It’s not often (never, over here) one finds themselves thinking about turmeric tonic, but lately this had been the case for me. Doing a little research and recipe development for Inflammation Be Gone, my corporate cook class that asks how to adjust our diets to decrease arthritis and swelling.
Many of us have heard of the power of turmeric, a root containing the active compound curcumin, which boasts of amazing antioxidant and anti-inflammatory powers. I’ve been testing it out on my body to combat arthritis in my right hand, brought on I believe from years of holding a chefs knife. Bought a couple of bottles of the yellow pills, but not satisfied with the results. Maybe a tonic would hasten the healing?
Just started wondering about ingredients for a drink I’ve never experienced, and poof!, like the Survivor audition, a bottle falls out of the air from the heavens. “You have to try this drink,” a new friend says, even before I tell him I’m already looking. “I get it from my Tongan friend. She steeps turmeric with ginger and garlic (also anti-inflammatory powerhouses). I call it Ahi Juice, and drink it all the time. It's good for what ails you.”
The smell is first to hit; definitely garlic, but only light in the taste. Ginger is the strong taste followed by earthy-bitter turmeric. The color is bright yellow.
Hmmmm, I feel better already.
Ahi is not an easy lady to find, so I’m guessing her recipe. Let’s test and see if the hullabaloo is true. Reports suggest adding black pepper and a fat, such as coconut oil, to make the turmeric more bio-available. I’ll give that a shot too.
Anyone make or drink turmeric tonic?
3 cups water
1 tablespoon each grated turmeric and ginger
1 smashed garlic clove
dash black pepper
1 teaspoon coconut or avocado oil
Combine first 4 ingredients in a small sauce pan. Bring to a simmer (not a boil) and simmer 2-3 minutes. Strain and compost the solids. Add the teaspoon oil, and some honey if you choose. Drink or refrigerate. Drink cold too.