It gives dishes a tempting orange/ yellow colour and is considered holy in India.
Yellow is the colour of the solar plexus chakra, the energy center which is connected to
the metabolic and digestive systems. Orange is the colour of the sacral chakra, the reproductive system.
The orange colour contains two antioxidants. The Betacarotene, which is important for eye and skin health. And secondly, the Beta-cryptoxanthin, it helps mantaining the respiratory tract and supports the immune system. They both help to prevent infections and lessens the chance of suffering from colds or flus. Antioxidants target dangerous free radicals in
the body and reduce the damage they are able to cause DNA and cells.
When cells are healthy the body is healthy!
Typically used in its dried, powdered form, you can also buy the roots and use them fresh, like its family member ginger.
It is a natural antiseptic and can be used to treat burns and cuts topically.
The American Chemical Society tells us that turmeric
contains a wide range of antioxidant, antibacterial, antiviral,
antifungal, anticarcinogenic and anti-inflammatory
properties. It is also full of
protein, fiber, iron, calcium , magnesium, zinc, potassium and the vitamines C, E, K.
Pretty convincing right?
Pumpkin Turmeric Soup
This Recipe makes a lot. It lasts in the fridge up to 3 days. Either serve it to a few people or freeze the rest.
Personally I like my soups pretty thick and creamy. If you want a clearer runnier soup just add more water/vegetable broth/coconut milk.
1 Hokkaido ( medium sized)
1 Celeriac ( Roots + Stalks)
1/2 cup Lentils
1 Sweet Potato ( medium sized)
4-5 cups Water
1/2 cup Coconut Milk
2 Tbsp Canola oil
1 Red Onion
2 garlic cloves
a piece of ginger ( depends on your liking)
a piece of turmeric root
2 Tbsp Salt ( or veggie broth)
1 tsp Turmeric powder
1/2 tsp cinnamon
1 tsp Cilantro powder
1 tsp Cardamom powder
1 Tbsp Flax seed oil
a few celeriac greens
fresh cracked black pepper
roasted pumpkin & sunflower seeds
Start with washing the pumpkin. Cut open, remove the seeds and cut it into chunks. Peel the Carrots, sweet potato and celeriac root. Take a few celeriac stalks and save some of their green leaves for later. Cut all veggies in little pieces. Rinse the lentils. Continue with cutting the onion, garlic, ginger and turmeric and heat them up covered in the canola oil in a large pot. Add the salt and all spices except the pepper. Lower the heat. Slowly add the water. Bring to a boil. Add in the vegetables. Cover and lower the heat, cook for 20 minutes. After 10 minutes you can add the lentils.
Take your hand blender, blend the soup for a few minutes, add in the coconut milk.
Roast the seeds and garnish the soup with some chopped celeriac greens, pepper and flax seed oil.
Serve hot and enjoy!
stir fried dishes, smoothies, juices, milk or plain water and spicy salad
Love & roots,