Turmeric Tea .

- Turmeric Tea Recipe - 101 Cookbooks:
Turmeric tends to stain anything it comes into contact with, so be careful.
1/3 cup / 80 ml good, raw honey
2 1/2 teaspoons dried turmeric
lemon
lots of freshly ground black pepper

Work the turmeric into the honey until it forms a paste.
You can keep this on hand, in a jar, for whenever you'd like a cup.

For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug.
Pour hot (but not boiling water) into the mug, and stir well to dissolve the turmeric paste.
Add a big squeeze of juice from a lemon, and a good amount of black pepper. Enjoy!
Stir now and then as you drink so all the good stuff doesn't settle to the bottom, or top off with more hot water as you drink it.

- Turmeric Tea - The View from Great Island:
2 cups coconut milk (or almond milk)

1/2 tsp ground turmeric
1/2 tsp ground ginger
1 cinnamon stick
6 peppercorns
6 cardamom pods
1 star anise
pinch of cayenne pepper
honey to taste

Gently crack the cardamom pods open with a rolling pin, being careful not to lose the tiny black seeds.
Break the cinnamon stick in two.
Put all the ingredients in a small saucepan and bring to a simmer.
Turn off the heat and let steep for 5 minutes.
Bring the tea back up to a simmer, then strain into warm mugs.
Top with a little ground cinnamon, if desired.

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Quickest turmeric dressing.

grate a knob of fresh turmeric on a microplane ( no need to peel) add
juice of half a lemon,
couple of tablespoons flax oil and
a drizzle of tamari.
Add steamed vegetables, toss and top with scallions, toasted black sesame and avocado.


Resource!

Squash Noodle Soup with Healing Turmeric.

Japan’s Oldest Soba Shop

1 small spaghetti squash
Coconut oil
Sea salt, to taste
Freshly ground black pepper, to taste
3 to 4 medium carrots
Fresh or dried thyme to taste (optional)
3/4 cup beluga lentils, preferably soaked overnight and rinsed
2 lemongrass stalks
3 garlic cloves, minced
One 1-inch piece of ginger, diced
2 teaspoons turmeric
1 small chile, seeded and minced
Handful kaffir lime leaves (optional)
2 lemons, plus more for serving
2 cups spinach leaves, chopped
Cilantro leaves, for serving (optional)

Preheat oven to 200°C.
Cut squash in half and remove seeds.
Rub the flesh with coconut oil and sprinkle with salt and pepper. P
lace onto a rimmed baking tray, cut side down.

Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat.
Arrange around the squash on the baking tray.
Bake for 30 minutes or longer, until both carrots and squash are soft throughout.
Remove the carrots if they are ready before the squash.
Let cool.

In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water.
Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them.
Salt at the last 5 minutes.
Drain over colander, saving the cooking water.

Pour cooking water back into the saucepan.
Remove the harder outer layers from the lemongrass, bruise with the back of a chef’s knife and finely chop.

Add lemongrass, garlic, ginger, turmeric, chile and kaffir lime leaves (if using) to the cooking water.
Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes.
Remove from heat.
Add juice of 2 lemons and salt to taste.
Cover and let infuse for 30 minutes.
Strain, discarding the solids.

Scoop the “noodles” out of the squash with a fork and add them to the broth along with lentils.
Dice carrots and add them to the broth as well.
Reheat to a near boil over high heat, add spinach and remove from heat.
Serve with more lemon and cilantro leaves.

Ginger, turmeric, lemon and cayenne Tea.

Makes two cups Pep-Up tea - Ginger, turmeric, lemon and cayenne!
Ingredients:
1 tbsp fresh root ginger, finely grated (unpeeled if organic)
1/2 tsp ground turmeric
A tiny pinch of cayenne pepper (more if you like)
Juice of 1⁄2 lemon
A squeeze of raw honey (optional)
Method:
Boil the kettle and put the grated ginger, turmeric and cayenne pepper in a teapot.
Fill with 600ml of hot water (not boiling), stir and leave to brew for 10 minutes.
Strain if you like. Pour into mugs and leave the tea to cool to room temperature before adding the lemon juice and raw honey, if using.
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The spice of life: turmeric.

- The spice of life: Sir Michael Caine reveals he eats turmeric to keep his brain sharp | Mail Online:

- Turmeric Recipes - 101 Cookbooks:

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