A cousin of ginger, turmeric is a golden root that’s rich in curcuminoids, compounds known for their anti-inflammatory properties.
Turmeric has antibacterial, antiviral, and antifungal agents that help strengthen the immune system.
A strong immune system lessens the chance of suffering from colds, flu, and coughs and may help prevent the development of certain diseases.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here are some suggestions for how to use it! ⠀⠀⠀⠀⠀⠀⠀
➡️ BLEND INTO A SMOOTHIE⠀⠀⠀⠀⠀⠀⠀⠀⠀
While fresh turmeric root is especially great in juices and smoothies, a pinch of the ground spice is good too. The slightly pungent flavor is usually well-masked in smoothies.⠀
➡️ ENJOY AS A TEA⠀⠀⠀⠀⠀⠀⠀⠀⠀
Steep grated fresh ginger and turmeric for a soothing warm beverage.
➡️ TOSS WITH ROASTED VEGETABLES⠀⠀⠀⠀⠀⠀⠀⠀⠀
Turmeric's slightly warm and peppery flavor works especially well with cauliflower, potatoes, and root vegetables.⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡️ USE IN SOUPS⠀⠀⠀⠀⠀⠀⠀⠀⠀
A bowl of soup feels even more warming when it's tinged with golden turmeric.⠀
➡️ ENJOY AS A LATTE⠀⠀⠀⠀⠀⠀⠀⠀⠀
Golden Milk is a nutrition trend that tastes delicious and is very warming. Sip on this beverage of simmered turmeric with non-dairy milk and honey to make an earthy and comforting beverage. I often enjoy a steaming mug in the evening. Look in my archives for a Golden Milk Recipe⠀⠀⠀⠀⠀
NUTRITION TIP: Did you know that adding some freshly ground black pepper can significantly increase circulating levels of the antioxidant found in turmeric? Add a twist from your pepper mill to everything from tea to soups!⠀⠀⠀⠀⠀⠀⠀⠀⠀
This yummy recipe has the added health benefits of Turmeric and Ginger. These spices are known for their anti-inflammatory properties.
Author
Julie Gilbert
Ingredients
3 tablespoons extra virgin olive oil (divided)
1 medium red onion, chopped
1 ½ pounds boneless chicken breasts, cut into large pieces
1 1/2 teaspoons turmeric powder
1 teaspoon ground coriander
½ teaspoon ground cumin
1 ½ teaspoons sea salt
1-inch fresh ginger, finely grated
3 large carrots sliced
1 ½ cups white basmati rice, rinsed and drained
3 cups water (or chicken stock)
2 bay leaves
1 ½ cups frozen peas
½ cup chopped cilantro
Directions
1. Cut the chicken breasts into large pieces and place them into a bowl along with the spices, salt, and 1 tablespoon of the olive oil. Toss everything together using clean hands so the chicken is coated.
2. Heat a 3.5 to 5-quart Dutch oven or 11-inch-deep skillet over medium heat. Add the remaining 2 tablespoons of olive oil.
3. Sauté the red onion and grated ginger for about 3 minutes, or until the onions are soft.
4. Add the chicken and spice mixture and sauté the chicken on all sides for about 5 to 6 minutes. Use a pair of tongs to turn the chicken.
5. While the onions and chicken are sautéing, rinse the rice in a fine mesh strainer under running water until the water runs clear. Then add the rice to the pot along with the carrots, water, and bay leaves. Stir everything together.
6. Cover the pot with a tight-fitting lid and bring to a rapid simmer, then immediately turn heat to low and cook for about 20 to 25 minutes.
7. Turn off the heat and add the peas to the top of the rice mixture but don't yet stir them in. Cover the pot and let it rest for about 10 minutes with the heat off.
8. Then add the chopped cilantro and gently stir everything together. Serve.
