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Turmeric, Powerful and Effective Alternative to Conventional Drugs

By Marie Oser, Managing Editor ecomii.com
August 23, 2017
File under: Natural Alternatives, Recipes, Spices, Superfoods, Vegan

Turmeric is an ancient spice that adds pungent flavor and a lovely golden hue to many dishes, along with an abundance of health benefits.

Turmeric, the spice that gives curry its yellow color has been shown to be an effective, nontoxic alternative for many pharmaceutical medications and has therapeutic properties for various systems within the body.1

Curcumin, the most active constituent of turmeric is credited with powerful antioxidant and anti-inflammatory properties matching the effectiveness of some anti-inflammatory drugs.

It is believed that inflammation plays a major role in chronic diseases such as, heart disease, cancer, metabolic syndrome, Alzheimer’s and a number of other degenerative conditions.3 4

Curry Spiced Cauliflower Medley is a delicious low-fat, high protein dish that is rich in fiber and phytonutrients that combines this extraordinary spice with the flavor and texture of cauliflower, a sulphoraphane-rich cruciferous vegetable with anti-cancer properties.

Researchers have also found that black pepper actually boosts the absorption of the  phytonutrient curcumin by 2,000 percent.5

Serve this superfood mélange on a bed of brown Jasmine rice… A tasty dish is as good to eat as it is good for you!

Curry Spiced Cauliflower Medley
Easy, delicious and nutritious.
6 Servings

1 Tablespoon macadamia nut oil
1/4 teaspoon crushed red pepper
3 cloves garlic, minced
1 medium onion, diced
1 cup shredded carrots (packaged)
2 medium zucchini, sliced
1 large cauliflower, cut into florets
1 (15 ounce can) garbanzo beans (with liquid)
2 teaspoons hot curry powder (or mild to taste)
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 cup nutritional yeast
1/4 cup Trader Joe’s Soyaki Teriyaki Sauce
2 Tablespoons Sriracha Sauce

Heat oil over medium high heat one minute in a 12-inch wok pan or similar cooking utensil; add garlic, onions and shredded carrots; cook for 3 minutes. Add zucchini, cook 2 minutes and add cauliflower. Reduce heat to medium and cook mixture for 5 minutes, stirring occasionally. Add garbanzo beans, and curry powder, ginger, black pepper, yeast, Soyaki and Sriracha. Mix thoroughly and reduce heat and simmer 5 minutes or until ready to serve.

Nutrition Analysis Serving: (2 cups)
Calories 172, Protein 10g, Carbohydrate 28g, Fiber 8g, Fat 4g, Cholesterol 0mg, Calcium 79mg, Sodium 693mg.

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter

1Monika Nagpal and Shaveta Sood Role of curcumin in systemic and oral health: An overview. J Nat Sci Biol Med. 2013 Jan-Jun; 4(1): 3–7.

2Jurenka JS. Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: a review of preclinical and clinical research. Altern Med Rev. 2009 Jun;14(2):141-53.

3Coussens LM, Werb Z. Inflammation and cancer. Nature. 2002 Dec 19-26;420(6917):860-7.

4Libby P Inflammation in atherosclerosis. Nature. 2002 Dec  19-26;420(6917):868-74.

5Shoba G1, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Med. 1998 May;64(4):353-6

 

 
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