{"id":17106,"date":"2011-02-18T15:29:51","date_gmt":"2011-02-18T20:29:51","guid":{"rendered":"https:\/\/friendburst.com\/blog-new\/17106\/tumeric-real-spice-life\/"},"modified":"2011-02-18T15:29:51","modified_gmt":"2011-02-18T20:29:51","slug":"tumeric-real-spice-life","status":"publish","type":"post","link":"https:\/\/friendburst.com\/blog-new\/17106\/tumeric-real-spice-life\/","title":{"rendered":"TUMERIC- The Real Spice of Life"},"content":{"rendered":"

TURMERIC\u2013 the REAL Spice of Life
Advocate for Saving Dogs\u2122<\/a>
\n<\/b>Animal Rights<\/a>
\n<\/b>\u2665We\u2665Are\u2665All\u2665Connected\u2665<\/a><\/p>\n

Phil<\/a><\/p>\n

<\/b>Reposted with thanks by:
Martha<\/font><\/a><\/b><\/p>\n

*\u2665\u2020\u2665*Garden of Vegan*\u2665\u2020\u2665 * (http:\/\/www.myspace.com\/192455612<\/a>)<\/p>\n

TUMERIC \u2013 the REAL Spice of Life<\/font><\/p>\n

By Real Food For Life – Randy<\/p>\n

\"Photobucket\"<\/a><\/p>\n

<\/font>Yellow Powerfood!<\/font><\/p>\n

If I had to chose just one herb spice to increase my well being and live a long healthy life it would be turmeric. It helps you when young, when middle aged, and in in old age. It helps both men and women for different reasons.<\/p>\n

If a drug company could patent turmeric, it would be more popular and lucrative than Viagra and aspirin combined.<\/p>\n

The short list of benefits shown in controlled scientific studies and long term population analysis includes prevention and treatment in:<\/b>
\u2022 <\/b> Inflammation
\u2022 <\/b> Arthritis
\u2022 <\/b> Cystic fibrocis
\u2022<\/b> Cancer
\u2022<\/b> Cardiovascular problems
\u2022<\/b> Cholesterol
\u2022<\/b> Alzimers desease
\u2022<\/b> Childhood Leukemia
\u2022<\/b> Liver function
\u2022<\/b> Skin conditions<\/p>\n

Tumeric large<\/p>\n

Luckily, you don\u2019t have to eat turmeric in a concentrated or medicinal form. You can buy it in any grocery store and it is very inexpensive. To take the traditional recommended amount which is about 1 teaspoon per day would cost you less than $10.00 for a whole year! <\/b> That one teaspoon per day could change your life. It has been harvested and used for over 5000 years.<\/p>\n

The thing you notice right away about turmeric is its bright yellow colour. This is what gives the traditional curry spice it\u2019s colour but also is the colouring of mustard and many other prepared and preserved foods like pickes, salad dressing, cheeses and even textiles. Most curry blends and prepared foods have minimal amounts of turmeric in them<\/b> though so if you want the health benefits you should go for the straight powder.<\/p>\n

Chinese and Indian Ayurvedic systems of medicine have used turmeric as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.<\/p>\n

Curcumin, thought to be the primary pharmacological agent in turmeric, has been shown to be a more potent anti-inflammatory than prescription drugs like hydrocortisone and phenylbutazone as well as over-the-counter anti-inflammatory agents such as Motrin but WITHOUT TOXIC SIDE EFFECTS.<\/p>\n

Curcumin may provide an inexpensive, well-tolerated, and effective treatment for inflammatory bowel disease (IBD) such as Crohn’s and ulcerative colitis.<\/p>\n

<\/font>Turmeric’s combination of antioxidant and anti-inflammatory effects explains why many people with joint disease find relief from arthritis when they use the spice regularly.<\/font><\/p>\n

Curcumin’s powerful antioxidant actions plus its ability to alter the genetic expression of certain proteins are possible factors in its demonstrated ability to prevent and even treat cancer in as shown in controlled experiments on mice and large populations. Many more clinical studies are underway but traditional health systems have already been using turmeric for thousands of years.<\/p>\n

