23 Jan Trending: Turmeric
I’ve noticed a few healthy foods that trend experts have highlighted for the year ahead. One of them that has been bubbling up is turmeric. Turmeric is a yellow spice hailing from South Asia. While it’s most commonly found in powder form in North American, it’s similar to ginger in that it’s actually a root. Turmeric has a slightly pungent, earthy flavour so using it in small doses is a good idea. A note of caution: turmeric stains bright yellow (which might come in handy if you’re decorating Easter eggs). You’re going to see more and more of this spice as popular coffee chains whip up turmeric lattes and other fancy concoctions.
The main active ingredient in turmeric is curcumin, which has anti-inflammatory and antioxidant benefits. Unfortunately, curcumin is not well absorbed by your body, but a pinch of black pepper will solve that challenge.
There’s some early research to suggest that curcumin may play a role in preventing Alzheimer’s disease and may help prevent and manage inflammation and pain in rheumatoid arthritis. While more research needs to be done, there’s no harm in including turmeric into your meals and snacks.
Here’s an easy lentil soup recipe that uses turmeric.
Some of my favourite dietitian colleagues across Canada also have recipes that use turmeric. In no particular order:
Chicken Soup – Dara Gurau & Erin MacGregor
Golden Turmeric Latte – Amanda Li
Roasted Cauliflower – Hélène Laurendeau
Scrambled Veggie Tofu – Nicole Osinga (scroll down the page to see the recipe)
Cuban Chicken with Black Bean and Quinoa – Andrea D’Ambrosio
Aloo Baingan (Potato Eggplant Curry) – Vincci Tsui
Do you cook with turmeric? Let us know which recipes you’ve tried. Enjoy!