Ever wonder what gives mustard that bright yellow color? It’s Turmeric, an anti-inflammatory spice.
Turmeric is one of the most thoroughly researched plants and spices in existence, and there are numerous current studies validating its healing properties. Turmeric has been shown to possess potent anti-inflammatory properties due to its active antioxidant curcumin. Since it decreases inflammation of the body it’s good for arthritis, diabetes, asthma, cardiovascular health, and may slow the progression of Alzheimer’s, fight or prevent cancer, ease muscle pains and is used topically for burns, cuts, and to calm skin conditions. Turmeric is a natural pain killer and is comparable to prescription and over the counter anti-inflammatory drugs without all the toxic side effects. It is inexpensive and can be found at the grocery store.
Turmeric is an anti-inflammatory spice and one of the key ingredients in many Asian dishes, giving off a mustard-like, earthy smell and slightly bitter flavor to foods. It is used mostly in savory dishes, but also is used in some sweet dishes. Most turmeric is used in the form of rhizome powder to give off a golden yellow color. It is used in many products such as baked products, dairy products, canned drinks, orange juice, ice cream, yogurt, yellow cakes, biscuits, cereals, sauces, and gelatin. It is a principal ingredient in curry powders. Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger.
Almost every spice that is used in cooking provides some health benefits but turmeric, an anti-inflammatory spice, tops the list. We recognize the healing potential of this magical plant, and have used it in many of our meals. Here is how we have used it in 5 of our meals.
- Fresh Chicken Salad: Tender chicken atop fresh garden greens with a honey mustard sauce
- Thai Spring Curry: Seasoned Thai chicken and vegetables in flavorful and moderately spicy coconut sauce
- Chicken Chardonnay: Seasoned chicken in a creamy coconut milk based sauce over a bed of fresh vegetables
- Thai Chicken Wraps: Spicy Thai chicken mixed with finely sliced and shredded vegetables. Served with napa cabbage and cilantro to enjoy as a wrap
- Dijon Chicken: Seasoned chicken in a creamy dijon mustard sauce with roasted kale and sweet potatoes
Enjoy this recipe containing turmeric over a salad or as a healthy dip!
Honey Mustard Dressing
- 3/4 cup olive oil
- 1/4 cup mustard
- 1/8 cup honey or to taste
- 1 Tbsp turmeric
- 1 pinch salt
- 1 pinch red pepper flakes
- 1 pinch of mustard seed
Mix all ingredients in a shaker and refrigerate up to 1 week.
Make a delicious salad dressing, topping for fresh hearty greens or dip full of antioxidants and beneficial fats. (Source: Prevention.com).
Turmeric Tahini Dressing
- 1/4 cup tahini
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 tsp turmeric
- 1/4 cup water
- Salt and pepper to taste
Combine all ingredients in a blender and blend until smooth. Refrigerate in a lidded glass jar for up to 5 days.
Calm eczema or rosacea with an anti-inflammatory faces mask! (Source: Prevention.com)
- 1 tsp turmeric
- 1 tsp apple cider vinegar
- 1 Tbsp honey
- 1 tsp yogurt
Mix all ingredients into a paste-like consistency. Apply at night to a clean, dry face for 10-15 minutes, then rinse with warm water. Use an old towel; turmeric can stain cloth (and may turn skin a yellowish hue, but that will fade in a few hours!).
Try this delicious soup made with turmeric, along with other delicious spices and anti-inflammatory ingredients.
Creamy Spiced Carrot Soup
- 2 Tbsp coconut oil
- 2 lbs carrots, peeled and sliced
- 1 large onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 cup fresh ginger, peeled and chopped
- Salt and pepper to taste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 cups bone broth
- 1 (13.5 oz) can coconut milk, unsweetened
- 2 Tbsp coconut yogurt
- Heat coconut oil in a soup pot on medium heat until melted. Add carrots, onion, celery, ginger, 3/4 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, until vegetables are tender, about 12-14 minutes.
- Stir in turmeric, cumin and coriander and cook until spices are fragrant, about 2 minutes. Stir in broth, coconut milk and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, about 15-20 minutes.
- Puree soup using an immersion blender or standard blender (in batches). Adjust seasoning with additional salt and pepper if needed.
- Serve topped with coconut yogurt.
- Try topping soup with crunched NutThins crackers or raw hulled pumpkin seeds for some crunch.
- Refrigerate without toppings up to 4 days or make multiple batches and freeze in an air tight container up to 2 months. Freeze in individual containers to have quick pre-made lunch or dinner on hand.
Find more information about the benefits of Turmeric by visiting our friends at COGNITUNE, LLC: https://www.cognitune.com/turmeric-curcumin-benefits/
If you’re interested in an anti-inflammatory lifestyle and more information and recipes like these, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at info@VitalityConsultantsLLC.com for more details.
#antiinflammatory, #tryanewspice, #wellness, #fightcancer