Warm Winter Lunch from KU Med Folks

My friends, Kristina and Brandon shared a lunch this weekend… As K says below, they saved some for me, and it was delicious!

This isn't actually from Brandon and K's lunch, but it's a photo of K and a visual of where they shared the meal 🙂

Turmeric (a major ingredient and color-contributing spice in curry powder) is one of the best-studied spices, to-date, that is cancer-fighting/anti-cancer. Tyler has been eating enough turmeric over the past couple weeks, I think he’s going to taste “cancer” whenever he comes across it in the future.

Here’s a message and their warm, winter lunch creation:

Hi Tyler,

I’m Leigh’s roommate and friend, Kristina. I’ve been thinking a lot about you in the last couple of weeks (as many people have) and I want you to know that I support you in all the ways that I can: sending positive energy through the Universe, encouraging Leigh, and keeping track of healthy recipes. Sign me up for Team Tyler. Here is a meal full of healthy fats and healing spices.

After a morning of writing and studying at the coffee shop, Brandon (another friend of mine and Leigh’s from KUMed) and I decided to pool our resources and make a lunch to share together. He brought over some ground pork sausage from Marlies’ family farm, raw cream, turnips with greens leftover from his summer CSA, and curry powder (to celebrate my potential new job as a cancer biology researcher studying the cancer-fighting effects of spices). We used a few things I had on hand (mostly from our Door-to- Door Organics delivery) and made a wonderful, warm and flavorful winter lunch.


3 slices of bacon (All natural, local, via D2D organics), chopped

¼ lb ground pork sausage (all natural, local, non-confined)

1 shallot, sliced (you could also use a small onion)

1 bunch turnips with greens

1 tomato, diced

¼ cup chicken broth for deglazing (deglazing is loosening up the bits that stick to the bottom of the pan after cooking the meat and veggies)

salt and pepper to taste

~ 2-3 tsp turmeric

~ 2 Tbsp curry powder

1Tbsp coconut oil

¼ cup raw cream (you can also use coconut milk, instead)


Cook the bacon and sausage over medium heat until brown (5-8 minutes). Meanwhile, remove turnip roots from greens and chop roots. Separate the leaves from the thick stems of the greens and soak the leaves in a bowl of cold water. Chop stems.

Remove meat from pan, leaving rendered fat. Add coconut oil to the fat and add turnips, stems, and shallot. Deglaze the pan with a little chicken broth and cook until tender (5-8 minutes). Add spices and a little more chicken broth to remove browned bits from the bottom of the pan. Chop the turnip greens (leaves) and add them with residual water to the pan along with the tomato and cover for 2-3 minutes. Add the meat back to the mixture, adjust flavor if necessary, turn off the heat and add cream. Enjoy. 3 servings (we saved some for Leigh!).

For a hardier meal, or to stretch this to feed more people, we could have served it over cooked buckwheat groats or lentils or added some poached eggs on top.

For a lighter meal, you could serve this over mixed greens, arugula or other chopped vegetables.

*You may also substitute other types of meat (ground beef, turkey, etc.) if that’s what you have on-hand.

This entry was posted in Good Karme Kitchen, Updates from Leigh by GoodKarme. Bookmark the permalink.

About GoodKarme

One year ago, I created this name/blog (GoodKarme) due to the firm nudging of my brother and his amazing partner, Tasha. Since its creation, I haven't added anything to it. My intent is to provide recipes, nutritional science information, and other ramblings... For now, I'll just post recipes to Ty's blog (GoTeamTyler), and then when I get my blog up-and-running, I'll just link recipes to it. Let me try to explain the name and the purpose... Karme: goddess of the harvest GoodKarme: A commitment to the earth through honoring the land that provides our nourishment and contributes to our being. By respecting and replenishing the land we reap what we sew... GoodKarme. I have come to accept the fact that I was born to be a nutritionist: my father lives with an apron hanging from his neck, my mother lives in the garden, my uncle John authored the 'Wagner Family Cookbook', I played every sport under the sun (and cared about what I fueled my body with), I have a soft spot for The Nature :), and my most recent interest is fueled by my brother's recent diagnosis with non-hodgkins lymphoma... thus, I have a commitment to help him heal with food. I'm Leigh. I am an Integrative Nutritionist and registered dietitian at the University of Kansas Medical Center - KU Integrative Medicine. I have become an avid Kansas Citian, and I continue to be in awe of this gem of a city. Please enjoy this assortment of recipes, links, information... Please forgive me, I love emoticons. :)

1 thought on “Warm Winter Lunch from KU Med Folks

  1. Kansas U. and Tyler Too

    Being a graduate of the University of Kansas in Lawrence, I can only assume that a KU lunch would have all sorts of healing powers. In any case, I add to the lunch extragood vibes from the East Coast.
    Your cousin (once removed), Fred Wiemer

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