This is a funny post for me to write because there was a time when I hated turmeric. I was the owner of a health food store and I fully understood the benefits of it. I took it in pill or tincture form, however, I could never understand how anyone liked the taste. 

Fast forward to today 20 years later, I need turmeric now more than ever especially during the winter months and somehow I have developed a taste for it which is good because turmeric has so many benefits for us. 

According to the book “Prescription for Nutritional Healing by Phyllis A. Balch and James F. Balch turmeric (Curcuma longa) is an extremely beneficial root. Besides its obvious anti-inflammatory action, curcumin the phytochemical found in turmeric has antioxidant properties that prevent the formation of and neutralize existing free radicals. It stops precancerous changes within DNA and interferes with enzymes necessary for cancer progression. Curcumin protects the heart in that it protects against the formation of plaque in the arteries. In a study done on smokers, the results showed that those taking turmeric had a lower level of mutagens (substances that induce cells to mutate). The mutation of cells is how cancer grows and spreads. Curcumin also blocks toxic compounds from reaching or reacting with body tissues which may express themselves in many negative ways throughout the body. 

I recently purchased some fresh turmeric on-line from an Etsy store and was so excited to get it and start using it in more ways than I ever have. I also plan to grow it this summer and hopefully every summer. So on to a few ways that I have discovered to use it in my daily diet.

  1. Of course, many of you know about Golden Milk so let’s start there. Sometimes I make my own and sometimes I buy it premade. Recently I purchased one by Garden of Life it happens to have coconut milk powder in it which I find very convenient. Instead of having to add it to warm milk, I can use hot water with a little milk added at the end. I have also been adding a scoop of it to my morning coffee and find I’m loving it, tastes just like a Dirty Chai. 
  2. I am using the fresh stuff in every soup or stew I make. I recently added it to gumbo and a cajun seafood stew it was great and my hubby didn’t even notice. 
  3. I added the powder to some muffins and oatmeal raisin cookies. They turned out delicious. 
  4. Try shredding it into salads, I did and really liked the spicy kick. 
  5. And just the other day I shredded it into some tofu salad I made. I like to add finely diced sweet onion, sweet red peppers, jalapeno peppers, black pepper, my homemade hot sauce, mayo, and cajun spices. The turmeric made it so much better. I usually add a little bit of dry mustard but didn’t this time, instead, I subbed out the turmeric. Sometimes I make curried tofu salad, I will have to try it in that next. 

I will be planting it soon. I checked out the site where I bought it and they had great instructions on how to best plant it for your area. I had to cut the nubbins off of some and allow them to scab over. They should be ready in a day or two, I can’t wait. If you are interested in where I purchased my turmeric it was from

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