Turmeric
Root

Turmeric Root Recipes

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Orange Drink, Scrambled Eggs, Chili, Rice, Lentils, Cauliflower, Squash, Carrot Muffins, Pumpkin Pie

Recipe # 1  Fresh Raw Turmeric Drink

1 raw Turmeric Root approx. 1" x 1/2" Diameter
1 cup orange juice
Peel the raw root and place in an electric
blender along with the cup of orange juice.   Blend until liquified.  Drink as you would your regular orange juice. 

(The orange turmeric root will stain anything it comes in contact with and turn it yellow.   So use disposable gloves to chop by hand if a little stain on hands is not desired.  A wooden cutting board will retain yellow color also so chop on an old plate or glass dish if the color is a concern to you. Peel the turmeric root and discard the outer skin.  Then chop the root into tiny pieces approx 1/4" square.)

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Recipe #2       Scrambled Eggs 

4 eggs
2 pieces of fresh turmeric root
   each approximately 1/2 inch diameter
   by at least 1 inch long or longer
1/4 tsp Salt 
1/4 tsp Black pepper 
1 tablespoon olive oil

Crack eggs on side of large bowl one by one and then using a fork, beat the eggs until mixed well.

Peal two pieces of tumeric root; then on a cutting board, slice them lengthwise and then chop the tumeric into tiny pieces about 1/4" squares.

Place the tumeric into a frying pan with the olive oil and fry on low to medium heat just for a minute or two,

Pour the scrambled raw eggs into the frying pan and mix the tumeric pieces in as the eggs cook over medium heat for about five minutes.

(Color will be a brighter yellow than normal.)

Sprinkle cooks eggs with salt and pepper and enjoy.

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Recipe #3  Chili 
2 turmeric roots approx 2" x 1/2" diameter
  (curcumin is the active ingredient in the root)
1 pound of ground beef
1 can red kidney beans (15oz )
1 can (15 oz ) tomatoes chopped or  
   canned tomatoes pureed or spagetti sauce  
1 large onion
2 cloves fresh garlic
1 tablespoon ground chili powder
1 tsp ground pepper

Fry the ground beef in a large pot until  cooked thoroughly. 

Peel and chop the onion, garlic and turmeric root. 

Add the chopped onion, garlic and turmeric root to the pot of cooked meat.  Fry on medium heat only a minute more until the root veges are slightly cooked.

Add the can of tomatoes to the pot.
Add the can of kidney beans to the pot.
Add approximately 3 teaspoons of ground chili powder.  More if you like it hot. 
Simmer for at least 15 minutes until it starts to thicken slightly.

Serve and enjoy this incredibly satisfying meal in a bowl!
 

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Recipe # 4 Pancakes or Waffles
                   with Yellow Summer Squash

1 piece of raw turmeric root
                  approx 2" x 1/2" Diameter
1 small yellow summer squash approx 7 " x 2"
Olive Oil or Spray Oil for frying
2 eggs
Prepared Pancake / Waffle Mix

With disposable gloves on - if the yellow stain from handling the raw orange root is undesired - peel the skin on the turmeric root and discard the skin.  Then dice the orange fleshy part into small pieces approx 1/8" squares on a cutting board or an impermeable surface like a glass pan or plate.

Using a metal grate, shred the squash on the largest round holes.

Saute the diced root and the shredded squash in a frying pan with 2 tablespoons of cooking oil for just several minutes on medium heat.

In a large bowl, beat 2 eggs using a fork. Add the sauteed root and squash to the scrambled eggs.  Set aside.

Check the packaged mix directions for exact measurement of pancake flour mix and water or milk to add.  On the Buttermilk Pancake Mix we use,  2 cups of flour mix requires 1-1/2 cups of water.

In a second large bowl prepare the package pancake waffle mix according to directions EXCEPT omit the eggs because they are already in the squash mix. 

Finally add the sauteed egg and squash mixture to the mixed pancake/waffle mix.

Fry pancakes or pour batter into waffle maker.
Cook only slightly longer than usual.
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Recipe #5  for YELLOW RICE 
2 pieces raw turmeric root  2" long x1/2" D
1 cup rice
2 cups water
1 tsp salt
1 tsp pepper

Cook rice in a rice cooker according to directions for your rice cooker or .....

Boil rice in a pot on the stove according to package directions on the rice bag or ...

Pressure cook rice with water according to directions for your pressure cooker.  Mine can be put on high heat just until the sound of pressurized air begins. This takes only about 2 minutes on my electric stove which has a flat glass top burner area. Then turn off the heat.  But let pot remain on the hot electric burner.  Allow the
pressure cooker to cool and return to normal pressure.  This takes about 15 minutes.

Meanwhile, with disposable gloves on - if the yellow stain from handling the raw root is undesired - dice the roots into small pieces approx 1/4" square on an impermeable surface like a glass pan or plate.

Saute diced roots in large frying pan with 2 tablespoons of cooking oil for just 1 minute on medium low heat.

When rice is thoroughly cooked add rice to frying pan and stir.

Rice will take on the golden yellow color of the root.  Season with freshly ground pepper or fine pre-ground black pepper and salt to taste.

(Pepper will protect the curcumin from breaking down before it can be absorbed into the bloodstream from the digestive tract.)
 
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If you do not have fresh turmeric root you may substitute 1/8 tsp of powdered turmeric for each
2 inch long  piece of raw root in any recipe.

