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

“Clean Eating is a Myth”…and 5 other things I got right

Posted on August 9th, 2016

Almost six years ago I quit sugar. I coped flack for this. Did I what.

When it came around to publishing my first book I Quit Sugar I ran the below Arthur Schopenhauer quote upfront, by way of highlighting where I thought the whole debate just had to head. Eventually.

Image via

Image via

Someone referred to this quote at a public talk I gave recently, asking me if I still copped flack (ridiculed) or if we’d moved onto the next stages of truth (acceptance).

I hadn’t thought about it since I included it in the book. But I did now. I answered thusly,

The ridicule has backed off big time. The trolls have quietened down. For half a decade I’ve served back science and reason as my response. It kind of pinned them to their wall.
The opposition is still there. It looks different now. It’s less violent. However, it’s becoming more mercurial, more seemingly reasoned. Like the one about how everything in moderation is great (not really possible with sugar, which is the foundation of my argument) and that we just have to burn off off the excess calories (thus positing the issue as merely one of empty calories).
But I think we’re well on our way to viewing what I’ve been saying for the past 5 1/2 years as common sense. I was even recently tagged the “sensible voice” in the wellness debate by a newspaper that had previously sledged me as “extreme”.

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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)

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