Turn to Turmeric – Neuse News

Turmeric has recently been called “the most effective power in existence.” That’s a big promise, but several studies have shown that turmeric has powerful benefits for your body and brain. What is this magic spice? Turmeric is the spice responsible for the yellow color of curry, it is most widely used in Indian cuisine and has been used in India for thousands of years.

It appears that medical science has recently confirmed what the Indian people have known for years, that turmeric has powerful healing properties. The benefits are numerous. Turmeric can be used in cooking and foods or purchased as a supplement form. I have personally seen significant benefits in my “old” knees as a result of adding turmeric to our diet, this information is not based on scientific research.

Benefits of turmeric

  • Turmeric boosts your body’s own natural antioxidant system, helping you fight premature aging, oxidative damage and inflammation, the higher you can increase your antioxidant capacity, the better you can protect yourself from the aging process. Increasing your antioxidants can also help fight cancer.

  • Turmeric has demonstrated numerous anti-inflammatory benefits and is most popular in the fight against arthritis.

  • Turmeric is useful for protecting the gut and preventing intestinal inflammation, in part because it helps thicken the intestinal wall, which can prevent bacteria from passing through, thus preventing infection.

  • Turmeric is able to increase insulin sensitivity and is popular for those struggling with diabetes.

  • Turmeric can help increase anabolism, which helps the body build more muscle and burn more fat or fuel.

  • Turmeric can help dilate blood vessels, which helps get blood and oxygen to the body, leading to increased energy and potentially metabolism.

  • Turmeric helps lower blood pressure, firstly because of its anti-inflammatory properties and also because it helps thin the blood.

Turmeric Garlic Pork Chops

1 ½ teaspoons turmeric

1 teaspoon of chili pepper

2 cloves of garlic, minced

1 teaspoon of smoked garlic

4 pork chops or pork chops

Combine the turmeric, cayenne pepper and smoked garlic and pound them together using a mortar and pestle if necessary.

Rub half of the spice mixture into the surface of the pork chops. Turn the chops over and do the same on the other side. Let the pork sit for a few minutes to infuse the flavor into the meat.

Heat the pan, seasoning it with minced garlic. Add the pork chops, flipping them halfway through cooking.

Servings 4, each serving contains; Calories 499, Protein 55g., Carbohydrates 4g., Fiber 1g., Sodium 117 mg.

Marinated Shrimp and Turmeric Rice

For the marinated shrimp

12 ounces fresh shrimp, deveined and shelled

2 tablespoons lime juice

1 teaspoon canola oil

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

¼ teaspoon turmeric

About the rice

1 tablespoon canola oil

2 cloves of garlic, minced

1 tablespoon of ground ginger

1 teaspoon of turmeric

½ teaspoon coriander

½ teaspoon cayenne pepper

½ teaspoon salt, divided

1 cup basmati rice

1 can coconut milk, 13.5 oz

½ cup of water

2 tablespoons lime juice

1 teaspoon fish sauce

2 cups thinly sliced ​​cabbage

1 tablespoon of sesame oil

Prepare shrimp. In a medium glass bowl, whisk lime juice with canola oil, ground coriander, chili flakes and turmeric. Add shrimp and set aside.

While the shrimp are marinating, heat a large skillet over medium heat. Add garlic and ginger, cook for 2 minutes or until fragrant. Add turmeric, coriander, cayenne and ¼ teaspoon salt. Cook for another minute until very fragrant.

Add the rice and toast, stirring to distribute the spices evenly throughout the rice. Add coconut milk, water, lime juice and fish sauce. Increase the heat to high and bring to a boil. Cover and reduce heat to low, let the rice simmer for 10 minutes.

Meanwhile, massage the kale with sesame oil and the remaining ¼ teaspoon salt. When the rice has cooked for 10 minutes, arrange the kale on top, followed by the shrimp. Cover and cook for another 5 minutes.

Servings 4, each serving contains; Calories 581, Protein 25g., Carbohydrates 48g., Fiber 3g., Sodium 1108 mg.

Chicken soup with lemon and ginger

1 ½ tablespoons olive oil, divided

1 ½ pounds boneless chicken, thighs or breasts

¼ teaspoon salt

1 medium onion, diced

2 stalks of celery, diced

3 cloves of garlic, minced

2 tablespoons of fresh peeled and ground ginger root

1 teaspoon ground turmeric

¼ teaspoon black pepper

5 cups of chicken broth

1 large lemon, squeezed

A pinch of cayenne

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Meanwhile, season the chicken with ⅛ teaspoon salt. Once the oil is hot, add the chicken.

Sear the chicken thighs on all sides, about 2 minutes per side. Once browned, remove the chicken to a plate (they won’t be cooked through yet; they’ll continue to cook in a later step). Set aside.

Add the additional ½ tablespoon of olive oil to the pot, then add the onion and celery. Fry the vegetables for 5 minutes until they become crispy.

Add the garlic, ginger, turmeric and black pepper. Cook 1 minute, stirring often, until fragrant.

Add the chicken stock to the pot along with the seared chicken thighs. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Once the chicken is fully cooked, remove from the pot and shred on a cutting board using two forks. Add the chicken back to the pot.

Add the lemon juice and a pinch of cayenne to the soup. Stir and give it a quick taste. If desired, add the additional ⅛ teaspoon salt and an additional pinch of cayenne, adjusting to your taste preference.

Servings 5, each serving contains; Calories 237, Protein 28g., Carbohydrates 7g., Fiber 1g., Sodium 1120 mg.

Flat Belly Vegetable Soup

1 tablespoon extra virgin olive oil

2 cups butternut squash, chopped

1 cup chopped onion

1 cup carrots, finely chopped

3 tablespoons of finely chopped garlic

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon of salt

6 cups low-sodium vegetable broth or chicken broth

1 15-ounce can stewed tomatoes

3 cups chopped fresh spinach

1 15-ounce can unsalted chickpeas, rinsed

1 tablespoon of apple cider vinegar

1 tablespoon of chopped fresh flat parsley

Heat oil in a large heavy saucepan over medium-high heat. Add squash, onion and parsnip; cook, stirring occasionally, until beginning to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin, and salt; cook, stirring constantly, until fragrant, about 1 minute.

Add stock and tomatoes; bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 8 to 10 minutes. Add Swiss chard and chickpeas; cook, stirring occasionally, until chard turns bright green and begins to soften, about 2 minutes.

Remove from heat; mix with vinegar. Sprinkle with parsley and serve immediately.

Servings 6, each serving contains; Calories 161, Protein 5g., Carbohydrates 28g., Fiber 7g., Sodium 403 mg.

Turmeric Latte

1 cup unsweetened almond milk

1 tablespoon grated fresh turmeric

2 tablespoons of local honey

1 teaspoon grated fresh ginger

A pinch of ground pepper

1 pinch ground cinnamon

Combine milk, turmeric, maple syrup (or honey), ginger, and black pepper in a blender. Process on high until very smooth, about 1 minute. Pour into a small saucepan and heat over medium-high heat until hot but not boiling. Transfer to a glass. Garnish with a little cinnamon if desired.

Servings 1, each serving contains; Calories 70, Protein 1g., Carbohydrates 11g., Fiber 1g., Sodium 172 mg.

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