Turmeric has so many downsides. It's silly in its appearance. It's tough to peel. Mostly, it turns everything in your kitchen yellow, and stains your fingers for weeks. But, I don't just tolerate it...I crave it. Turmeric has ruined so many beautiful napkins, forever stained my food processor, and yet I cook with it multiple times per week. Open up a jar of ground turmeric and take a deep breath - earthy, citrusy, pungent, slightly bitter - the aroma lingers in your kitchen. Of course, as with most food, get your turmeric fresh and the earthiness, the orange, and the lemon dial up even further. A deep inhale of turmeric transports me back to Indian street markets, where I ate turmeric spiced corn from a laughing street vendor, (who was clearly so happy because of all the turmeric he consumed).
When it comes to turmeric, a little goes a long way. Try half a teaspoon in your latte for an anti-inflammatory boost. Add it to stir-fried vegetables instead of high-sodium soy sauce. Marinate chicken in a scrumptious marinade - a can of coconut milk and two teaspoons of turmeric, and then pan-fry or bake. Check out my super easy coconut quinoa recipe. Anti-inflammatory isn't just a buzzword here. Turmeric has been shown to alleviate inflammatory diseases such as arthritis, and has even been shown to improve memory in patients with Alzheimer's dementia by decreasing inflammatory plaques in the brain (a project I worked on in my doctor days!). It's an easy addition to your daily routine, and scientists discover more extraordinary and long-lasting health benefits all the time.