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Food and Recipe of the Month

August - Turmeric Root

I am in love with fresh turmeric root! The fresh root has a pungent and slightly spicy, but not hot, incredible pleasing flavor. Grating it is the best way to utilize fresh turmeric root. I have been using the fresh grated turmeric in soups, sautes, casseroles, and even specialty drinks. Native to Southeast Asia, it has been consumed for over 2,500 years. Turmeric is related to ginger, and has many of the same healing properties.

 

Turmeric is best known for its strong anti-inflammatory properties and being a natural pain killer. These strong anti-inflammatory properties makes turmeric a natural remedy for arthritis. It also has anti-cancer properties, plus it helps detoxify your liver. Turmeric has natural antiseptic and anti-bacterial agents. Recently, there have been studies showing that it helps with removing amylod plaque build-up in the brain, therefore, it may help with Alzheimer's disease. It can also be used to soothe an upset stomach.

The fresh root is bright yellow-orange in color. When using it, remember it will stain whatever it touches. I grate the root on a piece of tin foil that I can throw away when I am done. Peeling it before grating is a good idea because the skin is fibrous, and when eaten tastes like you are eating a piece of paper. When using the fresh turmeric root, you will want to use a larger amount than the dried. The dried turmeric is boiled for about 30-45 minutes and then dried in ovens. This drying process concentrates the flavor.

Recipe of the month:

Quinoa Corn Turmeric Salad

1 cup quinoa
2 cups water
1 cup corn
1 cucumber (seeds removed and diced small)
2 radishes (diced small)

Dressing:
2 T. tamari
1 T. olive oil
1 T. brown rice vinegar
1 T. fresh grated turmeric root
1/4 tsp. sea salt

Put quinoa and water in a pot. Bring to a boil. Reduce to lowest possible temperature, cover and simmer for 15 minutes (until all water has been absorbed). Place in a large bowl and mix in the corn. The warm quinoa will slightly cook the corn. Add the cucumber and radish after the quinoa has become room temperature. Put the dressing ingredients in a small pan and heat on stove until warm. Let dressing cool to room temperature and pour over salad and mix all together. Serve room temperature or cold.

 

 

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