Turmeric, also known as curcumin, is anti-inflammatory and detoxifying. It’s good for the gut, for heart health, for joint health? The list goes on. It’s one of my favorite supplements and I love experimenting with the fresh root (I buy this in the produce section at Whole Foods Market).
Three common health benefits of Turmeric:
- Improves memory
- Lowers risk of heart disease
- Helps fight depression
While doctors commonly recommend taking 500 milligrams twice daily with food, the dose that’s right for you depends on your overall health. More isn’t always better, so talk to your health care provider.
In the supplement form, I tell patients to use a product that is combined with black pepper or soy phytosome for best absorption. I’ve added coconut oil to this recipe to boost absorption of this fat soluble root. Food is medicine!
Adding turmeric to your diet:
Turmeric has been used for centuries as a medicinal herb in traditional Chinese medicine and ayurveda (traditional Indian medicine) but only in the last decade or so has it gained popularity in the West. It can be added to many food dishes as well as teas and slushies.
Mixed up with mango, carrot and orange, this is a really refreshing slushie. I keep almost all of my ingredients in the freezer, including baby carrots. On the rare occasion that I buy fresh orange juice, I freeze it in 1 oz. silicon trays so I have some on hand for occasional use.
- 1-2 inch nob fresh turmeric root, peeled*
- 1 c mango chunks, fresh or frozen
- 1/2 c baby carrots or roughly chopped carrot, fresh or frozen
- 1-2 Tb coconut oil
- 1/2 c orange juice or 1 whole orange, peeled
- 1 1/2 c water
- 1 c ice
*You’ll need a Vitamix or similar if you’re using fresh root, otherwise you can grate it first.
Blend all ingredients until smooth in a Vitamix or similar. Enjoy cold.