Spring is finally here, yay!
With the sense of renewal, rebirth and fresh start that comes with the season, I’ve been experimenting with some new ideas and new foods (new to me anyway).
Two of my favorites from the past week are red palm oil, read about it here and fresh grated turmeric.
Turmeric is an amazing anti-inflammatory agent, and many people find relief from pain by using turmeric supplements or adding more of it into their diets. I love adding powdered turmeric to soups, stews or even a batch of lentils.
Fresh turmeric is a whole new experience. It’s got a brilliant orange color and extremely fresh taste when compared to it’s powdered form. On the outside it looks like ginger with it’s brown rippled skin, but on the inside it’s a bright beautiful orange color.
Try it and let me know what you think:)
Spring Veggie Stir Fry with Fresh Turmeric
2 cups broccoli florets
1 cup sugar snap peas, ends snipped
1 red bell pepper, cored and sliced into thin strips
2 teaspoons fresh grated turmeric or ginger root
1 tablespoon red palm oil
coarse sea salt
fresh ground pepper
Fill a saucepan half way with water and bring to a boil. Place broccoli in the boiling water and let cook for one minute, no more. Remove broccoli with a slotted spoon and place on a paper towel to dry.
Heat red palm oil in a large sauté pan over medium high heat. Add veggies and stir fry for two minutes. Sprinkle with sea salt, fresh ground pepper and freshly grated turmeric or ginger. Serve with Tamari or coconut amino’s. YUM!
Though I must admit, I like mine plain, no sauce 🙂