Today is a quiet Sunday and I’m thinking that this is a beautiful time of year…blah blah blah.
It’s cold and cloudy and rainy and the utility bill is fixin to sky rocket.
Ok so vent over, now to talk about a wonderful herb used a lot in Indian and Middle Eastern cuisine. It is Turmeric. This herb has been used for centuries to color and flavor food and medicinally, at one time because of its color it was even used to dye the golden robes of Buddhist Monks, thus making this the perfect time of year to talk about it.
I’ve used Turmeric in different ways when cooking. I use it to add depth and vibrance to everyday rice, I’ve put it in stoups (as Rachel Ray would call them), again did I mention the color? Turmeric is a member of the Ginger family (we all know how great Ginger is).The uses cover the whole body medicinally.
I found a great article that gets detailed about this versatile herb and what one of its key componets Curcumin does for a person you can find it at https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric.
Have a pain free as possible day:]