Read the latest monthly newsletter... CLICK HERE

All about turmeric

does this weird looking root make you run for cover ?

Following on from my theme this month all about “self-care”, we are focussing on delicious, nutritious and easy recipes which really give a good vitamin and antioxidant punch whilst still being super quick to whip up for you and your family. As turmeric is a powerful spice that can do wonders for our diets it is a great one to ramp up in the winter months when there are many more bugs around which put extra pressure on our immune systems. Some of us look at this gangly golden root and scratch our heads don’t we as we have no idea how to cook with it… how many of you are nodding your heads right about now..? I know I felt unsure about where to start but once I began to cook with it more regularly, I found that there are loads of ways to add it in to our daily diets and gain the amazing health benefits that Turmeric offers us. If, at this stage, you need a wee bit more convincing of the health benefits then go check out my past post to learn some more about why Turmeric is so good for us.

But if you are ready to dive right in see below some of our favourite turmeric laced dishes at this time of the year as well as some new ones for you so keep scrolling 👇🏼.

  • Scrambled eggs with finely diced fresh turmeric stirred through it and cracked black pepper – a perfect sunday night dinner.
  • Carrot and turmeric soup is a firm family favourite and it can also be used as a pasta sauce too which is handy for when you want to encourage your kids to eat it and the soup/sauce freezes a treat. Find the recipe for the soup here and the pasta sauce here.
  • Rub turmeric and cinnamon powder and coconut oil on some veg to be roasted in the oven (butternut, courgettes and peppers are good).
  • Roast a whole cauliflower with a dusting of turmeric, cumin, salt and pepper and a big drizzle of butter for about an hour at 180 degrees. I then serve it sliced with roasted meats, the turmeric gives it a lovely colour.
  • Turmeric powder mixed with butter to make a paste is wonderful rubbed on chicken before roasting.
  • Adding turmeric powder to a dish that has chilli is surprisingly tasty and no one will notice it is there if you are trying to convince your hungry brood that eating turmeric is a good thing and they are resisting !!

A NOTE OF WARNING

Do take care and wash surfaces and pans straight after use. When my blender goes yellow from the turmeric I clean mine with a paste made of bicarbonate of soda and apple cider vinegar and it takes the stain off a treat with a microfibre cloth.

If you get turmeric stains on your fingers whilst you are chopping it then just rub a bit of lemon juice into your fingers and it will take the stain off.

And if you fancy some other ideas for how to eat more turmeric then see below some of the more recent recipes I love to cook, nothing too complicated just quick and easy wholefood cooking.

Have a lovely weekend xo

A recipe or two for you

Turmeric Scrambled Veggies

Yields1 Serving

Ingredients
 2 cloves of garlic
 1 turmeric roots, fresh (or a teaspoon of turmeric powder)
 1 beetroot, small
 broccoli, half a head cut into florettes or 5 sprouting broccoli stems
 2 eggs, large free range
 4-6 stems of swiss chard (I like this multi coloured variety)
 lemon, juice of a quarter (approx. to taste)
 knob of ghee (or salted butter)

Directions
1

Cut the beetroot in half if it is small or into quarters if it is larger, pop it in a roasting pan, drizzle with olive oil and any herb you fancy (I love Fenugreek but just about any ground herb will do). Roast at 200 for about 25-35 minutes. To check it is done, stick a knife in to the flesh and you will be able to pull the knife out easily without it feeling too soft in the centre. A bit of bite is good.

2

Cut your broccoli up into florets. I try to keep as much of the stem on each head as possible as the stem is loaded with vitamins and fibre. Steam in the usual way you prefer but make sure not to over cook them, they should look a vibrant green when ready. Plunge them into cold water or set them aside whilst you cook the remaining part. It is best to get everything ready before you start cooking the eggs as you don't want to hang around when the eggs are ready you will want to tuck in right away.

3

Peel and dice the garlic and turmeric root and soften in the melted ghee or butter for several minutes.

4

Chopped the coloured stems off the swiss chard and add them to the pan. Stir to cook for approx 2 minutes until they start to soften too.

5

Roughly chop the swiss chard leaves and add to the pan, stirring to wilt the leaves.

6

Turn the heat down to a gentle heat. Crack in both the eggs.

7

Give the eggs 30 seconds to start cooking, then break them up a bit with your wooden spoon to blend everything together. Still on a low heat continue to gently stir until the eggs are almost cooked through. Do not over cook the eggs as they will continue cooking once you take the pan off the heat.

8

Assemble your plate with some generous chunks of beetroot, the broccoli spears and your veggie eggs. A squeeze of lemon and salt and pepper to taste.

What can I say, its not the most beautiful looking dish but it tastes delicious and has loads of nutritional goodies in it. I originally create this dish after reading the book "Eat Yourself Young" by Dietician, Naturopath and Herbalist Elizabeth Peyton-Jones who mentioned that four of her five best youthing foods were beetroot (vitamin/mineral packed detoxifier), garlic (hormone balancer), turmeric (anti-inflammatory) and lemon juice (alkaliser), which I managed to pack into this one yummy plate of goodness.