Turmeric supports the liver in naturalizing toxins in the body<\/b>. This is why it is known in traditional health systems as a purifier. It helps the liver clear away the LDL (bad) cholesterol and also prevents the oxidation of cholesterol in the system.<\/p>\n

Research has shown that curcumin is able to cross the blood-brain barrier to reduce inflammation and specific damaging chemical aging processes. This is why it may prevent Alzheimer’s Disease.<\/p>\n

Specially processed turmeric is used in India topically to produce healthy glowing skin and prevent facial hair growth in women<\/b>. A different processed turmeric is also available which is rubbed into the skin so that it is absorbed directly into the blood stream and bypasses the digestions and liver functions which can slow it\u2019s effects down.<\/p>\n

The ONLY CAUTION with turmeric is that if you spill it on even a slightly porous surface it can stain. Wash immediately.<\/p>\n

Tumeric has also been known to have spiritual and ritualistic value in Eastern and near eastern cutures. (perhaps because of its obvious practical effects)
It is widely used in all parts of India during wedding ceremony. <\/p>\n

Tumeric Rice<\/b>
By Allcreatures.org<\/a><\/p>\n

\"Photobucket\"<\/a><\/p>\n

Ingredients:<\/p>\n

2 Cups Water
1 Cup Brown or Basmati Rice
1 tsp. Turmeric powder<\/p>\n

Cooking:<\/p>\n

If you are going to serve the turmeric rice with a curry recipe, we recommend using basmati rice in this recipe. With Chinese recipes, the brown rice is better.<\/p>\n

Place the water in a covered glass pot on the stovetop and bring to a boil. Add the rice and turmeric and stir. When the water begins to boil, stir again and cover, lower the heat to simmer. Do not stir again. The Rice should be done in about 20-30 minutes.<\/p>\n

We have found that different types of rice have differing cooking times. Each time we use a different brand of rice we keep an eye on it. We have also learned a little trick to know when the rice is “just right”. When the rice is almost done, “steam holes” will appear in the top of the rice. When this occurs, turn off the heat, and let stand on the burner until all the water is absorbed.<\/p>\n

Recipe for Tumeric Tea<\/b>
By: Kurma Das<\/p>\n

* 2 cups water
* 1\/2 teaspoon powdered ginger
* 1\/2 teaspoon powdered turmeric
* 1 tablespoon maple syrup
* Juice of 1\/2 lemon
Bring water to a boil, then add powdered herbs. Simmer for 10 minutes.
Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm. Makes 1 serving. That\u2019s it! <\/p>\n

Vegan Cauliflower and Tumeric Stew<\/b><\/p>\n

* 1 head of cauliflower
* \u00bd onion
* 1 clove of garlic
* 2 large potatoes
* 2 ounces tomato sauce
* 2 cups of vegetable stock or water
* 4 – 6 ounces of frozen green peas
* 1\u00bd teaspoons of tumeric
* 2 \u00bd – 3 teaspoons of curry powder
* 4 tablespoons olive oil
* \u00bd teaspoon salt<\/p>\n

Directions<\/p>\n

1. Cut up the cauliflower and garlic, and set aside for 5 -10 minutes. Dice the onion, and potatoes. Place the diced potatoes in a bowl filled with water, so that the potatoes do not discolor.
2. In a large stockpot, add the oil, garlic and onion together, and saut\u00e9 over low heat. Next, drain the potatoes, and add them to the stockpot. Saute for about 10 minutes, or until the potatoes start to brown. Put in the cauliflower and the spices, and mix thoroughly.
3. Add the water, or vegetable stock, and allow it come to a boil. Lower the heat, and let it simmer for about 25-30 minutes, or to the point where the potatoes are tender. Add the frozen peas, and cook for another 5-10 minutes. Remove from heat. This recipe will serve 6 people as a side dish.<\/p>\n

