Turmeric has been used for thousands of years in natural medicine and cooking but seems to be gaining fame with its use in smoothies and hot drinks for it’s virtuous and super food qualities. It’s an anti inflammatory, anti microbial, antioxidant, digestive aid and cleanser indicated for heart, digestive and menstrual health, arthritis, infections, pain and general inflammation. I detailed turmeric’s health benefits in last week’s post and shared how to eat it in order to draw out its goodness.
Note: turmeric will stain most things yellow. Use bicarbonate powder to remove the stains from your utensils and kitchen bench and remember it’s so worth it!
Fresh Turmeric Paste
Preserve and concentrate turmeric with this simple recipe. Use ½ teaspoon in smoothies, tea, in salad dressing or cooking.
Ingredients
2 tablespoons organic coconut oil
12 tablespoons organic turmeric, freshly grated
1 tablespoon organic ginger, freshly grated
1 teaspoon freshly cracked, organic black pepper
1/3 cup water, divided
Method
Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes. Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
Turmeric & Herb Frittata
This delicious and simple dish offers complete nutrition and the health benefits of turmeric and green herbs. Enjoy for breakfast, lunch, dinner, snack or as a post-workout recovery meal.
Ingredients
6 large organic eggs, beaten
1 clove organic garlic, crushed
½ teaspoon organic turmeric powder
1 cup chopped organic chives
1 cup chopped organic coriander
1 cup chopped organic dill
1 cup chopped organic parsley
½ teaspoon natural salt
freshly cracked, organic black pepper
2 tablespoons organic ghee or butter
½ organic lemon, juiced
2 tablespoons chopped activated walnuts or almonds (optional)
2 tablespoons organic currants (optional)
plain, full fat, organic, yoghurt, to serve (optional)
Method
Whisk together the eggs, garlic, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, nuts and currants. Heat the butter in a pan over moderate heat. Pour the egg mixture into the pan and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the pan, about 2 minutes. Place the pan in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center. Serve hot or cold, cut into wedges with lemon juice and a dollop of yogurt.
Revitalizing Turmeric & Herb Tonic
This revitalizing tonic is based on an old fashion herbal remedy. Its immune-boosting, antibacterial, antiviral, anti-inflammatory, congestion clearing, and warming properties, simply and effectively relieve sinus congestion, combat colds, and flu, aid digestion, and increase circulation. It is overall revitalizing, cleansing and rich in antioxidants. It tastes hot, sour, tart and pungent, can be consumed neat on its own, mixed with sparkling mineral water to make a refreshing cider, or mixed with olive oil to make a delicious salad and vegetable dressing.
Ingredients
1/2 cup fresh, organic horseradish, diced or 2 tablespoons fresh, organic horseradish paste
1/2 cup fresh, organic garlic, diced
1/2 cup organic onion, diced
1/4 cup fresh, organic ginger, diced
1/4 cup fresh, organic turmeric, diced or 2 teaspoons organic turmeric powder
1 organic birds eye chili, sliced
1 organic orange, quartered and thinly sliced crosswise
1 organic lemon, quartered and thinly sliced crosswise
1/2 cup chopped organic parsley or coriander
2 tablespoons chopped organic rosemary
2 tablespoons chopped organic thyme or sage
1 teaspoon organic black peppercorns
3 cups raw, organic, unfiltered apple cider vinegar
1/4 cup raw, organic honey, or more to taste
Method
Place all of the vegetables, fruits, herbs, and spices in a clean 1 litre jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well. Let the jar sit for 3 to 6 weeks, shaking daily. Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.
Turmeric & Pineapple Chewy Jellies
Gelatin is what we use to make jelly or chewy jelly candies. It’s natural and grass-fed, derived from the selective hydrolysis of collagen from bovine skin, connective tissue, and bones. Gelatin is a healing food for the musculoskeletal system, particularly joints. I use the brand called Great Lakes Beef Gelatin Powder. The gelatin is an excellent carrier for turmeric’s anti-inflammatory actions making this an excellent remedy for the musculoskeletal system. Pineapple contains bromelain, which is an additional anti-inflammatory.
Ingredients
4 tablespoons real gelatin powder
1 teaspoon organic turmeric root powder
500mls freshly made, pineapple juice
1 tablespoon raw, organic honey (optional, sweeten if desired, but I think the pineapple juice is sweet enough)
freshly cracked, organic black pepper
Method
Simply simmer the pineapple juice and whisk in the dried ingredients until completely dissolved. Pour into a 1cm deep pan and refrigerate for 2 hours to set. Cut into squares or use a cookie cutter after it’s set.
Follow Anthia: Website | Facebook | Twitter