We have had an interesting few weeks, amidst ‘Too Tasty To Throw’ app development as we finalise the product, the triplets and our family are just coming off two weeks of gastro and one week of another virus. So, our mission has been to build our immune system to stave off further illness (at least whilst we get this app off the ground!).
Welcome the humble whole turmeric to our forgotten fruit and veg series. Many of you may use powdered turmeric, knowing some of its immune boosting benefits, but the whole root always seems a bit tricky…well, let us help you out. Our passion is to make sure nothing from the turmeric plant is discarded, as you don’t know what to do with it, and you receive maximum health benefits.
When it comes to using turmeric in your cooking, you have two choices – the punchy fresh turmeric or a more mellow powder. The fresh turmeric’s stronger flavour lends itself to smoothies and sautes, whilst the powdered version is easy to use for a pop of colour and less intense flavour hit in things such as rice, roasted vegetables and soups. Both the powdered and fresh form have significant health benefits but the fresh form doesn’t lose any of the plant’s essential oils and this means the health benefits are more readily available. This is also why it stains your hands when using, so be careful! It is very similar to ginger in handling and preparing, so make sure you avoid the dry and shrivelled looking roots and prepare it by peeling and cutting into cubes, matchsticks or grating. You can store the freshly prepared turmeric in the firdge in an airtight container for a few weeks or freezer for a few months. I prefer to grate and store in the freezer so I can easily add to a variety of recipes.
So, if we know how to prepare it, what are the benefits? Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, potassium, calcium, copper, iron, magnesium and zinc. Due to all these factors, turmeric is often used to treat a wide variety of health problems. These include:
Prevents liver disease
If you are looking for some inspiration, try the recipes below:
Baked potato with turmeric yoghurt and crunchy seeds
Bake the potato in the oven until crispy on the outside and tender inside (roughly 40 minutes) Place the onion, garlic, kale into a pan with some olive oil and gently saute. Then roast the seeds in a dry pan. Grate the turmeric root into some greek yoghurt and mix to form a vibrant yellow spiced yoghurt. Assemble your meal…Baked potato, topped with the kale, onion and garlic, then a layer of yoghurt, followed by the crunchy seeds. And feel the benefits!
Turmeric and ginger tea
Turmeric root grated
Lemon and honey to taste
Put all ingredients in a teapot and leave to stand for 3-5 minutes. Add lemon and honey to taste and enjoy!