OK, so you need to know about turmeric, people! Turmeric is a spice, traditionally used in curries, the active ingredient of which is a magic little substance called curcumin. Curcumin has been proven in multiple scientific studies to have many important health benefits, the most interesting being its anti-inflammatory effect in the human body. Long-term low-level inflammation is thought to be at the root of many diseases, including cancer and heart disease. If you aren’t doing so already, start integrating some turmeric into your life. How? I use it like ginger – it looks quite like ginger and you can have it in warm water with lemon just as you might already do with ginger. The powder form is very versatile. I have already given you a recipe for turmeric hummus. You can add turmeric to any curry-esque dish, or indeed any savoury dish. I sometimes add it to soups, dressings, sauces, vegetable side dishes or even scrambled eggs. This is a recipe for turmeric almond latte, which sounds so vile, but I think is quite yummy, especially given the yummy health benefits. Give it a go!
- 250ml almond milk (I make my own or use Plenish)
- 1 tsb turmeric powder
- 1 tsb coconut sugar
Spoon the turmeric and coconut sugar into a mug/cup. Heat the milk in a pan over a low heat until it is warm/hot but not boiling. Pour over the turmeric and coconut sugar in the mug while stirring. Sometimes I add cinnamon, replace the coconut sugar with raw honey or add an espresso shot or a spoonful of maca. Experiment and enjoy!