Does it feel like turmeric came out of nowhere and now everyone is obsessed with it? I mean, obviously, I know that’s not the case (personally, I’ve been rocking turmeric when I can bread and butter pickles for years—and I’m about 97% sure I didn’t start the trend with my pickle production), but it’s definitely having a bit of a moment right now.
And for good reason! Turmeric is one of the very best anti-inflammatory spices out there—and even better is that it’s readily available, relatively affordable, and really delicious (which, trust me, is sooooo not the case with all medicinal herbs and spices—blech).
The health benefits of a diet rich in turmeric have been well documented, so I’m not going to go into it here (this article from Dr. Weil is a good starting point, if you’re interested). But I am going to talk to about my two favorite ways to consume turmeric.
First up, I make a wicked good Turmeric Chicken Zoodle Soup which we eat at least once a week during the winter—I swear it’s been helping keep wintertime colds from ruining our lives. I’ll be sharing that recipe coming up in January, but for now, I want to share with you my second favorite way to eat turmeric (and it just happens to make for an excellent holiday gift)—Homemade Golden Milk Mix!Read the post »