Turmeric is the bees knees right now and its popping up everywhere – Golden lattes, turmeric roasted cauliflower, turmeric eggs and turmeric teas. It’s added to smoothies, to salads, to snacks and curries –  the ingredient knows no bounds. Now if you’re like me and need a little convincing about how ‘super’ the latest ‘super food’ actually is, do I have some good news for you – you CAN believe the hype.

Turmeric, or more correctly it’s active ingredient curcumin, has strong anti-inflammatory properties and is a powerful anti-oxidant. Given the majority of damage in our body is caused by oxidation and inflammation you can see why turmeric gets such a good rap. Turmeric shows particular promise in fighting inflammation of the joints and the gut.

 

Things to know if you are using turmeric:

  • Turmeric is absorbed by the body with fat so ensure you have turmeric with some healthy fat to get the benefits (think olive oil, avocado, coconut oil)
  • Consuming turmeric with some pepper can also increase its bioavailability to your body
  • If you require a therapeutic effect from turmeric it’s hard to get the quantities you need in food alone so you may want to consider taking a good quality supplement (see me for details)
  • If you have gall bladder problems you may want to give turmeric a rest while you get the problem sorted out.
  • Turmeric does have a natural anti-coagulant affect on the blood so cease taking 2 weeks before any elective surgery and discuss with your doctor if you are already on blood thinners.

 

Here is a recipe for a great Turmeric dressing you can use on roasted vege or over a pile of leafy greens. Add in your protein of choice and some healthy fats and you are on your way to reap the many benefits turmeric can bring.

 

Anti-Inflammatory Turmeric Sauce

Makes about ¾ cup

 Recipe courtesy of MindBodyGreen

 

Ingredients

  • ½ cup creamy raw or roasted almond butter (look for a brand with no added sugar)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 2 Medjool dates (or a squeeze of honey to taste if you do not own a blender)
  • 2 cloves fresh garlic (mince if making without a blender)
  • 1 tablespoon white miso paste
  • Iodised sea salt and fresh black pepper, to taste

 

Method

Add all ingredients to blender and blend until smooth (alternatively, whisk in bowl until well-combined). Store in a tightly sealed container in the fridge for up to a week.

 

Enjoy