On Turmeric

There have been no posts for awhile because my husband and I were on a whirlwind trip to Malaysia, Singapore and Japan with Anna and Xin, meeting and visiting with my daughter-in-law’s family.

One of her aunts in Kuala Lumpur, who is a marvelous cook, has a turmeric plant.  She dug some up and gave it to me.  Attached is a picture of the plant and the fresh turmeric root.

 

Here are some of the benefits of this wonderful super spice and a few remedies you might want to try.

 

The active ingredient in turmeric, curcumin, has strong antioxidant and anti-inflammatory properties.  Turmeric is a natural antibiotic and it also strengthens digestion and improves intestinal flora.  Its immune supporting properties make it especially good for people who have chronic weakness or are ill.   It supports healthy liver function by detoxifying the liver and purifying the blood.  

Much research is being performed on the healing qualities of turmeric.  It has strong anti-cancer properties and has been shown to shrink tumors  and inhibit the spread of cancer cells.  Its anti-inflammatory properties can help reduce the pain from arthritis.  It is also helpful with reducing artery clogging cholesterol and with lung related conditions like asthma and bronchial congestion.   For sore throat, you can gargle with a mixture of 1/4 to 1/2 t of turmeric and 1/4 to 1/2 t sea salt in 3/4 to 1 cup of warm to hot water.

 

Applied externally as a paste, it can help with skin conditions like rashes, acne, itching, wrinkles, bruises, and wounds. For example to stop bleeding, you can mix it with raw honey.   For itching, you can mix it with a little neem oil.  To help reduce wrinkles try this: mix 1/2 chickpea flour (available at Indian grocers) with 1 1/2 T of turmeric.  When ready to use mix 1 T of this mix with 5 drops of an odorless oil. Add enough water to make a paste.  After pulling your hair back, spread the mixture over your face and neck (do not get too close to your eyes).  Let it sit on your face until it dries, about 15 minutes, and then wash it off.  Recipe from Healing Spices by Bharat B. Aggarwal with Deborah Yost.

 

 

As such an amazing spice, turmeric should be a main stay in our diet.  Just about every Indian recipe contains turmeric.  You can add it to a little ghee and cook rice or any vegetable in it or cook it with eggs.  It helps digest proteins, so it can be used in all dal or bean dishes.   I also use it in my night time milk drink.  Turmeric is available here mostly in powdered form, and that is the easiest way to use it.

 

 

Fall Cooking Workshops

Come to a Fall Cooking Workshop and learn about delicious foods to prepare to help us stay healthy in this season!  As usual, you will learn about Ayurveda as we cook the food and then all eat together in a fun and collegial setting.

One date is set:  Sunday, October 23rd, from 2 to 5 pm.
Please send me an Email at dhelfeld@starpower.net to reserve your space.   Cost is $45 per person.

If you cannot make the October date, there will be another one either on Sunday, November 13 or Saturday the 19th.  Let me know if you are interested in a November workshop.

Okra with Onions recipe

In the mid-Atlantic region now is the time for fresh okra which is available at all the farm markets.  If you wash the okra whole, and pat dry before you cut it, it will not get slimy.
This recipe is delicious and simple to make.

Okra with Onions

(Adapted from Ayurvedic Healing Cuisine by Harish Johari)

Johari's basic soaked masala

½ c water

1 t ground turmeric

1 t ground coriander

2 to 3 T ghee

2 large onions, chopped

1 medium to large clove garlic, chopped fine

10 to 12 oz fresh okra, washed while whole and then cut into lengthwise strips

1 t salt

½ t mango powder (available at Indian grocery stores)

1 small to medium tomato, chopped. Use 2 tomatoes if you do not have the mango powder.

Combine the ingredients for the masala, let stand for 5 minutes and then stir into a thin paste and set aside.

In a heavy pot, heat the ghee over medium heat. Saute the onions for about a minute and then add the garlic, and cook until onions are golden brown. Add the soaked masala and cook for several minutes, stirring frequently. Stir in the okra, salt, mango powder and tomatoes. Cover and cook over low heat for about 15 to 20 minutes. Check periodically, stir and add a little water if necessary to prevent sticking.

Serves 4-5 along with other dishes like rice and dal.