Posted by: godswaytohealth | June 6, 2013


1 Turmeric c ws

Turmeric has been acknowledged as a potent anti-inflammatory, antioxidant, and anti-cancer substance. Turmeric is a rhizome with edible roots that grow underground horizontally. It’s actually related to ginger and somewhat resembles it outwardly.

Turmeric’s active ingredient, curcumin, is often extracted and used in many clinical studies for cancer and chronic inflammation such as rheumatoid arthritis.

But there are ways to enjoy turmeric as a spice to please your palate and add its active ingredient, curcumin, as a daily part of your body’s biological chemistry.

Regardless of recipe differences, keep in mind that for optimum curcumin absorption from turmeric, three basic elements are required: cooking heat, a touch of black or cayenne pepper for nutrient absorbing piperine, and a healthy fat like coconut oil, almond oil, grape seed, olive oil, sesame oil, coconut milk, almond milk, or goat milk to protect the turmeric’s curcumin from stomach acids before entering the small intestines.

NOTE: Soy milk and Canola oil are NOT the best choices.


  • Turmeric can spice up your rice dishes. It’s especially appropriate for organic white basmati rice.  Make sure the rice isn’t overcooked or soggy, then lightly stir-fry the rice in a suitable pan with a cold-pressed organic oil of your choice sprinkled with black pepper or cayenne pepper. Add some chopped cilantro, parsley or another preferred spice. Indian Turmeric Rice


  • Spicy lentils. Use green or brown lentils that can be cooked in around a half-hour with a two-to-one liquid to lentil ratio. You might try organic pre-prepared vegetable stock instead of purified, fluoride-free water.When the lentils are almost done, lightly stir fry-turmeric powder in ghee or coconut oil. Mix the turmeric and oil with the lentils and some black or cayenne pepper.


  • Prepare eggs with coconut oil and turmeric. Pan-fry two eggs in coconut oil in a skillet. Dust with Celtic sea or Himalayan salt, turmeric and cayenne pepper. Serve with sautéed turmeric kale. egg and kale
  • Turmeric kale. Using the same cast iron pan, sauté kale in coconut oil, add a pinch of sea salt, and dust with turmeric.


  • You can fix a turmeric elixir, by boiling turmeric root in water, and then discarding the turmeric. Add raw honey, ground turmeric, lemons and cayenne pepper. Let it cool down and add ice if you like.


  • Turmeric in a smoothie. You can blend a half or a whole banana with some grated or powdered ginger, raw honey, freshly squeezed lemon juice, a teaspoon of bee pollen with two teaspoons of turmeric paste made by stirring turmeric over heat in ghee or coconut oil and black pepper.



  • Turmeric and pumpkin seed pate. Blend soaked pumpkin seeds with tamari, garlic, turmeric, and sun-dried tomatoes. Add water as needed. Serve with flaxseed crackers.


  • Turmeric vegetable dip. Blend cashews, young coconut flesh, coconut water, olive oil, garlic, ground turmeric, and ground ginger. Serve with vegetable crudités. veggie-dip-slides


  • Spiced cauliflower. Toss cauliflower in olive oil and turmeric. Roast for 30 minutes. Serve with lemon zest and cilantro or parsley.


  • Turmeric carrot and tahini soup. Pan-fry carrots, onion, garlic, ground coriander, ground cumin, ground turmeric, and sea salt. Add home made vegetable broth. Blend with tahini and lemon juice. Serve dusted with turmeric and  topped with cilantro.  dsc06973



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