Sunday, May 9, 2010
Curcumin power soup
Maybe you have heard of Curcumin, the very active substance inside Turmeric, a spice used extensively in Ayurvedic cuisine. Its anti-inflammatory properties make it ideal for maintaining good health and somewhat of an emergency food when you catch a cold or you suffer an injury in the gym. Whatever the source of inflammation, seems like Turmeric can help. (Here is a very cool article on the combined effect of turmeric and black pepper on breast cancer).
You can add the spice to soups and stews, or buy it as a nutritional supplement and take the pill.
If you choose to take the spice directly, it's best taken mixed with a few slices of pineapple or some pineapple juice, as the enzymes in the pineapple help absorb the Curcumin.
My daily dose of Turmeric found place in this very simple and delicious soup.
To make 2 servings, you need:
5 fresh carrots, peeled
1/2 cup quinoa
1/2 cup wheat berries (sprouted wheat)
Salt to taste
1 tbsp cumin, ground
1/2 tbsp turmeric, ground
1/4 tbsp coriander, ground
1 tbsp butter
4 tbsp Mascarpone cheese or heavy cream
1/4 cup fresh Cilantro
Boil the carrots, roughly chopped, in 1 liter of water. After about 10 minutes, add the quinoa and boil for another 10. Add the wheat berries, Mascarpone cheese and cilantro and mix well with an immercion blender. Cook for another 5 minutes. Meanwhile, over medium heat, melt the butter and cook all the turmeric, coriander and cumin for 30 seconds or until aromatic. Take some of the soup and pour into the butter and spice mixture. Return it to the larger pot of soup to flavor it and add the salt to taste.
Serve with some fresh cilantro on top and enjoy!
This soup is very rich in fiber, high quality vegetable protein, beta carotene, and great fats! Add the healing power of turmeric and you have a health booster like no other!