I’m just returning from a long weekend in New York City where I joined my fellow culinary professionals for a fantastic conference. It’s three intensive days of networking, workshops, field trips and sessions led by industry leaders. It’s an unbelievable community of food writers, food and prop stylists, cookbook authors, recipe testers, editors, agents and more. Some of the more interesting topics were the popular food trends and stories, how to polish your social media presence, how to run cooking classes from your home and even sessions on pitching your cookbook topics. You leave feeling energized and motivated to take your ideas to the next level!
One of the top food trends is cooking with turmeric. It’s a plant in the ginger family and the spice that gives curry its yellow color. It is believed to have nutritional value and medicinal compounds that are beneficial to your health. Curcumin is the main ingredient in turmeric and has anti-inflammatory properties that have been shown to slow certain disease progression. Adding turmeric to a smoothie or sprinkling it on your eggs is an easy way to add it to your diet. Turmeric has a mild, smoky flavor and is even better absorbed by your body, if you add the turmeric to the warm oil in the pan.
- 8 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 2-3 tablespoons extra-virgn olive oil
- 1 teaspoon ground turmeric
- 1 generous cup baby kale leaves
Crack the eggs into a medium bowl and whisk to combine. Season with salt and pepper. Heat a non-stick skillet over medium heat and add the olive oil. Sprinkle the turmeric over the warm olive oil. Add the kale leaves and sauté for about 2 minutes or until starting to wilt. Add the eggs to the pan and stir with a rubber spatula. Add another pinch of salt and a pinch of turmeric. Cook the eggs until scrambled or cooked to the consistency that you like. Serves 4.