Turmeric. If you like to cook, chances are big it’s already present in your kitchen. Turmeric is quite a common spice in the Asian cuisine, especially the Indian. It gives those Indian curries their characteristic yellow color, together with a mild bittery taste. But did you know it’s also a powerful antioxidant and that is anti-viral and anti-bacterial? And that it seems to have great potential to fight cancer, especially colorectal cancer? Lately, turmeric has been the object of numerous anti-cancer studies.
There are over 80 different kinds of turmeric plants. The most used and also most promising when it comes to medical use is Curcuma Longa, related to ginger, and the substance within it, Curcumine, in particular. Curcumine has been recognized as a potent cell protectant, anti-oxidant and anti-inflammatory agent. Turmeric has been used for centuries to support cancer patients in traditional Chinese herbal medicine and Indian Ayurvedic medicine. Now modern science demonstrates why it works.
Countries such as India in which turmeric is frequently consumed in the daily diet have lower rates of many cancers including prostate cancer, breast cancer and colon cancer. So don’t hesitate to add to your food as a cooking spice to add anti-inflammatory, anti-oxidant and anti-cancer properties to your daily diet. With this recipe, you can’t go wrong.
Curry with chickpeas, spinach and turmeric
2 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, crushed
1 .5 tsp of ground turmeric
1.5 tsp ground cumin
¼ tsp chilli powder
4 tomatoes, chopped
400 gr of chickpeas, drained and rinsed
2 handfuls of spinach leaves
1 tbsp chopped coriander
Heat the oil in a frying pan and fry the onion for about 4-5 minutes. Stir in the garlic and the spices and fry for a few seconds. Add the tomatoes and bring to the boil. Put in the spinach and coriander and cook for another 3-4 minutes. Add a bit of salt to taste. Serve with a bit of (gluten free) naan bread or a pitta. Enjoy!
Lots of Love, Sophia
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