Daily dose of medicinal gold
SPICES have been around for thousands of years and while some cultures have always known the health benefits of spices, the same can’t be said for the rest of the Western world. Until now.
Spices carry many medicinal properties and one in particular – turmeric – is leading the way.
The active ingredient in turmeric is curcumin, which has so many health benefits. Here are just a few:
It contains powerful antioxidant and anti-inflammatory properties
It is a liver cleanser
It fights free radicals, which can cause cancer
It may be effective at delaying (or even reversing) some brain diseases, eg. Alzheimer’s disease.
I get lots of people coming into the shop buying turmeric for their health, with the most common question being “how much do I take?”.
As I’m not licensed to give out that sort of information, I always tell people to do their own research. But what I can tell you is how I take it and how much I take.
First up, every day I take half a teaspoon of turmeric with a grind of black pepper (to absorb into the cells faster), in a glass with a little hot water, a splash of apple cider vinegar, a smidge of honey and it’s down the hatch in one. Trust me, you definitely need the honey!
Mustard and coconut prawns with turmeric INGREDIENTS:
500g raw prawns, peeled and tails off 1 large onion, thinly sliced
200g shredded coconut, dried
250ml coconut milk
2 tbs black mustard seeds 12 curry leaves
2 tbs vegetable oil
1 tsp ground turmeric
1 tsp salt
4 fresh green chillies, cut lengthways and halved again 1 whole clove bud
Basmati rice, poppadoms and fresh coriander, to serve
Soak coconut in the coconut milk for half an hour. Then in a non-metallic bowl toss prawns, turmeric, garlic, ginger and salt.
Heat the oil in a frying pan over medium-high heat. Add in the mustard seeds and curry leaves and stir until they begin to pop. Add the onion, turn the heat down and gently fry for 10 minutes.
Add the coconut, coconut milk, clove bud and chillies to the pan. Bring to a boil then simmer for about four minutes. Add in the prawns with juices and simmer for a further three-four minutes, stirring often until the prawns are pink and cooked.
Serve with rice and coriander. Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra.
Spices, particularly turmeric, boast wonderful health benefits.