Turmeric. A powerful anti-inflammatory and antioxidant containing a mix of manganese, iron, vitamin B6, fiber, copper and potassium.
It's what gives curry both its flavour and yellow colour, but did you know it has also been used for thousands of years to help with numerous health conditions?
Studies suggest that this super root helps with inflammation in our bodies, reduces tumour growth and aids in liver detox. It helps protect our bodies against heavy metal toxicity and can also potentially benefit those of us with autoimmune thyroid conditions as a happy liver is crucial for proper thyroid hormone conversion.
Personally, I've been a fan for years and add it to my own curries, soups, stir-fries and even my scrambled eggs. It shines at it's best in this super simple recipe. A dish I can make in advance, stash in the freezer and later eat with a serve of cauliflower rice or the yummy Lee Holmes' creamy mashed cauliflower (see recipe here).
Hope you enjoy!