Turmeric the spice, and a soup recipe

Turmeric. botanically known as Curcuma longa. Turmeric is related to ginger, and saffron, and is a potent antioxidant, known to contain anti-cancer properties, and is good for detoxification of the body. It is profoundly anti-inflammatory, and is more potent than an anti-inflammatory steroid. For gut issues, as well as tissue healing. It's an astringent, and tightens. It's been used for polyps, hemorrhoids, degenerative brain issues, post nasal drip. It can be used for any wet and expanding tissue issue. It's an immune enhancer, cellular detoxifier.

Powdered turmeric, by itself can be very hard on the liver, creating a "heating" or irritating effect that can worsen Pitta related problems, so add it to your foods. It works best if you sauté it in a little oil or ghee or you add a little bit to soups or stews. It has water-soluble and fat-soluble components like most spices.

It's an incredibly powerful spice. Add it to your foods. Recipes using tumeric are usually Indian, although you can add it to eggs, sprinkle it on soups, use it on fish and chicken, stir fry. BTW-India has the lowest rate of Alzheimer's in the world. It's turmeric that gives ballpark mustard it's golden color.

If we begin to use more spices, we will find that our bodies can balance more readily. Remember-nature gives us her true medicines.

Try this out for a quick turmeric dinner-
Clean and wash, peel if necessary whatever vegetables you have around; these work well, but if you don't have them, use what you do!

Sweet potatoes, carrots, red onion, celery and bell peppers
Saute in a bit of olive oil until soft - about 5-7 min
Add chopped stewed tomatoes and some broth to cover and simmer for 20 min or so until soft.

Spices that work great together are:
Turmeric
salt and pepper
garlic
cayenne
thyme
ginger
add these to taste. We like spicy so I don't want to add the amounts I use! :)

If you have fresh kale, strip out the center stalk and chop into bite size pieces.
You'll stir these in at the end.

Serve with chopped nuts: cashews, pinenuts, walnuts all work.

If you like chunky vegetables, like I do, serve it chunky.
If you don't, whip it into the blender
(before adding the kale or nuts.)

Inspired by "The Whole Foods Market Cookbook" by Steve Petusevsky with modifications by me!