Nuts about Nutmeg? Surprising benefits + recipes

Nutmeg is the kernel of a nut-like seed inside the fruit of the nutmeg tree. It can be spicy or sweet or quite bitter. Traditional healers have used it for centuries. Do you know that Nutmeg offers much in the realm of healing medicine?? Nutmeg benefits + recipes are not talked about enough!

Nutmeg's unique taste comes, in part, from myristicin, which is a volatile oil. Myristicin is also found in carrots, celery, parsley and star anise, but is strongest in nutmeg.

Not only has Nutmeg been found to reduce cholesterol but also with a focus on LDL (aka the infamous bad cholesterol). Researchers in Thailand have discovered that the extract of Nutmeg can kill leukemia cells. Others in South Korea are studying the anti-aging effects on human skin. Apparently there is a compound in Nutmeg which protects skin from damaging UVB rays of the sun. While this ongoing research continues, here are some more reasons to include Nutmeg in your day.

NUTMEG HIGHLIGHTS:

• alleviates anxiety symptoms
• contributes to memory improvement
• significant anti-depressant
• known to kill the 'rotavirus", one of the causes of  'travelers diarrhea'

Nutmeg appears to calm nervousness and at the same time, help to improve cognitive function. In this busy day and age....How useful is that? I think we should be looking for ways to add Nutmeg to meals every day! Want to read a lot more about Nutmeg? Here's an in-depth look via Dr Mercola

It can be purchased 'ground' in powder form, but when possible, buy it whole and use a grater or mini-plane to add it to your meals. Here's a link to purchase these via Amazon affiliate. I love the little tin filled with nutmeg! I use this micro-plane almost daily in my kitchen and just ordered this one here.

North Americans and folks the world over have used the unique flavours of Nutmeg to flavour cookies, cakes and pies and add that certain 'something' to winter's warming drinks like Eggnog, mulled wine, hot rum, Kahlua and cream and of course, hot chocolate.

Nutmeg is used for sweet dishes in India and savoury in the Middle East. In Europe, meat, potatoes, eggs, dumplings and vegetables are spiced with nutmeg, as well as soups, sauces, and baked goods
In other cultures, nutmeg is used in a variety of dishes including meat, potatoes, dumplings and vegetable dishes. It's nutmeg that we taste in the famous French "Béchamel" and in French "au gratin" veggie dishes.

Many believe that nutmeg originated in the Spice Islands (Indonesia) It has a rich history of being used as in the far east. It has been grown for centuries in Grenada, in the Carribbean. In Grenada, it's used in everything from soups to sweet potato pie and chicken to ice cream and a variety of 'island cocktails'.
Here's a traditional tasty syrup that is a, scrumptious 'base' to sweet & savoury meals!

Grenada's Nutmeg Syrup

½ cup water
½ cup sugar
¼ cup dark rum
4 teaspoon freshly grated nutmeg

Put the water and sugar in a small pot and stir until dissolved.
Add the rum and the Nutmeg.
Simmer until slightly thick, about 10 minutes.
(from "Healing Spices" by Bharat B. Aggarwal) This is one of my most longtime cherished books. Buy it here on Amazon!

Last week, I made one of my favourite soups. It's a Carrot-Ginger-Orange soup; velvety, warming, tasty. I added ¼ teaspoon of Nutmeg to see if it made this yummy soup even better. That's YES! For the recipe, click here.

In an effort to better 'food-combine' (i.e. protein and veggies as opposed to protein and starch), I created a  meal which included 'Mashed garlicky Cauliflower' as a substitute for potatoes! I grated fresh Nutmeg, just before serving and can report that this dish was a definite crowd pleaser!

Magical Mashed Cauliflower

1 head cauliflower, cored & cut into florets
1-2 tablespoon butter
3 tablespoon Greek-style yogurt (or any plain yogurt or sour cream)
3-4 cloves Garlic, peeled
Milk - optional if more liquid needed
Sea salt and Pepper
¼ teaspoon nutmeg, freshly grated if possible
¼ cup milk (dairy, almond, rice, coconut) if needed

Steam the cauliflower and garlic together (until tender)
Remove to pot and mash well. I tend to use an ol' fashioned potato masher but an immersion blender works too and sometimes speeds up the process!
Add the butter and yogurt, sea salt and pepper. Mix all together
Use a little milk if desired to change consistency.
Use a mini-plane or similar to grate the Nutmeg over the mixture
It's ready to enjoy!

I originally published this "Nuts about Nutmeg" post in 2013!! I updated it last week to include this recipe, now that I am a passionate Instant Pot user! Do you have this fabulous kitchen gadget in your  home? I admit.. I am thrilled with how easy it is to use and the time it saves.. is a reason to own one!
Here's the one I bought online.. (this link is an affiliate link. Same price for you!)

5 from 17 votes

Print

Magical Mashed Cauliflower with Nutmeg ~Instant Pot version

Keyword Vegetarian

Ingredients

• 1 head cauliflower about 2 pounds, cored & cut into florets
• 1-2 tablespoon butter
• 3 tablespoon Greek-style yogurt or any plain yogurt or sour cream
• 3-4 cloves Garlic peeled
• ¾ cup pure water
• sea salt and black pepper
• ¼ teaspoon nutmeg freshly grated if possible
• optional ¼ cup milk dairy, almond, rice, coconut if needed

Instructions

1. Place the cauliflower pieces and garlic cloves into the stainless steel insert of your IP with the water
2. Place the lid on the pot and seal the vent.
3. Press the "Manual" button and adjust the time to 2 minutes on high pressure
4. When 'done', the IP will beep to let you know!
5. Use an oven mitt or I use a wooden spoon, to quick release the vent
6. Remove the lid
7. Add the butter and yogurt plus sea salt + pepper.
8. Use an immersion blender to fully combine
9. Use a little milk if desired to change consistency.
10. Use a mini-plane or similar to grate the fresh nutmeg over the mixture

Recipe Notes

Enjoy! This is another recipe which is so easy to change-up.. I have made it with horseradish cream too, with great results.

Add Nutmeg to baked or roasted potatoes or to potato salads! It goes really well with many veggie dishes and pairs especially well with dairy ~ a classic combo.
Use it in combination with beans + lentil soups, with cabbage, onion tarts, stews, and casseroles..It's versatile.
Try it~ Buy some fresh Nutmeg at your local grocery or here's a link for a fresh supply!!

Love to hear about how YOU use this unique Spice. I hope you'll experiment!

Sending love + good wishes for your health    xo Carol