Type “turmeric and cancer” into the pubmed search bar, and over 1300 studies appear showing the prolific and potent anti-cancer properties of this gnarly, ginger-similar, bright orange root. Its active component, curcumin, has been repeatedly shown to
- inhibit certain cellular growth factors found in abundance on cancer cells, thus preventing them from replicating
- play a role in preventing the attraction of blood vessels to the tumor to ensure its survival (angiogenesis)
- stimulate a gene (p53) that is responsible for normal cell death (apoptosis)
- interfere with certain growth-promoting enzymes that cancer cells manipulate to their advantage
- support the liver’s detoxification channels for cancer-causing compounds
Read up about this cancer tamer in my blog here.
For now, here’s a great way of including the spice in a warming drink to be had on a cozy wintery day when we yearn for that comforting cup of hot chocolate.
- 1 can (13.5 fl oz or 398 ml) full cream coconut milk OR 2 cups coconut milk beverage, unsweetened
- 1 teaspoon ground turmeric powder
- ½ teaspoon ground cinnamon powder
- ¼ teaspoon ground ginger powder
- Pinch ground cayenne pepper
- Pinch of ground black pepper (or 1 swirl with pepper mill)
- 1 teaspoon raw honey (or maple syrup)
- ½ teaspoon vanilla essence or ¼ teaspoon vanilla bean powder
- 1 Tablespoon Ghee or Coconut oil (ONLY if NOT using full cream coconut milk from the can)
- Combine everything in a high-powered blender and whizz away. If you are using full fat coconut milk from a can, the mixture once blended will be thick and creamy. It will liquefy once heated.
- Pour mix into a small stainless steel pot and heat gently, do not boil.
- Serve immediately sprinkled with a little cinnamon.
- Can be stored in refrigerator (it may thicken again), but serve warm.
- The richest flavor is achieved with full fat coconut milk and ghee.
- You can substitute the coconut milk with almond milk, the flavor will be different though.