In our last blog posts, we discussed recipe ideas for cooking with turmeric. But some of them may have seemed a little sophisticated. In this blog post, we take it back to basics and give you some good ways to introduce turmeric into your diet with yummy recipes you won’t even realize contain a magic mineral. Read below for exciting ways to spice up your daily vitamin intake!

 

Moroccan Chicken

Chicken is a crowd-pleaser for almost all people and all cultures. A good way to introduce your friends and family to the wonders of turmeric is by utilizing something as widely loved as chicken to be the vessel that carries the magic mineral into your loved one’s mouths. Read on to discover steps for an amazing recipe that implements our favorite spice in a palatable manner.

Heat olive oil in a Dutch oven set over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and bring the mixture to a boil. Meanwhile, sprinkle chicken pieces with pepper, then add to the pot along with preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

Add olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

 

Persian Frittata

Frittatas have become popular in recent years, due to their simplicity and ability to be dressed up in various ways. This persian frittata is a spin on the classic breakfast dish and it showcases the miraculous turmeric. Read on to find out how you can add a little middle eastern flavor to your daily routine.

Preheat oven to 400°F. Whisk together eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in herbs, walnuts (if using), and dried fruit (if using). Heat butter or oil in a 10-12″ skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.

Serve hot or cold, cut into wedges. This dish is especially delicious with a dollop of yogurt.

 

Superfood Baked Potato

This delightful, new-age spin on the classic baked potato features a slew of superfoods: kale, quinoa, salmon and our favorite, turmeric. It’s a little complicated, but follow the directions below to have your body feeling super!

Preheat the oven to 425°F. Rub potatoes lightly with olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast for 50 to 60 minutes or until the potato can be easily pierced. Next, direct your attention to the salmon component of the baked potato. Pat the salmon dry and remove any visible pin bones. Steep tea leaves in hot water for 5 minutes, then strain them out and stir soy sauce and rice vinegar into the green tea. Pour the mixture into a deep dish, and place the salmon in it, skin up.

In the last 20 minutes of baking the potatoes, remove the salmon from the marinade and pat dry. Sprinkle lightly with salt and pepper, and roast, skin-down, in the upper third of the oven for 12 minutes or until it can easily be flaked with a fork. Then, shred the cooked salmon for serving. Now you’ll want to focus on kale- wash chopped kale thoroughly then pat dry. Over medium heat, heat the coconut oil in a deep sauté pan. Add minced garlic and ginger and cook, stirring constantly, for 1 minute or until fragrant. Pour in lemon juice and water, cover the pan, and cook for 10 minutes or until the kale is cooked and tender but still toothsome.

Now our favorite part- turmeric yogurt. To make, whisk the turmeric into boiling water, then whisk in maple syrup. Whisk into yogurt, making sure the turmeric is completely stirred in. Lastly, to make popped quinoa, heat a deep pan over medium heat. Add 2 tablespoons quinoa and cook undisturbed for 1 minute or until you hear a tiny pop. Watch for all the seeds to pop lightly and turn a darker golden color. Remove and cool.

To serve this delicious, healthy treat, split a baked potato down the center and top with the turmeric yogurt, kale, salmon, popped quinoa, flax seeds, and pomegranate arils.

In Nutent Therapeutics’ last blog post, we offered an introduction to the exciting world of cooking with turmeric. Here, Nutent Therapeutics delves into even more delicious recipes using the wonder spice, turmeric.

Carrot, Ginger and Turmeric Smoothie

A pinch of salt makes everything taste better, including this savory smoothie. Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt and ½ cup ice in a blender until smooth. Voila, you have a trendy, healthy and delicious smoothie in a matter of minutes!

Tandoori Carrots With Spice And Yogurt

To make these spicy carrots, use a bit of Vadouvan, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix and follow these simple steps below.

Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes. Meanwhile, heat turmeric and remaining 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat. Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.

Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

Marinated Lamb Chops With Spicy Yogurt

These lamb chops will have you and your family feeling weekday fabulous. To make them, follow the simple recipe below.

Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer ½ cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture. Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.

Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops. Serve lamb chops with reserved yogurt mixture alongside.

Turmeric-Ginger Chicken Soup

If you want a variation on plain old chicken soup, look no further than the recipe below, which incorporates turmeric and ginger. Follow the simple directions below for a sumptuous treat.

Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°, 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.

Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking. Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.

Spiced Pomegranate Rice

The pomegranate seeds bring a crunch and juiciness to the rice in this delightful dish. To make your tastebuds happy, follow the simple steps below.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened and golden brown. Add rice and turmeric and stir to coat. Add broth and bring to boil. Reduce heat to low and cook, partially covered, until liquid is absorbed, 15–18 minutes. Remove from heat; cover and let stand 5 minutes, then fluff rice with a fork. Fold in pomegranate seeds, scallions, and Aleppo pepper; season with salt and black pepper.

