Turmeric Sauce

My wife, Hortie, regularly cooks up a batch of homemade turmeric sauce to compliment cooked vegetables at dinner. Here’s the recipe:


1 level tsp arrowroot
4 level tsp turmeric
1 level tsp paprika
1/8 level tsp cayenne
1 level tbsp olive oil (optional)
3/4 cup water


Thoroughly mix all of the ingredients in a very small pot. Cook on medium heat for ten minutes or until sauce has thickened.

This amount of sauce will serve two to four diners depending on how much they like to spice up their food. I particularly enjoy Hortie’s turmeric sauce on Brussel sprouts and potatoes. Turmeric sauce also compliments beans, rice, broccoli, carrots, peas, winter squash and tomatoes.

*NOTE: Curcumin, turmeric’s yellow pigment, is a powerful cancer-fighter.

Check this out:

“In one human study, sixteen chronic smokers were given 1.5 grams of turmeric daily, while six nonsmokers served as a control group. At the end of the thirty-day trial, the smokers who had received the turmeric had a significant drop in the level of cancer-causing compounds as measured in their urine. The levels were almost the same as those of the nonsmokers. We suggest that people who smoke, or who are exposed to secondhand smoke, eat foods seasoned with curcumin.”

— excerpt from pages 569 & 570 of “The Condensed Encyclopedia of Healing Foods” by Michael Murray N.D., and Joseph Pizzorno N.D. with Lara Pizzorno M.A., L.M.T.

*NOTE: Curcumin is turmeric’s yellow pigment.

WARNING! Ground turmeric contains a high level of oxalic acid. Over time, oxalic acid can cause your blood to develop an iron deficiency if you eat too much of it.

Check out: www.naturalnews.com/033078_anemia_iron.html