Turmeric really is one of nature’s miracle foods and one that I take full advantage of whenever I can.
Curcumin, the active ingredient in turmeric, has incredible anti-inflammatory and antioxidant properties as well as providing support for the immune system. It’s important to note, though, that curcumin is poorly absorbed into the bloodstream if taken alone. In order to experience the full effects of curcumin, its bioavailability (the rate at which your body absorbs a substance) needs a little help. The most effective way of achieving this is to consume it with black pepper, which contains piperine. Piperine is a natural substance that enhances the absorption of curcumin by a staggering 2,000%
Gently heat all the ingredients in a small saucepan until hot but not boiling. Strain into mugs, sprinkle over a little extra cinnamon and serve.
350 ml oat or almond milk
A piece of fresh turmeric root roughly half the size of your thumb (or ¼ teaspoon ground turmeric)
1 slice of fresh ginger root
¼ teaspoon cinnamon
4 black peppercorns
1 teaspoon maple syrup (or to taste)
½ teaspoon coconut oil
juices
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