Ingredients

Ingredients
 2 cloves of garlic
 1 turmeric roots, fresh (or a teaspoon of turmeric powder)
 1 beetroot, small
 broccoli, half a head cut into florettes or 5 sprouting broccoli stems
 2 eggs, large free range
 4-6 stems of swiss chard (I like this multi coloured variety)
 lemon, juice of a quarter (approx. to taste)
 knob of ghee (or salted butter)

Directions

Directions
1

Cut the beetroot in half if it is small or into quarters if it is larger, pop it in a roasting pan, drizzle with olive oil and any herb you fancy (I love Fenugreek but just about any ground herb will do). Roast at 200 for about 25-35 minutes. To check it is done, stick a knife in to the flesh and you will be able to pull the knife out easily without it feeling too soft in the centre. A bit of bite is good.

2

Cut your broccoli up into florets. I try to keep as much of the stem on each head as possible as the stem is loaded with vitamins and fibre. Steam in the usual way you prefer but make sure not to over cook them, they should look a vibrant green when ready. Plunge them into cold water or set them aside whilst you cook the remaining part. It is best to get everything ready before you start cooking the eggs as you don't want to hang around when the eggs are ready you will want to tuck in right away.

3

Peel and dice the garlic and turmeric root and soften in the melted ghee or butter for several minutes.

4

Chopped the coloured stems off the swiss chard and add them to the pan. Stir to cook for approx 2 minutes until they start to soften too.

5

Roughly chop the swiss chard leaves and add to the pan, stirring to wilt the leaves.

6

Turn the heat down to a gentle heat. Crack in both the eggs.

7

Give the eggs 30 seconds to start cooking, then break them up a bit with your wooden spoon to blend everything together. Still on a low heat continue to gently stir until the eggs are almost cooked through. Do not over cook the eggs as they will continue cooking once you take the pan off the heat.

8

Assemble your plate with some generous chunks of beetroot, the broccoli spears and your veggie eggs. A squeeze of lemon and salt and pepper to taste.

What can I say, its not the most beautiful looking dish but it tastes delicious and has loads of nutritional goodies in it. I originally create this dish after reading the book "Eat Yourself Young" by Dietician, Naturopath and Herbalist Elizabeth Peyton-Jones who mentioned that four of her five best youthing foods were beetroot (vitamin/mineral packed detoxifier), garlic (hormone balancer), turmeric (anti-inflammatory) and lemon juice (alkaliser), which I managed to pack into this one yummy plate of goodness.

Turmeric Scrambled Veggies

Turmeric, Ginger and Garlic Marinade

Yields2 Servings

Ingredients you will need
 2 tbsp fresh ginger, peeled and chopped
 2 tbsp celery, chopped
 2 tbsp parsley leaves, chopped fine
 2 fresh turmeric roots, peeled and chopped (or 1-2 tsps of ground turmeric optional but fresh is best)
 2 cloves of garlic, peeled and diced
 juice of half a lemon
 2 tbsp olive oil

1

Blend up all the ingredients by whizzing in a magimix or pop everything into a roomy jam jar, screw on the lid and then give it a good shake.

The quantities can vary depending on what you have to hand so there's no need to rigidly stick to the amounts here !

This makes a wonderful marinade for tuna steaks (see my dinner👇🏼), other meaty fish and chicken breast too.

It is delicious stirred into scrambled eggs, added into stews and soups etc. You can also add it into a bowl of pasta with tomato sauce for an extra vitamin and antioxidant hit without anyone knowing.

I always make extra and keep it in a jam jar in the fridge for when I want to throw together a quick dinner. When you use the marinade from the fridge always make sure that you leave a thin layer of olive oil on top of the herbs and spices when you return it to the fridge to preserve the goodness and keep it fresh. Mine lasts happily in the fridge for several weeks much the same as pesto does.

Ingredients

Ingredients you will need
 2 tbsp fresh ginger, peeled and chopped
 2 tbsp celery, chopped
 2 tbsp parsley leaves, chopped fine
 2 fresh turmeric roots, peeled and chopped (or 1-2 tsps of ground turmeric optional but fresh is best)
 2 cloves of garlic, peeled and diced
 juice of half a lemon
 2 tbsp olive oil

Directions

1

Blend up all the ingredients by whizzing in a magimix or pop everything into a roomy jam jar, screw on the lid and then give it a good shake.

The quantities can vary depending on what you have to hand so there's no need to rigidly stick to the amounts here !

This makes a wonderful marinade for tuna steaks (see my dinner👇🏼), other meaty fish and chicken breast too.

It is delicious stirred into scrambled eggs, added into stews and soups etc. You can also add it into a bowl of pasta with tomato sauce for an extra vitamin and antioxidant hit without anyone knowing.

I always make extra and keep it in a jam jar in the fridge for when I want to throw together a quick dinner. When you use the marinade from the fridge always make sure that you leave a thin layer of olive oil on top of the herbs and spices when you return it to the fridge to preserve the goodness and keep it fresh. Mine lasts happily in the fridge for several weeks much the same as pesto does.

Turmeric, Ginger and Garlic Marinade

taking care of yourself isn’t VANITY its SANITY

#katrina mayer

SIGN UP TO MY NEWSLETTER

we respect your privacy
follow me @webofgoodness
Archives

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *