TASTY TURMERIC

     Even my father-in-law is aware of the health benefits of turmeric. It's become all the rage these days, and for good reason. It's about time too, seeing as it has been used in India for thousands of years as a spice and medicinal herb. The main active ingredient in turmeric is curcumin which has powerful anti-inflammatory effects and is a strong anti-oxidant. Low levels of inflammation in the body is responsible for most chronic diseases, and oxidative damage in the body is a factor in ageing and disease. Can you see why everyone's so excited about turmeric and curcumin?!  Curcumin is also linked to improvement in brain function and lowered risk of heart disease. So while turmeric itself has relatively low levels of curcumin, the supplemental extract is your best bet if you have chronic illness or inflammation.

     That being said, eating turmeric daily is a great way to benefit from the tonic effects of curcumin. In order to fully absorb the medicinal properties of turmeric, it is best consumed with fat and black pepper. Or just eat Indian food. A lot. Like we did last night. Not only did we eat a whack of turmeric, I also found an amazing way to eat the zucchini that are beginning to overflow in the fridge from my daily harvesting in the garden. 

I am in fall preparation mode, so I doubled this recipe and froze half of it to reduce meal preparation. With both kids in school this year, I have lots of time to work and don't want to waste it making dinner and washing dishes!

TOOR DAL CURRY

(Yellow Split Pea Curry)

1 pound organic split yellow peas, soaked overnight

about 1 litre water

2 tsp organic turmeric powder

8 cloves organic garlic, crushed

2 cm piece organic ginger, peeled and grated

sea salt to taste

4 Tbsp organic coconut oil

2 tsp organic black mustard seeds

4 tsp organic cumin seeds

3 dry chillies (optional)

2 pinches asafoetida powder

2-3 organic tomatoes, chopped
organic ground black pepper

Method: Drain the peas and place in a pot with the water and turmeric and boil for 45-60 minutes, or until the peas are soft.

Meanwhile, pound the garlic, ginger, and a pinch of salt in a mortar and pestle to form a paste. Heat the oil in a small frying pan over low heat. Add the mustard seeds and allow them to pop. Add the cumin, chillies, asafoetida and the garlic/ginger paste and fry until fragrant. Stir into the dhal. Season to taste with salt. Add the chopped tomato and simmer for another 10 minutes. Garnish with coriander leaves.

ZUCCHINI & PEPPERS

2 lbs organic zucchini, halved and sliced

2 organic green peppers, chopped

1/4 cup organic ghee or butter

1/2 tsp organic turmeric powder

1 tsp organic cumin seed

1 tsp crushed chillies

1/4 tsp sea salt
organic ground black pepper

Method: Heat a large cast iron skillet over medium high heat. Melt the ghee and add the cumin, chillies, and turmeric. Heat and stir until fragrant. Add the zucchini, peppers and salt. Cook, stirring often until the vegetables release their water and evaporates, producing a nice spicy gravy, about 10-12 minutes.

Serve both dishes with steamed basmati rice, chutneys, and yogurt or raita. 

You can also try out this recipe I discovered last summer when I was making all my preserves. It's an Indian-style zucchini chutney which might come in handy if you tend to plant way too many zucchini plants like I do.

KASOUNI

(Zucchini & Eggplant Chutney)

125 grams organic ginger, peeled 

65 grams fresh organic garlic, peeled 

60 grams organic green chilli (or less)

25 ml organic apple cider vinegar

125 ml organic sunflower oil

45 grams organic black mustard seeds

15 grams organic turmeric powder

45 grams organic cumin powder

30 grams dried organic chilli flakes (or less)

225 ml more apple cider vinegar

125 grams organic coconut sugar

35 grams sea salt

700 grams organic zucchini, peeled and grated

300 grams organic eggplant, peeled and grated

Method: Place the ginger, garlic and green chilli in a blender with 25 ml of vinegar, and mince.

Heat the oil until it is very hot and then add the mustard, turmeric, cumin, and chilli flakes and stir for a few minutes. Watch to make sure it doesn't stick or burn.

Add the garlic puree and cook for another few minutes.

Add the remaining ingredients, stir and let it simmer gently for one hour.

It is ready when the oil rises to the top and it has thickened.

Pour into sterilized mason jars and process in a hot water bath for 12 minutes. Refrigerate once opened.

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