Fighting inflammation with food is quickly becoming a major health priority—and for good reason, considering inflammation is linked to everything from bloating and acne to life the common cold and osteoporosis. This easy, warming tea packs a punch with natural anti-inflammatory ingredients.
The key thing to remember when using natural ingredients for medicinal purposes is to make sure you are getting what’s known as a ‘therapeutic dosage’ – i.e. enough of the active ingredient for it to be effective. There has certainly been a real craze for ginger shots and turmeric lattes, however, what people often don’t realise as these ingredients are fairly meaningless when taken to small amounts. To reap the benefits the active ingredient must be consumed at a therapeutic dosage level (for a guide on this see what WebMD has to say HERE).
Curcumin, a potent plant chemical found in turmeric, is believed to have powerful anti-inflammatory properties. Basically, if you want anti-inflammatory effects you need to get 500 to 1,000 milligrams of curcumin per day. So you can see that in order to really see any positive side effects, turmeric must be consumed in quite a high quantity.
According to this website, when using the spice on its own, the common rule of thumb is that there are 200 mg of curcumin in one teaspoon of fresh or ground turmeric (though it varies a bit depending on the source and origins).
In this recipe I generally use a chunk of fresh turmeric, but if I really want to be getting what I need I go for about 2.5 teaspoons of grated turmeric (or 1 teaspoon and turmeric filled curry!).
Ginger has also been shown to have great anti-inflammatory properties, but equally it has shown to be an effective treatment for nausea. Dosage wise, 1-3g is generally used as a preventative treatment for nausea (e.g. morning sickness, motion sickness).
For other usages of ginger, 1g is typically said to be sufficient – this is about 1 teaspoon of grated fresh ginger.
In this recipe I usually use about 2 teaspoons so this is a really good dose!
Some studies have found that cinnamon may reduce inflammation, have antioxidant effects, lower blood sugar, and fight bacteria. 1/2 to 1 teaspoon of ground cinnamon is generally recommended (2-4 grams). Some studies have used between 1-6g of cinnamon – there is no firm agreement on the correct amount and apparently, very high doses may be toxic. Also if you can get your hands on Ceylon cinnamon this is apparently better than Cassia cinnamon.
Coconut oil similarly has some very impressive health benefits. It’s been shown to increase metabolism, reduce hunger and boost HDL (the “good”) cholesterol. The right amount to take is debatable, however, studies have found that 2 tablespoons (30 ml) seems to be an effective dose. Smaller amounts are also likely to be beneficial, as used here.
Good quality honey, and particularly Manuka honey, has antibacterial properties.
If you would like the tea sweeter just add more honey. Also, if you don’t have coconut milk almond or dairy milk is also fine.
- 1 cup coconut milk
- 1 knob fresh turmeric (or 1-2 teaspoons of ground turmeric)
- 1 knob fresh ginger
- 1 tsp organic coconut oil
- 1 tsp ground cinnamon
- 1 tsp honey
Peel and then grate the ginger and turmeric.
Blend all ingredients in a blender until smooth. Warm in a saucepan until it boils.