A while back I posted a recipe for the highly popular golden turmeric milk. Nonetheless, dare I say, I'd like to introduce you to something that just might top it. Homemade turmeric tea! I am in love, love, love with this drink! It is currently becoming my favorite hot drink of all time - move over coffee. Bold statement, I know.
I've already posted the long list of turmeric's benefits and making it as part of one's regular routine will no doubt do the body good. Here is a quick reminder of those benefits though:
- Supports healthy joint function.
- Promotes radiant healthy skin.
- Improves digestion.
- Promotes healthy blood and liver function.
- 5 - 8 times stronger than vitamin E and stronger than vitamin C.
- Research has found it has cancer fighting properties.
- Relieves Rheumatoid Arthritis
- Shown to assist in the prevention of many types of cancers.
- Anti-parasitic and anti-bacterial properties.
- Protects against Alzheimer's Disease
- The list goes on and on!
One benefit I noticed right away was the cleansing of my throat. The anti-bacterial properties of this root, combined with the heat needed to make the tea, was so soothing. Also, I am going to a hot yoga practice on Tuesday, and since I have extra turmeric root, I intend on making more tea when my muscles begin to feel sore after the class. For those that are experiencing joint pain or minor muscle aches, turmeric has powerful anti-inflammatory properties that help in the healing process, naturally. Trust me, it's amazing how well this root works.
The good thing is this recipe is simple and easy. Two words I undoubtedly like to hear. Here are the quick and dirty details adapted from two of my favorite healthy Ayurvedic Chefs, Mira Murphy and Shruthi Bajaj, both of 7 Centers Yoga Arts Academy in Sedona, AZ.
For One Cup of Personal Turmeric Tea
1/3 Cup Raw Honey
2 1/2 - 3 Teaspoons of Turmeric Powder
A dash of Black Pepper or Cayenne Pepper
Fresh Ginger ---> Which I love
Mix the honey and turmeric together forming a thick paste. It will make enough for multiple uses so whatever is extra can be stored in the refrigerator.
For each serving place a heaping teaspoon (sometimes I go for a little extra) in a cup. Pour hot water (not boiling hot) into the cup and stir, dissolving all of the turmeric paste. Then, squeeze half a lemon into the cup adding a few dashes of black pepper, or my personal favorite, cayenne pepper. The turmeric and spices have a tendency to settle to the bottom so it is a good idea to have a spoon on hand to stir the tea occasionally. For added benefit, I like to add grated fresh ginger to my tea or you could also add cardamom or even cinnamon depending on your taste.
So that is what I do for a simple cup... You can also make a whole pot of tea and save the rest for later if you like. Simply increase the ingredients to taste, but use the whole herb instead of the powder. For example: turmeric root instead of powder. Whole peppercorns instead of ground. Cardamom pods instead of powder. Cinnamon sticks instead of powder. Remember though to put the cardamom pods in the boiling water last to merely steep, otherwise it can taste bitter... leave the lid on, don't let the steam out.
FYI. Just a little side note in regards to the effectiveness of turmeric: It's a good idea to add black pepper because it increases it's potency, making the compound curcumin found in turmeric more bioavailable. It actually compliments the tea quite well. I even put it in my homemade chai.
K, I hope you enjoy. Let me know what you think! ~ Ashley