We had such an enjoyable meeting last Wednesday, May 15th. The focus that our group centered on was heart disease and diabetes, and personal testimonies really helped the discussion. But what really made it special was that it felt like an intimate evening with good friends. The food was really wonderful, with soups, two different kinds of asparagus dishes (it's in season right now, and it was awesome), corn muffins, baked pita chips and really great tasting guacamole, among the tasty fare (I'm sure I'm forgetting some of what was brought). The sharing (and caring) was so respectful and helpful, that I know why I love, and look forward to this night, every month.
We talked about turmeric and how it helps with so many ailments; like arthritis, since this was a concern for a couple of us. We watched 2 different short videos by Dr. Michael Greger, and used his book, How Not To Die, as reference material, and came up with some good points for us to consider. How much turmeric should we eat daily (a quarter teaspoon). How to eat turmeric (cooked turmeric appears to offer better DNA protection and raw turmeric may have greater anti-inflammatory effects). Also adding pepper to turmeric significantly boosts the curcumin blood levels, which translates to better healing properties of this herb. A quarter teaspoon of dried turmeric recommendation translates into about a quarter inch of fresh turmeric root and can be used in smoothies, or grated in soups, etc., and the roots are about 2 inches long and cost around 10 cents each at an Asian market. Also consuming turmeric with soy may offer a double benefit for osteoarthritis sufferers. Dr. Greger also sees many downsides to taking turmeric or curcumin supplements, and those reasons can be found in his book, How Not To Die, pages 354-356.
Two recipes for your enjoyment:
Mike and Karen's guacamole- Avocado mashed, finely diced red onion, frozen corn, diced fresh tomato, onion powder, garlic powder, dash of cayenne pepper, dash of hot sauce and lime juice (Karen left the quantities up to the maker)
Phyllis's Almond cookies- 2 cups finely ground almond flour, 1/2 teaspoon baking powder, 1/3 cup maple syrup, 2 teaspoons almond extract.
Mix dry ingredients together, then mix in the wet ones. preheat oven to 350 degrees. put tablespoon sized, rounded batter onto parchment covered cookie sheet and put into oven for 12 minutes (or until edges are golden brown). Cool on baking sheet for 3 minutes, then place on rack to completely cool. IMPORTANT: cool baking sheet completely between batches.
Hazelnut Version: Use Hazelnut flour, 1 teaspoon hazelnut extract, 1 tsp vanilla extract
Can also add chopped nuts, non-dairy chocolate, or dried fruit before baking