This week we caught up with the gorgeous duo behind Melbourne’s Midas Cup. A tumeric latte super food blend, which is conveniently raw, vegan and organic.
We have been long term lovers of tumeric (which has been used in Ayurvedic medicine for thousands of years) for it’s anti-just-about-everything benefits! Including anti-inflammatory, anti-viral, anti-microbial and anti-bacterial.
Check out the scoop from Sam and Elaine (Midas Cup) below, plus one of our favourite a summer-friendly recipes at the bottom.
Alice: What are the skin benefits of tumeric?
Sam: Turmeric's use in Ayurvedic medicine dates back to 250BC, where it’s been used topically for abrasions, swelling, and skin conditions; and internally for everything from lung to liver conditions. More recently, science (western medicine) has agreed it’s quite a powerful root, hosting immune boosting, anti-inflammatory properties.
In India, tumeric root is ground to a powder and made into a face mask with honey and sometimes yoghurt, used to lighten dark spots, rejuvenate and rehydrate dull skin. Don’t try mixing it with oil though, the oil will leach the colour from the turmeric and leave you with a slight yellow tinge…not ideal for you (or your bed sheets)
Alice: What are other health benefits?
Sam: Turmeric is the most powerful natural anti-inflammatory, in fact, it compares with medicated anti-inflammatories on many occasions, particularly in cases of rheumatoid arthritis. The combination of spices in Midas Cup make it a powerful immune booster - crucial coming into the colder months, with a range of anti-oxidants and anti-inflammatory agents, helping to fight free-radicals that weaken the immune system. The spices are great for gut health, brain health, joints and muscles, recovery from exercise; they’re anti-bacterial and anti-microbial, so help to ward off any nasties brewing inside.
Elaine: Since we developed the blend, I’ve been having 1-3 Midas Cups a day, and I’ve really noticed how much it’s helped with my IBS and my gut in general. My job is super stressful and recently I’ve suffered from anxiety, since my gut and IBS have calmed down, I’ve noticed a huge difference in my mental health too.
Alice: How is it best consumed?
Sam: The active ingredient in turmeric is curcumin, though, it’s best absorbed with the addition of black pepper. The piperine in black pepper increases curcumin’s bio-availablity by up to 2000%. Curcumin is a small amount, by weight of turmeric root, the rest of the root is filled with other goodies, like anti-oxidants. Which is why I prefer to use the root or ground turmeric. Ground turmeric is the easiest to work with, it’s readily available and doesn’t require grinding, drying or juicing - which stains, everything.
Tablets usually means the curcumin has been chemically extracted from the turmeric powder or root, then pressed into tablets in combination with some fillers.
Alice: What’s your favourite recipe?
Sam: We both love a tumeric latte, obviously! But I really love to cook with Midas Cup. I make a little marinade using 2 teaspoons with a tablespoon of olive oil and a clove of garlic; rub it on some fish, prawns or chicken. Leave it for about 30 mins while I chop veggies and cook rice, cook the meat then serve on top of the veggies & rice. So yum!
Elaine: Iced turmeric avocado smoothie, and a classic tumeric latte.
Alice: How often do we need to consume, to get the benefits?
Sam: That depends on what you’re looking for, curcumin doses as little as 20mg/per kg/per day have been shown to have significant health benefits. Generally speaking, 1-3g of dried tumeric powder a day is all you need. A teaspoon a day keeps inflammation away. ;)
Alice: How do you manage not to get it all over everything?!
Sam: I don’t! But I have managed to not let it stain anything except the teapot. The only trick is to make sure you wipe down everything after it’s used!
Elaine: Slow and steady wins the race :)
Get inspired with these tumeric tasty treats:
Elaine's Iced chocolate avocado tumeric smoothie.
Or try out our favourite refreshing summer tumeric milkshake:
Makes 1-2 servings
1 tbsp olive oil
1 tsp tumeric
1 tsp black pepper
1 tsp cinnamon
1 tsp ginger
2/3 cup hemp or coconut milk
1/2 cup frozen pineapple chunks
1 cup coconut ice cream
Combine olive oil, turmeric, black pepper, cinnamon, ginger, and milk in a blender. If using a high-speed blender, blend mixture until warm. Add pineapple and ice cream and continue to blend until smooth. Yum!