Tuesday, September 9, 2014

Yummy Healing with Anti-Inflammatants: Ginger, Tumeric and Garlic

Lately we've been doing some research into healing Psoriasis and Eczema with foods.  As with so many other diseases, inflammation is one of the problems that leads to these two uncomfortable conditions.  There are so many great foods that help reduce inflammation -  in particular, super greens, herbs and cruciferous veggies, as well as most other vegetables and fruits.

However, there are three tasty seasoning agents that are powerful inflammation fighters: ginger, tumeric and garlic.  We call this the triple punch.  These three foods individually are powerful healing agents.  When used together...wow!

In fact, ginger, tumeric and garlic are often combined together in dishes in certain parts of the world and do marry beautifully.  We wondered if we could create a quick BBQ rub featuring these three flavors which could be used on a variety of poultry, seafood and meats.

As always, our goal goes beyond just healing.  We are after the highest levels of food pleasure--after all we are not doing penance to heal.  We desire to bring enjoyment and health into everyday family life.  Plus we are balancing our quest for deliciousness with the desire to feed our families quickly and efficiently.

To make our recipe, pull our your food processor, fire it up and start tossing in the spices!!  You'll be creating a thick paste.  Once you have the paste, you can throw it in a plastic bag with your favorite protein.  Be sure to squish it around and shake it up well until all the meat surfaces are covered.  You can then put it in the fridge to marinate for several hours or overnight.  Or you can let it sit out on the counter at room temperature for about a half hour before BBQing it on the grill.

By the way, if you're the sort of person that organizes and preps food in advance, you can make up the rub after a big supermarket shop and place the marinading bags full of chicken, shrimp or whatever, into the freezer.  Later, when you pull them out to defrost, the marinade will be sinking in and adding delicious flavor.

In the fall and winter, look for fresh whole tumeric root at your farmer's market or local supermarket.  At other times of the year you'll just have to settle for ground tumeric in spice jars.

Tumeric Tip:  Studies show that tumeric reduces the effects of carcinogens from BBQing by as much as 40%, so it's probably a good idea to include it in all marinades and BBQ rubs.

Ginger, Tumeric and Garlic Rub
Great on Shrimp and Chicken


1 thumb sized chunk of fresh ginger
1 t tumeric
1 garlic clove
rind from 1 lemon
1/4 t onion powder
1/4 t dried coriander
1/4 t dried cilantro
1/4 t fennel seeds
pinch of red pepper (just a tiny bit unless you love spicy food)
ground black pepper to taste
1/2 t pink Himalayan sea salt

Put all the ingredients in a food processor and process to make a paste.  Makes enough rub for a small protein meal for 4 people.  Double the recipe for more generous portions or a larger crowd.

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