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Why You Should Eat Turmeric: Turmeric Recipe


Turmeric is an ancient spice that has been used as a powerful anti-inflammatory and strong antioxidant in both the Chinese and Indian medicine systems for over 4,000 years. Belonging to the ginger family, this spice has a thin brown skin and a deep orange flesh that is responsible for the vibrant yellow colour of many Indian curry dishes.

A powerful anti-inflammatory

health benefits of turmericTurmeric has been used variously in both Traditional Chinese Medicine and Indian Ayurvedic medicine as a powerful agent to treat a variety of conditions from toothache, bruises and chest pain to jaundice, menstrual difficulties and colic.

In numerous modern-day studies, curcumin (the active compound in turmeric) has been shown to have powerful anti-inflammatory effects comparable with potent anti-inflammatory drugs. But unlike the drugs which are often associate with significant toxic side-effects, the use of curcumin produces no toxicity.

With these anti-inflammatory qualities, turmeric is important in fighting and preventing arthritis and other inflammatory diseases such as bowel disease.

A strong antioxidant

Oxidative damage is believed to be one of the mechanisms behind ageing and many diseases. Free radicals are responsible for this damage, antioxidants can neutralise these free radicals.

Curcumin is a potent antioxidant that not only directly neutralises free radicals, it also boosts the activity of the body's own antioxidant enzymes.
Thus turmeric can act as a strong defence in the fight against heart disease, stoke, inflammatory diseases, cancers and many more ailments.

Assists with weight-loss

Curcumin stimulates the gallbladder to produce bile. As bile helps digest fat, experts believe this improves digestion and may help control weight.

Diabetes treatment

For lowering blood sugar and reversing insulin resistance there’s arguably no better natural treatment than adding turmeric into your diet.
A 2009 Auburn University study explored how supplementing with turmeric can help reverse diabetes. It was discovered in that study that curcumin is 400 times more effective than a common diabetes drug in improving insulin sensitivity, and potentially reversing Type 2 Diabetes.
In addition to correcting the causes of diabetes, curcumin has also been proven to help reverse many of the issues related to insulin resistance and hyperglycemia.

May help prevent Alzheimers disease 

Medical researchers believe that curcumin may be able to break down the amyloid plaques in the brain that contribute to Alzheimer's disease. The theory is that freeing up the blood flow to the brain may help with long-term brain function and thus reduce the chance of this disease. Human trials are being planned. 

Pair with peperine to increase absorption

One very important point to note is that curcumin is poorly absorbed into the bloodstream. This can be rectified by consuming turmeric with black pepper. The pepper contains a natural substance called 'piperine' which is believed to enhance the absorption of curcumin by around 2000%!

How to eat turmeric

There's lots of curry recipes that include turmeric, so look out for those. But one of our favourite ways to get a daily hit of curcumin, particularly in winter, is with our very own 'chocolate golden milk'. This is our take on the more common golden milk, but as huge fans of hot chocolate, we've turned it into a luscious hot chocolatey treat with the inclusion of raw cacao. See the recipe below:


First you need to make a batch of turmeric paste which can be kept in the fridge for 2-3 weeks and used for multiple serves of your chocolate golden milk.

Turmeric Paste


½ cup of clean water
¼ cup of turmeric powder
½ teaspoon of ground pepper


Add all ingredients to a saucepan and heat on a medium setting. Stire well to create a smooth paste, continue stirring for 7-9 minutes to fully cook the mixture If it becomes too dry and thick, add some more water.
Allow the mixture to cool then place in a glass container with an airtight lid. Keeps in the fridge for 2-3 weeks.

Chocolate Golden Milk


chocolate golden milk1 cup almond milk, warmed on stovetop
1 ½ tablespoon raw cacao powder
½ teaspoon turmeric paste
large pinch of cinnamon
Pinch sea salt
½ teaspoon ground chia seed
½ tablespoon coconut oil
½ tablespoon maple syrup or honey


Put all ingredients except for coconut oil and maple syrup in a saucepan and cook on medium heat. Stir all together and heat the mixture until steaming but not boiling. Remove from heat. Once cooled a little, add maple syrup and coconut oil. Stir until dissolved / melted and enjoy!

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