Doctor in the Kitchen: Turmeric Garlic Marinade
Jul 01, 2022 12:00AM ● By Dr. Sarah Axtell
Courtesy of Sarah Axtell
Marinating meat, poultry and fish before grilling not only enhances the flavor, but it also reduces the production of carcinogenic compounds called heterocyclic amines, or HCAs. This turmeric garlic marinade is also a great way to reduce inflammation.
2 tsp ground turmeric
2-3 garlic gloves, minced
1 Tbsp avocado oil
1 Tbsp Bragg’s liquid aminos or Tamari (gluten-free soy sauce)
Black pepper to taste
1/4 cup water
In a medium-size bowl, combine the above ingredients. Add chicken, lamb, beef, fish or favorite veggies of choice. The marinade can be used to cook with right away or left up to 24 hours in the fridge for deeper flavor.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
2 tsp ground turmeric
2-3 garlic gloves, minced
1 Tbsp avocado oil
1 Tbsp Bragg’s liquid aminos or Tamari (gluten-free soy sauce)
Black pepper to taste
1/4 cup water
In a medium-size bowl, combine the above ingredients. Add chicken, lamb, beef, fish or favorite veggies of choice. The marinade can be used to cook with right away or left up to 24 hours in the fridge for deeper flavor.
Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.
