Lots of people have their go-tos when feeling out of sorts. I have my teas. I got a little experimental adding a massive dollop of turmeric to my spice tea. It seemed to do the trick and given the amount of this sweet ambrosia I have been drinking all week, it is shocking that I haven't turned completely yellow. Turmeric tea, however, is here to stay.
Over the years I have been enjoying a turmeric tea, if not daily, definitely a few times a week. I love loading my teas with loads of anti-inflammatory herbs to keep inflammation down and the immune system healthy.
One of the most popular posts and recipes I've ever written (besides the ditty on Arbonne), is this one. I had been introduced turmeric as an herb in tea while running a retreat in St. Lucia and have been hooked since.
Inflammation is running wild in our bodies these days, leading to all kinds of seemingly disconnected symptoms, from joint pain to food allergies to digestive troubles. Turmeric's active ingredient curcumin is one of nature's most powerful anti-inflammatory herbs.
Most often, we enjoy turmeric when flavouring (and gorgaliciously colouring) our favourite Indian curries. Turmeric is what gives these dishes that orange glow (and it unfortunately stains your counters and blender). You can also find it as a whole root, if you're lucky to live somewhere where that's available, but most often I use the dried, powdered version.
*I have included black pepper in this recipe as studies show it aids in the absorption of curcumin, the active ingredient in turmeric. I happen to be allergic to black pepper and so I omit it.
Make It Like So
Slow and steady stove top method
Fast and furious blender method
The difference between a straight-up tea and a tonic, is that we're now introducing a few additional herbs along with higher amounts of fat.
To craft up this powerhouse drink, I added some other top notch anti-inflammatory herbs to the mix including cloves, cardamom seeds, goji berries and a pinch of cayenne. I tossed in the power fat hemp seeds for their anti-inflammatory omega 3s, as well as organic clarified butter (also known as ghee) for its gut-healing and nervous system-fueling medium chain saturated fats.
Fat is a pretty important part of any herbal tonic. See, herbs have different medicinal components to them, some of which are water soluble and others that are fat soluble. When you add a shlop of fat to your herbal bevvys, you're getting the best of both worlds - the full medicinal kapow. And you could always use coconut oil if you kick it vegan.
I sweetened the brew with a little dollop of raw honey. This is truly culinary nutrition at its very, very best - something that tastes super amazing, and fuels every cell of your body with bullet proof health.
And this, my friends, is the next level, bullet proof Turmeric Tea Tonic recipe. Drink it in the best health ever!
Rating 4.5 from 46 reviews
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Yield: 1 serving
See, we Culinary Nutrition Experts all have our faves.
As these recipes have become increasingly popular over the years, your questions have continued to roll in. I have put together an FAQ to hopefully help get you on your Turmeric-Tea Loving way!
It is! I always choose organic, non-irradiated spices. Frontier Organics is a great spice brand.
Yes, you can absolutely use pre-ground spices! You would likely want to use slightly less, and may be able to skip the 'straining' step if they are ground very fine.
Absolutely! And it's even better with fresh in my opinion. You'll likely want to start with 1/2 to 1 inch of fresh ginger, scrubbed and chopped fine.
I have added black pepper to the recipes as options. Piperine, an active ingredient in black pepper can make the curcumin more absorbent when curcumin is taken in supplement form. As a whole food, as we're using it here, the naturally occurring oils and addition of fat in the tonic version, many of the fat-soluble properties will be readily absorbed.
You can, but it might be little bit of a waste. I have personally never tried the capsules but they are a concentration of the active component. When using in culinary applications, I typically recommend sticking to a whole food form and saving the capsules for therapeutic dosing.
You will get some similar benefits from a turmeric supplement. There is also a lot of benefit to the synergistic effects that happen when you combine these spices- not to mention the lifestyle benefits of sitting quietly and sipping a cup of warm, homemade herbal tea.
There aren't really limits as we're using it in culinary uses, not therapeutic doses. One or two cups of this tea a day is no problem, unless your natural health care provider has advised of a potential contra-indication. Typically with natural foods, your body and taste buds tell you when you have had enough.
You could definitely simmer all of the ingredients in a large tea bag, or even a small sack made from cheesecloth. However, placing the ingredients in a tea bag and letting them steep in a hot water as you would a for a green tea, wouldn't get out all of the medicinal constituents.
You don't have to use anything you don't want to! The milk is nice as it adds a creaminess that balances the flavour, and the fat in the milk can also help increase the absorption of the fat-soluble constituents.
Is a glug a technical term? Usually just enough to mix in and make it creamy looking and tasting- maybe 1/4 of a cup?
I include straining the tea in the directions as if you are using whole spices, even after blending, they are likely going to be a little chunky. I love straining my teas that use whole herbs to ensure a smooth consistency. I use a small mesh strainer like this one.
Turmeric tea will make your skin yellow if you apply it yo your skin. If working with fresh turmeric, it may turn your fingertips yellow as you cut it. I have never heard of anyone turning yellow from drinking too much. In fact, I have heard of people using it as a tooth whitener, but I've never been brave enough to try.
Celebrate that you're putting your new appliance to great use. Turmeric may stain the inside of your blender yellow but it will fade over time. Some have said leaving your blender out in the sunshine will help remove the yellow. I just let mine go in the cycles of yellow to not yellow depending on what I am making.
Similar to juicing, or making nut milk, after you have cooked the turmeric, what is left behind is mostly just fiber. You have pulled out all of the magic so there isn't a huge nutritional benefit to eating roots after they've been boiled out.
I don't ever recommend microwave use. The simmering and/or blending helps break down and draw out some of the medicinal constituents. If you really, really, really don't want to bother, your best bet is to boil a kettle of water and stir in the spices that way, but you won't be getting as much benefit.
You sure can! It is best fresh or consumed in 2-3 days. And when you are reheating, do it over low heat on your stovetop.
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