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Recipe #6  Golden Yellow Cauliflower 

1 whole large white cauliflower  
                (approximately 6 inches in diameter)
Olive Oil  1/4 cup
Turmeric Root  2 pieces approx 2" long x 1/2"
Black Pepper

Wash and cut out the core of the cauliflower
Remove any green leaves.  Break into large bite-size flowerettes.

Steam the flowerettes in a pot or pan with several cups of water, just until a fork can pierce a flowerette easily.  Approximately 12 minutes.  Drain and set aside.  If not drained well; spattering might occur when added to the hot oil.  So shake off excess water and stand back when transferring the wet cauliflower to the hot oil.

While the cauliflower drains and dries...peel and chop the root into 1/4" cubes (using gloves if needed)

In a separate large frying pan, add olive oil and saute the turmeric root on medium heat for approximately 2 minutes.  Allow the hot oil to cool slightly  then...

Add the drained cauliflower to the oil and sauteed root.  WIth the heat off,  stir the flowerettes until coated and yellowish. 

Serve with just a dash of salt and black ground pepper.

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Recipe #7   Lentils

1 small bag of dry lentils (16 oz.)
12 organic carrots
12 stalks of celery
1 large onion
2 pieces of turmeric root approx. 2" x 1/2" diameter
2 tablespons olive oil
salt and pepper

Examine the lentils in a flat pan and remove any small pebbles that might have gotten in the bag with the lentils.

Choose a large heavy pot which is good for simmering for several hours.  Rinse the lentil beans in the pot with plain water several times.

Then add cold water according to package directions.  Usually the amount of water required is at least 3 times the volume of lentils.

Peel and chop the carrots, celery, and onions into small bite-size peices. 

Put on disposable gloves and peel the skin on the turmeric root and discard the skin;  then dice the orange fleshy part of the turmeric root into about 1/4" pieces.

Add all the chopped vegetables to the pot of lentils.

Place pot on stove and bring to boil. Reduce heat and skim off any froth that forms on the surface. The lentils will absorb a large quantity of water; so keep adding water until the skins of the lentils are soft.

It may take 2 hours for the lentils to cook thoroughly.  You can add a couple tablespoons of olive oil to prevent sticking toward the end.  Add salt and pepper to your taste. 

The satisfying taste is simply scrumptous!
They can be stored in the refrigerator for days and reheated.  They are very high in protein!
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Recipe #8   12 CARROT Muffins   

preheat oven to 350 F

Purchase premade carrot cake mix in a box
and
1/2 cup chopped walnuts
and 
1 cup shredded organic carrots
and
2 turmeric roots approx 2" x 1/2" diameter  chopped or shredded

Prepare the cake mix according to package directions.  Usually this calls for eggs, water and oil to be added.

Stir in grated carrots and diced root and the walnuts.
Pour into cupcake baking pans lined with paper cupcake liners or grease cupcake pans.

Bake at 350 degress fahrenheit on lowest rack of oven for 35 - 40 minutes or longer.

Using a wooden toothpick, test to see if the batter has thoroughly baked by inserting the toothpick into a baked cupcake.  If there is any batter sticking to the wooden toothpick when it is removed from the hot cupcake, keep the pan of cupcakes in the hot oven longer.  Check again in 5 - 10 minutes until the toothpick comes out clean.

Cupcakes / Muffins can be frozen and or mailed.

A typical disposable aluminum cupcake pan measuring 7-1/2" x 11" x  1-1/4" that holds six cupcakes just fits in the USPS FLAT RATE  mailing box and can be mailed to loved ones for about five dollars.

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Recipe #9 Spicy Pumpkin Pies

1 can of plain pureed pumpkin   (29 oz)

2 cans of plain condensed milk (12 oz each can)

2 UNBAKED frozen pie crusts - deep dish -  to hold approx 4 cups each  (If all the custard does not fit in the pie crusts, simply pour oil in bottom of a small glass pyrex baking dish like a loaf pan and bake the remainder as plain custard)

Remove the pie crusts from the freezer;  open the package and separate the 2 pie crust so they can defrost slightly before filling.

Preheat the oven to 450 degrees fahrenheit.

In a large mixing bowl using an electric mixer
beat :
6 small eggs or 4 large eggs

Add the can of pumpkin and 2 cans of condensed milk to the beaten eggs.

Add the following spice ingredients to the egg and pumpkin and milk and mix with electric mixer until well blended:
1 cup brown sugar
1/4 cup white sugar 
1 Tablespoon cinnamon
1 teaspoon cloves 
1/2 tsp finely ground black pepper

2 teaspoons powdered ginger 
 or fresh ginger root 1 piece approximately 2" x 1/2" may be peeled and diced into 1/4 inch pieces or grated fine on a metal food grate

3 or 4 pieces of fresh turmeric root approx 2" x 1/2" diameter (which has been peeled and diced or grated on a metal food grate)

Pour the blended mix into the slightly-defrosted pie crusts.

Optionally ...Cover the pie crust edges with aluminum foil strips to protect the crust from drying out too much - if desired. 

BAKE the pies at 450 degrees fahrenheit for only 15 minutes, then for almost an additional hour or so at 350 degrees.

SET a timer for fifteen minutes.
After 15 minutes, lower the temperature and reset timer for 45 minutes.  Bake at the lower temperature of 350 degrees fahrenheit.

Check by inserting a plain kitchen knife in middle of each pie.  If practically no pumpkin sticks to the knife when pulled out; pies are done.  Bake additionallly 5 - 15 minutes if lots of pie custard filling sticks to the knife.  Cool slightly before serving. 

Store leftover pie in refrigerator.
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