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Thomas G

Trying to find ways to eat more turmeric

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I've been adding turmeric to as many meals as I can. I don't mind the taste, but I wouldn't say I love it, and in many cases I think the meal would taste better without it. So I've been looking for better ways to get more turmeric.

 

I bought some turmeric root for the first time last week and tried just eating a few grams of it raw. When I looked in the mirror, my teeth were hilariously and horrifically orange. I think I may have permanently stained my toothbrush yellow.  :Dxyz

 

The last couple of days I've been trying something different. I've been cutting the turmeric root into small cubes, smaller than a normal pill, and swallowing those cubes whole. I'm not sure if that is a good idea or a bad idea. On the one hand, I worry about choking since the cubes are irregular and not as pill-shaped as a pill. I could also see myself lazily leaving a cube a little too big. I'm also not sure if all those cubes will be digested in the same way as eating the root normally or in dried and powdered form. But, on the other hand, maybe it would be really good to do this because it means the turmeric would survive through more of the digestive system?

 

After this batch of roots are gone, I'm going to consider other options, including filling my own empty capsules with dried turmeric like this guy is doing. I'm not interested in taking a curcumin supplement, this would be the same dried and powdered turmeric you would add to food, just put into a pill and taken with food.

 

I'm still going to add turmeric to food when it makes sense, I'd just like to eat more of it without always having to have everything taste like it.

 

 

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Thomas,

 

I dice tumeric root (along with ginger root and horseradish) into small pill-sized cubes like it sounds like you do. Then I mix about a tablespoon of this three-root mixture into my starch mix (beans, whole grains, rice & potatoes), along with natto, my spice mix and my homemade sriracha ketchup. Quite the flavor blast, as you might imagine. I rather enjoy it. You might consider trying something similar, rather than stuffing your own pills. I've done that myself many years ago, and it's a PITA.

 

--Dean

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I have been thinking more about trying to optimize my meals by breaking it down into a series of "mixes" including a beans mix, a nuts mix, a grains mix, etc.

 

I think I'm probably going through the same thought processes and learning curve that most of you went through years ago.

 

I'd really like to cut down on the time I spend cooking, while simplifying and optimizing at the same time. I like eating different foods each day, but at a certain point it just gets simpler to try to come up with one ideal meal. Maybe I could eat a series of mixes but leave room for 300 calories of some special meal for the day.

 

When it comes to designing these mixes, I've got a million questions and wish I could work with a professional nutritionist. Is variety best or would it be better to concentrate on the types with the most nutrients? For example, I did make a little bean mix this week in which I soaked one cup dry beans of every variety of bean I had in the house. But wouldn't it be better to have more black beans and kidney beans and fewer navy beans? If every navy bean is taking the place of a black bean, wouldn't it be better to cut navy's out entirely and increase black beans?

 

I'm dreaming of the day when we can have an algorithm read our genome and then design a menu of delicious foods that we can 3D print and eat.

 

For the next three weeks I'm still going to be cooking around my CSA, but after that I think I'm going to start experimenting with making some mixes and then trying to optimize them for nutrition, simplicity, and cost. Maybe I can find a way to through turmeric root into one of those mixes.

 

But I'm not sure adding turmeric root to a mix solves the two problems I've been having. Doesn't it turn your teeth yellow to encounter the root in your food? And doesn't your food end up being overpowered by the flavor? 

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Thomas,

 

Yes - getting mixes right is difficult. There is a tradeoff between variety and known advantages of one food over another (e.g. black beans > navy beans, black rice > basmati rice?) that nobody knows the answer to.

 

But I'm not sure adding turmeric root to a mix solves the two problems I've been having. Doesn't it turn your teeth yellow to encounter the root in your food? And doesn't your food end up being overpowered by the flavor? 

 

I don't seem to have either problem. I don't find small chunks of raw turmeric root stain my teeth, and I rather like its flavor.

 

Of course, I also enjoy eat several cloves of raw garlic and small chunks of raw horseradish root for breakfast.

 

So your mileage may vary.

 

--Dean

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Thomas,

 

I dice tumeric root (along with ginger root and horseradish) into small pill-sized cubes like it sounds like you do. Then I mix about a tablespoon of this three-root mixture into my starch mix (beans, whole grains, rice & potatoes), along with natto, my spice mix and my homemade sriracha ketchup. Quite the flavor blast, as you might imagine. I rather enjoy it. You might consider trying something similar, rather than stuffing your own pills. I've done that myself many years ago, and it's a PITA.

 

--Dean

 

I have a similar mix that I put in just about any bean or grain mix.  My wife calls it my "orange paste".  She tries to be in another room while I'm eating it, as she doesn't find it appetizing.  I started doing it with steel cut oats, and began adding it to other cooked meals.  My teeth didn't turn yellow, but my wife put aside dedicated utensils for me, since I was staining everything with turmeric and clove.

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Ginger turmeric elixir

1/4 cup fresh lemon juice
5 grams ginger
10 grams  turmeric
1/4 tsp cardamom
Pinch cayenne
3 cups filtered water
Fresh mint

Combine first 6 ingredients in Vitamixer and blend

Add fresh mint sprigs to glass.

Enjoy!

-Pea

Edited by Pea

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Pea, you measure ingredients for recipes in inches? That doesn't sound very reproducible :)  

 

I generally mix my turmeric up with fresh ground chia, pepper, and flax seed and sprinkle it over a boiled sweet potato, often adding a little bit of EVO to turn it into a "paste".  I don't think turmeric tastes bad, but I wouldn't describe it as delicious either, just kind of neutral to me.

Edited by Gordo

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Pea,

 

 

Does black pepper help activate the bio-availability of turmeric? Sounds like it would be a better option than the cayenne. 

 

yes - piperine slows the liver's clearance (detoxification) of all kinds of bioactive compounds including curcumin.

 

--Dean

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