Potatoes Au Gratin <\/b>
Ingredients<\/p>\n

1 onion, chopped
2 -3 potatos sliced
1\/2 cup vegan margarine
1\/2 cup flour
3 1\/2 cups boiling water
1 1\/2 tsp salt
2 tbsp soy sauce
1 1\/2 tsp garlic powder
a pinch of tumeric
1\/4 cup oil
1 cup nutritional yeast
paprika<\/p>\n

Pre-heat oven to 350\u00b0<\/p>\n

Put potatoes and onion in pot of water, bring to a boil for 5 minutes. Drain and set aside.<\/p>\n

In a saucepan, melt margarine over low heat. Beat in flour with a wisk, continue to beat over medium flame until mixture is smooth and bubbly. Whip in boiling water, salt, soy sauce, garlic powder, and tumeric. Beat well to dissolve the flour mixture. The sauce should cook untill it thickens and bubbles. Whip in oil and nutritional yeast.<\/p>\n

In a casserole dish put a layer of potatoes\/onions. Spread cheese sauce on potatoes\/onions. Add another layer, add more cheese, repeat ’till you are out of potatoes\/onions and cheese. Cover and bake for 10 minutes. Uncover and bake for 5 more minutes. <\/p>\n

Vegan Broccoli Quiche<\/b>
By Eat, Drink And Be Vegan<\/p>\n

Lately, I\u2019ve been craving quiche. I loved the stuff before I chose to give up all the animal products and I never could wrap my brain around using tofu to create something like an egg. However, for all of you skeptics out there, this recipe is THE BOMB. I\u2019ve played with it just enough to get it right and I think you\u2019ll love it. Once you get it down, there are so many variations of quiche that you can make. So, get ready to be eating breakfast\/brunch food pretty much every day for a while. You\u2019ll get hooked!<\/p>\n

What you need:<\/p>\n

1 nine inch pie crust (you can use our recipe or buy it from the store, just make sure to read the ingredients)
olive oil
1 yellow onion, minced
1 Tablespoon minced garlic (about 3 cloves)
about 3 cups broccoli, finely chopped (seriously, chop it up small and don\u2019t worry about it falling apart)
1 teaspoon tumeric
1 teaspoon salt
fresh black pepper
pinch of dried thyme
1 1\/2 regular packages firm tofu (extra firm is okay, too)
1 teaspoon dijon mustard
2\/3 cup crumbled or shredded white vegan cheese (see note)
thin tomato slices or halved cherry tomatoes for decorating the top<\/p>\n

*Note* I prefer to use Cheezly White Cheddar<\/a> when making this recipe, however, you can use any vegan cheese product you like. The point is to find a cheese that works for you! I like the white cheddar version because it doesn\u2019t add any extra yellow to the color of my quiche and it melts nicely to add that creamy texture that wouldn\u2019t otherwise be there. If you aren\u2019t into the fake cheese thing, you can substitute 2\/3 cup ground cashews, which will also give it that creamy feeling. Just make sure they are ground as fine as possible.<\/p>\n

First, you\u2019ll want to preheat your oven to 350F. Start out by pre-baking your pie crust. If you\u2019re using a store-bought one, just poke a few holes in it and pop it in the oven for about 15 minutes. If you\u2019re using your own, roll out the chilled dough and fit it properly into the pie pan. Again, poke a few holes with a fork and bake it for about 15 minutes. Set aside.<\/p>\n

In a large frying pan and with a little olive oil, saut\u00e9 your onion and garlic until its tender. Then, add the broccoli, tumeric, thyme, salt and pepper. Continue cooking until everything is soft. In the mean time, use a few paper towels to get rid of any excess water from the tofu and place into a food processor and pulse until its all a big pile of mush. If you don\u2019t have a food processor, you can use a potato masher and do it in a large mixing bowl. About halfway through, add the mustard. When finished, add your vegan cheese (this is where you non-cheesers would add the cashews) and mix well. Then, add the broccoli saut\u00e9 mixture and stir well. Taste and adjust seasonings if you like.<\/p>\n

