I am always down to try new concoctions, especially when they have great health benefits. Turmeric is nothing new. The spice is heavily used in Aryuvedic practices. I learned about turmeric when I was looking for different ways to season my meals. Now, I am not one to use measurements and tend to go with the “measure with your heart” method but there have been times when that has bit me in the ass. Enter turmeric. I had used the spice when I was making rice and was overzealous with my usage. From that time, I had a mental block in my head when it came to turmeric and avoided it in my meals. I still had a sufficient amount of the seasoning and didn’t want it to go to waste so I started using it to dye fabric (which I still do to this day).
Thanks to my 300hr training, and proper measuring, my appreciation for turmeric started to return. One of the dishes we made was Kitchari: a mixture of rice, mung beans, coconut oil or ghee, and spices.
This dish was much more successful than my first attempt; it didn’t call for that much turmeric (only 1/2 tsp) and it was combined with other spices I loved (ginger) and they complemented each other so well.
When I got back into lifting and was using muscles that have been dormant, my body started to freak out. To help with the soreness, my trainer suggested I take turmeric capsules in the morning to help with inflammation. A couple of weeks ago I was speaking to the owner of the yoga studio where I teach and she mentioned how she takes a turmeric paste each morning. I asked her for the recipe because why not add one more thing to the powders and drinks I have in the morning.
1/2 cup turmeric
1 tablespoon ground pepper
1 tablespoon ground ginger
Mix these ingredients together and store in a container or reusable zipper bag.
1 teaspoon turmeric mix (turmeric, pepper, ginger)
1 tsp ghee (clarified butter)
1/4 tsp honey
Mix together and ingest
You can also try spreading it on a peace of toast. Or add hot water or milk (which ever kind you prefer) and make a Golden Latte.