Turmeric is a wonderful spice that is used in a lot of Asian cooking, specifically East Indian. It has many important healing properties. Curcumin is the primary ingredient (where the yellow coloring comes from), which has anti-inflammatory and antioxidant qualities and protects the liver from toxins. Turmeric has been known to lower cholesterol and can curb the replication of the HIV-1. Studies have shown that it improves rheumatoid arthritis where one’s flexibility can increase and joint swelling is reduced. It is a warming herb, but it’s also bitter which means, in terms of the five elements of Chinese medicine, it belongs to the Fire Element.

When I was helping a client who had a breast cancer project many years ago, it was highly recommended by her oncologist (who was of South Asian Indian descent) to take turmeric as a supplement to prevent tumors. Personally, I love to cook with turmeric, especially during the colder months/seasons of Fall and Winter. Below is a quick and easy chicken recipe that I use turmeric in.

Baked Chicken with Fresh Herbs and Turmeric

• 3 lbs. of organic chicken parts
• 2 teaspoons of fresh thyme leaves
• 2 teaspoons of turmeric
• 2 teaspoons of fresh sage, chopped
• 2 teaspoons of fresh rosemary, chopped
• 2 teaspoons of dulse flakes (a form of seaweed used as a salt substitute). If you prefer, you can use a good sea salt, but only 1 tsp.
• 6 tablespoons of lemon juice

Squeeze lemon juice on the chicken. Mix the spices together and sprinkle both sides of the chicken with spices and dulse. Place on a broiler pan with rack and bake for about 45 minutes at 375 degrees, or until the juices run clear when pierced with a fork.

Can’t wait to make some soon! Enjoy!