Updated: Mar 23
Turmeric is believed to have numerous health benefits due to its anti-inflammatory, antioxidant, and antiseptic properties. It is thought to improve digestion, reduce inflammation in the body, reduce joint pain, boost brain function, improve skin health, and may even help protect against certain types of cancer. Improving your health also improves your fertility.
You may remember I recently gave you a recipe for an immune-boosting spice mixture, which you can use to make a delicious oat milk latte. I love that latte so much, and I like to have it when my agni, or digestive fire, is weaker because it can stimulate it. If you drink it too much, though, then you may actually start getting too hungry, due to some of the more heating spices in the mixture.
Turmeric is also a fun herb because you can go either savory or sweet with it, depending on what you use it with. On its own, the taste is a little bitter, pungent and astringent - kind of a boring and unsatisfying taste on its own, if you ask me. It’s not necessarily going to make you salivate. But, if turmeric hangs out with the right friends and heads to the right party, then it can really shine!
I use turmeric powder because I find it’s much easier to work with in dried form. The raw root is very inky, and I prefer not to have orange fingernails. Also, since I have a six-year-old child, I have my fill of messy art projects in my house.
Many medicinal herbs can be added to food, especially when using certain ones to impact digestion or assimilation. Turmeric, for example, can be added to all kinds of drinks, veggies, meats, grains, side dishes, etc. You can have it any time of the day and any time of the year to strengthen your digestion, purify your blood, and get all the wonderful medicinal benefits of the herb. If you consume some herbs on an empty stomach, they will be even more powerfully assimilated. I’ll have to write more about this for you soon.
And I’ve discovered that turmeric powder, when mixed with garlic powder, and cooked on green beans is an oddly satisfying veggie dish. Now, Spring is not technically green bean season, but I’ve noticed that Trader Joe’s seems to have them all year round. And while I do try to eat with the seasons, which Trader Joe’s clearly doesn’t care that much about, I am also human, and sometimes forget about it and get an out-of-season veggie. Then I get home and flagellate myself for buying not just an out-of-season veggie, but also one sold in non-recyclable plastic packaging. Grrr. (Seriously, Trader Joe’s! Can’t you at least use sustainable packaging? I would pay you more for it.)
OK, I’m done with my sustainability rant for now because you need to try this recipe. Let’s say you are done fasting, and you are ready to eat. Well, this is a great food to break a fast with.
And I will give you extra points if you make it with green beans that you grow yourself. Send me a pic, and I’ll send you back a gold star and thank you for making the planet better for my kid in 25 years!
Delicious Turmeric Green Beans
1 lb green beans, trimmed and washed
1 tsp turmeric
½ tsp garlic powder
3 tablespoons sunflower oil
Salt and pepper to taste
Preheat oven to 400°F.
Line a baking sheet with one sheet of parchment paper.
In a large bowl, mix together sunflower oil, turmeric powder, garlic powder, salt and pepper.
Place the seasoned green beans in a single layer on the baking sheet.
Bake in the oven at 400°F for 20 minutes, or until tender and lightly browned.
Modifications for each dosha:
Vata: Add more oil and salt
Pitta: Use ghee or coconut oil instead of sunflower oil
Kapha: Add more black pepper