Julia Chiles - Learning Turmeric: 50 Recipes for Better Health

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Learning Turmeric 50 Recipes for Better Health BY Julia Chiles Copyright 2019 - Julia Chiles Kindle Edition OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Inflammation wreaking havoc on your bones or joints? Immune system need some support? Adding turmeric to a healthy diet can help alleviate these issues plus lots more! With its strong flavors and unique coloring, finding exact amounts can be intimidating. Learning Turmeric: 50 Recipes for Better Health helps take the guess work out leaving you to enjoy your meals. Plus, each recipe comes with cooking tips for further enjoyment! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Chicken Curry Burrito

Great on-the-go food! Makes 4 burritos Ingredients: 4 10-inch burrito shells tablespoon olive oil 1/2 pound of ground chicken 4 cups rice 4 tablespoon turmeric 4 tablespoons sassafras 1 package Mexican blend cheese Directions: Preheat broiler to hi and line baking tray with parchment paper Warm skillet to medium high heat then brown chicken till no longer pink and juices run clear approx. 2-3 minutes Transfer to paper towel covered plate and let grease drain 1-2 minutes Mix together cooked chicken, rice, turmeric, sassafras, cheese Layout shells and at center-bottom place a spoonful of chicken mixture Warm under broiler 2-4 minutes OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Black Bean and Steak

Great for a snack or lunch! Makes 4 Ingredients: 4 10-inch burrito shells 1 tablespoon olive oil -pound steak strips 1 packet taco or fajita seasoning low or no salt (like Mrs. Dash or Badia) 4 cups rice 1 avocado diced 1 can low sodium black beans washed and drained 1 package shredded cheddar cheese Directions: In a skillet brown steak and add seasoning; drain; mix steak, rice, avocado, and beans together; layout shells, put spoonful of mix near bottom of shell; cover with cheese and fold; if desired warm under broiler 3-5 minutes OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Cannellini Curry Soup

For added health benefits add in some seeds! Makes 2 servings Ingredients: 1/2 Tbsp olive oil 1 onion diced tsp garlic minced 2 - 3 cups coconut milk 1 can cannellini beans rinsed and drained 1 package cubed, firm and silken tofu 1 Tbsp turmeric 5 cups unsalted chicken stock tsp pepper Tbsp chopped parsley 3/4 cup water Directions: In a large pot add olive oil, onion, garlic, tofu, and saut 1 minutes. Pour into pot coconut milk, turmeric, stock, pepper, parsley, and water.

Bring up to a boil, reduce heat, cover, let simmer 15-20 minutes OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Hot & Savory Soup

Find your perfect balance of heat to savory! Makes 4 servings Ingredients: 1 lbs. ground turkey or chicken 1 package pearl onions 2 garlic, minced 1 package cubed tofu firm and silken, washed and pressed dry 1 can low sodium peas and carrots, drained and washed 1 28 oz. can no salt added crushed tomatoes 1 10 oz. can no salt added tomato sauce 1 Tbsp hot sauce 2 tsp turmeric 1 tsp red pepper flakes 3-4 cups sage leaves, coarsely chopped 4 thyme sprigs 3-5 bay leaves 14-16 oz. unsalted vegetable or beef broth Directions: In pot brown hamburger. Add onions, tomatoes, tomato sauce, hot sauce, turmeric, red pepper flakes, sage leaves, thyme sprigs, bay leaves, broth.

Bring to a boil, cover, reduce heat, simmer 15-20 minutes. Keep leftovers stored in air tight container in refrigerator & will keep 3 days. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Rosemary Cod and Braised Cabbage

Turmeric really brings out the flavor in seafood! Makes 4 servings Ingredients: 4 fillets of cod cup grated parmesan cheese 1 cup seasoned breadcrumbs Tbsp baking powder cup water 1-pound Napa cabbage, shredded 3-5 oz. buckwheat soba noodles 1 8 oz. package edamame tsp cornstarch 2 Tbsp unsalted butter 1/3 cup Mirin 1/4 tsp chili oil 2/3 tsp turmeric 16 oz. unsalted chicken stock Directions: Prepare 9x13 dish by spraying with non-stick olive oil spray.

Preheat oven to 350. Add shredded cabbage, edamame, cornstarch, butter, Mirin, chili oil, and turmeric to a large pot or Dutch oven warming over high heat. Reduce to simmer, cover, and let cook 22-25 minutes. Meanwhile, pour cheese, breadcrumbs, baking powder, and cod into a sealable bag. Shake until fillets are fully coated. Place 1-2 inches apart in dish.

Pour cup water around fillets. Bake 30 minutes. Transfer fillets to plate and spoon cabbage next to them. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Simple Shrimp & Ramen Lunch

Try stirring in a can of chow mein veggies! Makes 2 servings Ingredients: 1 package ramen noodles 2 cups frozen stir fry veggies 1/2 lbs. medium shrimp, peeled, de-veined & de-tailed 1 Tbsp Mirin 1 tsp garlic, minced 1/2 tsp turmeric tsp sesame oil 2 Tbsp low sodium soy sauce 4 scallions diced 2/3 Tbsp sesame seeds cup fried noodles 1 package Gi (seaweed) Directions: Prepare ramen noodles as directed In sealable plastic bag combine shrimp, Mirin, turmeric, sesame oil, soy sauce. Marinate in refrigerator 2-3 hours.

In skillet warmed over medium high heat saut shrimp 30-40 seconds. Dump in 1-2 cups of frozen veggies and warm through. Remove from heat and toss with cooked ramen. Transfer to plates and top with scallions, sesame seeds, fried noodles, Gi. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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