Hungry girl needs turmeric

CandaceMM

I'm reading Anti Cancer and honestly, I feel empowered to change my life. I'm in search of tumeric recipes. Actually, I'm in search of any super delicious recipes that you may have to share. Specifically ones that support an anti cancer lifestyle.

I've given up my two breasts, a healthy right arm, alcohol (for now), 8 months of my life...but, I refuse to take the flavor out of my life!

IF this progresses as I hope it does, I'll start a blog of recipes.

Change is good!

Candace

Gabe N Abby Mom

Check cancerproject.org,
Check cancerproject.org, they have lots of recipes. I'm not sure how many include turmeric though.

You might also like the Crazy Sexy Cancer books by Kris Carr.

Hugs,

Linda

TraciInLA

SWF seeking committed relationship with turmeric
Candace, I posted a similar question last month, but the site had some technical problems right about that time, and I think my post just slipped by, so I'm glad you asked it again!

I also want to get more turmeric into my diet -- I tried the salad dressing idea from Anticancer, but it's just too bitter for me. I love Indian food (which, of course, uses lots of turmeric), but most of the Indian recipes I find use ingredients that I'd have to drive all over town to buy, and I'm just not willing to do that.

So yes, please -- bring on the orange-stained recipes, to scare the bad cancer juju away!

Traci

joannstar

try googling "tumeric recipes"
I just did and was amazed at how many came up. I've rarely used it in cooking, so I don't have any recommendations. I guess it is time to start cooking with tumeric
JoAnn

pinkkari09

I'm reading the book and
I'm reading the book and searching for turmeric recipes as well. My friend who loves to cook for me is all over it, I'll let you know what we discover.
Miles of Love,
~Kari

dyaneb123

pinkkari09 said:

I'm reading the book and
I'm reading the book and searching for turmeric recipes as well. My friend who loves to cook for me is all over it, I'll let you know what we discover.
Miles of Love,
~Kari

Ok so tell!
What's so good about tumeric? Or do I have to read the book?

PinkPearl

Me too!
Can't vouch for this recipe since I haven't tried it yet but I got it off the MD Anderson site. They have an interesting article on it if you type in mdanderson tumeric on google and you can also go to the armstrong.com on cancer and find out about more about tumeric. I've bought mine ... now I have to use it!


Vegetables With Turmeric

Ingredients:
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• ¼ teaspoon red chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon coriander powder
• ½ teaspoon pomegranate seeds
• ½ teaspoon mango powder
• Sliced vegetables such as potatoes, cauliflower, carrots, etc.
• Sliced onions, ginger and tomatoes

Directions:
1. In a small bowl, mix together salt, turmeric, red chili, cumin and coriander powders.

2. On a stovetop, heat the olive oil in a pan. First roast onions and ginger and then add vegetables and spice mix together in the pan and stir until vegetables are coated in spices.

3. Allow vegetables to simmer on low heat for 10-15 minutes, stirring occasionally.

4. Turn off the heat, sprinkle with sliced tomatoes, pomegranate seeds and mango powder and enjoy.

CandaceMM

PinkPearl said:

Me too!
Can't vouch for this recipe since I haven't tried it yet but I got it off the MD Anderson site. They have an interesting article on it if you type in mdanderson tumeric on google and you can also go to the armstrong.com on cancer and find out about more about tumeric. I've bought mine ... now I have to use it!


Vegetables With Turmeric

Ingredients:
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• ¼ teaspoon red chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon coriander powder
• ½ teaspoon pomegranate seeds
• ½ teaspoon mango powder
• Sliced vegetables such as potatoes, cauliflower, carrots, etc.
• Sliced onions, ginger and tomatoes

Directions:
1. In a small bowl, mix together salt, turmeric, red chili, cumin and coriander powders.

2. On a stovetop, heat the olive oil in a pan. First roast onions and ginger and then add vegetables and spice mix together in the pan and stir until vegetables are coated in spices.

3. Allow vegetables to simmer on low heat for 10-15 minutes, stirring occasionally.

4. Turn off the heat, sprinkle with sliced tomatoes, pomegranate seeds and mango powder and enjoy.

Great!
I need to invest in some new spices. I'm actually excited at the prospect of learning to cook with curries.

Bring on the tips and recipes!

TraciInLA

CandaceMM said:

Great!
I need to invest in some new spices. I'm actually excited at the prospect of learning to cook with curries.

Bring on the tips and recipes!

I got one!
CURRIED CHICKPEA SALAD

I clipped this recipe out of the Los Angeles Times Food section years ago, and just stumbled across it again earlier this week. I made it in the evening, refrigerated it overnight, and took it for lunch the next day -- very easy, yummy, and healthy, and all the ingredients are inexpensive and readily available at the grocery store.

1/2 cup diced onions
4 teaspoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper (per Anticancer's recommendation to always include black pepper with turmeric, I just substituted 1/4 teaspoon black pepper for the cayenne -- worked great!)
2 (15-ounce) cans chickpeas (garbanzo beans), drained
2 tablespoons chopped cilantro
1 tablespoon lemon juice, or more to taste

In a large skillet heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Add the turmeric, cumin, coriander, and pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro, and lemon juice, and continue to stir to develop the flavors, about 5 minutes.

Cool the salad, then transfer to a container, cover, and refrigerate at least 30 minutes. Taste and adjust lemon juice as desired.

CandaceMM

TraciInLA said:

I got one!
CURRIED CHICKPEA SALAD

I clipped this recipe out of the Los Angeles Times Food section years ago, and just stumbled across it again earlier this week. I made it in the evening, refrigerated it overnight, and took it for lunch the next day -- very easy, yummy, and healthy, and all the ingredients are inexpensive and readily available at the grocery store.

1/2 cup diced onions
4 teaspoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper (per Anticancer's recommendation to always include black pepper with turmeric, I just substituted 1/4 teaspoon black pepper for the cayenne -- worked great!)
2 (15-ounce) cans chickpeas (garbanzo beans), drained
2 tablespoons chopped cilantro
1 tablespoon lemon juice, or more to taste

In a large skillet heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Add the turmeric, cumin, coriander, and pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro, and lemon juice, and continue to stir to develop the flavors, about 5 minutes.

Cool the salad, then transfer to a container, cover, and refrigerate at least 30 minutes. Taste and adjust lemon juice as desired.

Alright!
Good stuff. Also, thanks for mentioning the pepper/turmeric pairing. Was the statistic 2,000%? Wow!

Keep'em coming!