JACKSON, Wyo.—The healing qualities of the Turmeric root has been used in Eastern medicine for centuries. It’s anti-inflammatory compounds, or “curcuminoids” have been known to show a positive effect on patients suffering from Type 2 diabetes, cancer, obesity and inflammatory bowel disease, according to the Mayo Clinic. Not only is the ancient root good for you, its earthy, warming and slightly bitter flavor make it easy to add this spice to your daily diet. A staple ingredient in curries and Indian food, you can also get a quick turmeric fix at Healthy Being Juicery, Atelier Ortega, or Cultivate Cafe with a deliciously warming Turmeric Latte.
The following are two of my favorite ways to cook with Turmeric.
Photo: Buckrail// Nick Sulzer
Turmeric Roasted Cauliflower
This is great on its own, tossed in a salad, added to wild rice bowl, or as a side to lamb.
Serves 4
1 small head or ½ large head of cauliflower, cut into bite-sized florets
5 Tbsp Extra Virgin Olive Oil
4 Tbsp ground turmeric
1 Tbsp ground cumin
salt and pepper (I like to use about two large pinches of salt, but adjust according to your salt preferences)
Preheat your oven to 450°. In a large bowl, toss the cauliflower florets with olive oil until evenly coated, then toss with spices until evenly coated. Spread on a baking sheet and bake, stirring every 5-10 minutes until browned. When I roast my vegetables, I like them to be nicely browned and slightly crispy. Roast until it reaches your preferred stage of doneness.
Photo: Buckrail// Nick Sulzer
Turmeric Sautéed Eggplant
This wonderfully diverse vegetable gets a bad rap. This sautéed variation can be used as a side or served over jasmine rice with a sprinkle of fresh cilantro as your main meal.
Serves 2 as a meal, 4 as a side
1 large eggplant, cut into 1-inch cubes (keep the skin on and don’t worry if they’re not entirely uniform, just get them into the same general size)
3 Roma tomatoes, roughly diced
4 Tbsp Extra Virgin Olive Oil
2 cloves garlic, finely chopped
2 in” peeled fresh ginger, finely chopped
½ sweet onion, cut into thin slivers
2 Tbsp ground Turmeric
1 Tbsp ground Cumin
¼ tsp Cayenne pepper
Salt and pepper to taste
Squeeze of lemon to taste
Pour oil into a large pan (I prefer cast iron, but stainless steel or copper will work great too) until the base is just covered and place over medium-low heat. Add all of the ingredients except for the lemon and allow to cook slowly, stirring occasionally. This will allow the eggplant, tomato and onion to release liquid slowly so as to not dry out and burn the ingredients. Continue to stir, adding a splash of water if necessary, to keep the ingredients from sticking and charring. Once the flesh and skin of the eggplant have softened considerably (approximately 20 minutes) taste and adjust to your liking. This is delicious when served with a dollop of yogurt.
Other wonderful recipes to try are Bon Appetit’s Turmeric-Ginger Chicken Soup, Ginger Turmeric Lemon Cream Bars, or try your own Turmeric Latte at home.
