
Turmeric, that pungent, bitter spice usually incorporated in curry powders giving it that deep yellow color, offers many health benefits.
In the Ayurvedic medicine tradition, Turmeric is regarded as a “cleanser of the body”. The root and powder are used in drinks, ointments and poultices to treat sore throats, indigestion, sprains, inflammation and wounds. Traditional Ayurvedics believe that it’s a powerful antibiotic, strengthens digestion and helps improve intestinal flora.
Despite this long tradition in Asia, it was not until the early 1070’s that laboratory researchers discovered the inflammation-fighting compounds prevalent in curcumin (the active ingredient in Turmeric).
One of the easiest ways to incorporate this beneficial spice into your diet is to use to eat it, so cook yourself a batch of delicious vegetable curry, or alternatively take it in supplement form.
Vegetable Curry (serves 4)
1 onion, chopped
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
½ teaspoon curry powder
1 teaspoon curry powder
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon turmeric
½ teaspoon salt
½ butternut squash, peeled and cut into small cubes
¾ cup water
1 large sweet potato, peeled and cut into small cubes
½ head cauliflower, cut into small florets
¾ cup frozen organic peas
½ teaspoon garam masala
Cilantro (optional)
1. Fry the onion and garlic in olive oil until the onions are soft and opaque.
2. Add the spices and salt and sauté a few minutes, until you can smell the aroma of the spices.
3. Stir the spices from the bottom of the pot occasionally.
4. Add the butternut squash and sauté about 10 minutes, stirring occasionally. Add 1 or 2 tablespoons of water to prevent sticking.
5. Add sweet potato and sauté about 10 minutes, stirring occasionally.
6. Add the rest of the water and scrape all the spices up from the bottom of the pot.
7. Add cauliflower and peas on top of the butternut and sweet potato, do not stir.
8. Cook until the vegetables are tender, about 10 – 15 minutes.
9. Just before serving, add garam masala and stir through.
10. Sprinkle with cilantro.




FAQ’S On Inflammation (Part 1)
What’s the difference between Acute and Chronic Inflammation?
Inflammation is the body’s natural response to injury or stress. We’re all familiar with the swelling associated with inflammation like when we sprain an ankle, cut ourselves or get an infection. This acute inflammation is a normal immune system response, a natural and necessary part of the healing process. Normally these symptoms subside after a few days, once the immune system has done it’s job to heal the injured area.
On the other hand chronic inflammation occurs when this normal process goes wrong and starts to target even healthy tissue. Progressive doctors accept that chronic inflammation plays a key role in aging and in many ailments including arthritis, heart disease, bone health and allergies.
Chronic inflammation is generally the result of an immune system imbalance. What I’ve seen in my practice is that decreasing inflammation and restoring balance is absolutely essential for long-term health and will likely help ease many of the problems you may be experiencing.
What causes Chronic Inflammation?
Chronic inflammation is usually caused by a combination of factors. There are often underlying nutritional deficiencies or imbalances, which have taken years to develop. Then there’s a trigger, which precipitates an inflammation -some type of injury to the body, or an infection or stress to the body.
The following are the factors that predispose one to chronic inflammation
What diseases are associated with Chronic Inflammation?