The Golden Healer
Turmeric has been recognized by yogis and Ayurvedic healers since ancient times for its many healing properties. Grown mainly in India, the turmeric root is a close cousin to ginger root. It is dried and ground into a fine powder, brilliant gold in color and used in many Indian recipes (it’s what makes curry yellow). Commercially, turmeric is used for its color and as a thickener. But little do those food manufacturers know of this amazing root’s qualities!
Taken internally, turmeric is a friendly healer to the liver and stomach, promoting healthy mucus membranes and skin. Yogis know that it also helps with stiff or creaky joints and arthritis. It is also used as a digestive aid. There is also some evidence that it is even helpful in lowering cholesterol. Turmeric also has a drawing quality, to draw out toxins, dry up secretions, and to heal. Now, how to get that rather bitter tasting powder into your body?
First of all, cook it. You can either boil it in water for 8-10 minutes to make Turmeric Paste. Sizzle with ghee or olive oil for 20-30 seconds. This takes out the bitter taste and also releases the essences of the turmeric into the oil or water. You can also get turmeric in capsules at any natural foods store.
Recipe by Yogi Bhajan
1/8 tsp. turmeric
1/2 cup water
1 cup milk
1-2 Tbsp. almond oil (optional)
honey to taste
Boil water and turmeric in small saucepan over medium-high heat for 8 minutes (the turmeric must be fully cooked). Meanwhile, bring the milk and almond oil to boiling point in a separate pan and remove from heat. Combine the two mixtures and add honey to taste.
You can easily make more than one serving at a time and keep it in the fridge. Also, I really prefer it with a lot more turmeric. It certainly can’t hurt to use more. I suggest using ½ tsp. per cup. And, if you have Turmeric Paste made, you can just heat up the milk and almond oil with a teaspoon of turmeric paste. Try adding a little freshly grated nutmeg, too. Mmmm!
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