|Sauteed Green Beans with Turmeric and Garlic|
Studies have indicated that turmeric, the yellow spice commonly used in Indian curries, can prevent Alzheimer’s disease by reducing amyloid plaque buildup in the brain. Other studies have suggested turmeric can inhibit the growth of a variety of cancers. The spice, which is anti-inflammatory and a natural antibiotic, has been used in India for centuries to treat a multitude of ailments, including arthritis. This wonder spice is being investigated in 67 clinical trials in the United States, according to the National Institute of Health (NIH)!
I am always trying to find ways to increase my turmeric intake. Did you know India, where people eat turmeric in almost every meal, has a much lower rate of Alzheimer’s than the U.S.? My husband and I already eat turmeric a few times a week when I cook Indian curries, but there are more ways to add it to your diet. I’ve started adding it to my vegetables, and discovered it adds a rich flavor to a vegetable stir-fry! The olive oil and garlic make these turmeric green beans even more healthy!
Here’s a strange fact: apparently turmeric is not easily absorbed by the intestine, but eating it with pepper dramatically increases the absorption rate. This is why turmeric supplements include pepper extract. If you choose to take a supplement, I’d only recommend one that does contain pepper.
Here’s the ingredients for turmeric green beans:
- ¾ lb fresh green beans
- A little more than ¼ tsp salt
- ½ tsp turmeric
- 3 or 4 garlic cloves, chopped (about 2 tsp chopped garlic)
- Pepper (red or black) to taste (remember to add some pepper so your body can absorb the turmeric!)
- 1.5 Tbs olive oil
1. Heat oil in a skillet over medium heat. Toss in the chopped garlic and saute a couple of minutes, until they are beginning to turn golden. Do NOT let them brown (they will continue cooking a while more with the green beans). The garlic should look like this:
Add the green beans, salt, and turmeric. Stir well and saute over a little bit lower heat for about 5 minutes, until beans become soft. (The beans should still be crispy, but soft enough to eat). Here's what they'll look like:
You can also use this recipe for many other vegetables such as broccoli, cauliflower, or sliced mushrooms. I've even started adding a little turmeric to my omelettes!