for arthritis and rheumatoid arthritis
– detoxifies the liver
– shown to be affective in fighting Alzheimer’s
– is a natural painkiller
– may help in weight management
– used to treat depression
– used to treat multiple cancers
– antioxidant
– can be mixed with other ingredients to create a soothing face masks
And the list goes on. Turmeric also happens to be a nice tasting spice — just be warned that it does stain your hands and some cooking utensils and surfaces.
In my house we always have it either in the fresh root form or in the dried, ground up powder one. Being that it’s an an anti-inflammatory I try to use it in as many foods and drinks as I can to help my husband’s rheumatoid arthritis. Additionally whenever I feel a cold coming on or just low on energy I’ll make myself either this turmeric tea or some turmeric-ginger shots. Turmeric really is a fantastic thing to have in your kitchen.
One thing we do need to know about turmeric is that adding black pepper and a fat (in this case coconut oil) it helps our bodies absorb all it’s benefits. So you’ll see that I’ve included both in this tea recipe.
(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)
- 3.5 inch piece of fresh turmeric root, peeled
- small piece of ginger root (1.5 Tablespoons grate)
- 1 cinnamon stick
- 1 teaspoon coconut oil
- 1 whole clove
- ¼ teaspoon ground cardamom
- 4 whole black peppercorns, bruised
- 2 cups of filtered water
- 1 cups of unsweetened and unflavoured almond milk
- honey or sweetener of choice, amount it to taste
- ground turmeric and ground cinnamon for serving, optional
- Peel both the turmeric and ginger root. Grate all of the turmeric piece and 1.5 Tablespoons of ginger into a small pot. Then add the cinnamon stick, coconut oil, clove, cardamom, bruised peppercorns and water. Over medium heat (and covered) bring to a boil. Once boiled pour in the almond milk and sweetener of choice. Lower the heat to low and allow to simmer just to warm up the almond milk.
- Strain the tea into mugs and enjoy!
This turmeric tea is soothing to your senses and the spiciness from the ginger and black pepper will pep you up!
Check out these turmeric recipes too! How to Make Ginger and Turmeric Shots (Video Recipe), Potato and Yellow Split Pea Curry , Colorful Vegan Turmeric Rice, Turmeric Spiced Bulgur
Yummy!
Thanks, Arthur!
Sounds like just the thing to keep us going during these long winter nights…
Yes, it’s perfect this time of year!
This looks terrific! And SO healthy. Don’t you just love the color, too? Thanks!
Thank you John! Yes, I love the colour and the flavour. 🙂