Since working on the recipes for the blog on ginger, it has been the centre of attention in my kitchen.
It just gives an extra ZING to food, what can I say......
This week's recipe is a nice and easy one, the cooking is easy and also the clean up,which is a bonus I must say.
Now that I am so much more in controle of my low fodmap issues on a day to day basis it is easier to , every now and again, stepout of my comfort zone without too many tummy trouble.
Which is great because there are a lot of veggies I really like and simply can't use regularly.
One vegetable I really love but need to be careful with is sweet potato, cooking this stew gave me the opportunity to get that on the menu.
One of the spices used is kurkuma, not only very tasty but also a very healthy ingredient.
Turmeric powder might well be the healthiest spice on Earth. Made by grinding the dried root of the Curcuma longa plant, this ancient superfood and key ingredient in curry powder has been used by Indian Ayurvedic healers for centuries. But in recent years, also the scientific community has begun to show interest in the potential health benefits of the turmeric root. Curcuma longa, and its main active component curcumin, have been evaluated as potential natural remedies for conditions like cancer, allergies, Alzheimer's disease, cognitive decline, cataracts, ulcerative colitis, Crohn's disease, and cardiovascular disease. The potential health effects of turmeric are believed to be particularly strong when you eat turmeric in combination with black pepper as piperine in black pepper boosts the effectiveness of curcumin in turmeric.
Source: http://www.healwithfood.org/health-benefits/turmeric-root-powder.php#ixzz404CB9anH
It is very important to use pepper in combination with kurkuma to enhance the effect, recommended ratio kurkuma-pepper 5:1.
So this may an easy recipe but a super healthy one....let's go!
It just gives an extra ZING to food, what can I say......
This week's recipe is a nice and easy one, the cooking is easy and also the clean up,which is a bonus I must say.
Now that I am so much more in controle of my low fodmap issues on a day to day basis it is easier to , every now and again, stepout of my comfort zone without too many tummy trouble.
Which is great because there are a lot of veggies I really like and simply can't use regularly.
One vegetable I really love but need to be careful with is sweet potato, cooking this stew gave me the opportunity to get that on the menu.
One of the spices used is kurkuma, not only very tasty but also a very healthy ingredient.
Turmeric powder might well be the healthiest spice on Earth. Made by grinding the dried root of the Curcuma longa plant, this ancient superfood and key ingredient in curry powder has been used by Indian Ayurvedic healers for centuries. But in recent years, also the scientific community has begun to show interest in the potential health benefits of the turmeric root. Curcuma longa, and its main active component curcumin, have been evaluated as potential natural remedies for conditions like cancer, allergies, Alzheimer's disease, cognitive decline, cataracts, ulcerative colitis, Crohn's disease, and cardiovascular disease. The potential health effects of turmeric are believed to be particularly strong when you eat turmeric in combination with black pepper as piperine in black pepper boosts the effectiveness of curcumin in turmeric.
Source: http://www.healwithfood.org/health-benefits/turmeric-root-powder.php#ixzz404CB9anH
It is very important to use pepper in combination with kurkuma to enhance the effect, recommended ratio kurkuma-pepper 5:1.
So this may an easy recipe but a super healthy one....let's go!
One pot quinoa ginger stew
Ingredients:
- 1-2 cups sweet potato cubes
- 1-2 cups pumpkin pieces
- 1 tbsp oil (garlic chili...yummm!)
- 1/4 tsp asafoetida
- 1 tbsp chili paste
- 1 tbsp grated ginger
- 1 tsp kurkuma
- 1/2 tsp pepper
- 300cc stock
- 3 tomatoes in pieces
- 200 grams chickpeas, canned when cooking low fodmap
- 1 cup quinoa
- 50 grams grated carrots
- Bake the pumpkin and sweet potato in the oil until soft
- Add the stock, the spices and the quinoa and let it simmer for 2-3 minutes
- Add the carrots, tomatoes, chickpeas , simmer until warm and the tomatoes soft
- When using fresh chickpeas prepare these seperate and add to the mixture just before serving.