Why you should get to know Turmeric

There are many roots and spices that have been used for thousands of years, staples of the Ayurvedic and Traditional Chinese medicinal practices. Modern science is now verifying what has been known by ancient societies for millenia. One of these is Turmeric. It is a root spice that is used in Indian and Middle Eastern cooking. Turmeric is even used in Latin American cooking! Peruvian cooking uses it in native dishes such as Papa a la Huancaina and Aji de Gallina, two of my favorite dishes! Turmeric is the underground stem of a ginger-like plant. When you find it fresh it looks like a smaller, thinner cousin of the ginger root, only with a bright yellow orange interior. Powdered turmeric is bright yellow.

I love using Turmeric in my cooking. It adds a warm and aromatic flavor. Just be careful not to go overboard with the Turmeric because it can add unwanted bitterness when used in excess.  

Why use Turmeric??

  • Powerful antioxidants - this is especially important considering how many chemicals we are exposed to, our cells and DNA need every bit of protection!

  • Potent anti-inflammatory - prolonged inflammation in the body leads to chronic illnesses, heart disease, arthritis, neurological illnesses etc. Raw turmeric is best for this purpose.

How to use Turmeric??

  1. Raw - in homemade dressings, sprinkling it on vegetables and in your smoothies/juices

  2. Cooked - it is a delicious spice on chicken, fish, beef, tofu, even on brown rice and quinoa. Get creative!

It can even be used topically for a sun-kissed glow but that is for another post! :)

Turmeric Dressing

½ cup extra virgin olive oil, organic

2 organic lemons, juiced and zest

½ avocado, organic

3 garlic cloves, organic

Turmeric root, fresh, thumbnail size

1 tbsp raw honey

Himalayan sea salt, to taste

Blend all ingredients in a blender and enjoy!

Sunny Salmon

1 lb wild coho salmon, fillet

1 organic onion, sliced

4 organic garlic cloves, crushed

1 bunch organic scallions, diced

1 tbsp turmeric powder

1 tbsp himalayan sea salt

1 tsp black pepper

1 tbsp organic tamari (gluten-free soy sauce)

2 tbsp organic coconut oil

1 cup purified water

Start by heating the coconut oil in a sautee pan over medium heat. Add the garlic (after letting it stand for 15 minutes to allow all the enzymes to be fully active), onions, scallions with ½ tbsp of sea salt and allow it to cook until the onions are translucent. Add the remaining spices and stir well. Place the salmon in the pan, allow each side to cook for 2-3 minutes and then add water and cover. Allow to cook covered for 10-15 minutes. Serve and enjoy!

Enjoy the recipes and feel free to experiment with this delicious spice! Get creative with Turmeric and allow it to infuse your body with its healing energies!

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