Spices of Life – Turmeric
Following on from my popular blog series
I have decided to start a new series, called Spices Of Life. Over the coming month I will introduce you to the many benefits and recipes. I hope it will help you to discover a world of flavours out there and best of all most of them come with added health benefits.
Bon appetit !
We are kicking this season off with
Turmeric, the spice of good health
fresh turmeric flower
is part of the ginger family and predominately cultivated in India and Southeast Asia. The fresh turmeric plant has pretty flowers and the fruit is ginger- like.
In order to make the fresh turmeric last longer, the plant is first boiled for 40 minutes and then dried in hot ovens, finally it is ground into the orange-yellow powder that most of us know as turmeric. It has a warm, pepper-like earthy flavour and it an essential part of many curries. Its vibrant colour is also used as a fabric dye.
Turmeric’s best known health benefits are that it is anti-flamatory and a potent antioxidant.
Read more about turmeric’s health benefits and supplements
Turmeric in the kitchen:
So here are easy to cook and tasty recipes:
Scrambled eggs with turmeric:
A great way to start the day. You will need:
½ garlic clove, finely chopped – 100g spinach leaves -4 large eggs – 50ml coconut milk- 2 tsp grated turmeric – 2 slices sourdough bread, toasted
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- Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.
- Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.
Chicken Biryani:
300g basmati rice – 25g butter -1 large onion, finely sliced -1 bay leaf -3 cardamom pods -small cinnamon stick- 1 tsp turmeric- 4 skinless chicken breasts, cut into large chunks -4 tbsp curry paste – 85g raisins – 850ml chicken stock- 30g coriander (½ chopped, ½ leaves picked) and 2 tbsp toasted flaked almonds to serve.
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- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
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- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
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- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
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- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
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- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Turmaric for Health and Beauty:
Surprisingly turmeric is also a fantastic skin cleanser and should be used by anybody who suffers from psoriasis, dry skin, dark circles under the eyes and wrinkles.
Here is a face mask I found that will help you with a clear complexion
Turmeric Face Mask for Glowing Skin compiled by Dr. Axe
Total Time: 10 minutes
Serves: 1–2 applications
INGREDIENTS:
- ½ teaspoon turmeric powder
- ½ teaspoon organic apple cider vinegar
- 1 tablespoon of organic, raw, local honey
- ½ teaspoon milk or yogurt
- [optional] 1 drop lemon essential oil or fresh lemon juice for additional skin brightening
Directions:
- Wash face and hands first to remove impurities and any make-up.
- In a small bowl or jar, mix the turmeric powder with the honey, apple cider vinegar, milk or yogurt and optional lemon oil. Try to get a consistency that will stick to your face. Be careful not to make it too thin as it may drip.
- Apply the mask carefully avoiding your eyes.
- Allow the mask sit on your face for 15–20 minutes then rinse with warm water.
- If you have any leftover, you can cover and leave in the fridge for your next application.
- Apply twice a week for best results.