Turmeric is an herb that is ubiquitous with many Indian dishes. It is a powerful plant, holding many medicinal properties. Curcumin is a well studied medicinally active compound found in turmeric. Curcumin inhibits leukotriene formation, acting as a powerful anti-inflammatory. Curcumin also acts as an antioxidant, anti-cancer compound, stimulates bile, and can help to protect the liver.
To increase the absorption curcumin, it’s best to consume it with fat because it is a fat soluble compound. Black pepper contains a compound called piperine that will also increase the absorption of curcumin. This recipe is a delicious way to consume turmeric and will also help to maximize the absorption of the active compounds of turmeric.
- 2 cups coconut milk
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp honey or maple syrup (to taste)
- Pinch of black pepper (increases absorption)
Directions 1. Put all of the ingredients into a blender and blend until smooth 2. Pour into a saucepan and warm but don’t allow to boil. Will take approximately 3-5 minutes. Note: As with everything on this website, this blog post is not meant to diagnose or treat any conditions. This is for informational purposes only. As with many herbal remedies, there can be allergies and contraindications with certain conditions and medications that make them unsafe for everyone to take. Before taking any herbs or supplements, it’s best to consult with your naturopathic doctor or medical doctor.
This tasty salad boasts several superfoods in one, making this an excellent addition to any meal. Kale has been popularized for all of the nutrients it has, and I’ve previously posted about it. Red cabbage is not often thought of as being very nutritious, but it should be. Red cabbage has a high concentration of anthocyanin polyphenols, which are anti-inflammatory and act as antioxidants. Red cabbage is also very high in vitamin C and vitamin K and can be part of a diet for cancer prevention. Cabbage (especially when steamed) has some cholesterol lowering benefits. The pumpkin, hemp hearts and chia seeds add vitamins, minerals, protein, and omega 3 fatty acids.
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp balsamic vinegar
- 1 tbsp chopped cilantro
- 1/4 jalapeno pepper, seeded and coarsely chopped (optional if you want it a bit spicy)
- 1/2-1/4 clove crushed garlic (depending how garlicky you like your food)
- 1/8 tsp minced fresh ginger
- pinch of salt to taste
- 2 cups kale
- 1 cup red cabbage
- 1 medium carrot
- 2 tbsp chia seeds
- 2 tbsp hemp hearts
- 2 tbsp pumpkin seeds
1) In a bowl, whisk together the first 9 ingredients to make the dressing
2) Wash, de-stem and finely chop the kale. Use your box grater (cheese grater) to make your cabbage into smaller bite sized pieces. I like to use the “slicer” side which is the slot that is about 5 cm wide (2 inches) and 1/2 cm (1/4 inch) tall. Peel and julienne the carrots, or if you have a spiralizer you can use it like I did. Place the kale, carrots, and cabbage into a large bowl
3) Add the pumpkin and chia seeds and hemp hearts to the bowl. Drizzle the dressing on and toss to mix everything.
This recipe was modified from here.