Nourish
WHAT’S SO GREAT ABOUT TURMERIC? MCKEL HILL EXPLAINS.
Turmeric is having a superstar moment. Long a key flavoring in Indian cuisine, the spice is getting traction in the wellness world thanks to its health benefits. Studies have found that turmeric’s main ingredient, curcumin, can be beneficial for everything from arthritis to anxiety, and it’s believed to be an easy way to boost immunity and to reduce inflammation.
We love including the warm spice in our Golden Milk Smoothie, but it also shines in main dishes like curries. To learn more about turmeric, we turned to the woman who is arguably the force behind its recent surge in popularity thanks to her wildly popular Turmeric Milk—McKel Hill, of Nutrition Stripped and the new (and amazing) Nutrition Stripped cookbook.
B3: Generally speaking, what are some of the health benefits of turmeric?
McKel Hill: It’s known for its inflammation-fighting properties. Studies have also shown it improves IBS, digestive issues, cancer prevention, liver function, diabetes, and a host of immune related diseases. (You can read more about it here.)
B3: How do you like to use it in the kitchen?
Mckel: In the Nutrition Stripped famous Turmeric Milk, Turmeric Aebelskivers from the Nutrition Stripped cookbook [which are a sort of Danish pancake], and in Sweet Potato Fries with Tahini Turmeric Dip.
B3: So many people seem to love turmeric milk. Can you tell us why you find it to be such a great alternative to tea and coffee?
McKel: It’s thicker than tea, so it’s a nice, warming, and hearty drink in addition to its health benefits. It also tastes delicious!
B3: Why do you think it’s suddenly become so popular?
McKel: I first shared my version of turmeric milk several years ago— I was inspired by Ayurvedic medicine and Indian culture and cuisine—and it was a fast fan favorite and went a bit viral. It’s nothing new and has been used for centuries not only as a flavor component in food, but as a “medicinal” and functional food.
B3: For those of us who haven’t yet tried it yet, what does Turmeric Milk taste like?
McKel: It’s earthy, slightly sweet, slightly bitter, and woodsy.
B3: Do you have a favorite source for the spice?
McKel: Any organic ground turmeric is what I use! [Try the Simply Organic brand or Health Works, if you want to buy it in bulk.]
B3: There is possibly one downside to using turmeric—it can stain favorite kitchen linens, hands, and countertops. Any tips?
McKel: Yes! There are solutions to getting turmeric out of clothing like warm water, soap, and baking soda*. Then you should be good to go.
*You may need to scrub, pre-treat, and/or repeat.
Turmeric is having a superstar moment. Long a key flavoring in Indian cuisine, the spice is getting traction in the wellness world thanks to its health benefits. Studies have found that turmeric’s main ingredient, curcumin, can be beneficial for everything from arthritis to anxiety, and it’s believed to be an easy way to boost immunity and to reduce inflammation.
We love including the warm spice in our Golden Milk Smoothie, but it also shines in main dishes like curries. To learn more about turmeric, we turned to the woman who is arguably the force behind its recent surge in popularity thanks to her wildly popular Turmeric Milk—McKel Hill, of Nutrition Stripped and the new (and amazing) Nutrition Stripped cookbook.
B3: Generally speaking, what are some of the health benefits of turmeric?
McKel Hill: It’s known for its inflammation-fighting properties. Studies have also shown it improves IBS, digestive issues, cancer prevention, liver function, diabetes, and a host of immune related diseases. (You can read more about it here.)
B3: How do you like to use it in the kitchen?
Mckel: In the Nutrition Stripped famous Turmeric Milk, Turmeric Aebelskivers from the Nutrition Stripped cookbook [which are a sort of Danish pancake], and in Sweet Potato Fries with Tahini Turmeric Dip.
B3: So many people seem to love turmeric milk. Can you tell us why you find it to be such a great alternative to tea and coffee?
McKel: It’s thicker than tea, so it’s a nice, warming, and hearty drink in addition to its health benefits. It also tastes delicious!
B3: Why do you think it’s suddenly become so popular?
McKel: I first shared my version of turmeric milk several years ago— I was inspired by Ayurvedic medicine and Indian culture and cuisine—and it was a fast fan favorite and went a bit viral. It’s nothing new and has been used for centuries not only as a flavor component in food, but as a “medicinal” and functional food.
B3: For those of us who haven’t yet tried it yet, what does Turmeric Milk taste like?
McKel: It’s earthy, slightly sweet, slightly bitter, and woodsy.
B3: Do you have a favorite source for the spice?
McKel: Any organic ground turmeric is what I use! [Try the Simply Organic brand or Health Works, if you want to buy it in bulk.]
B3: There is possibly one downside to using turmeric—it can stain favorite kitchen linens, hands, and countertops. Any tips?
McKel: Yes! There are solutions to getting turmeric out of clothing like warm water, soap, and baking soda*. Then you should be good to go.
*You may need to scrub, pre-treat, and/or repeat.
