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Turmeric has been used for more than 2,000 years for a wide range of ills, but did you know thousands of studies have been done as well? Today we know that this spice superstar (due to its active compound curcumin) is a proven antioxidant with powerful anti-inflammatory abilities, and can even improve cognitive function! As if that wasn’t enough, turmeric also helps protect the body against the destructive effects of free radicals.
Why is this so important?
Byproducts of oxygen metabolism, free radicals are toxic and can damage living cells and tissues in a process known as oxidative stress. Oxidative stress can lead to chronic, low-grade inflammation, which can have drastic effects on the body.
Eggs Florentine is a great entrée for a special breakfast or brunch, or really any meal worthy of a celebration.
Mornay sauce is essentially a bechamel sauce with cheese in it. If you prefer to omit the cheese, that is fine too. The fat in the butter and cheese help the turmeric to be absorbed into the bloodstream.
Be sure to add plenty of black pepper as it too increases the bioavailability of the turmeric. Just a pinch will do but it is essential.
- 1 tablespoon pastured butter
- 1 clove garlic, minced (optional)
- 2 cups organic heavy cream or a combination of cream and whole milk
- 1 cup grated Gruyere cheese
- Freshly ground black pepper and salt, to taste
- Grated or ground nutmeg, to taste and if desired
- Melt butter in a medium saucepan over medium-low heat. Add the garlic, if using, and sauté for 30 seconds.
- Add the cream and bring to a low simmer; cook for about 5 minutes until the sauce reduces and thickens.
- Reduce heat to low and mix in the Gruyere and whisk until smooth. Season with salt, pepper, and nutmeg, if using.
Pair this dish with ashwagandha tea! Consumed together, turmeric and ashwagandha offer significant support for joint and brain function and a healthy response to inflammation.
Ashwagandha has been used for nearly 6000 years in traditional Ayurvedic medicine and is considered by many to be one of the oldest ‘superfoods’ still being used today. Ashwagandha helps alleviate the effects of stress, boosts mental clarity, and supports joint health.
To make the tea, simply boil a small piece of dried ashwagandha root for about 15 minutes. Remove the root, pour into a mug, and sweeten with honey or monk fruit. I like to add a little coconut cream to taste. Enjoy!
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