The spice turmeric gives this millet tabouli it’s amazing bright yellow color. The active compound in turmeric is curcumin, which is well-known for it’s anti-inflammatory affects, and thus curcumin’s role in neurodegenerative diseases like Alzheimer’s disease and Parkinson’s disease have long been supported, but how about curcumin as an antidepressant?
Interestingly, curcumin has been shown to have multiple anti-depressant actions (Lopresti, 2012). For example, curcumin blocks the enzymes that breakdown serotonin and dopamine, compounds that regulate our mood and anxiety level, helping them circulate longer, and this helps to keep us happy and calm. In addition, curcumin’s anti-inflammatory actions are also powerful mood regulators, and we’ll talk more about that later this month.
Included in this deeply flavored millet salad are turmeric, ginger and garam masala. Together with fresh herbs, tomatoes, cucumber and green onion, this is sure to cool physiological inflammation.
- 4 cups water
- 1/2 teaspoon iodized salt
- 1 tablespoon turmeric
- 1 tablespoon ginger
- 1 tablespoon garam masala
- 1 cup millet (gluten-free facility for those with celiac disease or gluten sensitivity)
- 2 organic cucumbers
- 2 organic tomatoes
- 6 green onions
- 2 handfuls organic cilantro
- 1 handful organic parsley
- 2 cups cooked yellow millet
- 5 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons lime juice
- Bring water, salt and spices to a boil.
- Add millet. Stir to combine spices and millet.
- Turn heat down to medium and let simmer until millet is cooked and all water is absorbed.
- Freeze what you don't use for this recipe.
- Dice cucumbers, tomatoes and green onions and place in a large bowl.
- Finely chop parsley and cilantro. Add to bowl.
- Add cooked millet.
- Drizzle with olive oil and lime juice.
- Stir well.
- Place in refrigerator and let the flavors combine for 30 minutes before serving.
Gluten-free, dairy-free, vegan
Recipe from Nourishing Results, LLC
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