As the weather turns a bit cooler here in Texas and more time is spent indoors, increasing our nutrient intake can help us defend against those cold and flu viruses being passed from one person to another this time of the year.
One way to increase our intake of nutrients and beneficial compounds is to add herbs and spices to our meals.
One spice that I like to include whenever possible is turmeric.
Turmeric contains curcumin; a well-researched plant polyphenol said to possess antioxidant, anti-inflammatory, and anticancer protections to the body.
For dinner tonight I put bite-sized chicken pieces, sweet potatoes, potatoes, carrots, peas, bone broth, coconut milk, butter, and herbs and spices like curry, garlic, ginger, coriander, cumin, turmeric, pepper, and sea salt into the Crockpot and cooked it all on low for about four hours.
For a quick 30 minute, stove-top take on this dish you can go here: https://www.jessicagavin.com/thai-chicken-vegetable-curry/?share=email&nb=1