Wednesday, September 25, 2013


(image via Pinterest, unable to find original post)
A natural antioxidant and powerful anti-inflammatory, turmeric (circumin) is getting a lot of press in holistic circles at the moment.  After taking it for a time, I can attest to it's healing properties.  It has definitely helped me with a health issue.  Though I originally took a turmeric tincture, I now just include it in my diet.  In case any of you are interested, I thought I'd share a couple of easy ways to incorporate more turmeric into what you eat.

If you are someone who believes in eating pastured, local eggs, a great way to eat turmeric is to sprinkle it on your eggs. It adds a yummy, subtle flavor and it's a lovely yellow color. :)  (Beware--it REALLY stains clothing!)   A second easy way to eat tumeric is to add it to your green smoothies.  Since turmeric is a fat soluble nutrient, be sure to include a healthy oil like coconut or hemp.

 Spicy, flavorful, and fragrant, Middle Eastern and African cuisine is an absolute favorite around our house.  Nothing smells more amazing than a simmering curry or tagine.  Oh my goodness gracious. Not only does it smell and taste fantastic, it's also full of herbs and spices that can help improve health.  Sounds like a win-win situation to me. So make a trip to your local Hallal market.  If that's not an option, many supermarkets are stocking a bigger variety of interesting spices nowadays.  I'll share with you one of my family's favorite dishes and a great spice rub for roasting chicken.  Enjoy!

Beef Kofta Curry

1 lb ground beef
3 T finely chopped onion
1 T fresh cilantro, chopped
1 T plain greek yogurt
4 T flour
2 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 fresh green chili (seeded and finely chopped)
2 garlic cloves, crushed
¼ tsp black mustard seeds
1 egg
Salt and pepper

For the curry sauce:
2 T butter
1 onion, finely chopped
2 garlic cloves, crushed
3 T curry powder
4 green cardamom pods (you can take these out after it is finished cooking. Pretty nasty to bite into!)
2 ½ cups hot beef stock
1 T tomato paste
2 T plain greek yogurt
1 T fresh cilantro, chopped.

Put beef in large bowl, add remaining meatball ingredients and mix well with your hands. Roll into small balls and put aside on a floured plate.
To make curry sauce, heat butter over medium heat. Fry onion/garlic about 10 minutes or until soft.
Reduce heat and add curry powder and cardamom pods. Cook for a few minutes, stirring well.
Slowly stir in stock and then add paste, yogurt and cilantro. Stir well.
Simmer for 10 minutes.  Add meatballs a few at a time, allow to cook briefly and then add a few more, until all of them are in the pan. Simmer, uncovered, for about 20 minutes, until meatballs are cooked through.  Avoid stirring, but gently move meatballs around. The curry should thicken slightly, but you can add a bit more stock or some water if it gets too dry.
Serve hot with rice.

                                      East African Spice Rub for Roast Chicken

Mix together:
2 Tablespoons soft butter
3 crushed garlic cloves
1 tsp ground black pepper
1 tsp ground turmeric
1 tsp dried thyme
1 Tablespoon chopped fresh coriander (cilantro)
4 Tablespoons thick coconut milk
4 Tablespoons dry sherry
1 tsp tomato paste
1/2 tsp salt
Sprinkling of chili powder

Recipes from The African and Middle Eastern Cookbook  by Josephine Bacon and Jenni Fleetwood

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