Tag Archives: turmeric

Turmeric Tonic 

I love a good tonic.

Here is one I concocted to boost my immune system last week when I played York in six shows over four days (the closest I have come to doing an extreme sport, ever.).

The play was a regendered production (hence me as York) of Henry VI Part 3 by feminist Shakespearian ensemble company, The Barded Ladies.

Things got done with encouragement, creativity and playfulness, rather than dominance and criticism. Made me hopeful: you can run the world  without being a bully.

Here is the tonic recipe, in brief:


I used turmeric root and ginger root. Try health food stores, or greengrocers’ especially Middle Eastern or African ones.

(Omilord, can you imagine how bland food would be in the UK – without immigrant cuisine?).


Peel the roots and cut up small.

If no roots can be found, use 1-2 teaspoon each of turmeric and ginger.

Add the juice of 4 squeezed lemons – organic ones tend to be smaller but juicier.

(I have just discovered Sunita from squeezed organic Sicilian lemons. I felt a right cheat but it uses no preservatives, so there is no chemical aftertaste).

Stop press: Add black pepper and oil to the concoction to increase  bio-availability of the turmeric. (Thanks, Jane!).

Add runny honey to taste. Whizz all together with a hand blender.

A wide awake tangy taste in smoothies AND a savoury dressing. And, of course, for sipping backstage.

Here is some of the feedback the Barded Ladies production received:

Slipped disc – natural healing

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I am interrupting this food blog to share some useful information: natural healing methods for a slipped disc.

In 2006, I had a slipped disc and although surgery looked on the cards, I recovered naturally. Later, when I was better, I was told by my consultant physiotherapist, that “90% recover naturally”. Wish someone had told me that before.

Today in 2018: This has proved one of my popular blog posts. Although I have had no recurrence, I continue to care for my back daily with the tips below to alleviate pain and promote healing. I also add to the tips as time goes on.

Tips for natural healing of slipped disc

  • Find a healer who believes nature heals and whom you trust. Try several until you find the one who suits you and your condition.
  • The trick is to break the pain/tension/inflammation cycle by relaxing tense muscles and lessening pressure on the nerves. Breathe as if in labour to relax: out through the mouth, in through the nose. Relaxation relieves pain.
  • Immerse in a warm bath with Epsom Salts for at least 15 minutes – the heat will help relaxation. “Epsom salt is absorbed through the skin and will help replenish magnesium stores,” says Dr. Northrup on US Epsom Salt Council.
  • Let gravity be your ally.  Lie down in the Alexander Technique’s semi-supine position (spine flat, knees bent, feet flat and head slightly raised on a pillow) at regular intervals. This position allows the spine to elongate and relax.
  • Stay mobile. Walk, swim or dance. Practice gentle yoga, Pilates or T’ai chi. Avoid positions that increase discomfort such as sitting down on a chair.
  • Before even considering surgery, look at your footwear. I could write a thesis on the tragedy of women’s shoes which only for care for looks – not comfort. The holy grail is a stylish shoe that also supports arches and ankles. I recommend FitFlops – sign up with an email address for regular offers on less popular designs (I got great ankle boots for £30). AS FitFlop has got more successful, it has added a bewildering amount of styles. So make sure the style fits your width – for my slightly wide feet, I choose Microwobbleboard or Anatomicush.
  • How is your bed? Again, before even contemplating surgery, sort out your resting place. I would rather (and I have done) sleep on the floor than on a too soft or unsupporting mattress.
  • Use heat. My best friend was an electric heat-pad (like a mini-electric blanket) for the small of my back when lying down in the semi-supine position.
  • Drink water regularly to plump up those discs.
  • Eat foods with anti-inflammatory ingredients such as turmeric – add turmeric root or ground turmeric to savoury dishes. Or try the Ayurvedic recipe, Golden Milk, a comforting drink of heated milk with turmeric with black pepper which increases the bio-availability of turmeric‘s active ingredient, curcumin. If using plant milk, instead of cow’s milk, add coconut oil – the fat in oil or milk also boosts the bio-availability of curcumin.
  • Use a ginger compress to soften and relax the traumatised tissues. T’ai chi master and massager, Pete Glenn, insisted I use it daily and he was right. This traditional Chinese remedy sounds so simple – but it works. Try it for back or neck pain and be amazed by its effectiveness!

Ginger poultice

1 oz ground ginger simmered for 20 minutes in 1 pint of water.

Let the sludge cool slightly and immerse a flannel. Squeeze out the flannel and apply to the affected part of your spine. Either repeat at regular intervals OR do lazy version: cover the flannel with a plastic bag to contain the drips and wrap the whole lot with a long scarf or towel to keep it in place.

Ginger is hot to eat and aids digestion because it dilates the blood vessels – applied externally it has a similar, and penetrative, effect.

Long after the flannel has cooled down, you will feel the WARMTH of the ginger, doing its zingy thing.

If you do nothing, make and apply a ginger poultice, put on some calming music and lie down in the semi-supine position – now!

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Turmeric salmon in coconut milk with lentils

Salmon on a bed of lentils with coconut and turmeric

I have a lot of time for turmeric. A healing spice, it boosts immune systems and soothes digestion. Sometimes my constitution wails: “Give me live plain yogurt mixed with a teaspoon of turmeric!” Once obeyed, it calms down, immediately.

The other morning for breakfast, I sprinkled turmeric on organic eggs fried in olive oil. Clearly there is no end of uses for this spice that grants dramatic orangy-yellow to all it touches yet remains pleasant and mild to taste.

The above dish was inspired by the marinade in Mallika’s recipe for fish curry. As instructed by that knowledgeable gal, I basked the fish (in this case a big fat fillet of organic salmon) for several hours in turmeric with some salt and slivers of fresh chilli. (Or sprinkle chilli powder).

I then riffed by cooking the turmeric-coated fillet in a saucepan of simmering (tinned) coconut milk. I let it bubble gently for five minutes (it was a thick fillet) then turned off the light. It can carry on cooking in the heat of the milk.

Luckily I had soaked and cooked organic green lentils and mung beans. The fish went splendidly on a bed made of these gorgeous soft nutritious things.

I felt a bit wicked because I could hear my mama’s voice in my head saying: “You should not disguise the taste of good ingredients with sauces.”

True. Fishiness disappeared in the coconut…

Yet it tasted so aromatic and smooth, I had to forgive myself.