Turmeric is known for it’s anti inflammatory properties. Did you know though, the bioavailability of turmeric is increased when you pair it with certain foods?
Turmeric is used to alleviate symptoms of arthritis, asthma, bloating, digestive issues, liver problems, heartburn and headaches. It has also been found to aid in fat metabolism and weight management.
So how do you get the most out of this wonder food? You pair it with healthy fats and black pepper.
The piperine is a key chemical in black pepper that helps with the absorption of curcumin; the active ingredient in turmeric. This turmeric latte recipe uses both.
The recipe uses coconut oil as the fat source. If you haven’t had a lot of coconut oil before an increase in fats can cause stomach discomfort in some people. Start with ½ a tablespoon of coconut oil and build up.
1 cup unsweetened almond or coconut milk
1 heaped tablespoon fresh turmeric root, grated (or use approximately 1-2 teaspoons turmeric paste – see below) The turmeric taste is quite strong, so if you’re not sure start with one teaspoon and build up.
1 teaspoon cinnamon
½ tsp of vanilla powder or a dash of pure vanilla essence
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
Gently warm the almond or coconut milk in a small saucepan. Watch that it doesn’t boil. Add turmeric, ginger, vanilla, cinnamon and cardamom if using. Next, combine coconut oil with the mixture and gently heat together until melted. Use a wire whisk or stick blender to create a foam. Continue to stir until frothy and heated through.
Stir in honey or sweetener of choice if desired. It might be sweet enough with the cinnamon and coconut milk (if using). Sprinkle with more cinnamon (or ground cardamom) and wrap your mitts around a warm mug.
Note: The turmeric can stain, so be careful of any benchtops or clothes.