My first encounter with turmeric was this ‘yellow rice’ my mom used to make at dinner. I had no idea that she was actually using the turmeric for seasoning, all I knew was that if my rice wasn’t yellow I didn’t like it.
Only later on when I started to take an interest in food did I realise she’d been making this ‘yellow rice’ with this earthy spice.
Turmeric is a spice made from a root related to ginger, and it’s what gives curry its bright yellow color.
Turmeric IS EVERYWHERE
All of a sudden, turmeric is having a big shiny moment in the spotlight! It’s been popping up in coffees, dusted on chips, and splashed into smoothies.
Why is everybody eating turmeric so much?
Well, many believe it is because turmeric contains the chemical curcumin which is thought to have antioxidant and anti-inflammatory properties.
One thing is for sure, this bright yellow, aromatic tasting spice is hear to stay, so here are three ways you can easily incorporate it into your food. Enjoy!
1. Turmeric and Banana Smoothie
My breakfast this morning – Blend one frozen banana with 2 tsp of turmeric, 2 tsp honey, 150 ml of coconut milk, 1 tsp of flax seeds and 20 ml cold water.
2. Dairy Free Turmeric Golden Milk
Mix one cup of almond or coconut milk with 1 heaped teaspoon of Turmeric, 1 heaped teaspoon of cinnamon, 1/2 teaspoon of ginger and 2 generous tbs honey. Warm in a pan on the stove until it’s steaming but not boiling. Has a taste similar to chai tea.
3. Turmeric, Avo and Egg Potato Breakfast
Cut potato slices and place in a microwavable bowl with a little bit of water. Microwave on high for 8 minutes. Dry potatoes and dip in turmeric and salt and fry in coconut oil until golden yellow. Serve with poached egg and avo.