Better Body, and Better Healthy Snacks and Smoothies with Turmeric

Turmeric is a spice with a peppery, warm and bitter flavor, and mild orange and ginger fragrance. It is best known as one of the ingredients used in making curry. Turmeric is an excellent source of iron and manganese and also a good source of vitamin B6, dietary fiber, and potassium. Native to Indonesia and southern India, turmeric has been harvested in those areas for over 5,000 years. It was introduced into Europe by Arab traders in the 13th century and has only recently become popular in Western cultures. Recent research has highlighted its therapeutic properties, one of the primary reasons for its popularity. The leading commercial producers of turmeric include India, Indonesia, China, the Philippines, Taiwan, Haiti and Jamaica. This trendy and terrific spice is from the root of the Curcuma longa plant, which has a tough brown skin protecting its deep orange flesh. Many classic and traditional Eastern cultures have revered turmeric as a member of the Ayurvedic pharmacopeia. This means turmeric has been used for a long time as a powerful healing remedy as an anti-inflammatory and very strong antioxidant in both the Chinese and Indian systems of medicine. Epidemiological studies have found that the frequent use of turmeric can lower rates of breast, prostate, lung and colon cancer. It also helps an even wider variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic. Other research has shown turmeric aides the livers ability to detoxify our blood. Inflammation and Turmeric Inflammation is an incredible natural response of the human body. It helps fight unwanted foreign invaders and also has a role in repairing tissue damage. Pathogens, such as bacteria, could easily take over our bodies and kill us without the inflammatory process. But only short term, or acute, inflammation is beneficial. When it becomes a long-term situation, or chronic, it can become a major problem and can be used against the body’s own tissues, harmful instead of helpful. Most researchers agree, that long-term inflammation plays a major role in almost every chronic, Western disease including heart disease, cancer, metabolic syndrome, Alzheimer’s and other various degenerative conditions.rnTherefore, turmeric’s ability to reduce inflammation is of prime importance as a natural alternative in preventing and treating these diseases. Curcumin is thought to be the powerful primary pharmacological agent in turmeric.rnThe best way to experience the full affects, is to take an extract that contains significant amounts of curcumin. Most of the research was based on a minimum of 1 gram of turmeric per day. Taking it with black pepper enhances the absorption into the bloodstream. Here’s a great smoothie recipe to start incorporating turmeric into your daily diet: Blend together:rn1 C. organic almond or rice milk, no sugar addedrn1 Frozen Bananarn½ C. Frozen Peachesrn¼ tsp. Rosemaryrn1 C. Spinachrn30 drops Turmeric extract You can also change it up with kale and berries as alternative ingredients. Blend and enjoy! Or for a snack, try this recipe: Ingredients:rn1 Tbl. organic canola oilrn½ tsp. mustard seedsrn1 green chile choppedrn¼ tsp. fennel seedsrn8-10 curryleaves chopped (or cilantro) ½ tsp. turmeric powderrn½ tsp. salt rn1 tsp. raw sugar rn1 C. Puffed ricern1 C. granolarn¼ C. each of dried cranberries or other dried mangorn½ C. choice of nutsrn½ C. Roasted sprouted chickpeas rn2 Tbl. sunflower seedsrn2 Tbl. sesame seedsrn¼ tsp. chile powder (optional for extra spice) rnPrepare:rnHeat the oil in a large saute pan over medium high heat. Add mustard seeds when hot. rnAs mustard seeds crackle, add green chili, and curry leaves. (Cover the pan immediately for few seconds to not get splattered by hot oil when you add the curry leaves) You can substitute finely chopped cilantro for curry leaves too. Let the cilantro become completely crisp before the next step.rnLower the heat to medium low.rnAdd cranberries and mango (and nuts) and keep stirring for 30 seconds.rnAdd fennel seeds, roasted chickpeas, sunflower seeds, sesame seeds, salt and turmeric. Mix well for a few seconds.rnAdd the granola and puffed rice. Mix well until the turmeric color is well distributed(about a minute).rnTake off heat. Add sugar, a 1/4 tsp chili powder.rnTaste and adjust salt, mix well and let cool before serving or storing in an airtight container for a few weeks.