COLOURFUL. HEALTHY. TURMERIC.
W hile you may recognize turmeric for its bright orange
colour and flavouring in curry dishes, it’s much more than a
spice. Turmeric is also widely used for its colour dye properties
in cosmetics, and foods such as ice cream, cereals, crackers
and breads, canned soups, and yellow cakes. Its chemical
compound called curcumin, has long been studied and used
for its many health benefits, as it is high in antioxidant and
anti-inflammatory properties. The effects of turmeric have
been shown to:
• reduce inflammation from arthritis, control knee pain from
osteoarthritis
• reduce skin irritation after radiation treatments for breast
cancer
• reduce the number of heart attacks bypass patients had
after surgery
• widely used for hay fever, depression, high cholesterol,
liver disease
• to calm inflammatory bowel disease
• said to increase brain-derived neurotrophic factors (BDNFs),
which are growth hormones that help brain function.
Because of this, it has been said to reverse brain diseases,
improve memory, and age-related decreases in brain
function, as well as prevent Alzheimer’s
• even used to whiten teeth (it will not stain teeth, but can
stain dentures or caps)
Turmeric can easily be added to many foods, such as
sprinkled in soups, pastas, salads, and even healthy cookies.
Aloo Gobi (Potatoes + Cauliflower)
Warming Carrot, Ginger and
Turmeric soup
recipe + image: Lauren Caris
larurencarisicooks.com
An inflammation busting carrot, ginger and turmeric
soup that’s absolutely bursting with fresh, warming flavours!
• 3 carrots
• 1 white onion
• 3 cloves garlic minced
• 1 inch piece of fresh ginger, finely grated
• 2 inch piece of fresh turmeric, finely grated
• 4 cups (950ml) vegetable stock
• 1 tbsp lemon juice
• Canned coconut milk (optional, for topping)
• Black sesame seeds (optional, for topping)
Dice the onion and carrot into small chunks (no need to
be precise as everything will be blended at the end), and
grate the ginger and turmeric finely.
Learn to make this very easy and flavour-packed Indian
dish that uses potatoes and cauliflower, tomatoes, and a
few spices – including turmeric! CLICK HERE:
www.silvergoldmagazine.ca/our-recipes
Decongestant Turmeric Honey
Combine 1/2 cup of honey with 1 Tbsp. turmeric
powder, 1 Tbsp. dried ginger, 1/2 tsp. black pepper
and 1/2 tsp. clove in a clean mason jar. When needed,
add 1 teaspoon of this infused honey to 1 cup of water.
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Read + hear more: www.silvergoldmagazine.ca
Heat a small amount of olive oil in the bottom of a
large stock pot and sauté the onion for 3 minutes until
translucent, then add the minced garlic, turmeric and
ginger and sauté for another 1 minute.
Next, add the diced carrot and sauté for another 2 minutes.
Then add the vegetable stock and simmer for 20-25 minutes
until the carrot is cooked through and soft.
Use a stick blender to blend the soup until it’s smooth,
or transfer into a standing blender and blend. Stir in the
lemon juice, then serve with a swirl of coconut milk and
some black sesame seeds.