Turmeric, Coconut + Ginger Broth w Whatever Is In The Fridge
Fresh turmeric. Along with limes, sunshine, strong Aussie accents and croc watching, Turmeric is one of my favourite things about living in North QLD - they are in such abundance that I ended up with a surplus because I was stoked at the freshness, abundance and price of this little beauty.
Turmeric is a beauty for me because of its high antioxidant capacity and anti-inflammatory properties - its ability to heal knows no bounds!
I do not have amazing pain-free joints, and in winter pulling up bed sheets is sometimes too much for my fingers, elbows and shoulders - another reason I am revelling in the North QLD ‘winters’, the humidity and heat help a LOT...as does turmeric!
So what are the easiest ways to get more turmeric into your food?
I am a fan for adding into a teaspoon of dried turmeric to most slow cooked meals,
...or to a pot of grains with some coconut oil
...my chermoula and curry pastes also get a turmeric boost!
..the most popular at the moment would be a turmeric milk, tea or paste. All of which are super simple, very nourishing and easy to include in daily life.
All of these suggestions for turmeric fit into the notion that I love of 'Simply Real Good Food' that help to increase diet variety, and in turn how much nutrition is in our food intake.
Turmeric, Ginger + Coconut Broth (Serves 2 as a side)
- 3 Tbs coconut oil
- 3 inch segment turmeric, grated
- 1 inch segment ginger, grated
- 1/2 cup coconut cream
- 1/2 cup water
- 3 cups of vegetables - here I used cauliflower and broccoli
1. Heat the coconut oil, turmeric and ginger with a pinch of pinch salt over medium heat for 10-15 minutes. TIP: I grate it directly into the heavy based saucepan to prevent the yellow staining chopping boards and the like - mind you I did that and then dropped the spoon I was stirring it with on the tiles! Eek!
2.Add coconut cream and vegetables and simmer until vegetables are al dente - maybe 10 minutes or so!
Top with fresh chilli, soaked arame or some toasted almonds and sesame seeds.
Variation: Cooking 1 cup of rinsed buckwheat in the broth makes a simply divine pilaf style dish - simply bring the coconut mix to a boil, add the buckwheat and cook for 15 minutes. You can remove the veggies first if you concerned they will be too mushy but I don't mind when they break down a little into a deeply nourishing meal!