Now It’s Turmeric? How Much Trend Can We Take?


I recently read Linda Yellin’s piece “When Did Kale Get A Publicist?” in More Magazine and laughed out loud. Well, first I sort of whimpered because More Magazine just started appearing in my mailbox and I couldn’t figure out why until someone told me, not so gently, that it was because I hit the age of 40. They should just call it Forty – just like they call it Seventeen. It’s mean to tease old people.

After overcoming my surprise and stretching my arms reaallllyyy far in front of my face in order to actually read the article, I wanted to be Yellin’s friend, or at least shop and dine with her. She, too, had a childhood that included weekly meatloaf and a mother who didn’t once ask what I’d like for dinner. I had that mother. I am that mother now. Call me vintage, but with four children, you don’t get a vote on dinner. You just get a designated seat and a plate of food and sometimes a dessert. You’re welcome.

As Yellin points out, trendy foods don’t slowly make their way into our lives, they take over:

“These hot items from the food world don’t just show up on the grocery shelf; they explode into our lives. Suddenly, it’s kale in your face 24/7. Good-bye, olive oil. Hello, coconut oil. Me? I’m still mourning orange roughy. There was a time you couldn’t open a menu without an orange roughy special. But somewhere along the way, wild salmon kicked its ass.” Well said, Yellin, well said.

I recently read in WSJ Magazine that turmeric is today’s hot and trendy spice. “Tumeric is the new kale,” said Sunitha Ramaiah. Oh. Tumeric you say? Alrighty.

Coincidentally, Ramaiah recently launched Manjoor Estates juices to “enlighten Western palates about the curative benefits and complex flavors of spices from her family farm.” This explains why she is not touting the benefits of pineapple I guess.  I always feel a little bit enlightened after my third glass of sangria, but apparently turmeric will enlighten me even more. Wonder which one I’ll like more?

All digs aside, turmeric is actually extremely beneficial. According to Dr. Andrew Weil, the spice may delay liver damage (from the sangria?), reduce carcinogenic compounds formed in meats that are fried, broiled or barbequed, can inhibit the growth of skin cancer and slow the spread of breast cancer to the lungs, and stave off Alzheimer’s disease.

I heard Halle Berry makes a paste of turmeric and water and exfoliates her face every few days. And Halle Barry is, well, Halle Berry need I say more?

Still, keeping tabs on all of the benefits of all the foods and all the spices and all plants in the world is impossible, so why try? Eating good, healthy, minimally processed food and getting some sort of exercise on a regular basis is really the simplest recipe for success. In the meantime, here’s another simple recipe that includes that trendy new spice turmeric (that’s been around for centuries). Cheers to turmeric! And if all else fails, may I suggest some sangria?

Golden Elixer (courtesy of Whole Living Magazine)

Prep time: 1 minutes | Cook time: 1 minute | Serves: 1


  • 1 cup hot water
  • 1 Tbsp lemon juice
  • 1/8 tsp turmeric
  • 1/8 tsp ground ginger
  • Cayenne
  • Honey


  1. In a mug, stir together water, lemon juice, turmeric, ginger, cayenne and honey (to taste) until combined.
  2. Drink.

Banish The Winter Blues With Something Green

broccoli soup

It’s snowing again in Denver.  Apparently nobody told Mother Nature that it is almost summer. But mothers are notoriously busy people, so maybe she missed the message?

Weather like this screams for comfort food, but the calendar doesn’t lie and summer is creeping in fast. So while a gigantic pot of spaghetti and meatballs accompanied by a loaf of buttery garlic bread and two huge glasses of Cabernet sounds delicious, the aftermath wouldn’t be worth it. Yes, yes, we know the Epicurean meatballs are amazing. We ate them ALL WINTER with abandon. They are now on the FBI’s most wanted list. They are that good.

Instead, how about a decadent little soup today? This soup was published in the recent issue of Whole Living magazine and it is phenomenal for a variety of reasons. It is delicious. It is easy to make. It is super-duper healthy. It doesn’t require changing into loose-fitting clothing prior to eating. Bonus! Whip up a batch of this today (we double it) and banish those blues with this green soup.

Prep time: 15 minutes | Cook time: 1 hour | Makes: approximately 4 servings


  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 4 cups Cleansing Broth (Whole Living suggests making your own broth but we substituted with an organic vegetable broth)
  • 1 head broccoli, trimmed and chopped (6 cups)
  • 3 cups baby spinach
  • 1 avocado, chopped, plus more for garnish
  • Coarse salt and freshly ground black pepper


  • Heat oil in a medium pot over medium heat.
  • Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes.
  • Add broth and bring to a boil.
  • Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
  • Season with salt and pepper.
  • Remove from heat, stir in spinach, and let cool slightly.
  • Transfer soup to blend and puree with avocado.
  • Adjust seasoning. Garnish with avocado and a drizzle of olive oil.