Matu Collins wrote:
Any smoothie, too! I like it in a smoothie with frozen cherries (also anti inflammatory!) and almond butter.
Ian Rule wrote:Ive been putting the fresh, whole roots into the juicer with greens and fruit, I cant believe it isnt more common.... Its delicious.
edit: Oh, and instead of tainting every turmeric endeavor with pepper, I often just eat the pepper separately, and if I pack pills of turmeric Ill add pepper. I want to enjoy aforementioned juice, dammit.
Ian Rule wrote:It may be a footnote, but Id like to underline the importance Dave put on 'priming the juicer'. I made apple/turmeric/ginger juice and it was the bees knees, but I made a grave mistake - turmeric LAST.
A fistful of root went in - a thimble dribbled out, with nothing fleshy to follow.
Marianne Cicala wrote:We also grow turmeric. It's used every day via infused avocado oil. It's minced and put in a gallon size glass jar (about 1/5 of the jar is turmeric) which is filled with the oil. We flavor rice, cook eggs, using for salad dressing etc. It's light so the flavor of whatever you're cooking has the delicate flavor. If I want it more intense, I simply pull from the bottom of the jar. When the jar get 1/2 empty I simply refill with the oil and let it steep for a few days.
Stacy Witscher wrote:Would swallowing frozen pieces of turmeric work for health benefits?
Aaron Tusmith wrote: I was planning on using turmeric as a color additive for an interior earthen plaster:)
R Scott wrote: I also use it as toothpaste, a good way for me to get it into the kids.
Here is a spice mixture for enhancing immunity.
6 parts turmeric (powder)
3 parts cumin (whole)
3 parts coriander (whole)
6 parts fennel (whole)
1 part powdered dry ginger
1 part black pepper (whole)
¼ part ground cinnamon
Roast, or dry-fry, whole cumin, coriander, fennel and black pepper and then grind the mixture into a powder. Add turmeric, ginger and cinnamon.
Mix all the powdered spices well and store in an airtight container in a cool place away from direct sunlight.
For daily use, sauté one teaspoon of ghee, heating until you smell the aroma. Immediately remove the pan from the heat to avoid burning the spices.
Sauté the spices in ghee and sprinkle or drizzle on vegetables, rice or other grains, or cook them in vegetables like a soup.
Or add steamed vegetables to the spice mixture while still in the pan and stir.
Or sprinkle them on your food if you eat your noon meal out. Add salt and pepper to taste.
This spice mixture should be used regularly to flavor one dish for the main meal of the day to boost immunity and enhance digestion.
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