Ahh, back to my comfort zone and away from the politics for a bit.
For me that's food and health, and today I'm posting about Turmeric, the spice that gives our curries and mustard that beautiful vibrant yellow color.
Turmeric is a member of the ginger family and has been used in Ayurvedic medicine for hundreds of years as a way to treat a number of problems such as indigestion, inflammation and arthritic pain. Turmeric also has a powerful anti-inflammatory compound called curcumin that according to a study done by the University of Chicago in 2002, inhibits a cancer-provoking bacteria ( H. pylori) associated with gastric and colon cancer. In addition, another study was also done in 1999 by the University of Leicester that demonstrated curcumin's ability to slow the rate of prostate cancer cells once they become resistant to hormonal therapy.
Curcumin also slows the growth of melanoma, according to the journal Cancel. While it's believed that the higher the dose, the more effective it is at stopping the growth of this deadly form of skin cancer, research indicates that even low concentrations over time can also be effective.
Here's a lot of additional information Turmeric/Curcumin information and resources.
So knowing all of that, how do you incorporate more Turmeric/Curcumin into your life going forward? Well, here's a tasty and healthy start.
Lentils Recipe using Curcumin
- 2 cups low-sodium chicken broth
- 2 cups of water
- 1 cup red lentils, sorted and rinsed
- 1 Tbs. coconut oil
- 1/2 cup of white chopped onion
- 1/4 cup of bell pepper (any color)
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1 cup coconut milk
Season to taste with salt and pepper, a squeeze of lime juice, and sprinkle with fresh chopped onions.
Serve over brown Jasmine rice and enjoy!