The secrets of the healthy spice turmeric

Posted on sustenance

The super plant turmeric is the main spice in curry dishes, giving it a bitter, spicy taste and an intense, bright orange hue. Our diet can also benefit from the coloring properties of the healthy superfood in other culinary products such as cheese and mustard.

Turmeric is not only an important part of our diet, it is also used for medical purposes. For over 5000 years, the peppery and warming properties of the superfood have also been appreciated in Chinese and Indian cultures. These cultures developed the first medicinal uses of this plant and also used turmeric to naturally color substances.

It's no big surprise that the superfood has healthy and healing properties: The turmeric root reduces heartburn, stomach pain and bowel dysfunction. It is also used against infections, colds, bronchitis, fibromyalgia, and general pain (such as menstrual or headache).

Other healthy ingredients in the superfood include manganese, iron, vitamin B6, fiber, copper and potassium. With these many benefits, turmeric can help prevent cancer, inhibit metastases and protect the cardiovascular system. In some cultures, the plant is used directly on the skin to, for example, alleviate pain, inhibit skin inflammation and heal skin irritated by insect bites.

With the right recipes, turmeric is easy to integrate into our diet. The following stew from Stacey on goodnessis.com clearly focuses on healthy superfoods. (Note: When preparing, keep in mind that turmeric sticks very easily to hands and clothing and can quickly cause unwanted stains!)

recipe:

Turmeric with millet, amaranth & seasonal vegetables
This dish can be prepared with quinoa, rice, or other types of grains, but this could change the cooking time.

ingredients:

• ¼ cup millet
• ¼ cup amaranth
• 1 ¼ cups water
• 1 tsp ghee
• 1 cup fresh, seasonal vegetables: carrots, cherry tomatoes, green beans, a handful of broccoli florets
• ½ fennel bulb
• Some ghee
• ¼ tsp cumin seeds
• 6 fresh curry leaves, roughly shredded
• ½ -1 tsp turmeric powder
• salt and pepper to taste
• A handful of green leaves (kale, small broccoli leaves, chard, etc.)
• Fresh chopped cilantro
• salt and freshly ground pepper to taste

1. Wash and drain the millet and amaranth and bring to a boil in a medium pan with 1 ¼ cups of water and a heaped teaspoon of ghee.

2. Meanwhile, wash the vegetables, cut them into small pieces and add them to the pan. Lower the heat and simmer the whole thing covered. The vegetables, which tend to be cooked faster, such as: the fresh green leaves, simply remove them after a while and store them on their side. This is added again at the end. Let the rest simmer for approximately 10 minutes without interruption.

3. Add broccoli florets and cook covered for 2 minutes. Heat ghee in a small pan and add cumin seeds and fresh curry leaves. Let the ingredients sizzle for a few seconds to allow the aroma to unfold. Be careful not to burn anything though! Then add the millet.

4. Stir in turmeric, salt, pepper, green leaves and fresh coriander and let sit for a few minutes. Finally, drizzle some ghee over the top and serve! Bon appétit!

Posted on sustenance