The Wonders of Fresh Turmeric

The Wonders of Fresh Turmeric

It’s amazing to be in a place surrounded by people who love food, and love sharing. I received the wonderful gift of fresh turmeric a few days ago, and I think I am addicted. Not only does it have a pleasantly mild, yet complex taste, it’s a potent anti-oxidant and anti-inflammatory. I used it in two different dishes, both prepared in under thirty minutes.


Turmeric Quinoa
w/ Steamed Spinach and Beets

1 c. quinoa
2 c. water
4 c. spinach
1 c. sliced beets
1 T. grated fresh turmeric
1 T. fresh lemon juice
pinch sea salt

Bring the quinoa and water to a boil, then simmer for 15-20 minutes until quinoa is soft. Mix with turmeric and lemon juice.
Meanwhile, steam the beets (or eat them raw, mine needed a steam as they were a bit old). Depending on how you slice ’em, it takes about 15 minutes. After 10 minutes, add the spinach to give it a light steam.
Mix it all together and enjoy.


Beet, Yam & Chickpea Curry

2 T. coconut oil
1 T. diced fresh turmeric
1 T. diced fresh ginger
1 T. diced fresh garlic
1 tsp. coriander seed
1/2 tsp. cumin seed
1 tsp. chili flakes
1 small yellow onion
1 medium yam
1 medium beet
1/2 c. stewed tomatoes
3/4 c. coconut milk

First make your curry paste. Melt 1 T. of coconut oil, and add the turmeric – chili flakes. Cook until fragrant, then blend until smooth.
Melt the remaining coconut oil, and cook the onion (diced) until translucent. Dice the yam and beet, and add those in with the onion. Have your heat on medium-low, and a cover on the pan to get some steaming action going. Add in your curry paste and mix it in well. Then add the tomatoes and coconut milk, and cook until your vegetables are soft.
Serve over greens (I used mustard greens) or lentils, rice, dal, etc.


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