You've struck gold

We love eating a seasonal rainbow of foods. This time of year, it's all about dark, leafy greens, crisp, red apples. It's time to let it all glow with some vibrant golden turmeric. 

Turmeric's gota lot of good buzz lately for being a bit of a wunderkind. (Rightly so, as it's been used for donkey's years in traditional Indian herbal medicine for all manner of things.) We love to add this bright orange root to everything from smoothies and juices to soups and curries to add an earthy, citrusy, fiery taste to food. 

Botanically speaking, turmeric's the close cousin of ginger, which packs a healthy punch of its own. Some use turmeric root for its anti-inflammatory and anti-oxidant properties. We get our fresh, organic roots from La Grama, a Peruvian collective that work with local communities from the Amazon rainforest, the Andes highlands and the desert. 
Fresh, organic turmeric, which looks a bit like a friendly caterpillar, is rather rare, so we're excited to scrape it (again, much like you would ginger) into warming dishes all season long

We love a pinch or two grated over roasted cauliflower. And for an easy, fast meal grab six eggs, a head of cauliflower, one onion, a clove of garlic and feta cheese. Fry up the garlic and onion, while gently boiling the cauliflower florets. Whisk together the eggs and cheese and pour them over the garlic and onion. Add the cauliflower and season with turmeric, cumin and paprika.

Good to Know

Fresh turmeric stains easily, so can turn your hands and kitchen yellow,
although with a little squeeze and rub of lemon juice, it should come off like magic.

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