7 Health Benefits of Turmeric Purify Broth [recipe included]
A great way to detoxify the system. This broth can be used as the base for different types of soup. Turmeric is a natural and anti-inflammatory plant and is a cousin of ginger. Fun Fact: Turmeric is a native of India and will stain anything and everything so be careful.
Curcumin is a major active ingredient in Turmeric that is rich in antioxidants and anti-inflammatory properties.
In a recent clinical trial from ScienceDirect sites, another benefit is improved memory. But what else can turmeric help? According to a Cleveland Clinic, there are at least seven benefits.
7 BENEFITS and Counting….
Help Prevent Cancer: Curcumin may affect the development and growth of cancer cells.
Help Fight Depression: Curcumin can boost brain-derived neurotrophic factor (BDNF). Another study found that curcumin is just as effective as prozac and may also increase levels of serotonin and dopamine. Hey, turmeric is a root, if it can help, let’s do it.
Lower Risk of Heart Disease: Because Turmeric helps with oxidation and reducing inflammation it could lower the risk.
Fight Free Radicals: Turmeric can neutralize free radicals and may also stimulate the activity of antioxidants.
Lessens Pain: Turmeric is used in traditional Chinese medicine and Ayurveda for treating arthritis. Arthritis is associated with over 100 diseases and includes pain, swelling, and reduced range of motion in one or more of your joints. More than three million US cases are reported per year.
Improves Memory: Full disclosure trials have shown that 90 milligrams of curcumin twice a day for a year and a half improved memory performance in adults without dementia.
Reduces Inflammation: Turmeric helps for chronic conditions with tissue inflammation.
We try to incorporate Tumeric spice in many dishes from hummus, roasted vegetables, cauliflower (recipe will be available soon), falfallel, and soups. One of the foundations of our soup creations is this easy, comfort-food soup broth. Spice alert: Great thing about this is you can use either jarred/canned spices or grind your own. When I make this i like to use fresh whole garlic, turmeric root, ginger root, cumin and coriander seeds (minced) but you can use prepared already a spice
Vegan and Gluten-Free Turmeric Broth
14 ingredients and 30 minutes start to finish and totally worth it.
Produce
1 tsp Coriander
4 Garlic cloves
1 tbsp Ginger, fresh
1 squeeze lime
1 Onion
1 can Tomatoes, fire-roasted [ optional i used San Marzano crushed}
Canned Goods
4 cups veggie stock
Condiments
1 Squeeze Lime juice or lemon juice [can substitute with apple cider vinegar]
Spices
1/4 tsp Cayenne [ add more if you like spice and heat]
1/4 tsp Mustard seed [optional]
3/4 tsp Salt
1 tsp Turmeric
1 tsp Cumin
Oils
1 tbsp Olive oil
Liquids
4 cups Water or 4 cups of Vegetable Stock
Start with a dutch oven or a heavy pot and saute the onion with 1-2T of olive oil for around 5 minutes until the onions are translucent and fragrant. Add minced ginger, garlic, turmeric and saute 2-3 minutes. FUN FACT: Cooking is about the senses not just tasting, or visual, but also smelling. I like to say if you can smell it you are ready to go to the next step.
Next add your cumin, coriander, mustard seeds and turmeric powder (optional and remember be careful, it will stain a beautiful golden yellow), incorporate all together and saute for another 2 minutes.
Add your stock + stock, or stock + h2o, and salt. Bring to a slow simmer. Then add your lime and/or apple cider vinegar). Taste to see if you need more salt (it’s science what can i say). Simmer for 20 minutes and Enjoy. Can be refrigerated for 1 week.
Want to get a little crazy?
After the broth is done, you can use that as the foundation for adding more nutrients, veggies, rice, or noodles.
Here’s a few examples:
Add 4 oz of uncooked pasta or basmati rice, or 1 1/2 cups cooked quinoa and / or beans (cooked lentils or garbanzo beans), tomatoes, kale, cilantro leaves, chopped cauliflower—-get creative and enjoy.