Turmeric most often appears in Indian cuisine, as its flavour is enhanced by curry, cumin and citrus. But apart from having a specific taste it is very health beneficial.
It is traditionally used to improve digestion, detoxifying the liver and boost the immune system.
New research is currently exploring its use in managing heart disease, diabetes and Alzheimer’s disease.
For all off you how are keen on loosing a few pounds, it has been found that turmeric tends to block the growth of fat tissues so while the cleansing effect on the liver keeps your body ticking over, the curcumin found in turmeric may help to prevent the expansion of fat cells and in turn prevent weight gain. Woop Woop I think it’s time to stock on some turmeric .
Here are some recipes
Turmeric, Ginger and Carrot Juice
3cm (1 ¼ in) piece fresh turmeric
2cm (3/4 in) piece ginger
Optional- 1 orange or some Pineapple
1/ Peel the carrots, tangelo and lime; chop all the ingredients to the right size for your juicer and process.
Spice Kale Scramble
2 pasture eggs
1 cup chopped kale
1.5 tsp turmeric
1 tsp garlic powder
1 tbsp butter or coconut oil
salt and pepper to taste
Heat the butter ( or coconut oil ) in a skillet. In a separate bowl whisk eggs.
Add chopped kale to the skillet and cook until slightly wilted. Then add whisked eggs.
Add turmeric, garlic powder, salt and pepper and cook.
Braised Lemon Chicken with Dill and Turmeric
6 chicken thighs, bone in skin on ( If you want it less fatty take the skin off)
2 tbsp olive oil ( you can also use coconut oil )
1/2 onion, sliced
1 qt low sodium chicken broth (you won’t need the whole quart)
8 sprigs fresh dill + 1/2 tbsp chopped dill, divided
1/2 tsp turmeric
Pinch of cayenne pepper
1/4 tsp salt, or more to taste
2 tbsp freshly squeezed lemon juice, or more to taste
Season the chicken thighs generously with salt and pepper. Slice the onions
Heat olive oil ( or coconut oil ) on high heat until it becoming watery in texture.
Add the chicken thighs, (skin side down if you choose to keep the skin) , for a few minutes until they are golden brown. Reduce heat to medium. Remove thighs from pan and set aside.
Now add the sliced onion to the pan and cook, stirring occasionally, until translucent, soft and starting to turn golden. Drain any excess fat from the pan.
Return thighs to pan, skin side up.
Pour in chicken broth until it reaches halfway up the sides of the thighs.
Arrange the fresh dill sprigs over and around the thighs (reserve the chopped dill).
Sprinkle on 1/2 tsp turmeric, a pinch of cayenne, and 1/4 tsp salt (if you’re salt sensitive, you may omit the salt here and simply add to taste at the end of cooking).
Bring broth to a simmer, then reduce heat to medium. Cover the pan and let it all simmer for 40-45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.
Remove from heat and add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired.
The sauce should be semi-thick at this point.
Serve thighs and sauce topped with remaining freshly chopped dill.
And voila you got yourself a wonderful dinner