Don’t let the title fool you – this stuff is like candy! You wouldn’t think turmeric would make for a sweet treat, but these are so easy to pop in your mouth!
Turmeric is a current health darling, and for good reason. According to research, its anti-inflammatory properties outshine any NSAID on the market. And, unlike NSAIDS (like Tylenol, ibuprofen, Alleve, etc.), turmeric works with your body, helps your immune system (NSAIDS tamp down your immune system), and is NOT harmful. I keep a good supply of turmeric capsules on hand, and take one or two (depending on the severity) when I get muscle cramps, a back twinge, stiff neck, a headache, or I feel a cold coming on. In addition, turmeric has liver-cleansing properties.
Turmeric is a plant, a rhizome, and the root is what is used for the spice. Like ginger, this root can be grown or purchased whole or dried and ground into a powder. The whole root can be chopped and added to foods, or you can make a tea from it.
A side note: plain ol’ yellow mustard has a compound, curcumin (curcumin is also a compound found in turmeric). If you have a back injury, say, or bruise your leg, or have a headache, take a big spoonful of mustard every hour. It sounds like something to gag on, but it goes down a lot easier than you’d think, and it works.
Another ingredient in these turmeric bars is gelatin. Be sure to only use pure, organic gelatin, as other types may be mixed with other ingredients, or may come from chemically-raised beef. Gelatin is another nutrition powerhouse. It’s great for gut health, it has collagen, and helps your body build strong discs, ligaments, tendons, skin, nails, and hair. It helps to strengthen joints and prevent against the development of injuries, or helps to heal them faster.
This recipe also includes coconut milk, another nutritional superstar on its own. It is a good source of protein, fiber, Vitamin C, folate, iron, magnesium, potassium, copper, manganese, and selenium. In addition, the medium-chain fats (very healthy fats) in the coconut milk combine well with the turmeric to help your body absorb all the nutrients it can. Again, check your coconut milk product for where it came from, how it’s processed, and what other ingredients might be included. When you open a can of coconut milk, it is usually separated, with the thinner liquid on the bottom. Just mix it in.
The addition of black pepper sounds counter-intuitive to a sweet treat, but you won’t taste it, unless you add too much. The black pepper reacts with turmeric in an amazing way to help deliver the fullest benefits of the turmeric.
The recipe: Turmeric Bars
2 cups full-fat coconut milk
1 tablespoon ground turmeric
3 tablespoons raw honey OR 10 – 15 drops liquid stevia
pinch black pepper
¼ cup grass-fed beef gelatin
1/2 teaspoon cinnamon, optional
In a saucepan, put the turmeric, pepper, cinnamon (if using) and coconut milk.
Heat on medium-high heat for about 5 minutes, stirring constantly.
Remove from heat and stir in honey (if it’s too hot, cool a bit until it’s no more than 104 degrees, to get the full benefits and properties of the raw honey).
Check sweetness and adjust to taste.
Sprinkle gelatin powder over warm liquid.
Whisk vigorously for about 1 minute, ensuring gelatin powder is completely dissolved.
Pour into a glass dish and refrigerate until gelatin is firm and you can cut it into small portions with a knife.