Anti-Inflammatory Clove and Turmeric Teas
Posted on February 15 2016
Anti-Inflammatory Clove and Turmeric TeasYou’ve probably heard of turmeric and you’ve definitely heard of cinnamon. They’re easy to find at the most basic of supermarkets. You might think of these spices as great ways to add flavor to your dishes. While they DO make food super tasty, did you know that these spices also offer powerful medicinal qualities?
Health Benefits of Cinnamon:
- Blood Sugar - Studies have shown that 1, 3, or 6 g of cinnamon per day can reduce serum glucose
- Anti-oxidants - Cinnamon contains large amounts of polyphenol antioxidants.
- Lowers the Risk of Heart Disease - Some of the main risk factors of heart disease, cholesterol, triglycericdes, blood pressure have all been shown to improve from regular cinnamon consumption
Health Benefits of Turmeric:
- Lowers Chronic Inflammation - Turmeric has been shown to reduce low-level, chronic inflammation, which is connected in some way to virtually all modern diseases.
- Brain Food - Turmeric can increase Brain-Derived Neuro-Trophic Factor (BDNF), which is a brain hormone. Many brain diseases, including alzheimer's, are connected to lower levels of BDNF.
- Anti-Cancer - A study at UCLA has shown that turmeric could reduce an enzyme that promotes head and neck cancer.
Health Benefits of Clove:
- Help Digestion - Cloves stimulate the secretion of digestive enzymes.
- Supports The Immune System - Cloves have been shown to enhance the immune system by increasing white blood cell count.
- Liver Protection - Cloves help reduce free-radicals in the liver
These spices have been used since ancient times to promote wellness and to add flavor to foods and beverages. Chef Ann has some creative and delicious ways to add them to your diet so you can feel your best.
ANTI-INFLAMMATORY TURMERIC TEA
- 32 oz boiling water
- ½ Tbsp turmeric powder
- 1 Tbsp fresh ginger, thinly sliced
- 1 handful cilantro, chopped
- 1 garlic clove, peeled and crushed
- 1 Tbsp olive oil
- 2 lemons, juiced
- 5 peppercorns, whole (if tolerated on AIP)
- 1 orange, juiced (or substitute 1½ tbsp honey)
- Put water on the stove to boil. Combine all ingredients in a strainer or teapot. Pour boiling water into the pot and steep for 10 minutes. Strain and enjoy!
By Chef Ann
GINGER TEA WITH CINNAMON AND CLOVE
- 32 oz water
- 2 T. fresh grated ginger root
- 2 cinnamon sticks
- 3 cloves
- 2 T. honey (optional)
- Bring water to a boil, add ginger, cinnamon and cloves in it then turn off heat and cover for 10 minutes.
- Strain and pour into mugs. Can be sweetened with honey if desired.
By Chef Ann