My 7 favourite ways to use turmeric

Posted on October 11th, 2016

Look, I’m aware turmeric is fast becoming the new kale, that is, an over-hyped “superfood”. I guess, though, unlike kale, turmeric has some unique health properties grounded in a long history of healing cooking (nothing against kale, but it doesn’t really stand apart substantially on any front from good old silverbeet).


I use a fair whack of turmeric because of its great anti-bacterial and anti-fungal properties. But the one thing that stands out for me is that it’s anti-inflammatory. It inhibits the enzyme responsible for inflammation, puffiness and throbbing. Stacks of recent studies are showing how effective it is in bringing down swelling in the cells.

If you have auto-immune disease of any sort, turmeric is your friend.

In the Ayurvedic tradition it’s also used for digestive issues, inflammation, joint pain and blood purification.

But before getting too sucked in by such claims, I did look into a few studies and found that turmeric always needs to be fermented, and eaten with fats and pepper. And that you shouldn’t have too much.

If you’re wondering how much you can have, in which form, note:

  • maximum 2-3 grams (1 – 1.5 teaspoon) of fresh turmeric per day
  • maximum 1-2 grams (1/2 – 1 teaspoon) of dried, powdered turmeric per day (this includes turmeric powder or spice forms)

If you’re feeling particularly inflamed, up your dosage to 2 teaspoons a day for a few days. But do remember to drop back down.

Because I’ve been asked to share such information a bit lately…here, a rundown of how I (try to) get my teaspoon or two into a day.

1. Sweet coconut and turmeric yoghurt. I mix 1/2 – 1 teaspoon each of cinnamon and turmeric powder into coconut yoghurt for breakfast or dessert. I do the same with normal yoghurt, too. I travel with both (turmeric and Read more

My Sarah Wilson Round-Up of Signs The World is Improving

Posted on September 29th, 2016

I’m an optimist. I’m seeing signs that the world is cottoning on to the need to change the way we brazenly consume and consume and consume. 

Image via 1 million women

Image via 1 million women

Almost seven years ago I (outrageously!) suggested we all eat 6-9 teaspoons of sugar. And stop drinking fruit juice. What do you know, the World Health Organisation came out in late last year with the same edict

The fringes and I have been banging on about toxins and plastics and waste and stuff that just makes the world a lesser place.

But it seems the Powers That Be are starting to catch up to the fringe. The world is moving faster in general. This makes sense. Information gets out faster and everything is more transparent. This is great stuff, when harnessed.

(PS: A fortnight ago I really went to town on the ecological hypocrisies of the wellness industry if you feel like an extra read. And last week I shared a list of eight bits of plastic you can quit right now.)

What do you think of these shifts?

The US bans toxic hand wash

The USFDA (Food and Drug Administration) recently released its decision on banning 19 active ingredients in antibacterial soaps. The ruling, 40 years in the making, caps a very lengthy debate over whether these chemicals are Read more

The Cheapest Stew Ever – $1.70 per serve!

Posted on August 2nd, 2016

A healthy and wholesome meal for $1.70? Yep, I’m serious. This recipe from my latest book I Quit Sugar: Simplicious is literally the cheapest stew ever made. And with a few tweaks in can be turned into a healing autoimmune stew – my go-to fix on days when my Hashimoto’s is playing up.

sarah wilson simplicious autoimmune stew

This is my autoimmune version of the stew

This stew is drastically cheaper than chips. It’s also minimum fuss. Just dump all the ingredients into the slow-cooker and a few hours later you can tuck into a warming meal. To make my autoimmune version, see the ingredients you’ll have to swap below.

The Cheapest Stew Ever

  • 2 onions, chopped
  • 2 large carrots, cut into 3 cm chunks
  • 2 large parsnips, cut into 3 cm chunks
  • 2 swedes or potatoes, cut into 3 cm chunks
  • 2 celery stalks, chopped, leaves reserved
  • 2 bay leaves
  • 1⁄2 teaspoon dried oregano
  • 2 cups homemade Beef Stock
  • 1 parmesan rind (if you have one in your freezer)
  • 1.5 kg stewing beef (blade, chuck, brisket – whichever’s cheapest), cut into 2 cm cubes
  • 1 tablespoon English mustard
  • 1⁄2 teaspoon sea salt
  • freshly ground black pepper
  • 2 cups Par-Cooked ’n’ Frozen silverbeet or kale (page 22)

Read more