I used to cap my own to save money. What a mess !
Here's another way to use the wonderful yellow stuff.
Add 1 gram of powder (half a teaspoonful) to a mug of boiling water and let it brew for for 10 to 15 minutes. Drink 2 cups or alternatively, take 10 ml of turmeric tincture a day.
Looks delicious! Used to love meat but now I know too much about it's production... Shitake mushrooms would make a nice and beneficial replacement. Thanks for the reminder of how great tumeric is for us.
I like to use the fresh tumeric root instead of the powder. The root looks similar to ginger root, and it always makes me feel super healthy, as well as the tomatoes. Thanks for posting, I need to be reminded to keep up with my nutrition, I can get lazy
Sounds delish! I read somewhere not to eat mushrooms because its a fungus. I posted asking about what foods are good & which are bad, but I only got 1 response. I love mushrooms & dont want to give them up. Thanks for the recipe!
Kitty
Sorry you only got one response to your question. Probably because questions about food come round time and time again and eventually fatigue sets in with answering. That doesn't mean that the question isn't important. It is vital to living with hepC to go easy on your liver and help it do it's job as much as you can with a friendly non-toxic diet. I wish the forum had a better search engine as there is already a wealth of information on food buried somewhere in there.
Thanks folks for adding your great ideas here. Something for me to try out.
dointime
I tried the Tumeric stew with tofu-delicious. Thanks so much for the recipe.
I thought it looked good and wanted to try it but have been too busy for a cooking experiment. Looks really good though.
I think over time I would be able to tailor the recipe to suit me, figure out what to leave in and what to leave out and the quantities, type of meat/ protein.
The weather is cooling here and it looks like I'll be cooking more. I think I am leaning more towards less cooking, more raw. For a while i had kids living w/ me and I cooked every night. Lately it's all about ease and speed.
Thanks, I hope to try it sometime.
willy
Hey Willy,
Talking about tailoring the recipe, I didn't mention anything about adding your own favorite flavorings, sauces, herbs, spices, salt, pepper. That all depends on what you like with the ingredients you've chosen. Your liver loves the turmeric with or without a dash of tabasco.
My own favorite ingredient for this stew is sliced root ginger which adds a wonderful glowing warmth, rather than something more fierce like chili or paprika. My overall favorite spice is cardamom pods but their delicate flavour gets a bit lost in the turmeric. On a cold hungry evening, sweet potato is the ingredient that really hits the spot.
So that's my quick starter,
Happy cooking
dointime
Yes, this is a very versatile recipe-add and subtract what you like but as dointime said the tumeric and tomato paste are musts. I think the sweet potato is a biggie too and the idea of the ginger sound lovely. In a few months when the cold hits Iowa Willy, you will really love its heartiness and warmth. Hearty but not heavy. LOL, I feel like I a doing a commercial!
L'briya-- your health! :-)