With the recently heightened awareness of gut health in the wellness world, we now understand that some foods are anti-inflammatory while others actually cause inflammation. Topping the list of the former is turmeric, the ancient spice that's been used in Asian cooking for centuries. Sara Gottfried, MD, author of The Hormone Cure, even called it "the most potent anti-inflammatory on earth."
It stands to reason, then, that adding a dash of turmeric to any meal would help counteract inflammatory reactions in the body, an idea tested by MindBodyGreen senior food editor Liz Moody. "I wanted to create a way to easily incorporate the magical spice into everything I ate, with little to no effort," she writes. "When I was at one of my favorite Italian restaurants one night, dredging fresh-baked bread through a garlic-infused olive oil, it struck me: turmeric-infused oil because turmeric is best absorbed when combined with a fat."
She landed on turmeric-infused coconut oil because coconut oil has one of the highest smoke points of any oil. She recommends making a jar of it and keeping it in your fridge "so you can use it for everything that needs a little health and flavor boost," from vegetable stir-fry to a sweet potato mash. Below, find Moody's go-to recipe for turmeric-infused coconut oil:
In a heavy-bottomed saucepan over low heat, gently heat 1/4 cup coconut oil. Once it melts, add peppercorns and cook for 3 to 4 minutes, stirring occasionally.
Add turmeric and ginger and cook for 3 to 4 minutes, stirring occasionally. The spices should become quite fragrant. Add remaining coconut oil and cook for 20 minutes (you're still on low heat here!).
Head over to MindBodyGreen for the full recipe!