A sneaky feeling that I was about to come down with something caught me off guard on Saturday. Something unpleasant enough to be energy zapping without making me bed ridden. Just days earlier my husband had been under the weather and his symptoms started with a tickle in his throat. Exactly the kind of tickle I woke up with.
Slightly anxious about how the weekend would unfold I immediately thought about nourishing my body to help my immune system fight off what ever bugs were trying to take hold. In the words of the ancient Greek Physician Hippocrates “Let food be thy medicine and medicine be thy food”.The immune system is often referred to as a highly trained military ready to defend your body against the bad guys. But to operate at it’s best it needs an anti-inflammatory diet. Luckily for me an anti-inflammatory packed pickle was brewing in the fridge. A pickle my husband had whipped up just a few days earlier and one I’m now convinced would be useful in any (refrigerated) medicine cupboard.
This pickle has immune boosting credentials thanks to three anti-inflammatory ingredients:
- Turmeric: a compound called curcumin give this spice massive immune promoting properties.
- Ginger: contains an anti-inflammatory compound called gingerol.
- Garlic: when chewed or crushed raw garlic produces an immune boosting compound called allicin.
I got excited about turmeric pickle after seeing a recipe from a fellow blogger Annika – who has a lovely food and photography site called conifères & feuillus.
I knew my husband would be equally excited due to turmeric pickle – or kachchi haldi ka achar – being a specialty of Gujarat – the Indian province that his father comes from. When I shared Annika’s post he recalled vivid childhood memories of his father enjoying it as a condiment with every meal. Wind forwards 20 years and with the healing power of turmeric in mind making this was a must do – right now.
Turmeric, ginger & garlic pickle
You can check out a simple recipe from Annikato make turmeric pickle using just salt, turmeric and lemon. Or to turbo-charge the anti-inflammatory powers of this pickle then see the recipe that follows. Essentially it extends on Annika’s base to include fresh ginger, garlic, coconut oil and black peppercorns. The latter two ingredients help unleash the power of turmeric.Ingredients
- 150g each of fresh turmeric and ginger
- 50g raw garlic
- 2 tablespoon good quality salt
- 1/2 cup of freshly squeezed lemon juice
- 2 tablespoon coconut oil*
- 1 tablespoon black peppercorns*
- 1 tablespoon fennel seeds** (optional)
*When turmeric is taken with black peppercorns and fats curcumin (the active ingredient) is more easily absorbed
**Fennel seeds are one of the best spices for promoting digestion and for removing gas from the intestines
- Crush the raw garlic, black peppercorns and fennel seeds.
- Add the crushed mixture to a large bowl along with the lemon juice, coconut oil and salt.
- Wash and finely chop the ginger and turmeric. Smothering your non knife hand with coconut oil will to some extent protect against (inevitable) turmeric stains.
- Add the chopped ginger and turmeric to the bowl and give everything a good stir.
- Transfer to a sterilised glass jar. Allow to brew at room temperature for two days and then transfer to the fridge for a few weeks.