Inflammation-Fighting Turmeric Veggies

As you probably know, inflammation underlies MANY chronic diseases and conditions.  Heart disease, obesity, diabetes, cancer, joint pain/arthritis, and digestive conditions are just a few health problems linked to inflammation.  I find that even 'healthy' people feel like a new person when they try an anti-inflammatory diet

Probably the hottest food for fighting inflammation is curcumin, a substance found in turmeric.  You can get curcumin supplements but most of them come in a poorly absorbed form (pro tip: the fat from coconut oil aids curcumin absorption in this recipe).  Supplements are also more expensive than the actual root. 

Overall, no amount of turmeric will overcome a diet that is otherwise pro-inflammatory.  However, if you're already eating a clean, ancestral diet then why not give yourself an additional edge?  I was able to source an actual piece of organic turmeric root - it came in my weekly organic produce box.  However, you can definitely substitute ground turmeric spice in this recipe.  I would try about 1/2 to 1 teaspoon, or to your taste. 

This makes a quick, delicious veggie side to pair with a variety of entrees.  We ate it with cooked beets and roast chicken, but the options are endless.  Enjoy!

Inflammation-Fighting Turmeric Veggies

Active cooking cooking time: 15 min / Total time: 15 min

Makes ~3 servings

Ingredients:

  • 1 Tbsp coconut oil
  • 3 leeks
  • 1 Tbsp peeled, grated turmeric root (note: use LESS if subbing turmeric spice!)
  • 1 clove garlic, finely chopped
  • 1 zucchini
  • ½ tsp sea salt

Instructions:

  1. If using turmeric root: peel and grate.  You may wish to wear gloves - or just have orange fingers all day. :)
  2. Cut ends and green tops off leeks.  Then, cut remaining part of leeks in half length-wise (the long way).  Then, thinly chop these halves so you have lots of little semi-circles.  Chop zucchini into fairly small (~1/2 inch) pieces.
  3. Meanwhile, heat coconut oil on medium-low heat in saucepan. 
  4. Add the leeks to the hot oil and sauté until they begin to soften. 
  5. Add chopped garlic and stir until fragrant. 
  6. Add turmeric, zucchini, and salt.  Continue to sauté, stirring frequently, until zucchini is soft.  May add additional oil, water, or broth if needed to prevent over-browning.

Did you give this recipe a try?  I'd love to hear how it went in the comments below!  You can also contact me or get more tips from the social links below.