Thursday, April 4, 2013

Taste for Tumeric

Today's tumeric-filled meal!

Love affair with Indian-spice tumeric rekindled. Not so much because I'm in India--though it's very fitting, but because I've been doing a lot of research recently in holistic healing. Curcumin, an active ingredient to tumeric, has come up as being a promising natural way of treating cancer, alzheimer's disease and diabetes. Tumeric too has other properties that make it anti-fungal and anti-bacterial. No wonder Ayurveda (The Science of Life) has been using tumeric as a healing agent for thousands of years!

Since then (yesterday!) tumeric has been splashed indiscriminately into practically every thing I've cooked, which would explain the yellow tinge to the food picture above. I also forgot what a nice flavor tumeric gives to food. So glad that it's back in my health food radar!

Rice (cannot claim this one)
Organic brown rice
Moong dal

Rice Topping
Amaranth leaves
Tumeric, cumin seeds, mustard seeds, fennel seeds
sea salt, nut oil

Amaranth leaves

Tumeric, cumin seeds, mustard seeds, fennel seeds
sea salt, sesame oil, Bragg's Aminos

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