I’ve read about the awesome properties of turmeric for a long time, and have looked at tons of turmeric tea recipes, so I decided to make a batch last night. Plus, remember, I told you I’m totally becoming obsessed with Eastern medicine/spices/herbs. I worked off of this recipe here: Turmeric Tea. I really liked her recipe and how simple/easy it was. I made a larger batch (just increasing spice quantities) so I can keep it in the fridge, and just have a mug when I feel like it. It was extremely easy, and literally tastes like warm comfort in a cup.
If you haven’t read about how powerful turmeric is, you should! Pretty interesting stuff, but most well-known for its anti-inflammatory properties.
- 8 cups water
- 4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 tsp ground ginger
- 2 tsp ground turmeric (testing the waters here…)
I boiled everything for about 15 minutes, then let it cool a little and strained it. I don’t typically add any sugar/milk, etc. to my tea or coffee, but because my blood sugar was a little on the low side last night, I said what the hell, let’s try it with the honey and coconut milk. Holy soothing!
WHERE HAVE I BEEN, I HAVE NO IDEA. Seth deployed, months have gone by and my head is spinning.
I have TONS to blog about, and I’m very excited about that. First, is this recipe I made a month or so ago, for ginger turmeric baked chicken. I’ve been working on adding more fresh and dried turmeric to my food choices, as it’s one of the most potent anti-inflammatory compounds available. This recipe reminded me of a really good, cold weather, comfort food recipe. It was warm, satisfying and very fulfilling.
Ginger Turmeric Baked Chicken
- 1 large package chicken breasts (I don’t remember the lbs, but it was a large package and filled a large rectangular pyrex glass baking dish)
- Dried turmeric
- Fresh grated ginger
- 1 large or 2 small white onions
Put all breasts in the rectangular glass baking dish. Slather each breast in ghee. Generously sprinkle dried turmeric on each side, flipping after covering the first side. Grate fresh ginger directly over pan. Dash of salt and generous pepper. I loosely chopped 1 very large white onion into chunks, and just tossed it around the dish.
Bake at 350 degrees, until internal temperature reaches 160, or your preferred temp.
Reheats extremely well and your house will smell amazing!
My new obsession. I’ve always been a tea drinker (of all kinds, thanks mom!), but am learning that loose leaf is so much better. For flavor, anti-inflammatory properties, health, calming, and just overall wellness (bitter herbs for digestion, aloe for inflammation, etc…).
While I was in Breckenridge I was out shopping with my girlfriend, and we stumbled upon the Breckenridge Spice Merchants, a quaint little store full of loose leaf teas and spices. Here is what I purchased:
Of course then I had to purchase a TeaZe Infuser, and I absolutely LOVE IT. The tea tastes a million times better, you can make more than just a mug, steep and then place it on top of your mug and the fresh brewed tea strains right into your mug. It also came with a coaster, so any drippage is caught. I always thought loose leaf tea was such a hassle, but with the right tools in your arsenal, it’s wonderful.
I also have this handy to-go mug from Aladdin. Simply fill the basket with loose leaf tea, once it’s done steeping, just flip the lever, and the basket pops back up into the lid and you can enjoy a mug of hot tea.