Article : Christina Harnois
Walking around the market in Castries Saint Lucia you come across piles and piles of fresh turmeric root. At first glance one could mistaken these little knobbley creatures for ginger root but once you cut into it the bright orange interior leaves no doubt. In the West Indies fresh turmeric is frequently added to rice dishes and stews for its vibrant colour.
Turmeric or Kurkuma is a popular medicinal spice in Indian Ayurvedic tradition and has become popular over the last few years in the west for its anti-inflammatory properties.
Recently there has been quite a buzz around taking high potency curcumin (the active ingredient in turmeric) supplements but I prefer to just incorporate the natural ingredient into my diet.
It is such an easy and delicious spice to add to soups, smoothies, roasted vegetables and curries (of course). Up until now I have been exclusively using turmeric powder bought in the store, but now that I have the fresh root brought back from the islands I want to make the most of it.
When its cold out and I’m winding down for bed I often have a warming Indian Golden Milk. I find the slight spiciness of the turmeric mixed with the creaminess of the coconut milk soothing and delicious.
Here is how you make it using the fresh ingredients rather than powders.
Golden Milk with fresh turmeric root (2 cups because sharing is caring)
1⁄2 liter plant-based milk of choice (I like coconut milk as the healthy fats help the curcumin absorb into the bloostream)
4 tablespoons of finely grated turmeric root
1 pinch of black pepper (also to help the body absorb the curcumin)
2 table spoons of finely grated ginger root
1 cinnamon stick
Combine the ingredients into a pan and warm to a simmer for about 5 minutes (be sure not to boil)
Strain out the herbs and cinnamon stick
Add your sweetener of choice (I like agave nectar, don’t add too much so it doesn’t detract from the flavour of the turmeric)
Enjoy... So Edited So Well
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