Turmeric has been across the news for several years. It is purported to be useful in cases of inflammation and heart disease and there are reports it is good for the brain and may fend off Alzheimer’s. I heard someone on the radio last weekend, touting its liver cleansing properties. I heard a report a couple of years ago that cultures who cook with turmeric (sometimes included in curry) have less incidence of Alzheimer’s. What’s not to like? I was already using curry powder but when I heard that not all curry powders include turmeric, I decided to add turmeric to my soups, stews and stir-fried vegetables. I was quite pleased. I buy the turmeric in bulk at a natural foods store. I use it sparingly but if I accidently use too much, I have found it is not offensive. If I make a pot of vegetable soup, suitable for four people, I would probably use no more than one teaspoon of turmeric powder. It has a wonderful bright yellow-orange color. Another idea is to sprinkle a pinch on brown rice, add some sweet red peppers for color, a spoonful of raw sunflower seeds and a dash of olive oil, maybe a sprig of parsley and you have yourself a dish that fulfills many of the day’s nutritional requirements.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
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