How do you get the most out of medicinal herbs like turmeric? You use them with as little processing as possible, that’s how. By doing so, you get the benefit of all the compounds they contain and not just the ones modern technology can separate, concentrate and conveniently package. Natural medicine practitioners advocate use of fresh herbs to fully benefit from their effects.
The turmeric root recipe and suggestions below, show you how easy (and enjoyable) it is to incorporate turmeric into your diet.
Turmeric Facts And Benefits
Turmeric is related to ginger and contains a compound called curcumin. Ayurvedic medicine, as well as Indian and Chinese cuisine, has used turmeric for centuries. Scientific research has shown that curcumin:
- has potent antioxidant effects to neutralize free radicals and activate antioxidant enzymes
- alleviates the symptoms of depression
- improves brain function
- can be helpful in preventing and treating Alzheimer’s and other age-related diseases
- lowers the risk of heart disease
- is a powerful anti-inflammatory agent and as such helps in the relief of arthritis symptoms
- helps to prevent cancer; (some persons believe it can treat cancers as well)
Quick Ways To Use Turmeric
- Add a pinch of turmeric to tofu,a frittata or scrambled eggs.
- Add turmeric to steaming rice.
- Blend turmeric into your favourite smoothie.
- Toss roasted or steamed vegetables with turmeric.
- Brew 1 inch pieces of turmeric and ginger for at least 15 minutes in 2 cups of water. Sweeten to taste with honey (or a natural sweetener of your choice).
Golden Turmeric Cauliflower
Ingredients– Makes 6 servings
2 large heads cauliflower
Salt and black pepper
4 tablespoons coconut oil, divided into two equal portions
2 teaspoons freshly grated ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon chopped lemon basil
1 teaspoon chopped parsley
Preheat the oven to 200°C.
Prepare cauliflower by removing the leaves and trimming the stem, leaving the core whole.
Using a large knife, cut each cauliflower lengthwise(top to base) into 3 to 5 chunks.
Season the chunks with salt and black pepper.
Heat 2 tablespoon of coconut oil in a large skillet over medium-high heat.
Fry the chunks for about 2 minutes on each side or until golden brown.
Gently transfer the chunks to a baking sheet (they may fall apart).
Whisk together the remaining 2 tablespoon of coconut oil, ginger, cumin and turmeric.
Brush the mixture onto the cauliflower chunks.
Roast in the oven for 15 minutes or until tender.
Garnish with lemon basil and parsley.
- Ginger goes well with turmeric as it too is a powerful anti-inflammatory agent.
- Black pepper contains piperine which helps your body absorb curcumin. Without it most of the turmeric will pass through your system unused. Try to incorporate black pepper into most of your turmeric recipes.
A herb like turmeric is made of many compounds and we are yet to understand how most of them work. We do know turmeric contributes to many aspects of health and can be used as a remedy for a variety of conditions. Using turmeric root in recipes is a great way to take advantage of this medicinal marvel.