Warming Spice: Turmeric!
Turmeric is a warm bitter spice with an earthy aroma that is derived from the root Curcuma longa. We search for turmeric powder in our kitchen cabinet when making a home-made curry dish or a hot cup of golden milk, but we also turn to turmeric for its medicinal benefits. This spice is commonly brought to our attention when experiencing chronic inflammation, but not only does one benefit from the flavor and calming a flare-up.
Today, clinical research shows that turmeric still holds its powerful value that was discovered years ago. Along with being used for its anti-inflammatory actions, turmeric has antimicrobial, antioxidant, anticancer, and wound healing properties. In addition, being recommended to improve digestion, blood circulation, dissolve gallstones, reduce gas and bloating.
This spice seems to be a no-brainer as not only does it excite your taste buds, but aids health conditions.
Tips: If you are having a difficult time removing this bright color from your hands give your hands a little scrub with baking soda!
Golden Milk (serves 1)
Ingredients-1 cup organic nut milk, 1 tsp turmeric powder, 1/4 tsp black pepper powder, 10-12 strands of saffron, 1 cinnamon stick, 1/2 tsp cinnamon powder
Method- Heat milk in a pan with cinnamon stick. Add turmeric, pepper, saffron. Pour warmed golden milk into a mug. Sprinkle cinnamon powder to finish.
Golden Milk is a must & the fact that you can “dress it up” with a variety of spices allows you to experiment in your own kitchen! Additional spices: clove and/or ginger.
Recipe provided by Dr. Ed Bauman & Shiela Moorthy
Chicken Curry (serves 4)
Ingredients- 2 Tbs coconut oil (or olive oil), 1 Lb boneless, skinless chicken breast (cut into cubes), 1/2 tsp sea salt, 3 green onions (green part only- thinly sliced), 2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried cilantro (or fresh), 1 tsp ground ginger (or fresh), 1/2 tsp ground mustard, 1/2 tsp ground cardamom, 1/4 tsp black pepper, 1/4 tsp ground cinnamon, 1/4 tsp ground cloves, 3/4 cup coconut milk
Methods- Heat 1 Tbs coconut oil in skillet over medium heat. Sprinkle chicken with salt & add to skillet. Cook, stirring occasionally, for about 3 minutes. Transfer chicken to a bowl & set aside. Add remaining coconut oil to the pan, add green onion & all spices to the skillet. Cooking until fragrant. Stir in the coconut milk. reduce the heat to simmer. Add the cooked chicken. Cove rand simmer for about 15 minutes, serve. Tip: Stir in organic green peas for added color & flavor. Serve over rice of your choice.
Recipe provided by Dr. Vincent Pedre “Happy Gut”
I’m not sure about you, but I’m a huge fan of Curry and I’m sure you will be as soon as you try this recipe!
Bauman, E., & Moorthy Shiela. (2020). Spice for Life: Self-Healing Recipes, Remedies & Research.
Pedre, Vincent., MD. (2015). Happy Gut. New York; NY.
Mia Martinek, N.C.
