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
- 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
- If using turmeric root: peel and grate. You may wish to wear gloves – or just have orange fingers all day. 🙂
- 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.
- Meanwhile, heat coconut oil on medium-low heat in saucepan.
- Add the leeks to the hot oil and sauté until they begin to soften.
- Add chopped garlic and stir until fragrant.
- 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.