Updated: Mar 19
I ordered fresh turmeric root for the first time. The picture above is what it looks like. It looks very similar to ginger but has a bright orange flesh inside. The taste is difficult to describe. It is not spicy like ginger but it has quite a strong flavour. But not as strong as dried turmeric and not as bitter. I like it and I encourage you to try it.
Turmeric is most known for its’ anti-inflammatory properties. It is so powerful that it matches and often surpasses the effectiveness of anti-inflammatory drugs….without side-effects.
Some other benefits of turmeric are:
Boosts the immune system
Fights degenerative processes in the brain
Is known to play a role in preventing heart disease
Can help prevent and treat cancer
Helps to prevent and treat Alzheimer’s disease
Helps to treat Arthritis
Small study showed that it is effective as an anti-depressant
This is an excellent list, wouldn’t you agree?
If you are used to using dried turmeric in your recipes, you can replace it with the fresh turmeric…1 teaspoon dried, use 1 Tablespoon fresh.
I love making curried recipes and so I decided to make a curry sauce for my zucchini noodles for lunch today.
I began with the following herbs and spices:
I grated the turmeric and ginger and mixed everything (except the cilantro) together in a bowl with tahini, lime juice, Bragg’s liquid aminos and a bit of Himalayan salt.
I minced the cilantro and added it to the bowl. It was too thick for my liking so I added water to the consistency that I was happy with. I also wanted it a little creamier so I used my hand blender until it looked like this:
Now I was ready to marry the two together.
Then I placed it all on a plate bedded with lettuce and surrounded the deliciousness with spicy kimchi and sliced red pepper. Oh my. So tasty.
Tomorrow a juice using the fresh turmeric. I will let you know what that tastes like.
Thanks for reading.
Zucchini Noodles with Curry Sauce
Author: Barbara Dolan
Recipe type: Main
Prep time: 10 mins
Total time: 10 mins
Serves: 1⅔ cups
This sauce is prepared with fresh turmeric and fresh ginger. It is possible to substitute with dried versions of both, but flavour will be lost.
choose organic whenever possible
1 x 2" piece of turmeric, scrubbed, not peeled and grated
1 x2" piece of ginger, peeled and grated
1 extra large clove garlic
2 cardamom pods, seeds taken out
⅛ teaspoon cayenne
½ teaspoon cumin seeds
⅛ teaspoon black peppercorns
¼ teaspoon Himalayan salt
1 cup tahini
1 Tablespoon Bragg's liquid aminos
2 Tablespoons lime juice
large handful cilantro, washed and minced
⅔ cup water or as needed
1 medium zucchini
Place the grated roots in a bowl.
Place the cloves, cardamon seeds, cumin seeds, black peppercorns in a coffee grinder and grind to a powder.
Add to the ginger and turmeric.
Add the cayenne, salt, tahini, bragg's, lime juice and cilantro. Stir until well combined.
Add water, a little at a time, stirring to desired consistency.
If desired, use a hand blender to make it very smooth.
Prepare zucchini with spiralizer. Sprinkle with salt and after 5 minutes, squeeze out water and drain off.
Toss with desired amount of sauce. You will have plenty of sauce leftover for salad dressing or dip or more of the same.
Place pasta on a plate of lettuce and garnish with other vegetables that you like. I used red peppers and kimchi.
A sprinkle of dulse and a handful of hemp seeds will add minerals and essential fatty acids.