Turmeric is one of those things that I LOVE to eat but HATE to cook with.
I love it because it’s basically the most amazing nutritional supplement EVER!
I hate it because it turns everything it touches a bright yellow/orange colour. It’s really hard to get off your skin, nails, cutting boards, plastic utensils – everything! Once, I got it on the counter and thought for sure my H would lose it. After vigorously scrubbing I strategically covered up the stain with the toaster for a while and prayed it went away. It does eventually fade and a mixture of vinegar and baking soda or a Mr. Clean Magic Eraser helps with clean up, but if you get it on your clothes, you might as well kiss them goodbye. Turmeric is pretty much the meaner, older sister to the beet.
Have I convinced you NOT to try it??
If you can look past the horrid stains and focus on its awesome health benefits, the latter definitely outweighs the former.
Turmeric is a spice that has been used for thousands of years and may be the most effective nutritional supplement in existence. Turmeric contains curcumin which is a very powerful anti-inflammatory as well as an antioxidant. It’s awesome for our brain health fighting off depression, improving brain function and can help prevent the effects of Alzheimer’s disease. It also lowers your risk of heart disease and helps prevent and treat cancer.1 Basically, it’s a powerhouse of awesomeness all packed into one tiny root.
You better believe I’m dumping turmeric on almost everything lately. You can add it to stir-fry’s, soups, sauces, rice and smoothies.
The powder form is easy to find in your spice aisle, but it’s even better if you can get the fresh root which you can find next to the ginger in your grocery aisle. Fresh turmeric root can be stored in the refrigerator for up to 3 weeks if left unpeeled and in the freezer for 6-9 months.
I decided to whip up this easy side dish because Thanksgiving is just days away and if you are low-carb or have a low-carber coming for dinner this is a great change of pace from regular mashed potatoes. I’m sure you’ll even convince some carb junkies to try it!
- 1 medium head of cauliflower (about 400g)
- 1 inch fresh turmeric
- 1 inch fresh ginger
- 1 tsp cumin
- 2 cloves garlic, minced
- 1-2 Tbsp coconut oil
- 2 green onions, diced
- 1/4 cup fresh parsley, chopped
- Using a food processor or a box grater, pulse or grate the cauliflower into rice-sized pieces.
- Drizzle coconut oil in a large frying pan over medium heat.
- Add cauliflower and cook for about 5-7 minutes, stirring frequently.
- Using a microplane or grater, grate fresh turmeric and ginger into pan.
- Stir in cumin, garlic and S&P.
- Cook for another minute or two.
- Remove from heat and stir in green onions and parsley.
- 87 Calories, 8g Carbs, 3g Fibre, 5g Net Carbs, 6g Fat, 2g Protein, 2g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Source: 1. 10 Proven Benfits of Turmeric and Curcumin by Kris Gunnars, BSc