Turmeric Anti-Inflammation Drink
With its bright color, dynamic blend of flavors and energizing botanicals, this turmeric drink can serve as a therapeutic tonic or a post-workout recovery drink.
This recipe comes from alumna Maribeth Evezich, MSN ('06), RD, CDN, a Bastyr alumni who blogs at Wholefoodsexplorer.com. She writes about turmeric's health properties:
Used for centuries in traditional ayurvedic and Chinese medicine, turmeric (Curcuma longa) is gaining mainstream awareness for its healing powers. In fact, turmeric and its most active constituent, curcumin, have been the subject of thousands of studies. A research overview published in 2007 states that "Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease and other chronic illnesses."
The recipe’s flavor profile counteracts the bitterness of turmeric, which many find off-putting. More importantly, it incorporates three ways to get the most from the spice. First, it uses the whole turmeric spice, which provides more biological action and enhanced bioavailability. Second, it includes black pepper. Piperine, the compound that gives black pepper its pungent flavor, inhibits drug metabolism. A quarter teaspoon of black pepper can increase the bioavailability of curcumin by 2000% and as little as 1/20th of a teaspoon of black pepper can significantly boost levels. However, piperine should be used with caution by those on prescription medications. This same ability to inhibit curcumin metabolism could also alter clearance of prescriptions drugs. Third, the optional coconut milk increases the spice's fat-solubility, improving bioavailability.
To use in lieu of typical turmeric supplement protocols, drink one 1/2 cup serving three times daily.
Ingredients
3 cup
coconut water (or filtered water)
1⁄2 cup
fresh ginger slices (one 2-inch knob)
1⁄4 cup
fresh lemon or lime juice
6
fresh mint sprigs
1 tbsp
dried turmeric
1⁄4 tsp
cardamom
1⁄8 tsp
sea salt
1⁄8 tsp
black pepper (or cayenne)
2 tsp
raw honey (optional)
1⁄4 cup
full-fat coconut milk (optional)Instructions
This recipe works with or without a juicer and with either fresh or powdered turmeric. A blender can also be used to process the roots with a small amount of the filtered or coconut water.
- Combine all the ingredients in a sealable, BPA-free 750 ml (at least 3 cups) container, such as a Nalgene bottle.
- Add more filtered water or coconut water (including the optional coconut milk) to the top and refrigerate overnight.
- When ready to drink, strain and serve over ice.
