Saute any and all vegetables, cut in chunks, sprinkle with with salt, garlic & turmeric. Serve as a side dish, or over rice as a main dish. To me, it has very little flavor, but it does do a lot to color things yellow!

Did a doctor make this suggestion to you?

Sherry

I made a chick pea curry that had tumeric in it. I may have gotten it here or perhaps online it was yummy. My son puts it in most everything he cooks that and garlic,and curry.

Lpink, I may be mistaken but I believe this same question has been asked multiple times over the years and the quantity of tumeric needed to make any medical impact is in the range of tablespoons daily.

I like this sauce served over rice with lentils and onions.

MINTED TOMATO SAUCE
2 Tbs. butter
4 cups coarsely chopped onions
4 tsp. curry powder
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 1/2 tsp. tumeric
1 tsp. salt
1/4 tsp. pepper
1 (20 oz.) can crushed tomatoes (2 1/3 cups)
1/4 cup chopped fresh mint (omit mint if fresh is not available)

Heat the butter in a large saucepan. Add the onions and curry powder and saute until the onions are tender. Add the garlic, ginger, coriander, cumin, tumeric , and salt and cook 2 minutes. Add the pepper, crushed tomatoes, and mint. Bring to a boil, reduce the heat, and simmer 20 minutes, stirring occasionally, until very thick.

My dh's mother (from India) used to put turmeric straight on her skin, tho dh doesn't remember exactly how she did this. However, it would certainly turn your skin yellow for a bit.

Tumeric is a good anit-inflamatory agent.
But, as ruthanna pointed out, it takes a lot to make a difference.
Have you considered trying Tumeric capsules?
They can be found in a health food store, and maybe some of the larger pharmacies might carry them, too.
Tumeric also helps relieve pain of Osteoarthritis.
I use the capsules.

Rusty

Oops, I have to amend what I said, after talking to dh. I asked him exactly what his mother used to do, and he said she ground/grated? turmeric ROOT along with milk and water to make a paste. He said this mixture doesn't stain the skin, but he's not always good with details. :)

Seven bucks for 90 500mg capsules at wallyworld.

I've made a skillet chili that is mostly beans and veggies with very little liquid that took turmeric well. Turns the onions and cabbage yellow. Hard to beat curry for a good dose of turmeric. I remember an Indian friend measuring it with his hand when making curry.

Some studies to back claims that turmeric contains a fairly potent chemical (curcumin). Enough that I cook with it more and eventually started taking capsules. No stains with the capsules. Can't say it cured anything... I still have skin problems from regular exposure to metal working fluids.

: )
lyra

Much more fun to cook with it than take the capsules. Yes, works best actually applied to the skin. Botanicals don't offer quick fixes, I'm aware of that.

You can drink it as tea:

Recipe 1:
* Bring four cups of water to a boil.
* Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
* Strain the tea through a fine sieve into a cup, add honey, lemon, and ginger to taste.

Recipe 2:
* 2 tbsp turmeric
* 1/4 cup water
* 1 cup milk or soy milk
* 1 tsp almond oil
* honey, to taste

Stir together the turmeric and water in a small saucepan. Bring to a simmer and allow to cook, stirring, until a thick paste is formed.

Use 1/2 to 1 tsp of this turmeric paste for each cup of tea. Add turmeric paste, milk, almond oil and honey to saucepan and reduce heat to low. Bring milk just to a boil then remove from heat. Whisk briskly or blend if you prefer a frothier drink.

-------------------

Also, please email me regarding your skin condition as I may have info for you.

Laurie,
If the problem is eczema, you might begin by eliminating some key foods such as wheat to see if that alleviates the problem. My eczema disappeared after new round of allergy testing with the elimination of the foods that caused me to react. And yes, they were foods that I had been eating all of my life. Just a thought...email me if you want to discuss it further.
E

Much more fun to cook with it than take the capsules.

I agree! But sometimes capsules are eaier and quicker.
And I can't imagine everything everyday being flavored with Tumeric.

Seven bucks for 90 500mg capsules at wallyworld.

Thank you. Lyra.
The first time I shopped for it, our Wallyworld didn't have it, so I never checked back.
But I will when current supply is gone.

Rusty

The skin condition was just a minor side note. I'm really just interested in incorporating more tumeric into my diet on a daily basis. If I want to take it theraputically I will not be asking for recipes.

Please excuse me, lpink.
Apparently I misinterpreted your OP

Rusty

Not an issue, I GREATLY appreciated the help and advice!! I'm sure those of you who have been thru the mill with skin issues can relate and wanted to help. I just posted this on CF because I am also interested in cooking with tumeric which is what I thought most relevant to the CF discussion side of the board.

I was looking through some of my soup recipes this morning and found this one that uses a teaspoon of tumeric.

TUNISIAN TOMATO SOUP

1 to 2 (15 oz.) cans chickpeas, drained and rinsed
1 cup uncooked lentils (any kind), rinsed and picked over
7 cups water
1 cinnamon stick
2 Tbs. olive oil
4 cups finely minced onion
2 Tbs. minced garlic
2 tsp. salt
1 tsp. tumeric
1 ½ tsp. cumin seeds
1 ½ tsp. ground cumin
¼ tsp. ground coriander
2 large or 3 small bay leaves
Approx. 6 cups water, chicken broth, or vegetable broth

1 20-oz. can crushed tomatoes
Black pepper and cayenne to taste
3 Tbs. fresh lemon juice (or to taste)

Cook the lentils with 7 cups of water or broth and the cinnamon stick until tender, about 30 minutes for gray lentils or about half that time for red lentils, which I prefer for this soup. Remove and discard the cinnamon stick; drain lentils, saving the cooking water.

Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, tumeric, ground and whole cumin and coriander, and saute over medium heat for 6 to 10 minutes, or until the onions are slightly softened.

Add 6 cups of water or broth (including the reserved cooking water from the lentils, if any is left) and the tomatoes, and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes of so. Fish out and discard the bay leaves.

Stir in chickpeas and lentils, and cook for only about 5 minutes longer, so the legumes donÂt get mushy. Season to taste with black and cayenne pepper and lemon juice.

Serve hot, topped with some yogurt and fresh chopped mint, if desired.

Makes about 6 servings and freezes well in an airtight container.