Natural anti-inflammatories – Turmeric

Turmeric is a great natural antiinflammatory useful for all sorts of conditions.  It is also a potent antioxidant and regarded as being a potent anticarcinogenic.  It also tastes great and add a lovely golden colour to your meals.  Scrambled tofu looks much more appetising when some fresh grated turmeric is added.  Just don’t forget to where some disposable gloves or you’ll have yellow fingers for days.  If you have an upset stomach from overindulging why not try some slices in a glass of hot water to soothe the stomach.

Why not try this delicious yoghurt based chicken curry and spinach dahl recipe, which both contain turmeric.  The yoghurt and the lentils are also great for your digestive system and maintaining a healthy balance of gut flora.

Chicken Curry


Olive oil

3 cloves Garlic crushed

1 Onion chopped

2 tspns ginger finely chopped

2 ripe medium tomatoes chopped

½ cup fresh or ¼ cup dried coriander leaves and root

1 tspn turmeric

1 ½ tspns garam masala

2 cups of cooked chicken

chilli to taste

½ – 1 cup of natural yoghurt (I use Meredith Farm Sheep yoghurt)


Saute onion, garlic  & ginger in a small amount of oil for a few minutes.

Add coriander, turmeric & garam masala, chilli and tomatoes.  Cook 5-10 mins.

Add yoghurt and heat gently.

Add chopped chicken and simmer a further 5-10mins.

Sprinkle with some fresh coriander leaves.

Serve with rice, spinach dahl & salad.

Steamed Brown Rice

Add 11/2 times qty of water as brown rice.  Bring to boil and simmer until water level reduces to height of rice.  Cover and turn down to lowest temp. possible (if necessary turn off for 10 mins then turn back on low)  Steam with lid on for approx 30mins.  All water will be absorbed and rice should be nicely cooked through.

Spinach Dahl


Onion finely chopped – 1 med-lge

Garlic finely chopped – 2-3

Ginger finely chopped – 2cm knob

1/2 tspn Turmeric

1/2 tspn Garam Masala

1 1/2 cups of red lentils

2/3 cups of chopped spinach


Saute onion, garlic & ginger in ghee & olive oil for about 3 mins

Add spices and cook further 2 mins

Add lentils stir through to coat with spices & mix with other ingredients

Then add approx, double the quantity of hot water ( 3cups) bring to boil then simmer about 10 mins Stir. If too dry add a bit more water, I always think its better if its more moist.

Add spinach simmer for a further 10 mins with lid on, stirring occasionally and check to see when ready.

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