Have you ever tried fresh turmeric? It looks quite similar to ginger and is commonly mistaken for it. Once you get the peel off, you will see its bright yellow orange flesh that will tell you for sure you have uncovered something other than ginger. Turmeric is used frequently in Indian dishes and is a main component to curry. The taste is mildly similar to ginger but less spicy. It goes easily in a variety of dishes. Remove the peel and grate (or microplane) to uncover the bright flesh. Add a little grated golden goodness to sautees, soups, omelettes and even smoothies.
The health benefits of turmeric are plentiful and include relief from flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
Turmeric also protects against cardiovascular disease, alzheimers, lowers LDL cholesterol, inhibits cancer cell growth.
The potent anti-inflammatory properties of turmeric help relieve pain from rheumatoid arthritis, cystic fibrosis and IBS.
The last recipe I made with fresh turmeric was sauteed green beans. The recipe follows.
Sautéed Green Beans with Tumeric
Recipe created by: Amy Rupert Secol
Yield: 4 servings
1 lb. green beans, stems removed
2 T. coconut oil
1 yellow onion, sauté sliced
4 cloves of garlic, minced
1 T. grated turmeric
1 lemon, juiced
1/4 cup parsley, minced
salt and pepper to taste
Blanch green beans, cool and cut in 2 inch pieces. Heat coconut oil over high heat. Sauté onions until translucent 3-5 minutes. Add green beans, garlic and turmeric and sauté for another 5 minutes. Add lemon juice, lower heat to medium, cover and cook for 5 minutes. Remove from heat, add parsley and season with salt and pepper.
Bon Appetit! - Chef Amy