In previous blog posts, we have discussed turmeric supplements and powders. But another (and sometimes more fun) way to get the same minerals and magic nutrients curcumin offers is to use its mother spice, turmeric in a number of interesting, exotic and delicious recipes. Here, Nutent Therapeutics explores different recipes that incorporate our signature, turmeric.

 

Iced Turmeric Latte

For this refreshing beverage, whisk milk, turmeric, palm sugar, ginger, lemon juice, cardamom and salt in a small bowl until sugar and salt have dissolved; let sit 5 minutes to let flavors meld. Strain through a fine-mesh sieve into a measuring cup, pressing on solids to extract juices; discard solids. Fill a glass with ice. Pour latte over, serve with lemon wedge and enjoy!

 

Salmon With Cucumber–Yogurt Sauce and Carrot Salad

This recipe may sound somewhat involved, but its delicious taste makes it totally worth the effort and different steps. To make the yogurt sauce, simply combine yogurt, garlic, lemon zest and lemon juice in a medium bowl. Fold in cucumber and season with fine sea salt and pepper. For the carrot salad, toast cumin seeds in a small dry skillet over medium heat, about 1 minute. Add turmeric for the last 15–20 seconds and toast until fragrant. Combine toasted spices, carrot, cilantro, oil and 1 Tbsp. lemon juice in a medium bowl. Toss and season with fine sea salt, pepper and lemon juice. After this is accomplished, season salmon with fine sea salt and pepper. Heat 1 Tbsp. neutral oil in a large ovenproof skillet over medium-high. Then, cook the salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare. Divide fillets among plates, skin side up and serve with cucumber-yogurt sauce and carrot salad. Drizzle with oil and sprinkle with flaky sea salt. Voila, you have a healthy, delightful meal!

 

Red Curry and Noodles

Curry is a classic vessel for our favorite spice, turmeric. To start this rendition, pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes. Then, stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes. Next, season fish all over with salt and nestle into curry (add a little more water if it’s thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes. Lastly, spoon curry over rice noodles and top with cilantro and a squeeze of lime.

Great strides were recently made in Indian academia regarding realization of the many curative properties of turmeric and curcumin.

Started at KIIT (Kalinga Institute of Industrial Technology),  the Technology Business Incubator (KIIT-TBI), is an initiative supported by Dr. Achyuta Samanta, KIIT and KISS (Kalinga Institute of Social Sciences) to provide a vibrant environment for promoting innovations and entrepreneurship development. It was started in 2009 and supported by the National Science & Technology Entrepreneurship Development Board (NSTEDB) and the Indian government’s Department of Science and Technology (DST).

Lead researcher Professor Santosh Kumar Kar of KIIT University said that though the medicine he and his colleagues created (of which the active ingredient was turmeric) has not yet been tried on humans, the impressive effects it displayed on animals suggested enormous homosapien potential.

“Turmeric has been traditionally used in our food for centuries not only because it spices up our curries but because curcumin, the bioactive polyphenolic compound  provides some therapeutic benefits. Researches show that curcumin is not only non-toxic, it can give us relief from pain and help in wound healing, reduce inflammation and tissue damage,” Kar says.

Modern studies have shown that curcumin is not only an antioxidant, but it can give us relief from pain and help in wound healing, reduce inflammation and tissue damage. But Curcumin does not dissolve easily in water and therefore very little of the turmeric (and subsequent curcumin) we eat in our food goes into blood and shows very little effect. These facts led Kar to hypothesize that if natural curcumin can be converted into a bioavailable form it can be taken orally and will be more effective. Working on this line of thinking, Kar and his colleagues created a nanotised form of pure curcumin. Since nano curcumin showed about five times better bioavailability than the natural curcumin its therapeutic efficacy was tested in mice for several human illnesses like Malaria, Cancer and Tuberculosis. The results were astounding: after all the mice were infected with a rodent malaria parasite, half the mice were fed the nano curcumin and half were untreated. The untreated mice died in a few days and those that received the curcumin were able to control the infection and survive.

Feeling optimistic about these results, the team proceeded with research to explore how curcmunin could treat other widespread diseases. Soon thereafter, the nano curcumin was tested in a mouse model of breast cancer and was found to modulate T regulatory cell responses and was effective in controlling tumor growth in the mice. Next, the researchers tested the efficacy of curcumin against tuberculosis. It was shown that use of nano curcumin along with traditional antibiotics used to treat TB not only reduced the time for cure by 50 percent, but the liver at the end of treatment remained intact, the mycobacteria did not show much latency and the immune system of the mice remained intact (all common problems in TB treatment). Other studies conducted by the same researchers showed nano curcumin being effective in healing wounds and treating oral mucocytis, a precursor to oral cancer.

For more contact Neutron Therapeutics or call us on 561-208-3033.