I’ve recently been exploring ways in which to boost the anti-inflammatory properties of my diet. Of course, turmeric is one of the first ingredients that I’ve boosted my intake of. Recent research has proven that turmeric is not only a powerful antioxidant but it inhibits the growth of new blood vessels in tumours, which helps to prevent cancer. It’s also said to ward off alzheimer’s disease, reduce cold and flu symptoms, aid digestion, reduce the risk of heart attacks and strokes, and this is just to name a few benefits. But, the difficult thing about turmeric is that it can be quite poorly absorbed by our bodies. Which is why it’s important to drink it with some form of fat. Usually, turmeric is in curries, which is perfect to aid absorption and it’s also why I like to use coconut milk in my recipe below. Black pepper also increases the bioavailability of turmeric, so try not to skip that (even if it seems unusual).
- 3 black peppercorns
- 1 star anise
- 1 teaspoon fresh ginger or ½ teaspoon ground
- 1 tablespoon fresh turmeric or 2 teaspoons ground
- 1 cinnamon stick or 1/2 teaspoons ground
- 500 ml / 2 cups coconut almond milk
1. Place all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5-10 minutes. Drink immediately or store in a glass jar in the fridge.
2. Depending on the freshness of your spices, this can be quite strong so feel free to dilute the mix with more coconut milk.