Wellness Wednesday – Week 13

Happy Spring!   No Fooling, Doc. 

Spring is a time for renewal, warmth, and growth.  Some of us are still battling feelings of fatigue from the start of seasonal allergies and/or the lingering remnants of the flu season.   Some of us may be feeling heavier this time of year from the holiday feasts enjoyed with family and friends.  All in all, April represents readiness for change in weather and change in all of us.

A common herb called turmeric has potent healing properties.  According to a 2014 meta-study in the journal Biotechnology Advances, there are more than 6,000 articles on turmeric’s antioxidant, anti-inflammatory, anti-bacterial, anti-viral, and anti-cancer properties. Turmeric has an orange coloring and has several uses to combat colds and fatigue.

According to an article in Yoga Journal, take a cup of morning tea using ¼ teaspoon of ginger and ¼ teaspoon of turmeric.  This will wake up your digestive system and take care of aches and pains from flu or arthritis.  Turmeric is also effective at drying mucus and soothing irritation associated with allergies and colds.  To tackle the sniffles, take ½ teaspoon of turmeric powder with equal part of raw honey to help clear phlegm, three times a day.

Use turmeric every day and sprinkle on your vegetables for extra flavor and good health.  The recipe below I have tried for something different to serve for dinner.  I serve it over a bed of brown short-grain rice.

Cauliflower Steaks with Ginger, Turmeric, and Cumin (recipe from The Kitchen)

Serves 3

  • 1 large head cauliflower
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Small handful of cilantro, chopped  ………….. Preheat the oven to 400°F.

Remove the leaves and trim the stem end of the cauliflower, leaving the core intact.  Using a large knife, cut the cauliflower from top to base into three, 3/4-inch-thick “steaks.” Season each steak with salt and pepper on both sides. (Reserve any loose florets for another use.)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Sear the cauliflower steaks until golden brown, about 2 minutes on each side.  Gently transfer the steaks to a baking sheet.

Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric.  Brush or spoon the mixture onto the cauliflower steaks.

Roast in the oven until tender, about 15 minutes.  Garnish with cilantro and serve.

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