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Ask Roe June Blog Series Phytonutrients -Turmeric

June Blog Series Phytonutrients
Turmeric Sweet Potato Hummus

Recipe

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Turmeric is bright yellow due to the high levels of curcuminiods, which also gives turmeric its many health benefits.

This week’s Blog in the June Phytonutrients Series, Turmeric. Turmeric has been a staple in my kitchen for years. Mostly associated with your favorite Curry Dish, this ancient spice is part of the ginger family, known as curcuma longa. Turmeric is used as both a nutritional supplement and as a dye for cloth. Turmeric has been used in India and Asia for centuries. In more modern foods it is a main ingredient in yellow ballpark mustard.

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In Ayurveda, Turmeric is one of the all important spices for Optimal Health. Turmeric is the spice used to help with digestion, liver function, blood circulation and as a topical treatment for wounds.

This week, I thought I would share my version of a sweet potato and turmeric hummus. The original recipe called for fresh garlic, which I felt would be too overwhelming, so I changed it to garlic powder. I think this helped to focus the flavor in the main place, on the delicate sweetness of the sweet potato and the earthiness of the turmeric. I’ve added safflower oil as an ingredient to the recipe to tie two phytonutrients into one dish. Once you learn the benefits of one phytonutrient, and then another; you can find ways to blend them into your foods to add a boost to your optimal health.

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Sweet Potato Turmeric Hummus
Cook Time: 20 minutes to 1 hour

Prep Time: 20 minutes
Serves: 8-10 people
51 calories per serving

Ingredients

  • 1 small sweet potato, baked
  • 1 can white beans, rinsed
  • 1 tbsp tahini
  • 2 tbsp safflower oil
  • 2 tsp pink salt
  • 1.4 cup water
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • ½ tsp turmeric

Preparation

  1. Bake or microwave your sweet potato. Slice open and allow to cool.
  2. Mix beans in food processor with salt, safflower oil, and tahini. Blend until smooth.
  3. Add spices, ½ the sweet potato and a few drops of water. Blend slowly and use spatula to scrape the edges of the food processor.
  4. Add second half of sweet potato and pulse, slowly adding more water as needed.
  5. Place in storage container and chill for 4 hours or more.
  6. Serve Chilled, Drizzled with Olive Oil and a topping of choice (optional), with pita, veggies or tortilla chips.

Benefits of Turmeric

  1. Eases aches and discomfort (a natural anti-inflammatory)
  2. Loosens stiff joints
  3. Soothes irritated tissue
  4. Helps balance blood sugar
  5. Works a a mood balancer
  6. Helps woulds heal
  7. Supports stomach lining

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*Source Parenting Healthy Babies. For more information check out Parenting Healthy Babies. What a wonderful source of information for those looking for a more natural path through pregnancy and early childhood.

*When adding turmeric as an ingredient, remember less is more. This recipe is such a fun twist to hummus, I hope you’ll enjoy it as much as I do.

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