Tumeric or, Curcumin is a commonly used spice in South Asian and Middle Eastern cooking and is one of the key ingredients in curry dishes. Turmeric possesses a number of important medical properties and is now a popular component of many natural health products.
Turmeric is an anti-oxidant, and has been shown to prevent atherosclerosis, liver disease and even cancer. The medicinal benefits of turmeric can be attributed to its anti-inflammatory properties. Natural health products containing turmeric are commonly used for pain and inflammation of the muscles and joints, such as in arthritis, as well as for inflammation of the gastrointestinal system, as in irritable bowel syndrome and other conditions marked by digestive dysfunction.
Turmeric also supports liver detoxification by supporting the Phase 2 liver detoxifications pathways.
To obtain some of the beneficial effects of this herb, start adding turmeric to your everyday diet. Begin with ¼ tsp per day added to foods (such as scrambled eggs, sauces, soups, stir-fries, salad dressings, etc). Gradually increase this amount after about a month to ½ tsp each day and then up to a full tsp after another month or so.
Showing posts with label tumeric. Show all posts
Showing posts with label tumeric. Show all posts
Monday, March 9, 2009
Thursday, March 5, 2009
Detox your Diet: Chicken Tikka with Baby Spinach Recipe
This is a very easy recipe for 2, using ginger and turmeric.
Ingredients:
- 8 ounces chicken breast: boneless and skinless
- 1/2 cup plain, low-fat yogurt
- 2 tsp chopped garlic
- 2 tsp ginger root, chopped
- 1 tsp ground cumin
- 1 tsp fresh mint or coriander, chopped (optional)
- 2 cups chunk pineapple or mardarin orange slices (if canned in juice, then drain)
- 2 cups organic baby spinach leaves
Instructions:
1. Marinade:
- Mix yogurt well with garlic, ginger, spices and fresh mint
- Cut chicken into fairly large chunks, about 5-6 pieces for each chicken breast
- Soak the chicken pieces in yogurt mixture, turning over to make sure all parts are coated
- Marinade, and let chicken sit in the marinade in the fridge for 1-2 hours
2. Preheat the broiler
- Meanwhile, place the chicken pieces in a lightly-oiled, shallow baking pain
- Best if pan is at least 10 inches from the broiler and broil for 5 minutes
- Turn chicken pieces over, add the pineapple or mandarin orange slices and broil for another 5 minutes
3. Wilt the spinach: Put spinach leaves in a saucepan with 1/4 cup of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve this colorful chicken and fruit on a bed of spinach.
Nutritional Information: (per serving)
364 calories
4 g total fat (1 g sat)
54 mg cholesterol
54 g carbohydrate
30 g protein
3 g fiber
128 mg sodium
Ingredients:
- 8 ounces chicken breast: boneless and skinless
- 1/2 cup plain, low-fat yogurt
- 2 tsp chopped garlic
- 2 tsp ginger root, chopped
- 1 tsp ground cumin
- 1 tsp fresh mint or coriander, chopped (optional)
- 2 cups chunk pineapple or mardarin orange slices (if canned in juice, then drain)
- 2 cups organic baby spinach leaves
Instructions:
1. Marinade:
- Mix yogurt well with garlic, ginger, spices and fresh mint
- Cut chicken into fairly large chunks, about 5-6 pieces for each chicken breast
- Soak the chicken pieces in yogurt mixture, turning over to make sure all parts are coated
- Marinade, and let chicken sit in the marinade in the fridge for 1-2 hours
2. Preheat the broiler
- Meanwhile, place the chicken pieces in a lightly-oiled, shallow baking pain
- Best if pan is at least 10 inches from the broiler and broil for 5 minutes
- Turn chicken pieces over, add the pineapple or mandarin orange slices and broil for another 5 minutes
3. Wilt the spinach: Put spinach leaves in a saucepan with 1/4 cup of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve this colorful chicken and fruit on a bed of spinach.
Nutritional Information: (per serving)
364 calories
4 g total fat (1 g sat)
54 mg cholesterol
54 g carbohydrate
30 g protein
3 g fiber
128 mg sodium