What if I told you that by daily drinking a cup of this beautiful, golden turmeric milk would relieve the inflammation that causes arthritis pain, help fight cancer and boost your immune system? And, that recent research studies have shown promising results for reducing foggy thinking, improving cholesterol levels, and promoting beautiful skin. If I also added that it is drug-free, delicious and healthy as well, would you be interested and willing to try it?
Chronic inflammation is the enemy that causes the above mentioned ailments as well as causing or contributing to many other diseases and ailments. Turmeric has an important compound in it called curcumin. It is this miracle-like compound that, if consumed on a daily basis, has been showing exciting health benefits.
The fragrant spices and earthy flavors of this golden turmeric milk make a delicious and healthy drink. A spoonful of the turmeric paste can be stirred into a cup of hot milk, or water for a tea and enjoyed once or twice a day. I like mixing it with hot unsweetened almond milk just before bedtime. It is a soothing warm drink with potent anti-inflammatory, anti-oxidant and immune boosting properties.
The compound, curcumin, found in turmeric is what gives the turmeric spice it’s bright yellow color. Curcumin is extracted from turmeric and used as a natural medicine. Turmeric is the most studied herb of all the herbs and curcumin is one of natures most promising disease fighting substances. It has been shown to help a large array of medical ailments. It is a powerful anti inflammatory and anti oxidant that can help symptoms caused by oxidative damage and inflammation.
Oxidative damage leads to a toxicity of free radicals and is associated with chronic inflammation which contributes to a multitude of diseases including cancer, parkinsons, inflammatory bowel disease, diabetes, cardiovascular disease, arthritis, pulmonary diseases, alzheimers and other neurological diseases.
The powerful antioxidant properties of curcumin in the turmeric herb can not only help fight free radicals, it can help prevent the development of them and stimulate the body’s own natural antioxidant enzyme.
Curcumin has been shown to have anti-carcinogenic properties and has been recognized by the National Cancer Institute as an agent that can be used to treat patients with cancer. Studies have shown that curcumin causes several changes on the molecular level that can not only inhibit cancer cells from growing but can kill existing cancer cells.
Curcumin also has antiviral, antibacterial and antiifungal properties. There is ongoing research into the possible use of curcumin as an anti-influenza agent as well as possible uses to exploit it’s anti-fungal and antibacterial properties.
Turmeric has been used for centuries in traditional Ayurvedic medicine and is widely consumed as a spice in India. Curry is used extensively in India and turmeric is what gives curry the bright yellow color. There also seems to be a correlation between the higher consumption of turmeric and the lower incidence of Alzheimer’s disease. Yet one of the problems with turmeric, or curcumin to be more precise, is that it is poorly absorbed. Curcumin is fat soluble so it will be more readily absorbed if taken with fat.
As it so happens, most of the turmeric consumed in India is prepared in a fat such as ghee or coconut milk. Additionally, piperine, a component in black pepper has been noted to increase the bioavailability of curcumin by 2000%.
This recipe for golden turmeric milk incorporates these two important ingredients, fat and black pepper, to increase it’s absorption and bioavailability. It makes an ample quantity that can be stored in the fridge so you can take a spoonful out and make a quick warm drink by heating some milk and honey in a cup and stirring in some of the turmeric paste.
- 1¼ cups water
- ½ cup turmeric powder
- ¼ cup virgin coconut oil (helps increase the absorption of the turmeric)
- 3 tablespoons cinnamon powder
- 2 tablespoons cardamom powder
- 1 tablespoons ginger powder
- 1½ teaspoons black pepper (helps increase the absorption of the turmeric)
- 1 cup coconut milk (or milk of choice)
- 1 to 2 teaspoons golden turmeric paste
- ⅛ teaspoon vanilla extract
- Honey to taste
- Grating of whole nutmeg (optional)
- Place all the ingredients for the turmeric paste in a saucepan and cook on medium heat, stirring frequently for 5 to 7 minutes until a thick paste forms. Store the turmeric paste in a glass jar with a tight lid for up to 3 weeks. Use the turmeric paste to make the Golden Milk.
- Heat the milk and turmeric paste in a microwave until hot. Add vanilla extract and honey to taste, gratings of whole nutmeg if desired.
The Turmeric paste has 10 calories and 1 gram of fat per teaspoon.
The calories in your turmeric milk will vary based on the type of milk you choose.