Getting bloated, puffy eyes, a little achy? I’ve got just the inflammation tamer for you! My most requested recipe inside.
This recipe could seriously be one of your secret weapons to helping you tame that inflammation that can creep up faster than your credit card is due.
If you’ve been living with:
You need this recipe in your life.
Turmeric is packed with anti-inflammatory compounds, and when we ferment it, it becomes even better for you!
You’ll literally start to glow from within (don’t say I didn’t warn you!)
Trust me, you can do this!
I know you’re probably thinking “Felicity, I don’t have time to ferment turmeric! Between packing the school lunches to finally laying my head on my silk pillow, there is NO. EXTRA. TIME.”
Ok, I hear you!
But trust me, if I can do this, so can you. I also work full time and have lots of pressures on my time.
In fact, what people tell me is that when you start to incorporate probiotic elements like this fermented probiotic turmeric into your diet, you actually have more energy to get on with the things that matter most to you.
Playing with your kids.
Picking up that paintbrush.
Watching re-runs of “Desperate Housewives” on a school night.
Here’s why I think you’ll love this recipe:
1. Turmeric is the bees-knees when it comes to superfoods. One of the active compounds of turmeric is curcumin, which is super anti-inflammatory (bye bye puffy eyes and headaches)
2. It packs a powerful punch: this recipe is chock-full of probiotics just waiting to get in your belly and help your tummy sing a happy song
3. It’ll take two minutes to make
4. You can store it in the fridge
5. Tastes great on nourish bowls, turmeric lattes, bliss balls and sushi. I eat it pretty much everyday.
6. It’ll stain your fingers a pretty yellow colour (bonus extra!)
Plus, if you really think you can’t ferment it, I’m gonna show you the shortcut that I swear by to get this in your fridge and onto your plate in no time.
This is the shortcut you wish you knew that no-one told you about.
Curcumin is one of the compounds giving turmeric its pungent yellow colour as well its distinctive pungent taste. Turmeric is known as “Indian Gold” and I think that sums it up perfectly!
Adding black pepper increases the bioavailability of turmeric, and that’s why we’re putting black pepper into our ferment.
When you ferment turmeric, you activate the compounds and in addition, you get to eat and absorb the living probiotics in every mouthful.
HERE ARE SOME BENEFITS OF TURMERIC:
When you ferment turmeric it’s much more bioavaliable.
It has a strong anti-inflammatory action on the body
Can help beat cancer
Can help tame arthritis
HOW TO USE FERMENTED TURMERIC:
Add a spoon to rice to make “yellow rice”.
Make a golden milk with it.
Use it in your own water kefir.
Add a piece to your kombucha in second ferment stage.
Use your turmeric rich in your nori roll.
Add a sprinkle to quinoa.
Add some to your nourish bowls to supercharge them.
HERE’S HOW TO MAKE IT:
1 x bulb of turmeric
½ tsp pink salt
200ml filtered unchlorinated water
Dissolve water in the salt in the jar.
Slice the turmeric and add to the brine.
Submerge the turmeric.
Leave for around 7 days until fizzy and sour.
Store in the fridge and enjoy with your main meals as a side, or in your golden mylk!
SHORTCUT “FERMENTED TURMERIC” (FOR WHEN YOU HAVE ZERO TIME!)
Ok so full disclaimer – this jar of pickled apple cider vinegar turmeric has a place in my fridge every day of the year. I eat it every single day.
So easy to make, will last forever and the leftover apple cider vinegar will have a lovely pungent flavour to use as a tonic shot or as a salad dressing.
HOW TO MAKE TURMERIC PICKLE
Finely slice your turmeric bulb and place the slices into a clean recycled jam jar (or similar).
Add a few black peppercorns.
Cover with apple cider vinegar.
Store in the fridge and eat with salads, in your grain bowls, on curries.
If you love this article, please share it with your friends, because we all need this kind of information to keep us healthy and well! Thank you so much!
Here’s the video tutorial:
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.