Two Ways To Use Turmeric


Nut mylk with turmeric

2/3  cup almonds (soaked 8 hours)

2 cups water

1-2 cm piece of fresh turmeric

2 black peppercorns

1 tbsp honey

1 tsp coconut oil

Blend the almonds, water, turmeric and pepper together in the blender and then strain through a nut mylk bag. Put this mylk back into the blender. Add the coconut oil and honey, then blend again and serve. This can be served warm by heating gently on the stove.

Consuming turmeric together with black pepper which contains piperine greatly enhances the absorption of curcumin. Curcumin is fat soluble so a bit of oil also helps absorption.

Anti-inflammatory juice

30 grams fresh aloe gel (skin removed)

1-2 cm fresh ginger

1-2 cm fresh turmeric

Juice of 1/2 lemon

Honey – sweeten to taste.

300ml pure water


Blend all the ingredients together in a high speed blender.

Ginger has been used for centuries to treat nausea, vomiting, headache, chest congestion, cholera, colds, diarrhea, stomach ache, rheumatism and nervous diseases.

Benefits of turmeric at a glance

Curcumin, the yellow pigment in turmeric, is so strongly anti-inflammatory it has been found to be as effective as some anti-inflammatory drugs.

Curcumin can cross the blood brain barrier and protects the brain from disorders such as depression and alzheimers. It also boosts the brains neurotransmitters serotonin and dopamine.

Curcumin is a potent anti-oxidant that can neutralise free radicals whilst boosting the bodies own anti-oxidant mechanism.

Recent studies shows that it kills bladder cancer cells as well as lung cancer cells.

Curcumin has been found to helpful at combating and preventing various aspects of heart disease.


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