Turmeric — There seems to be nothing that this herb can’t do
Turmeric comes from the root of the curcuma longa plant
native to Indonesia and southern India
Turmeric’s Beneficial Effects:
Strengthens and improves digestion , by assisting in the
Digestion of protein in rice and bean dishes.
reduces gas and bloating
Improves fat digestions and promotes proper metabolism
Maintains and improves intestinal flora which
assists the elimination of wastes and toxins
Supports healthy liver functions and detox.
Turmeric also helps increase bile flow making it a liver
support that can rejuvenate liver cells
helps protect the liver from inflammation and
toxins from alcohol, parasites and digestive malfunction
Cooking with Turmeric allows for the
benefits from these protective phyto-nutrients.
Buy them from your local health food stores and
Indian markets, making sure they have not been irradiated.
Red Lentil Soup
3 medium carrots
1 tbsp coconut oil
1 large onion, diced
2 tbsp fresh rosemary or 2 tsp dried
1 tbsp fresh oregano or 1 tsp dried
1 cup pf dried lentils
2 bay leaves
6 cups of water or stock
2-3 tbsp light miso
Scrub and chop carrots and beets. heat oil in soup pot; add onion and saute until soft
Add carrots and beets; saute a few more minutes. Add herbs, lentils, bay leave and water to pot
and bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup soup in
blender or processor. Dissolve miso is 1/2 cup of water and add to soup, gently reheat without
optional: add 1-2 tbsp of Turmeric when soup boils to get the most benefit from
Turmeric more on cooking with Turmeric next time.