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Curcuma - Six tips for the right application

Curcuma - Six tips for the right application

Curcuma is more of a cure than a spice, because turmeric helps fight cancer, prevents Alzheimer's, releases heavy metals, protects against fluorides, heals the liver and is also a powerful antioxidant. Of course, Curcuma does not have these properties in the spice-specific small quantities. However, the correct use of turmeric for curative purposes is a mystery to many. Therefore, we will show you how to incorporate Curcuma daily in your diet, so that you actually reach the required dose for a healing effect.

Curcuma - The right application of the precious healer

Curcuma is a medicinal plant at its best. However, its yellow root is more commonly known as a spice and food coloring and the amounts used are correspondingly low - so low that the healing effect of the plant can hardly be felt.

In Asia - the distant homeland of Curcuma - a very different application of yellow powder is common. There, turmeric is used in significantly higher quantities, so that people can actually benefit from all the health benefits of the plant.

Before we come to the correct application of Curcuma, we summarize for you below how Curcuma actually works.

If you are interested in the details of what turmeric is good for, follow the links below:

  • Curcuma helps fight cancer (eg against prostate cancer)
  • Turmeric for dental health and for the removal of mercury
  • Turmeric protects against fluorides
  • Turmeric protects the brain from damage caused by alcohol
  • Curcuma protects children from leukemia
  • Curcuma heals the liver
  • Curcuma prevents gallstones
  • Turmeric against sinusitis
  • Curcuma for herpes
  • Turmeric in diabetes
  • Turmeric as an antioxidant
  • Curcuma for the teeth
  • Cook with turmeric

The application for healing purposes now provides at least 3 to 5 grams of turmeric daily. Only then can the effects described also be achieved.

Especially in times of increased risk of infection (in winter or spring), turmeric is a powerful enhancer of the immune system. Its anti-inflammatory, antibacterial, antiviral and antioxidant capabilities help you to get well and away through the cold season.

The use of turmeric is worthwhile in any case!

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6 tips on how to take Curcuma in the required dose

Curcuma tastes wonderful in tiny amounts, pure and in larger doses the aroma becomes bitter and less enjoyable.

The use of high Dossen at once is therefore not recommended.

So you simply use turmeric several times a day in non-tiny, but still quite small amounts, also combined with taste-reducing components (eg fruits, ginger, etc.) and in this way easily reaches the desired dose.

But you should know different recipes and applications - which we would like to introduce you today:

Curcuma Tip 1: Vegan Scrambled Eggs

For two

The turmeric cookbook from the center of health

Ingredients:

  • 250 g organic tofu
  • 1 tsp olive oil
  • 1 onion cut into rings
  • 1 red pepper cut into small cubes
  • ½ green pepper cut into small cubes
  • Grated ¼ tsp cilantro
  • Ground ½ tsp cumin
  • ½ teaspoon garlic powder
  • ½ tsp sea, stone or herb salt
  • Pepper to taste
  • 1 tsp turmeric

Preparation:

Take the tofu out of the pack and dry well between paper towels. Crush in a bowl with a fork until the tofu is turned into small crumbs.

Heat the oil in a pan and sauté the vegetables.

Add all spices except the turmeric and mix well.

After one minute stir in the tofu and two tablespoons of water.

Simmer for 1 to 2 minutes.

Stir in turmeric, season with pepper and serve immediately. As a filling for Mexican tortillas or tacos with a fine avocado cream or together with the following yellow fragrant rice.

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Curcuma Tip 2: Yellow fragrant rice

For 2 to 4 people

Ingredients:

  • Jasmine wholegrain rice (amount depending on number of persons, amount of water as stated on the packaging)
  • 1 bay leaf
  • 5 cm of a cinnamon stick
  • 3 cloves
  • ¾ tsp curcuma
  • 1 teaspoon of sea salt, stone or herbal salt
  • Pepper to taste
  • 2 tbsp olive oil

Preparation:

Wash the rice and put it in a pot with water and the spices (except turmeric). Bring to a boil.

Then put the lid on the pot and reduce the heat greatly, then continue to simmer - as indicated on the packaging. After the cooking time, remove from the hot stove and let it simmer for 10 minutes.

Remove the bay leaf, cloves and cinnamon stick, add turmeric, pepper and oil and serve - maybe with the following cauliflower steaks?

Curcuma Tip 3: Cauliflower Steaks

For 2 people

Ingredients:

Ingredients:

  • 1 head cauliflower (which can be cut well into three slices)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 teaspoon ginger ground
  • 1 teaspoon of cumin ground
  • ½ tsp turmeric
  • Pepper to taste

Preparation:

Preheat oven to 200 degrees. Cut the cauliflower lengthwise into three thick slices.

Season the slices with salt and pepper from both sides.

In a pan, heat 1 tbsp of oil and sauté the "steaks" until golden brown.

Carefully place the slices on a baking paper.

Whisk the spices with the rest of the oil and coat the cauliflower slices.

Bake in the oven for about 15 minutes or until the cauliflower is soft. Season with pepper before serving.

Goes well with rice, couscous or quinoa.

Curcuma Tip 4: Good morning smoothie

For 1 person

Ingredients:

  • 1 large hand full of green leafy vegetables such. Spinach or kale
  • 1 peeled frozen banana cut into pieces
  • 1 cup coconut water unsweetened
  • 2 tablespoons of white almond paste
  • 1 tablespoon of linseed oil
  • 1/8 teaspoon cinnamon
  • ¼ tsp curcuma

Preparation:

Mix all ingredients together in a blender to a fine smoothie.

Curcuma Tip 5: Turmeric and ginger tea

For 1 person

Ingredients:

  • 1 cup of water (240 ml)
  • ¼ tsp curcuma
  • ¼ tsp ginger
  • A pinch of black pepper
  • 2 tbsp oatmilk
  • Agave syrup, rice syrup, yacon syrup or stevia to taste

Preparation:

Make water in the kettle hot.

Add the hot water with the spices to the blender and mix well.

Then pour into the cup (or 2 small cups), stir in oatmeal and sweeten to taste.

Curcuma Tip 6: Curcumin Capsules - The lightest form of application

So, if you start the day with a turmeric smoothie, drink turmeric-ginger tea in the afternoon, and spice up two meals or two with turmeric, then you are already on a nice amount of curcuma per day.

If this does not happen every day or if you do not like the turmeric taste, then you can also take curcumin capsules, which is the simplest method of turmeric application.

Make sure the capsules are mixed with piperine, a black pepper secondary plant compound designed to improve the bioavailability and efficacy of curcumin. Such a product can be found on the Internet under the search term "Curcuperin".

Curcumin is fat soluble - so always take with a little fat and not just with water!

Remember that curcumin is liposoluble, so it should always be taken with a fatty meal, a fatty snack or a fatty drink (hence the oat milk in the above mentioned tea) - whether you take capsules or curcuma powder as a spice. The intake with water (or hot or cold) is therefore not particularly promising.

Since curcumin is not sensitive to heat, you can give it in both cold and hot meals.

With the right application of turmeric, you will not want to miss the powerful anti-inflammatory and antioxidant properties of turmeric.

Good Appetite!

Our recipe in the film: Golden Milk

Making golden milk yourself - Power Drink for your immune system [HEALTH CENTER]

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Published April 12, 2017

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