When’s the last time you held a piece of turmeric root in the palm of your hand? This brown skinned tuber looks a lot like ginger until you cut it open. There you will find a bright orange flesh that is key to its extensive healing properties.
The reason I include this golden root in my diet is.... you guessed it ...for its amazing anti-inflammatory properties. Here is a excerpt from my book:
“Natural anti-inflammatory remedies like the ones described in Meals That Heal Inflammation reduce pain without side effects because whole foods and medical herbs don’t contain just one active ingredient - they are loaded with nutrients that work synergistically to support the body’s natural healing processes.”
Here are 4 Reasons to give turmeric (curcuma longa) a place of honor in your kitchen:
1) Turmeric improves digestion: Curcumin, the active ingredient in turmeric, works by stimulating the liver and gall bladder to do the essential work of bile production. Studies have found curcumin reduced symptoms of bloating and gas in people suffering from indigestion. As a digestive aid, turmeric is one of the best.
2) Turmeric improves circulation: By helping to thin and invigorate and move our blood. Turmeric's ability to support the liver while cleansing the lymphatic system makes it an ideal herb for spring cleansing (along with beets and dandelions).
3) Turmeric is a leader in the field of anti-inflammatory herbs: It has been used for 4,000 years to treat a variety of conditions, and studies show that turmeric may help our bodies fight infection and reduce inflammation.
4) Curcumin is also a powerful antioxidant: Scavenging free radicals to reduce or even help prevent some of the damage they cause.
Wondering what to do with a slice of turmeric? One possibility is to make a tea, which is wonderfully nurturing and nutritive with warming, invigorating and relaxing properties.
Tumeric Tea Instructions:
In a pint-canning jar, place a handful of dried lemon balm leaves, a few slices of turmeric and ginger root and several crushed rose hips. Pour just off the boil water over the herbs. With the lid sealed, brew for four hours under a tea cozy or wrapped in a towel. Strain and enjoy as is or with a bit of honey.