Turmeric is a superfood that has been gaining a lot of momentum among gut health aficionados who praise this culinary root for its anti-inflammatory abilities. Meanwhile, beauticians are raving over its skin-glowing benefits. Many are just starting to learn of its potential benefits, but they aren’t sure where to start. Here are five amazing ways you can get your turmeric on.
Why You Should Ingest Turmeric
Besides having a tangy bite and a beautiful color, there is more turmeric than flavor and appearances. This root has a long-standing history with Ayurvedic medicine. For centuries, Asian cultures have used this root in curries to relieve stomach aches, tinctures for wounds, and teas to help with nausea.
Back then, our ancestors were unaware that the plant now known as Curcuma longa has a unique group of compounds known as curcuminoids. Of the bunch, the most potent is a molecule known as curcumin.
Curcumin is an antioxidant that gives the root its potent anti-inflammatory capabilities. Furthermore, curcumin seems to have a positive effect on vital organs.
Research on humans suggests curcumin lowers levels of enzymes that are associated with liver damage, including:
- Aspartate aminotransferase (AST)
- Alanine aminotransferase (ALT)
- Serum glutamic oxaloacetic transaminase (SGOT)
- Serum glutamate-pyruvate transaminase (SGPT)
Additionally, turmeric has shown promise in maintaining brain health. Research on curcumin finds that this powerful compound inhibits the growth of cyclooxygenase 2 (COX-2). This enzyme promotes lipogenesis in the brain, killing off proteins that help build tissues in this vital organ. In addition, COX-2 also helps facilitate the growth of pro-inflammatory biomarkers. That research lends credence to turmeric’s powerful anti-inflammatory abilities.
How to Ingest Turmeric Curcumin
While turmeric sounds like a dream come true, it’s not as easy to reap the benefits as you’d think. On its own, curcumin is hard for our bodies to absorb. In fact, it barely absorbs any at all. So, before you go downing all the turmeric in your spice cabinet, there are a few things you should know.
Turmeric Spice Doesn’t Have Much Curcumin
The turmeric spice you buy in the grocery store is heavily processed. It’s been refined, stripped down, and manipulated by many hands. All of this just weakens the overall effectiveness of the curcumin.
One study found that 28 turmeric powders from the spice rack had on average as little as 3% curcumin. That’s why we have more than just raw turmeric powder in our Turmeric Curcumin 1000 supplements. In addition to turmeric powder, we also have turmeric extract in the formula.
Turmeric extract is made by taking turmeric powder and adding it to food-grade ethanol. After a few days, the solid material is filtered from the ethanol and curcuminoids. Lastly, the ethanol is heated off, leaving a high concentration of curcuminoids in its wake. In fact, our Turmeric Curcumin 1000 supplements contain 95% curcuminoids in the extract to lend further support to the turmeric powder in our formula.
To get the highest potency of turmeric powder for cooking and beverages, you might want to try grinding it yourself. Here’s how!
How to Make Ground Turmeric
First, you must dry the turmeric out. To achieve this, break the root into small pieces. Put the pieces onto a flat cutting board and cover with mesh. Place them out in the sun until they are dry.
From there, put the dried turmeric pieces into the freezer for 24 hours. Freezing them will make the nuggets easier to grind and preserve the curcuminoids. The next day, put the turmeric in a flour mill and grind. Store the powder in an airtight container away from light and use it for some future recipes.
Use Black Pepper
Even getting fresh turmeric powder won’t solve your curcumin absorption woes. However, there’s an easy solution for this, and it can be found in every household. We’re talking about black pepper. Research shows that black pepper can increase the absorption of curcumin by a whopping 2,000%.
Add it to Fat
You can also further enhance the bioavailability of curcumin by consuming turmeric with fat. Healthy fats such as monounsaturated fats and some polyunsaturated fats engulf the curcuminoids in turmeric. Once you digest the food, the fats will burn off, releasing curcumin into the system.
Turmeric Curcumin Supplements
The best way to get your turmeric on is by adding Turmeric Curcumin 1000 to your regimen. Turmeric Curcumin 1000 is fortified with BioPerine to help with the absorption of the turmeric powder and turmeric extract in the formula.
