An incredible anti inflammatory agent, liver tonic and estrogen balancer.
I dug up about 2 cups of turmeric root from the garden and gave it a good scrub before popping it in the blender with black peppercorns (to help the turmeric do its thing) and dulse flakes (seaweed) for an extra hit of goodness. Namely omega 3, iodine, calcium, and seaweeds loves to remove heavy metals from our bodies.
I covered the turmeric with Australian extra virgin olive oil and whizzzzzzed away until I had a paste.
This will last me around 6 months in the fridge. Add it to anything savoury – soups, stir fry, casseroles, lather it all over your protein before baking or pan frying, or add some to your hummus