Using a big spoon or spatula, transfer everything into your pie crust and mash it down so that it has a flat surface. Then, using your tomatoes, decorate the top of the quiche. (I like to layer the thin tomato slices in a circle around the edge of the quiche, but you can do your own artsy-fartsy thing here.)<\/p>\n

Bake for about 45 minutes and let cool for about another half hour before you eat it. OM NOM NOM.<\/p>\n

P.S. Its good cold, too. \ud83d\ude42<\/p>\n

Creamy Mac And Chez<\/b>
By Vegan Dad<\/p>\n

\"Photobucket\"<\/a><\/p>\n

INGREDIENTS
Makes enough for a family of 5 with leftovers. Cut in half if needed.
– 1\/2 cup raw cashews
– 2 tbsp sunflower seeds
– 2 tbsp pine nuts
– 2 cups soy milk
– 2 tbsp olive oil
– 1\/2 cup nutritional yeast
– 1 1\/2 cups firm tofu (does not have to be silken)
– 1 tbsp Dijon mustard
– 1\/2 tsp tumeric
– 1 tsp paprika
– 1\/2 tsp garlic powder
– 1 tsp onion powder
– 2 tbsp miso (something mellow)
– 1 tsp salt
– 1 tbsp cornstarch<\/p>\n

– 3 cups uncooked macaroni<\/p>\n

METHOD
1. Cook macaroni, as per directions, until al dente.
2. While macaroni is cooking, place all other ingredients in a blender and blend for 5 minutes, until very smooth. Make sure all nuts and seeds have been blended.
3. Drain macaroni and return to pot over medium heat. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins)<\/p>\n

A FEW NOTES
1. I have never done this, but if you like cooked mac and cheese, I think you could add the sauce to the noodles, transfer to a greased casserole, top with bread crumbs, and bake for 30 mins or so (until bubbling).
2. The mac and cheese will be very saucy at first. If you are planning on eating some of the leftovers for lunch tomorrow, remove some mac and cheeze from the pot after it comes to bubbling and store in the fridge. The sauce will absorb into the noodles overnight, but still be creamy when re-heated the next day.<\/p>\n

Vegetarian Lentil Paella<\/b><\/p>\n

1 medium red or orange sweet pepper, chopped
1 medium yellow sweet pepper, chopped
2 stalks celery, sliced (1 cup)
1 medium white onion, chopped (1\/2 cup)
1 medium red onion, chopped (1\/2 cup)
4 cloves garlic, minced
2 tablespoons olive oil
1 cup lentils
1-3\/4 cups vegetable broth
1\/8 teaspoon powdered saffron or 1\/2 teaspoon tumeric
2 medium tomatoes, seeded and chopped (1 cup)
1 cup fresh or frozen (thawed) peas
1\/3 cup pimiento-stuffed olives
1\/3 cup pitted ripe olives
1\/4 cup snipped cilantro or parsley<\/p>\n

In a Dutch oven cook the peppers, celery, onions, and garlic in hot oil till the onion is tender but not brown. Rinse lentils. Add lentils, vegetable broth, and saffron or tumeric to the pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or till lentils are tender and liquid is absorbed. Stir in tomatoes, peas, stuffed olives, ripe olives, and cilantro or parsley. Heat through. Season to taste before serving. Makes 4 servings.
enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

TURMERIC\u2013 the REAL Spice of LifeAdvocate for Saving Dogs\u2122 Animal Rights \u2665We\u2665Are\u2665All\u2665Connected\u2665 Phil Reposted with thanks by:Martha *\u2665\u2020\u2665*Garden of Vegan*\u2665\u2020\u2665 * (http:\/\/www.myspace.com\/192455612) TUMERIC \u2013 the REAL Spice of Life By Real Food For Life – Randy Yellow Powerfood! If I had to chose just one herb spice to increase my well being and live a […]<\/p>\n","protected":false},"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17106","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts\/17106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/comments?post=17106"}],"version-history":[{"count":0,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/posts\/17106\/revisions"}],"wp:attachment":[{"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/media?parent=17106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/categories?post=17106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/friendburst.com\/blog-new\/wp-json\/wp\/v2\/tags?post=17106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}