I love when information about food, raw food and the relationship between food and health is highlighted in mainstream media. I was watching “Good Morning America” on Friday. Dr. David Servan-Schreiber was talking about his new book, “Anti Cancer, A New Way of Life”. One of the first things that he mentioned was how important it was to make your diet comprised mostly of plants. We already know that here, but what caught my attention was his reference to Turmeric. I have hear that turmeric is a healthy addition to your diet but after listening to Dr. Servan-Schreiber, I was inspired to do some more research and develop a recipe that is based on this “super food”.
Turmeric has been called one of nature’s most powerful healers. It has great anti-inflammatory properties which can address symptoms of arthritis. It is anti-bacterial and anti-fungal. It is said to be a digestive aid that will settle the stomach. Turmeric contains a rich source of antioxidants that help fight against free radicals. It also is said to have anti-platelet properties that help protect against strokes and heart attacks. Studies have also shown that it has a beneficial effect on the liver.
Since I am in a major snacking mode, I decided to make a raw food turmeric dip. It is quick, easy and contains great healthy properties from the turmeric along with the other ingredients.
- 1 C Soaked Cashews
- 1 C Young Coconut Flesh (1 – 2 young coconuts)
- 1/4 Coconut Water (from young coconut)
- 2 T Olive Oil
- 1 Clove Garlic
- 2 t. Turmeric
- 1 t. Ginger
- 2 T Agave
- 1 Sliced Cucumber
- Optional: other dipping veggies (celery, carrots, etc)
Place all ingredients in food processor and process until smooth. This will take a bit and you will need to stop and scrape down the sides occasionally. Slice Cucumber and pipe the dip onto rounds. Alternatively, cut up veggies and use as a dip. (I sprinkled a little paprika on top for the photo.)