I’ve alluded to the “super powers” of Turmeric on this blog before (see this general Wellness Post) and I recently wrote about Ginger as a wellness remedy (to ward off colds and aid in digestion)! Turmeric and Ginger are actually in the same family and both are known for their medicinal properties, specifically for their anti-inflammatory properties.
You will perhaps know turmeric best from Indian cuisine (it’s a common ingredient in curry, but does not taste or smell anything like curry), Pakistani, Bangladeshi and Asian cuisine. It is used for flavor (warm and slightly spicy) and as a natural color agent – creating a beautiful rich golden color in anything you add it to.
I learned about the medicinal properties of turmeric from an Indian colleague years ago. She would give a tiny pinch of turmeric in milk to her kids to help build a strong immune system. I was intrigued – having two little ones myself. But there’s more! There seems to be a lot of recent research on natural remedies and turmeric has other benefits including: fighting various types of cancer, supporting brain, liver and eye health, used as natural painkiller and anti-depressant, and used for better sleep! Further reading included in links below.
Anyway, I am preparing for some upcoming international travel and also fighting a bit of a spring cold which has been going around. So.. turmeric to the rescue. Icarry the dry powder with me when I travel and drink it in hot water with breakfast.
The only downside I’ve found is that it is very yellow – so brush your teeth or eat some crunchy food (like an apple) after eating turmeric.
Fresh turmeric, rinsed and peeled
Turmeric powder (found in the spice aisle or bulk section)
Water or milk
Heat liquid and add desired amount of fresh or dry turmeric (I will use ~1 tsp of dry or 1 Tbsp of fresh in a cup of boiling water)
This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.
6 cups whole milk (or coconut milk if you prefer)
1/3 cup uncooked basmati rice
1/2 cup full fat coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon + more for garnish
2 cups chopped peeled mango (about 2 large mangos)
Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
Reduce heat and gently boil for 40 minutes or until mixture thickens
Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
Spoon~1/2 cup servings into dessert bowls (makes 8 servings)
OK, this recipe was inspired because my cupboards were (almost) bare one day and I did not have many ingredients available. This turned out DELISH! The sweet raisins balance with the heat of the curry, creaminess of the coconut milk and tomatoes. Yum!
4 Chicken breasts or 6 thighs
2 Tbsp curry powder
1 can coconut milk (full fat)
Handful of raisins
1 can diced or crushed tomatoes
Heat tomatoes, coconut milk and curry powder in a saucepan over medium heat.
When warm and combined pour over chicken and raisins in glass baking dish
Bake (covered in tinfoil) for ~45-60 minutes or until chicken registers done on your cooking thermometer
Serve with shredded carrot or other salad and fresh cut cucumbers. Voila!
With hints of cinnamon, coriander, cumin and the heat of cayenne, these nuts fill your house with a savory warm aroma while baking and make a delicious snack (with or without cocktails). Garam masala is a fragrant Indian spice blend, often found in bulk.
2 cups lightly salted mixed nuts
1 1/4 tsp garam masala
1/2 tsp olive oil
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne)
Preheat oven to 325
Combine all ingredients and toss to coat
Spread in a single layer on a parchment paper lined pan
Bake for 25 minutes or until lightly toasted, stirring once or twice during cooking