Making Time for Turmeric

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Since finding out I have a f*$Ked-up left foot, I’ve been thinking a little more about ways to reduce the pain besides just ice. Advil obviously helps, as does taking regular rest days, but I’ve also been trying to come up with ways to use turmeric in my food. Though I doubt I’m consuming enough to reap much of the anti-inflammatory benefits, it probably can’t hurt.

One thing I made was a split pea soup that has carrot, garlic, onion, and lots and lots of turmeric. I know it’s July and all, but for whatever reason, this soup has been really been doing it for me. Heatwave be damned!

The other day for lunch, I whipped up this weird-but-good side dish that I used as a base for a scrambled egg and served alongside a basic green salad. I’m sure it would be great with lentils and vegetables cooked in too.

sorry I don't have a better photo!

Ingredients:

  • 1 ear corn
  • 1/2 tsp turmeric
  • 1/4 tsp chili powder
  • red pepper flakes to taste
  • 2 tbsp goat cheese
  • salt and pepper to taste

Directions

  1. Bring a pot of water to a boil. Add corn and cover. Cook ten minutes.
  2. When corn is cool enough to handle, cut kernels off into a bowl.
  3. Add turmeric, chili powder, and red pepper flakes, and goat cheese. Mix well.
  4. Serve immediately.

This was so freaking good—sweet, spicy and savory all at once. I need to make it again ASAP.

2 thoughts on “Making Time for Turmeric

    Jenn Sutkowski said:
    July 19, 2011 at 10:45 pm

    Loves!! I absolutely love turmeric. It goes in my eggs whenever I make eggs in the morning. And also figures prominently in my lentil soup.

      Jess responded:
      July 20, 2011 at 9:49 pm

      Mmm. I’ll bet turmeric is great in an omelet—I’m thinking, like, with goat cheese and other deliciousness.

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