In my Ayurvedic kitchen, turmeric and cumin are staples I always have on hand. Incorporate these spices into this roasted carrots recipe, a delightful side dish.
I sprinkle in turmeric and cumin for flavor and wellness in just about everything savory—from eggs to BBQ chicken and veggie dishes. I always have these two spices on hand. Here’s why.
Turmeric
Curcumin—the primary active ingredient in this yellow spice—can help boost immunity and reduce inflammation. I primarily use ground turmeric, which is the golden yellow-orange hue you’re probably used to when you think about this spice. If you get it raw, a turmeric bulb looks a little bit like ginger but it's more orange.
Cumin
Available in seed or spice format, this warming, earthy and nutty spice has helped improve my digestion and bloating. As part of an Ayurvedic tea I make, I will sometimes drink warm water with different spices and seeds, and cumin seeds are part of it.
Get life-changing self-care ideas and 25% off my books when you register for the Nourish Note newsletter.
Practice It: A Recipe for Roasted, Spiced Carrots
This is my favorite way to eat carrots. Period.
Ingredients (choose organic if possible)
Large bag of baby carrots
Extra virgin olive oil or ghee (clarified butter)
Minced garlic
Turmeric (generous amount)
Cumin (generous amount)
Ginger (raw or ground)
Himalayan pink salt
Pepper
Directions
Heat oven to 350 degrees.
Add carrots and other ingredients to a baking sheet. Mix well and spread evenly so the carrots are in one layer.
Bake until carrots are softened and fully cooked, about 40 minutes.
Serve immediately and save the remainder for tomorrow.
Comments