The whole world.
Turmeric root/ShutterStock
Turmeric is not just a spice, but a whole world of incredible flavor, healing and strengthening.
The active substance in it, an antioxidant called curcumin, is a powerful anti-inflammatory agent, effective in preventing, alleviating or treating many diseases such as sore throats and inflammations in the respiratory system, myocarditis, arthritis, multiple sclerosis, Alzheimer's, various types of cancer and more.
From personal experience I can tell you that he is truly a miracle.
I learned that a teaspoon of turmeric + a teaspoon of honey is an effective remedy when you don't feel well.
Once, when I had an acute sore throat, I took it every hour.
I didn't sleep well but I woke up completely healthy.
My daughters also grew up on the drug, friends around me adopted it and so did a significant number of my loyal readers over the years.
Is your nose stuffy?
Try inhalation with turmeric: heat 2 tablespoons of turmeric in a dry pan, over low heat, until steam rises from it.
Put a towel on your head to capture the vapors, and breathe them in slowly, deep inside each nostril separately, and then together.
Although the experience is not the most pleasant, they try to last for about five minutes.
The result is immediate, and can be repeated every three hours.
It works.
I once did inhalations in the middle of a cooking workshop at my house for two chilled people, and they breathed freely throughout the workshop until the end.
As a relative of ginger, turmeric contains protein, calcium, iron, magnesium, phosphorus, and lots of zinc, potassium, manganese, and niacin (vitamin 3B) and other vitamins and minerals.
It is suitable for use in rice and grains, soups, chicken and tagine dishes, legumes and vegetables and is used as a main ingredient in curry powder and prepared mustard.
Tip: Turmeric is sensitive to light, so you should keep it in a dark place.
The turmeric also helps in the digestion of proteins, and together with cumin and dry coriander it contributes to the digestion of complex carbohydrates.
If you are taking medication, you should still consult your doctor before adding turmeric to the menu.
Turmeric fritters, with apple and turmeric sauce (gluten-free)
Forget that they are healthy, they are simply delicious.
Gluten-free turmeric pancakes/Nimrod Saunders
These are the fastest pancakes I've ever made, and among the tastiest.
They are served with a spicy apple sauce and are suitable for a quick meal or entertaining all year round.
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Ingredients for 16 units
2 cups medium potatoes with thin red skin, peeled
2 tablespoons finely chopped red onion
1/4 teaspoon very finely chopped hot green pepper (optional)
1/2 cup chickpea flour, or a little more as needed
3 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon of salt
1 teaspoon of turmeric
2 eggs
2 tablespoons of coconut oil
for the sauce
1 cup applesauce without added sugar
2 spoons of rye flour
1 tablespoon coconut oil, grape seed oil, or olive oil
2 teaspoons of finely grated fresh ginger
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
Preparation
1.
Wash and dry the potatoes and grate on a medium-coarse grater (not too thin, so that it doesn't come out too watery, and not too thick).
Transfer with the liquids to a bowl, without squeezing.
2.
Mix with the rest of the ingredients to get a paste.
3.
Heat half the oil in a large pan.
With your fingers and the palm of your hand, make 8 small fritters and put them in the hot oil.
Fry on both sides.
Don't worry if there is a little liquid at the bottom of the bowl - if the batter is too watery, you can add another tablespoon or two of hummus flour.
Save and serve hot.
4.
To make the sauce: mix all the ingredients together.
Serve the fritters with a spoonful of sauce.
Turmeric flavored vegetable stew
Colorful, tasty and easy to prepare.
Turmeric flavored vegetable stew/Nimrod Saunders
A colorful and easy-to-prepare dish that can be served on wholemeal rice, quinoa or another grain.
If you make or buy ghee (Indian butter, available in health food stores or Indian stores), that's fine, but even regular butter will add a richness of flavor and is better than oil.
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Ingredients for 4 dishes
1/4 cup (25 grams) butter or ghee
1 coarsely chopped onion
½ teaspoon cumin
1 teaspoon or more dry coriander
1 teaspoon of turmeric
1 teaspoon paprika or hot red pepper
1 teaspoon salt, or more to taste
1 teaspoon brown sugar (optional)
1 large thin-skinned potato, diced
1/2 cup of water (or half water and half coconut milk, or coconut milk only)
1 head of small cauliflower, broken into small florets
1 cup tender green peas (frozen)
2-3 fresh tomatoes, peeled (or canned), cut into quarters
A small handful of Turkish spinach leaves, without the stems, or 2 large Swiss chard leaves, without the middle stem
Preparation
1.
Heat butter and add the onion and spices.
Fry just until the onion softens.
Add the potato cubes and water (or water and coconut milk), cover and cook on low heat for about 5 minutes.
2.
Add cauliflower and cook for another 5-8 minutes.
Tear the Turkish spinach leaves or chard into relatively large pieces and add to the pot together with the peas and tomatoes.
Cover and cook for another 5 minutes or until the vegetables are cooked but the peas still retain a bright green color.
A tonic Ayurvedic drink
Comforting and strengthening.
Ayurvedic drink/ShutterStock
Although it is originally made from milk (apparently the milk in India is healthier), I make this comforting and fortifying drink with rice milk or another milk substitute.
Ingredients for one cup
1/4 cup of water
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon of dry ginger (or a teaspoon of grated fresh)
3/4 cup organic milk or milk substitute
honey/silan (optional)
Preparation
In a small pot, mix water and spices and bring to a slight boil.
Boil for a minute or two and add the milk.
Cook only until the milk is very hot.
You can sweeten with honey or silane if desired.
More on the same topic:
Fritters
stew
turmeric