Assist the absorption even more by ingesting Turmeric Curcumin 1000 with a meal. That way, other food hits your stomach acids first. This allows the vegan capsule a bit more time to break down and release the curcuminoids into your system.
Make the most out of Turmeric Curcumin 1000 by introducing healthy fats in the regimen. A great source of these fats is medium-chain triglyceride (MCT) oil. MCT oil is an efficient energy source because of its length. We tend to burn through an entire MCT, which means we absorb much of the nutrients within that energy source. That’s why we formulate our Serenity Full-Spectrum Hemp Oil with MCT oil.
By using Serenity Full-Spectrum Hemp Oil, your body will receive a serving of essential amino acids, terpenes, and cannabinoids. In addition, there are healthy fats from the MCT oil in the formula. Therefore, by using Serenity Full-Spectrum Hemp Oil alongside Turmeric Curcumin 1000, you can up your absorption rate immensely.
Recipes with Turmeric
As we mentioned, you should take these supplements along with a meal for the best results. Here are some amazing ways to incorporate turmeric into your meal plan for even more heart-healthy benefits.
Autumn Harvest Tenderloin
This recipe is a great way to use the rest of your summer harvest. It contains a ton of Asian influence with staples such as fish sauce, turmeric, and cumin. We love the addition of honey, as it the sweetness really adds a unique complement to the smokiness of the turmeric and cumin.
- 2 tsp ground turmeric
- 1 tsp pink Himalayan salt
- 1 1/2 tsp fresh ground black pepper
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- Dash white pepper
- 1 small butternut squash, peeled
- 1 small acorn squash, peeled
- 2 T coconut oil, warmed
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 3 T fresh lemon juice
- 2 tsp honey
- 4 tsp fish sauce
- 2 pork tenderloins
- 2 T coconut oil
- 1 large bunch of kale
- 2 T sesame oil
- Preheat the oven to 450° F.
- Mix the spices listed before the squash in a small bowl until they are well blended.
- Peel, cut, and de-seed the squash. Chop into little cubes.
- Toss the squash with 2 T of coconut oil and sprinkle with 1 tsp of ground turmeric and 1/2 tsp of ground cinnamon.
- Spread the squash evenly on a baking sheet and roast on the middle rack until golden brown. Should take 15-20 minutes.
- Pour the honey, lemon juice, and fish sauce into a large bowl and whisk together.
- Rub the pork tenderloin with the spice mixture from Step 2.
- Put 2 T of coconut oil into a large cast-iron skillet over high heat.
- Sear the pork, turning it often so both sides brown.
- After five minutes, flip the tenderloin and move the skillet into the center rack.
- In six minutes, flip the pork again. It should be ready in six to seven more minutes. Make sure the temperature is at least 145° F in the thickest part of the tenderloin.
- When ready, transfer the pork to a cutting board.
- Pour sesame oil into your dressing from Step 6.
- Add in the kale greens and massage evenly.
- Put everything on a plate for a well-balanced and delicious meal.
This quiche uses the newest superfood of the moment, cauliflower, and introduces it to our fave, turmeric. Here is a light breakfast treat that will keep you full and full of antioxidants.
- 4 cups cauliflower florets
- 1 tsp pink Himalayan salt
- 4 T extra virgin olive oil
- 1 tsp fresh rosemary
- 1 sweet small sweet onion
- 1 jalapeño, seeded and sliced
- 1 T butter, melted
- 1 T sesame seeds
- 1 tsp cumin seed
- 8 free-range eggs
- 1/2 cup fresh basil
- 2 cup grated Parmesan
- 1 cup unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp curry powder
- 1 tsp ground turmeric
- 1 1/2 tsp ground black pepper
- Preheat the oven to 400° F.
- Put cauliflower florets and pink Himilayan salt into a medium saucepan. Pour water so it barely covers the florets and simmer over medium-high heat.
- After 15 minutes, the florets should be soft. Drain them in a colander and allow them to sit to dry.
- Heat the olive oil and rosemary in a skillet over medium.
- Cook the onions, stirring occasionally.
- After five minutes, add in the jalapeño. Continue stirring occasionally for about five more minutes.
- Melt some butter and use a brush to coat a baking pan.
- Place the seeds onto the pan and mix around so they are evenly coated.
- Put the onions and jalapeño into a large bowl. Add in the eggs and basil, whisking well to combine.
