I’m going to guess that if you spend any time on the internet or read any health/food blog, you have probably at least heard of turmeric. Not only is it hard to miss because of its almost neon orange hue, but it is loaded with tons of health benefits. Seriously, I don’t think there is anything that turmeric can’t fix.
What you might be at a loss for when it comes to turmeric is what to do with it. Sure, you can make curry every single day of your life, but that is going to get old really fast. Plus, there are tons of other ways to use turmeric. Now before you tell me that you don’t like the taste of turmeric, give me a minute. Yes, turmeric has a very pungent taste that takes some getting used to BUT there are ways to get all of its health benefits without feeling like you’re gnawing on raw turmeric. Unless that’s your thing then don’t let me stop you.
Before I get to the turmeric ideas, let’s have a little refresher on why turmeric is the wonder spice. Turmeric’s botanical name is Curcuma Longa and is actually a part of the ginger family. The part we consume is the root and it looks a little like ginger root. The bright orange hue is what gives many Indian dishes (and yellow mustard for that matter) it’s yellow color and it has a distinct earthy flavor.
The benefits of turmeric are numerous and researchers are STILL finding out all the benefits it can offer. Its biggest use is as an anti-inflammatory, but it has also shown promise preventing things like cancer and Alzheimer’s Disease. It can also help people who have digestive issues like Crohn’s disease, IBS, and ulcerative colitis. Oh, and it’s good for your heart. Like I said lots and lots of benefits.
Now for the tasty stuff! A little caveat, when you’re using turmeric you need to also use black pepper (as little as 1/4 tsp will work) and some kind of fat (like coconut or olive oil) to properly absorb and use the compounds found in the spice.
This is my absolute favorite way to use turmeric and perfect for a cold winter night. Lately, I’ve been blending 2 cups of unsweetened coconut flakes, 3.5 cups of water, and 2-3 turmeric roots. I strain it through a nut milk bag and store it in a pitcher in my fridge. When I want a little golden milk, I heat up 1 cup of the milk with 1 tsp of maple syrup, 1 tsp of cinnamon, and 1/4 tsp black pepper. The coconut acts as my fat and creates a nice thick milk that is delicious!
All those turmeric coconut shreds we strained to make our golden milk? Save those! Spread them out on a baking sheet and let them dry out in your oven on the lowest setting. Once they’re dried you can sprinkle them into cookies, bread, or anything else you’re baking up. You won’t taste the flavor but you’ll get the benefits!
I love roasted vegetables, especially during the winter and I’ve gotten used to throwing a little turmeric into my seasoning. My favorite is broccoli with garlic powder, turmeric, salt, and pepper. Toss everything with a little olive oil, roast and 400 for 20-ish minutes, and enjoy!
Sauces & Dips
A little sprinkle of turmeric in things like tomato sauce, pizza sauce, hummus, or any other dip or sauce can add big benefits without a ton of taste. You can even add it to salad dressings or sprinkle it right on top of your salad.
If you really can’t stand the taste of turmeric, try adding a little to your smoothie. Sprinkle a little in with a bit of black pepper and blend it up. As long as you have a fat like a nut butter or an avocado, you’ll still reap the benefits without the taste.