Bauman College Programs

Author Topic: Cooking with Ginger & Turmeric: Pungent Flavors & Potent Medicine (Berkeley)  (Read 4587 times)


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"Cooking with Ginger & Turmeric: Pungent Flavors & Potent Medicine"
3/1/11: 5:30-6:30pm
Chef Adrienne Lee

This free cooking demonstration, provided by Bauman College, Alta Bates Summit, and Whole Foods, featured ginger and turmeric- safe, medicinal foods that can alleviate a variety of uncomfortable conditions and help keep inflammation at bay for disease prevention. We discovered how when eaten dried or fresh, ginger and turmeric add wonderful flavors to simple dishes. The recipes were a big hit with the crowd: "Warm Quinoa & Spinach Salad with Fresh Turmeric & Lemon-Ginger Dressing," "Sautéed Pears with Ginger Syrup," and "Turmeric & Ginger Tea." Adrienne Lee is a Natural Chef and Nutrition Educator at Bauman College, where she also serves as Outreach Representative for Berkeley and the San Francisco Bay Area.

* Recipe for Ginger and Turmeric Tea: Finely chop a 1" piece of fresh turmeric and a 1" piece of fresh ginger without peeling and add to pot or kettle with 4 cups of filtered water. Simmer on low heat for 20-30 minutes. Add lemon juice and honey to taste. Strain the tea and serve warm.

« Last Edit: March 03, 2011, 06:37:40 PM by AdrienneL »