As we enter winter the days are getting shorter and the weather can feel cold and damp. A great way to balance the dark, cold and wet qualities of winter is to feed our bodies nourishing, warming foods and spices that heat up our digestive fire.
Turmeric is one such heat-generating spice, and it’s a powerful anti-oxidant that gives curry it’s beautiful yellow color. It promotes digestion, optimal cell functioning, and supports the immune system. Curcumin is the active ingredient in turmeric, and is a powerful anti-inflammatory.
Low-level inflammation is a significant part of chronic stress, as well as many chronic Western diseases such as heart disease, diabetes and high cholesterol. Ingesting turmeric with a bit of black pepper helps to significantly increase the amount of curcumin the body absorbs and helps to counteract the damage stress and inflammation can have on the body.
This is one of my favorite ways to incorporate turmeric into my diet. It’s delicious and feels like a treat! It’s also great for spicing up you Holiday Season (especially if you’re looking for an alternative to pumpkin spice)!
- 1 cup of milk of your choice (unsweetened almond milk works well)
- 1 tablespoon of fresh grated turmeric (1 teaspoon of turmeric powder will also work)
- Pure maple syrup or honey to taste
- 1 teaspoon of fresh grated ginger (1/2 teaspoons of ginger powder will also work)
- Pinch of ground pepper
- Dash of cinnamon
- Put all ingredients except cinnamon in a blender and blend until smooth. Pour into a saucepan and heat until hot but not boiling. Pour into a mug and garnish with cinnamon.
If you’re interested in learning more about the benefits of turmeric and Ayurveda, Anna offers personal, one-on-one counseling to help you create and maintain a healthy balance your life. Click here for more information.