The best part of what we do is everything we get to learn about. This week, it was a naturally occurring extract that helps prevent inflammation in the body. For people with arthritis, Crohn’s and even Parkinson’s, a Turmeric Curcumin supplement offers a world of relief.
We also got to research a bunch of companies that produce Turmeric Curcumin supplements and learned a few more interesting things — most notably that Turmeric Curcumin has poor “bioavailability.” That means it’s absorbed by the body too quickly for it to have maximum effect. So they mix it with another extract to slow it down. Some manufacturers do it better than others.
As we researched, we found that Turmeric Curcumin is actually a by-product of Turmeric — that spice so many people have in their rack but rarely use. So we thought, why not give you a reason to use it? And we found a good recipe on PaleoHacks.
Spiced Zucchini Beef
- 14oz minced beef
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- pinch of cayenne pepper
- 2 small-medium zucchini, sliced into rounds
- 1 tablespoon maca powder
- salt and pepper
- 3 tablespoons sesame seeds
- 1/2 teaspoon fennel seeds
- pinch of ground turmeric
- pinch of ground cumin
- pinch of salt
- Place the olive oil and beef in a skillet on medium-high heat, stir regularly until the beef has browned.
- Add the paprika, turmeric, cumin and cayenne pepper and stir for a further 2 minutes.
- Add the zucchini and combine, then cover and leave to simmer for 6-8 minutes or until the zucchini has wilted and most of the liquid has reduced.
- Remove the pan from the heat for 2 minutes uncovered to lower the temperature of the beef, then stir in the maca powder and season with salt and pepper.
- In a small bowl combine the sesame seeds, fennel seeds, turmeric and cumin. Season with salt to taste.
- Serve the beef with a sprinkle of the sesame and fennel seed mixture.