Maybe you know, or maybe you don’t know that I’ve been making food for the Taspen’s Organics 1st Saturday Wellness Fairs for about 3 years now. This past Saturday was the last fair in their original space before they move to a new space…a new beginning. It was important to me to make something special to show my gratitude.
However, last Thursday, I started feeling a little sick. This became the inspiration for my wellness fair menu. After much thought, I decided it was exactly perfect for the wellness fair because wellness has to do with taking special care of yourself, especially when you’re under the weather! I wanted to make gentle but vibrant food that would nourish others that might be feeling sick. ‘Tis the season.
Turmeric came to mind, so I started researching some recipes. I found a Detox broth that became the base for a quinoa stew that I made for the fair. It was so comforting…and gentle. With tons of garlic, turmeric and ginger, I felt like I got healthier with each spoonful!
Turmeric, or the Queen of Spices, is an amazing spice used around the World not only to season food, but also to heal a number of different illnesses and diseases. Turmeric is an:
In addition, the spice contains protein, fiber, Vitamin C, E, & K, calcium, magnesium, potassium, iron, copper, and zinc. It’s no wonder that Turmeric:
· Prevents Cancer
· Relieves Arthritis
· Controls Diabetes
· Boosts your Immunity
· Reduces Cholesterol
· Manages Weight
· Heals wounds
· Prevents Alzheimer’s
· Prevents Liver Disease
· Improves digestion
Turmeric is an absolute powerhouse!
The wellness fairs have been so great for me. Not only for promoting my business, but also for pushing me to explore my creativity and knowledge! Through the years, I have met so many people, each on their own journey, and each of whom inspired me on my own journey. I have loved those wellness fairs, and I look forward to our new beginnings!
Turmeric Detox Broth
1-2 tablespoons oil
1 onion- diced
1- 2 tablespoons fresh ginger, grated or finely minced
4-5 garlic cloves- grated or finely minced
2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated - see notes)
¼ teaspoon mustard seed (optional)
1 teaspoon cumin
1 teaspoon coriander
¾ - 1 teaspoon salt
4 cups water
4 cups veggie or chicken stock
⅛ teaspoon cayenne, or to taste
1-3 teaspoons apple cider vinegar - or lime or lemon juice ( to taste)
In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 2-3 minutes.
Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often.
Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
Add water, stock and salt.
Bring to a simmer.
Add vinegar or citrus.
At this point, you have a broth that can be used as the base for any soup that you make. You can add quinoa, noodles, rice, veggies, chicken or seafood, or tofu. Get creative with this healthful foundation. Freeze the extra to have on hand for future soups!