Turmeric for Stagnation

Rob Weingeist, LAc Pain Leave a Comment

Turmeric adds a spicy flavor

Turmeric adds a spicy flavor to this nutritional dish. 

Turmeric has been around for thousands of years. It is widely used in culinary dishes and is very medicinal as well. In Chinese medicine, turmeric is used for blood and qi stagnation.

A common complaint of women, menstrual issues can range from annoying to debilitating. Turmeric can help stimulate blood flow in the pelvic area and uterus. Stagnation can be a major cause of painful cramps. It is used to purify the blood easing the stagnation. PMS can also be relieved with turmeric.

Actually, most pain can be relieved with turmeric. Next time you are hurting try some before you reach for that asprin bottle. It has been used effectively for pain associated with arthritis, type 2 diabetes, and even surgery pain!

Turmeric is best used in food and is made easier to absorb with the addition of black pepper. You can also take supplements. While looking for a supplement try to find one that also has black pepper like this one.

Try out this delicious recipe for a healthy curry dish.

Slow Cooker Chicken Curry 

Sweet, Spicy and Simple.


1 tablespoon coconut oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons Thai Kitchen red curry paste
2 teaspoons  turmeric
1/2 teaspoon coriander
2 tablespoons coconut sugar (or brown sugar)
2 cups chicken broth (try to get low sodium)
1/2 cup coconut milk (unsweetened)
1 red bell pepper, chopped
1 carrot, diced
1 Yukon gold potato, diced
1 lime, cut into wedges
1/4 cup Fresh cilantro leaves, chopped
1/8 cup green onions, chopped

1. Warm coconut oil in a skillet over high heat. Brown the chicken pieces for about 30 seconds per side. Transfer to slow cooker.
2. Add red curry paste to chicken and coat.
3. Sitr in herbs, sugar and broth
4. Cook on low for 5 hours
5. Add the bell pepper, carrots and potatoes.  Stir in coconut milk. Cook for another hour.
6. Serve over jasmine rice with lime wedges. Garnish with cilantro and green onions.




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