Cooking with Turmeric – The Spice of Life

Turmeric Rhizome – Sliced and Powdered

Make sure you’re using the RIGHT Turmeric
If you’re impressed with this miracle root, start using it in your everyday cooking! I usually add a little bit to any dish that I’m sautéing on the stovetop like stir-frys, scrambles, lentils, etc. To obtain all of the good benefits from turmeric, make sure you get non-irradiated, organic turmeric. Other brands may be so processed that they barely contain any healing properties. You can see an example of non-irradiated turmeric here. Be careful of where you put it though, its color is so strong that it can dye whatever in comes into contact with, like a dishtowel, white shirt or even a wooden spoon! Read Here

If you prefer not to use it in cooking, but you still want the benefits, buy it in capsule form.

Anti-Inflammatory Frozen Watermelon Pineapple Smoothie 008

Anti-Inflammatory Frozen Watermelon Pineapple Smoothie

Vegetarian, Vegan, Paleo, Gluten-Free, Dairy-Free

Makes 2 servings

2 cups frozen watermelon flesh—cut into 2-inch chunks

1 cup frozen organic pineapple—cut into 2-inch chunks

1 orange—peeled, white pith and seeds removed

½ cup organic coconut milk—preservative free

1½ cups organic coconut water—sugar free (a good brand to try)

1 teaspoon grated fresh ginger

½ teaspoon organic turmeric powder

2-3 drops liquid stevia or 1 teaspoon raw honey—optional

 

1. Place all ingredients in a high speed blender. Blend until smooth and frosty. Spoon into serving glasses and enjoy with a spoon or large straw.

Turmeric is a cornucopia of healing; it holds promise in about every area of disease prevention and healing imaginable.

The active ingredient in turmeric is curcumin. This ingredient is so diverse and so deep in its antioxidant power that it’s been shown to protect and heal virtually every organ in the human body.

Turmeric protects against cancer, Alzheimer’s disease, Parkinson’s disease, heart disease, stroke, diabetes, eye diseases, depression, skin problems, and more. So amazing is this spice that research at Tufts University showed turmeric may prevent weight gain. Read More Here

Recipes for Dishes with Turmeric

Like ginger, turmeric, the unassuming root with color so vibrant you suddenly have an urge to hand-dye fabric, is said to be one of the world’s healthiest foods—the bright orange-yellow equivalent of putting your insides through a car wash. An essential, mildly-flavored ingredient in curries (along with thousands of years’ worth of Indian and Middle Eastern dishes), turmeric is exactly what the doctor ordered. Just ask these 30 recipes.Read More Here

Tropical Carrot, Ginger, and Turmeric Smoothie

Ginger-Turmeric Smoothie with Orange Juice and Mango Recipe  & Credit Here

Ingredients

SERVINGS: MAKES ABOUT 2 CUPS

  • 1 blood or navel orange, peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • ½ cup frozen mango chunks
  • cup coconut water
  • 1 tablespoon shelled raw hemp seeds
  • ¾ teaspoon finely grated peeled ginger
  • teaspoons finely grated peeled turmeric
  • Pinch of cayenne pepper
  • Pinch of kosher salt
Preparation
  • Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth.

Honey-Turmeric Pork with Beet and Carrot Salad

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time. [ Marinade up to 12 hours ahead] Recipe & Credits Here

Ingredients

SERVINGS: 4

  • pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely grated
  • teaspoons finely grated peeled turmeric or ½ ground turmeric
  • ½ cup plain whole-milk yogurt
  • ¼ cup honey
  • 2 tablespoons (or more) fresh lemon juice, divided
  • 2 tablespoons vegetable oil
  • 3 small beets, scrubbed, thinly sliced
  • 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons olive oil
  • Flaky sea salt

Preparation

  • Pound pork between 2 sheets of plastic wrap to ¼” thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
  • Remove cutlets from marinade, letting excess drip off. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
  • Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
  • Do Ahead: Pork can be marinated 12 hours ahead. Chill.

Ginger-Lime Cauliflower

The Indian flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

Ingredients

SERVINGS: 6

  • ½ tsp. kosher salt plus more
  • 1 2” piece ginger, peeled
  • ½ medium head cauliflower, cut into small florets
  • 1 Tbsp. olive oil
  • 1 tsp. yellow mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • ¼ cup fresh lime juice
  • Cilantro leaves with tender stems (for serving)

Preparation

  • Toss jalapeño and ½ tsp. salt in a small bowl. Finely grate ginger and squeeze juice into jalapeño mixture (you should have about 1 Tbsp. juice); discard pulp. Set jalapeño mixture aside.
  • Cook cauliflower in a medium pot of boiling salted water until tops of florets are slightly translucent, about 1 minute; drain and rinse under cold water. Set aside.
  • Cook oil and mustard seeds in a medium saucepan over medium-high heat, stirring, until seeds begin to pop, about 2 minutes. Add fennel seeds, coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 1 minute. Remove saucepan from heat and mix in lime juice and reserved jalapeño mixture. Let cool; season with salt. Add reserved cauliflower to saucepan and let marinate at least 1 hour.
  • Top with cilantro just before serving.
  • DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.

Burgers aren’t the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a super short cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Ingredients

SERVINGS: 4

  • 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
  • 1/4 recipe Curry Brine (click for recipe)
  • 4 stalks celery, thinly sliced
  • 1/2 small fennel bulb, thinly sliced
  • 1 tablespoon plain whole-milk yogurt
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon celery seeds
  • 1 tablespoon mayonnaise plus more for serving
  • Kosher salt, freshly ground pepper
  • 4 large or 8 small slices country-style bread
  • 1/4 cup olive oil
  • 1/2 small red onion, thinly sliced
  • 1/2 cup picked dill with tender stems

Preparation

  • Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours.
  • Prepare grill for medium-high heat. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
  • Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
  • DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

Recipe for Chicken Brine:

This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces.

Ingredients

SERVINGS: MAKES 1 QUART

  • 1 quart buttermilk
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Whole chicken and/or chicken pieces

Preparation

  • Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

Curry

  • Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.

Chipotle

  • Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.

Louisiana-Style

  • Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.

Lemon-Dill

  • Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.

Salmon with Cucumber–Yogurt Sauce and Carrot Salad

 

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it’s cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt. Read More Here

Ingredients

SERVINGS: 4 PLUS 1 LUNCH THE NEXT DAY

Cucumber-Yogurt Sauce

  • ½ cup plain Greek yogurt
  • 1 small garlic clove, grated
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cucumber, peeled, thinly sliced
  • Fine sea salt, freshly ground black pepper

Carrot Salad

  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • 1 large carrot, shredded
  • tablespoons chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice, plus more
  • Fine sea salt, freshly ground black pepper

Salmon And Assembly

  • pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
  • Fine sea salt, freshly ground black pepper
  • 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling
  • Flaky sea salt

Preparation

Cucumber-Yogurt Sauce

  • Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper.
  • Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

Carrot Salad

  • Toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil, and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.
  • Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

Salmon And Assembly

  • Season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.
  • Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.
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