Superfood in the spotlight: Turmeric

Turmeric is also used for medicinal purposes. For over 5000 years, the peppery and warm properties of turmeric have been appreciated in both Chinese and Indian cultures, who developed the first medicinal uses of the plant and used it to naturally dye fabric.

It’s no surprised it’s used for healing: the turmeric root can reduce heartburn, stomach pain and intestinal dysfunctions. It’s also used against infections, colds, bronchitis, fibromyalgia or general pain (such as menstrual or headaches).

Rich in manganese, iron, vitamin B6, fibre, copper and potassium, turmeric can aid cancer prevention, metastases inhibition and cardiovascular protection. In some cultures, the plant is applied directly to the skin to reduce everything from pain and bruising to bug bite irritation and skin inflammation.

To include turmeric in your diet, you just need to find the right dishes to use it in. In this One-Port meal by Stacey from goodnessis.com turmeric takes the spotlight. (Note: when preparing turmeric, be aware that easily stains hand and clothes alike!)

Recipe:

Turmeric flavored Millet, Amaranth & Seasonal Vegetables
The dish can be made with quinoa, rice or any grain of your choice – though cooking times may vary.

Ingredients:

• 1/4 cup millet
• 1/4 cup amaranth
• 1 1/4 cups water
• 1 tsp ghee
• 1 cup of fresh seasonal vegetables: carrot, cherry tomatoes, green beans, handful of small broccoli florets
• 1/2 fennel bulb
• 1 tab ghee
• 1/4 tsp cumin seeds
• 6 fresh curry leaves, roughly torn
• 1/2 – 1 tsp turmeric powder
• salt & pepper to taste
• handful of green leaves (kale, small broccoli leaves, chard, etc)
• freshly chopped coriander
• salt and freshly ground pepper, to taste

1. Wash and drain the millet and amaranth and place in a medium-sized saucepan. Pour in 1 and 1/4 cups of water and 1 heaped teaspoon of ghee, then slowly bring to boil.
2. Meanwhile wash and chop the vegetables into very small pieces and add to the pot. Turn down to a simmer, cover, and allow it to cook. Set aside the vegetables, which require less cooking time, eg: broccoli and fresh green leaves, which will be added just before it has finished cooking. Allow to simmer undisturbed for approximately 10 minutes.
3. Add the broccoli florets, replace the lid and allow the broccoli to steam for 2 minutes. Heat ghee in a small saucepan; add the cumin seeds and fresh curry leaves. Allow it to sizzle for a few seconds, enjoy the aroma, but be careful not to burn, and then add to the millet.
4. Stir in the turmeric, salt and pepper, green leaves and fresh coriander. Allow to-sit for a few minutes before serving. Drizzle lavishly with ghee.