Super Food: Turmeric
I love when information about food, raw food and the relationship between food and health is highlighted in mainstream media. I was watching “Good Morning America” on Friday. Dr. David Servan-Schreiber was talking about his new book, “Anti Cancer, A New Way of Life”. One of the first things that he mentioned was how important it was to make your diet comprised mostly of plants. We already know that here, but what caught my attention was his reference to Turmeric. I have hear that turmeric is a healthy addition to your diet but after listening to Dr. Servan-Schreiber, I was inspired to do some more research and develop a recipe that is based on this “super food”.
Turmeric has been called one of nature’s most powerful healers. It has great anti-inflammatory properties which can address symptoms of arthritis. It is anti-bacterial and anti-fungal. It is said to be a digestive aid that will settle the stomach. Turmeric contains a rich source of antioxidants that help fight against free radicals. It also is said to have anti-platelet properties that help protect against strokes and heart attacks. Studies have also shown that it has a beneficial effect on the liver.
Since I am in a major snacking mode, I decided to make a raw food turmeric dip. It is quick, easy and contains great healthy properties from the turmeric along with the other ingredients.
Turmeric Veggie Dip and Appetizer
- 1 cup soaked cashews
- 1 cup young coconut flesh (1 – 2 young coconuts)
- 1/4 cup coconut water (from young coconut)
- 2 tablespoons olive oil
- 1 clove garlic
- 2 teaspoons turmeric
- 1 teaspoon ginger
- 2 tablespoons agave
- 1 sliced cucumber
- Optional: other dipping veggies (celery, carrots, etc)
- Place all ingredients in food processor and process until smooth. This will take a bit and you will need to stop and scrape down the sides occasionally.
- Slice Cucumber and pipe the dip onto rounds. Alternatively, cut up veggies and use as a dip. (I sprinkled a little paprika on top for the photo.)
ramona wrote on January 14, 2010
Did you ever try something with fresh tumeric? I recently bought a handful, but don’t know how to use it (raw)
Anastazia wrote on January 13, 2010
Wow, thanks so much for all this info, & that yummy-sounding recipe, & that GEORGOUS picture!
I thought, though, that black pepper wasn’t good for the lining of the stomach…is there not something else that can have the same bebefits without the drawbacks of black pepper? Anyone?
I hope you don’t mind if I link to this on my FaceBook page! There’s a few people I know there that need to read it!
~Anastazia~
Susan wrote on January 13, 2010
I do not have black pepper in the recipe. But I have also read that black pepper can help enhance the benefits. But every person is different as to how they react to food.
Lorraine wrote on March 1, 2015
I add black pepper and 1 oz. of Udo Oil to my 1-2 raw turmeric as it increases the power of the root dramatically.
I drink this everyday along with 2 juiced oranges, 2 T. Manuka Honey, 2 oz. Aloe Vera, a huge hunk of ginger and some ice cubes to the top of my Magic Bullet.
Not a cheap morning drink but well worth it.
I also heard to take a tsp. Olive Oil w/pepper and turmeric daily. I’m not sure if I could do it that way…my drink is delicious…sometimes I’ll have two a day.
I liked it better without the Aloe Vera as was spicier…the Aloe seems to cool it down but I like it spicy but do without as Aloe Vera alone tastes ew.
bitt wrote on January 12, 2010
thank you! my naturopath told me to eat more tumeric but it is not always easy to think of raw recipes with tumeric in them.
Sue Burley wrote on January 12, 2010
Made this up yesterday morning. Thought it tasted just OK at first but after a couple hours in the fridge it was wonderful. I took it to work today with some yam chips and my coworkers were very impressed with it. Will go into my to make often recipe file. Thanks. One question…how do you get it so smooth so it looks so nice. My spreads and dips with nuts are always chunky/gritty. Taste fine but do not look so good. I have a Vitamix but I only make half portions because its just me and it would not work in the VM. Maybe more liquid?? What do you suggest?
Susan wrote on January 12, 2010
Yes…much better after a little time. I was actually going to add that to the recipe. You can use your vitamix to get it really smooth. If you are using the food processor, you just have to be patient. It takes longer than you would think. You can add liquid but I wouldn’t add more than a tablespoon at a time as the consistency can be tricky.
kim g. wrote on January 11, 2010
This looks yummy and so healthy! I’m always daunted by dealing with coconuts. I guess I should just get a big cleaver and get over it!
Susan wrote on January 11, 2010
It is easy once you know what you are doing. I will be doing a photo demo VERY soon!
Lorraine wrote on March 1, 2015
Considering your page is named Rawmazing, this recipe is the actual root, no powder, right?
Susan wrote on March 1, 2015
Yes, the name is Rawmazing but we do not promote that you have to be 100% raw. Cheers!
Brooke wrote on January 11, 2010
What is a good coconut substitution? I live in central Illinois and I have yet to see coconuts for sale at any time of the year.
Thanks,
Brooke
Susan wrote on January 11, 2010
You can find young Thai coconuts at Whole Foods and many coops. I have heard that you can also find frozen coconut flesh in Asian grocery stores.
Gena wrote on January 11, 2010
Huge fan of turmeric here! It’s a great warming herb, and it’s been in many of my winter recipes.
Sue Burley wrote on January 11, 2010
One other word on the benefits of turmeric. Add black pepper to it as it needs the pepper to release its goodness. I have been trying to incorporate more turmeric lately and have read this several times now. Cashews are soaking as I write:)
Diane wrote on January 11, 2010
I have a couple of big, stainless spice boxes my husband bought for us years ago after he took some cooking classes with an Indian chef and tumeric is right in the middle. There are so many healthful spices in that culture’s cooking, and the difference is that they use them in much higher quantities than we tend to in western cultures. Sometimes the spices actually add body to a dish, there’s so much. They definitely help with digestion. I put tumeric in everything, you can even dump it in with your tea. I do wonder about the medicinal qualities of herbs that are not grown and processed in a way that preserves their vital nutrients, if that makes sense. Like I try to buy organic and non-irradiated. I can actually get fresh tumeric root occasionally at some of the markets around here.
One tip: watch it around clothing and porous surfaces – it stains like crazy and is difficult or impossible to get out.