Found whole raw turmeric roots!

[raweater]

I found whole raw turmeric root at an asian market, they are so good and taste way better than that cooked dried turmeric powder!

I'm gonna grate them and store them in apple cider vinegar like I do with my raw ginger.

Any ideas for using it?

[klomasius]

I LOVE fresh turmeric!

I get it regularly from my local organic market, and pick it up whenever I can as sometimes it's hard to get, but it lasts for ages.

I use it in savoury juices, crackers, recipes using carrot pulp, curries, pretty much anywhere I think the flavour will do well, which is many recipes.

[raweater]

How long does it last and do you refridgerate it? This was the first time I found any. In fact there was galangal and turmeric acording to the labels on the shelf but all packages were labeled galangal. When I asked an employee which was which they all started going "Ask her!" "No, ask her!", "No, ask him!", "Oh don't ask me that, ask her!".

I never got an answer out of 3-4 employees but figured the most yellow one was turmeric and I was right.

[drolemil]

I love it in my green soups. :3 (I'm pretty sure I posted on a similar thread as this 1-2 days ago...)

[raweater]

Would you mind sharing one or more green soup recipe?

Thanks

[klomasius]

I buy it as a whole root, with the skin on. Is this the way you buy it?

If so it can last for weeks out of the fridge, I keep it much like I keep my ginger roots. It lasts about the same time. I've eaten turmeric roots that have been sitting in my cupboard for months, roots have an amazing ability to stay alive for a long time.

Yup, turmeric is dark yellow to orange in colour.

[drolemil]

For me, green soups are a mix of whatever I have in the fridge w/ a base.


Easy Green Soup!
inspired by Shanti Moon, tailored to personal tastes :heart

Base:
4-5 sundried tomatoes (soaked) w/ water
chunk/clove of fresh tumeric, ginger, garlic, & burdock
1 lemon's juice
1 tart apple (1/2 if large) AND/OR 2 large carrots (these provide a tad bit of sweetness)
chunk of onion/leek
1/2-1 avocado or a handful soaked nuts
bell pepper chunk (if you have it!)

Spices:
Lots of curry powder, with some cayenne, chili, garam marsala, paprika, etc. (I add some, taste, and repeat until I have a good balance.)

Optional Nutritional Add-ins:
Dulse (smaaaall amount, as I don't like the flavor xD)
Nutritional Yeast
Sprouts
whatever else you want to sneak in (;

Body (use whatever you have on hand, ** are my usual staple, * often but not always):
celery**
dark leafy greens (kale, collard, chard, etc)**
cilantro/parsley/dill**
cabbage/lettuce*
cucumber
cauliflower*
broccoli
tomatoes**
fennel
mushrooms
root veggies (yam, celery, beet, etc.)
whatever else you think will work and you have on hand~

Blend everything, but make sure to gently blend/stir in the spices. Eat it as is, or add in...
Chunks:
diced avocado*
diced tart apple*
diced cucumber
sprouts
minced cilantro
chopped celery/fennel
finely chopped cabbage/lettuce*
diced bell pepper/tomatoes
marinated veggies/mushrooms
whatever else floats your boat! Sometimes the green soup is more "okay" tasting than "yum, delicious!!", so that's the times where I like to have the flavor centered on the chunks. I usually leave 'em out when I like the soup perfectly as-is. :D