I’ve been on a turmeric kick lately, which is great because there are 101 health benefits associated with it. It’s a huge antioxidant-powered anti-inflammatory, meaning it can aid in everything from reducing arthritis pain to heart disease prevention.
It’s also frequently used in Chinese Medicine to treat depression, and it’s been shown to delay liver damage. With how brutal this winter’s been, it’s no wonder I’ve been consuming so much of the stuff. How else am I going to counteract all that alcohol I’ve been consuming as a result of my snow-induced depression? Kidding of course.
I will admit, however, a ginger-lemon-honey-turmeric tonic makes a great morning choice after a night out on the town. As does this breakfast.
In drink form or not, my turmeric intake often goes hand in hand with my ginger intake. The two make great partners in the kitchen, both in terms of health and flavor rationale. (Ginger’s another one of those anti-inflammatory, detoxifying godsends.)
Thus, it seemed only natural to take them to my apples for a Saturday morning breakfast. Sweetened with a little raw honey, which gets counter-balanced with a little lime, this brings a wonderful way to wake up. Plus, did I mention there’s peanut butter in this? Is there any better way to wake up than with that? For this PB-junkie, the answer is no.