Turmeric – The bright yellow beauty that keeps your brain healthy
Not only it gives a nice colour and flavour to your curry, turmeric can also keep you away from serious brain diseases. One of the organic components of turmeric called curcumin reduces plaque that free radicals deposit in the neural pathways of the brain. It helps the immune system to eliminate the amino acids that make up the plaque, and therefore reduces the chance of Alzheimer’s disease. Curcumin is also a potential agent that can help prevent glioblastoma, an aggressive form of cancer that starts from the brain.
This may be the answer to why the number of people suffering from Alzheimer’s disease in India is significantly lower than in many other countries.
Start adding this spice to your diet to keep your brain healthy!
Turmeric & chicken soup
1.5 l water
2 pcs bay leaves
2 pcs lemongrass
1 pc galangal
As needed cooking oil
As needed salt
As needed sugar
6 cloves garlic
1 pc turmeric
1 pc ginger
As needed pepper
2 bundles vermicelli (soak in hot water and drain)
1/2 pc cabbage (thinly sliced)
1 packet bean sprouts (soak in hot water and drain)
1 pc leek (thinly sliced)
As needed chilli sauce
As needed sweet soy sauce
1 pc lime
1 pc boiled egg (cut in half)
How to make:
1. Boil the chicken together with the lemongrass, bay leaves and galangal.
2. Blend the spice ingredients and stir-fry in oil to give a nice aroma.
3. Once the chicken is well-cooked, add the stir-fried spices.
4. Next, add salt, sugar and pepper. Remove the chicken and deep fry.
5. Shred the chicken and put it into a serving bowl together with the additional ingredients; bean sprouts, cabbage, leek and egg.
6. Pour over the soup.
7. Add soy sauce, chilli sauce and a squeeze of lime as needed.