- Now, place the cheese, flour, baking powder, turmeric, curry powder, and black pepper into the mixture. Whisk until smooth.
- Integrate the cauliflower, but be careful not to break the florets.
- Pour mixture onto the seeded baking pan. Place on middle rack and bake until golden brown, about 45 minutes.
Turmeric Serenity-proof Coffee
What makes bulletproof coffee so great is that it takes antioxidant-rich coffee and combines it with healthy fats. That makes it easier for our body to absorb the nutrients from our cup of joe. Further feel the benefits by adding some savory turmeric and the support of Serenity Hemp Oil.
- 1/2 cup coconut milk
- 1/2 cup filtered water
- 1 tsp cinnamon
- 1 tsp turmeric powder
- 1/4 tsp black pepper
- 1 tsp. vanilla extract
- 1 T ghee (or grass-fed butter)
- 1/2 T MCT oil
- Stevia (optional)
- 4 drops Serenity Hemp Oil
- Add everything but the Serenity Hemp Oil into a saucepan over low heat.
- Slowly stir until everything is melted and well-combined.
- Pour the combined ingredients into a blender and blend until creamy, about 30 seconds.
- Add in the Serenity Hemp Oil and blend for a few more seconds.
- Pour into a mug and enjoy!
Turmeric Dream Bars
Who would’ve thought healthy could taste so good? If you have a sweet tooth, you’re going to want to check out this tart treat. This guilt-free dessert uses minimal ingredients and is fortified for maximum absorption. Plus, this dessert is 100% vegan. So, eat up, everyone!
- 6 T coconut flour
- 1/4 cup Earth Balance No-Soy butter
- 1/4 cup fresh lemon juice
- 1/2 agave
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- ¼ cup Earth Balance No-Soy Butter, slightly warm
- 1/2 cup coconut-almond milk
- 1/4 cup agave
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp lemon extract
- Cinnamon, pinch
- Poppy seeds
- Shaved almonds
- Put everything for the first layer into a food processor.
- Place the mixture into an 8×4 bread pan.
- Press down so it’s even and put the pan into the freezer.
- Clean the food processor and get to work on the second layer.
- Repeat Step 1 with the second layer ingredients.
- Pour the newly-mixed ingredients over the frozen ingredients in the pan.
- Freeze for a half-hour so the toppings don’t sink in.
- Take out and add the toppings. Freeze for at least six more hours.
Turmeric Plant Power Bowl
Hey, vegans need to eat, too. So, let’s close out these ways to ingest turmeric with one more cruelty-free meal. This delicious power bowl will give you a load of antioxidants, vitamins, and minerals. This meal is perfect to bring for lunch. Just make extra the night before. Trust us; you will feel satiated, energized, and ready to take on the world.
- 1 medium sweet potato
- 15 ounce can garbanzo beans
- 1 tsp turmeric
- 1/2 tsp fresh black pepper
- 1/2 tsp pink Himalayan salt
- 1 tsp paprika
- 1/2 tsp pink Himalayan salt
- 1/4 tsp oregano
- 1 T coconut oil
- 1/2 cup of water or vegetable broth
- 1/4 cup tri-color quinoa
- 1 tsp turmeric
- 1/2 T extra virgin olive oil
- 1/4 tsp apple cider vinegar
- 1 avocado
- Preheat your oven to 350° F.
- Slice the sweet potato into cubes and lay on one half of the baking sheet. Rub the potatoes with coconut oil and sprinkle 1 tsp of turmeric, 1/2 tsp of pepper and salt on top.
- Drain the garbanzo beans as the sweet potatoes roast.
- Add the beans to a mixing bowl with the paprika, salt, pepper, and oregano. Coat them evenly and place them on the other side of the sweet potatoes. Allow them to roast for about 25-30 minutes.
- Use 1/2 cup of water or vegetable broth to cook the quinoa. After it’s cooked, stir in the turmeric and allow it to cool.
- Toss the spinach with olive oil, being sure not to bunch the leaves.
- Slice the avocado into crescents.
- Place the spinach onto a plate and avocado on the side.
- Plate the chickpeas, sweet potatoes, and quinoa on top. Drizzle with apple cider vinegar.
What are some of your favorite turmeric recipes? Share with us in the comments below.