Add Tumeric to your dish
It’s Monday madness and you’re trying to figure out how to get through the day. Not only that, but you are trying to wrap your brain around what’s for dinner tonight. It’s not always the easiest decision but you have a son home with achy muscles from soccer practice this weekend and you’re on your menstrual and not feeling to hot. You may be coming down with something or maybe your just completely stressed because it’s Monday again. Either way, Mancave Monday to the rescue!
Cooking with turmeric is never a bad idea, especially when you’re not feeling the greatest. Turmeric is used in the Chinese and Indian culture as a medicine. It is an anti-inflammatory and helps bring down the swelling. You may be thinking you don’t need to eat this because you’re not sick. However, there are lots of areas in the body that can be inflamed that you may not be aware of. For example, if you go for a run and your feet are sore the next day, it’s because your muscles are inflamed. So trust me and add tumeric to your dish and you’ll reap the benefits. People have said to use tumeric for hemorrhages, ulcers, or even something a simple toothache. Many people don’t realize this but inflammation is the main cause of a common cold or asthma. It is also said to be the cause of various diseases like cancer, lupus, tuberculosis, crohn’s, and others.
This is a simple fish dish cooked with turmeric, along with basic sides. Tilapia is one of my favorites and quickest to cook. Make sure you buy it wild caught and thaw it out. After that you can pick up your tumeric powder from your local supermarket and season up your fish. I added rosemary, and red pepper to give it a flare, as tumeric by itself isn’t so flattering. Place your oven on 350 degrees and slide the fish in and it should be done after 20 minutes. It’s extremely quick and easy to cook. I love asparagus broiled in the over with some sage and ground pepper, for some green energy, so that’s what we’ve added. And an easy salad of your choice will work perfectly. In this case, I used corn and diced up tomatoes and onions. After all that’s chopped up I added the olive oil and vinegar as my salad dressing. You can eat the corn hot or cold, however you prefer.
There you have it! A dinner that is quick and easy and still extremely healthy with the inclusion of tumeric for your anti-inflammatory needs. The kids will love your corn salad and appreciate your crunchy style asparagus. Enjoy!
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