Anti-Inflammatory Turmeric Bark 

Published September 8, 2017

Anti-inflammatory Tumeric Bark   Want to satisfy your…

Anti-inflammatory Tumeric Bark


Want to satisfy your sweet cravings and boost your health at the same time? Tell me more!

Anti-inflammatory Tumeric Bark will be your new best friend. Turmeric is currently in the nutrition spotlight as one of the most powerful herbs on the planet! turmeric comes from the Curcuma Longa plant that grows in Southeast Asian countries. The active substance in turmeric is called curcumin. The list of benefits of turmeric are almost endless and includes astonishing medicinal effects such as the ability to correct depressive symptoms, treating skin conditions and arthritis management due to it’s pain-reducing characteristics. turmeric is also a handy player in diabetes and obesity management and can reverse issues with insulin resistance and hyperglycaemia.

Coconut butter – it is one of my favourite ingredients to use! It is jam-packed with healthy fats that keep you fuller for longer. Is a metabolism booster – aiding in weight loss and has immune-boosting properties that destroy harmful bacteria and funguses.

And it tastes amazingly sweet and rich!

Coconut oil is highly effective for killing bacteria, protecting organ function and even helps curb your appetite! By adding it into recipes you are able to get all the amazing health benefits with the delicious taste of creamy coconut.

This anti-inflammatory turmeric bark is ideal for a pick-me-up or a sweet delight.  If you pre-make it and keep it in the freezer it defrosts in just minutes.

If you are enjoying this bark you will also love my Immune Boosting Turmeric and Ginger Tea


Anti-inflammatory Tumeric Bark Ingredients:

(serves 5)

  • 1/2 cup coconut butter
  • 3 Tbsp coconut oil
  • 2 tsp Turmeric powder
  • 8 drops stevia
  • Pinch of sea salt
  • Hint of black pepper
  • Topping: 1-2 Tbsp shredded coconut


tumeric bark


Anti-inflammatory Tumeric Bark Method:

  1. Place coconut butter and oil into a small pan or bain marie and melt to a liquid form. Add in spices all stir until smooth.
  2. Pour into a silicone loaf tin and sprinkle with shredded coconut.
  3.  Freeze for 30 minutes then break apart.
Nik Toth