in other words
march2
2017
7
An Unusual Culinary Column:
Tumeric Isn’t Just Trendy, It’s Delicious!
By Karen Kain
Turmeric root is being talked
about for many different reasons. It is
estimated that more than 100 million
people live with chronic pain. Many
of us are open to trying other types
of pain management rather than
prescription drugs, which can have
many different side effects. Turmeric
has come into the lime light for being
an inexpensive alternative with some
benefi ts that will aid in your overall
health.
Turmeric is the new rage in
nutritional supplements. If you are
not taking it in pill form many of you
are adding it to your meals in one way
or another. Turmeric has been used in
India for thousands of years as a me-
dicinal herb. Curcumin is the main
active ingredient in turmeric and is
being called a powerful anti-infl am-
matory. Curcumin is poorly absorbed
into the bloodstream and has an in-
crease in absorption by 2000% when
taken with black pepper. Turmeric is
full of free radicals which is also said
to be benefi cial in decreasing the ag-
ing process by stimulating the body’s
own antioxidant enzymes. It is also
said to help brain function, lower
your risk of heart disease, prevent
and treat cancer, helps with arthritis
and depression.
The only warning I would
have for you in cooking with tur-
meric is that it stains your clothing
or dishtowels, but a few washes will
get it out. I think I am like many of
you when it comes to cooking with
turmeric, not very experienced. To
be totally honest, I did not expect to
enjoy the recipes as much as I did.
I loved making and eating each of
these dishes, my favorites were the
soup and the pineapple ice cream,
which I made a few times, I fi rst
made the soup with chicken and then
again with tofu. I like a lot of broth
in my soup, so I added an additional
can of coconut milk and some extra
veggies to the tofu soup. I have to say
that both soups were a hit.
If you are unable to fi nd fresh
turmeric you can use 1 teaspoon
dried turmeric for 1 tablespoon fresh.
As a general rule 1-inch
fresh turmeric equals
1 tablespoon freshly
grated turmeric, I al-
ways grate it fi rst then
measure. Fresh turmer-
ic looks very similar
to ginger root being a
close relative, both are
said to have livelier fl a-
vors when dried. You
should peel the outer
layer of thick skin off
fresh turmeric just as
you would ginger. Once
peeled, the easiest way
to chop it is to cut into coins, then
into matchsticks and then chop fi ne
or you can grate with your cheese
grater on the microplane side. When
purchasing fresh turmeric it is best
to look for a fi rm root. It should be
stored in the refrigerator in a sealed
container; it will last in the freezer
for several months.
I hope you give one or all
these recipes a try. I would love to
hear about how you are staying sane
in this winter melt and what recipes
you are cooking.
Directions:
Top the spinach with avocado slices
and orange slices then sprinkle with
pomegranate seeds. Whisk the dress-
ing and pour over the salad.
Pineapple & Turmeric
Ice Cream
Ingredients:
8 Ounces fresh pineapple,
cut into small pieces
1 Teaspoon fresh grated turmeric or
½ teaspoon powdered
1 Tablespoon maple syrup, more for
drizzling
Vanilla ice cream
Directions:
Preheat the oven to 400 degrees. Mix
together the pineapple, turmeric and
syrup. Bake the pineapple on a bak-
ing sheet covered in parchment paper
for 20 minutes. Flip the pineapple
over and cook for an additional 10-
25 minutes, until the pineapple is a
golden brown, and the sides are a bit
crunchy. Serve the warm pineapple
over vanilla ice cream with a drizzle
of maple syrup over it.
Turmeric & Coconut Soup
Ingredients:
2 Tablespoons coconut oil
2 Shallots, fi nely chopped
6 Cloves garlic, minced
1 Tablespoon ginger, grated or
minced
1 Tablespoon fresh turmeric, grated
2 Cups chicken broth or vegetable
broth
Turmeric and Beet Juice
1-14 Ounce can coconut milk
Ingredients:
2 Lemon grass stalks
1 ½ Inches of fresh ginger root
1 Teaspoon fi sh sauce
1 Tablespoon fresh turmeric root
2 Teaspoons sugar
Karen Kain can be reached at karen-
3 Large carrots
1 / 8 Teaspoon salt
kain8@icloud.com.
1 Large beet
1 / 8 Teaspoon pepper
1 Large apple
½ Teaspoon ground turmeric
Directions:
1 / 8 – ¼ Teaspoon cayenne pepper
Throw all the ingredients into a juicer
1 Cup sliced mushrooms
and serve immediately.
8 Ounces shredded cooked chick-
en, or tofu, cubed
Spinach & Avocado Salad
1 Tablespoon fresh lime juice,
with Sweet Turmeric Dressing
about ½ a lime
Ingredients:
¼ Cup fresh cilantro, chopped
Salad:
I also made this recipe us-
3 Ounces baby spinach
ing fi rm tofu instead of chicken
1 Avocado
and vegetable broth. I added an ad-
½ Orange, peeled and sliced
ditional can of coconut milk to the
2 Tablespoons pomegranate seeds
soup, both recipes were a big hit.
Dressing:
Directions:
Owned and Operated by
2 Tablespoons olive oil
Don & Kim Wallace
In a large soup pot, heat up the co-
2 Tablespoon fresh lime juice
DON WALLACE, PLS
conut oil on medium high heat. Add
2 Teaspoons maple syrup
Professional Land Surveying
the shallots and sauté until golden
1224 E. Alder St.
½ Teaspoon ground turmeric
Vernonia, OR 97064
brown,
about
5
minutes.
Add
the
1 / 8 Teaspoon salt
Phone: 503-429-6115
garlic, ginger and grated turmeric
FAX: 1-866-297-1402
CORPORATE
1 / 8 Teaspoon pepper
MEMBER
Email: DWallace_KLS@msn.com
Mariolino’s
Pizza & Grill
Open for
breakfast, lunch & dinner
Daily Specials
We have ice cream!
Cones-Shakes-Sundaes
Serving Vernonia since 1970
then sauté for a few more
minutes. Add the broth,
coconut milk, lemon grass,
fi sh sauce, sugar, salt, pep-
per, ground turmeric, cay-
enne pepper and simmer
for 15 minutes. Add the
mushrooms and chicken
then cook for an addition-
al 5 minutes. Just before
serving add the lime juice
and cilantro and enjoy.
721 Madison Avenue, Vernonia
(503) 429-5018
Absolute MARBLE
QUALITY FABRICATION & INSTALLATION
MARBLE
GRANITE
TRAVERTINE
FREE ESTIMATES
Kitchen Countertops
Fireplace & Furniture
Tubs & Vanities
CCB#204480
Phone 503-429-2617
AbsoluteMarble@frontier.com