How Grace O Creates Her Recipes
I start creating a recipe only after I find a fruit or grain or spice that has something beneficial to offer my body. For instance, I know that the spice turmeric has powerful anti-inflammatory 
properties. Turmeric can therefore reduce swelling in the arteries. Arterial inflammation leads to things like blood clots and strokes. Turmeric is a bold yellow spice that also keeps nasal passages from swelling too much during an allergy attack. 
So I know I want to get turmeric in my diet. But how? Unless I eat Indian food every night, I don’t normally come across this spice. Here’s where I get to work. I taste, I experiment, I make meal after meal until I hit upon a delicious recipe or two that incorporates this beneficial food. One of the recipes I created is Turkey in Turmeric Sauce recipe. It’s also in The AGE GRACEFULLY Cookbook. In my new cookbook, The AGE BEAUTIFULLY Cookbook, I created two delicious new recipes with turmeric – Egg Salad with Turmeric and my Chicken Curry with Moringa (there’s a cool video to watch with this recipe, too).
Fresh turmeric root also contains antioxidants. The best way to enjoy fresh turmeric is to juice it (see my recipe below). Once juiced and strained, it can be stored in a tightly closed container in the refrigerator for up to a week. Once juiced and strained, it can be used in my Turmeric Rice and Turkey in Turmeric Sauce.
Fresh Turmeric Juice
YIELD ½ cup (4 oz.)
¼ lb. turmeric root, peeled
½ cup water
- Slice the turmeric root until it measures about 1 cup.
- Place the turmeric slices in a food processor or blender. Add a bit of the water and blend at low speed. Gradually increase speed, slowly adding water until all of the water is used up and mixture is smooth.
- Strain the juice using a fine-mesh strainer, cheesecloth, or coffee filter.
