Turmeric is one of the most-nutrient rich spices and, wow, those nutrients pack a flavor punch. Turmeric is a spice used around the world and has been used for over 4000 years. (1) One of my favorite turmeric facts is that it is used in Indian wedding culture. The turmeric powder is used to dye a string bright yellow. This string becomes a necklace used to represent the knot tied in marriage and it holds a similar value to wedding rings. Another factoid is that turmeric contains curcumin, a phenolic compound. So what is this curcumin phenolic compound anyway? Well, it is compound with a chemical structure that provides an impressive antioxidant power in our bodies. Adding this powerful nutrient is so beneficial, so today I want to offer my four favorite turmeric recipes – one for breakfast, lunch, dinner, and for a snack. Let’s get cooking and boosting our antioxidants!
Recipe 1:
AM pick-me-up tea
2 tbsp raw turmeric (peeled)
2 tbsp raw ginger (peeled)
Pinch black pepper
1 orange (peeled and sectioned, remove the seeds)
Fresh lemon juice
White or green tea (brewed normally)
Your sweetener of choice
Puree the turmeric, ginger, pepper, and orange sections together until completely smooth. Meanwhile, brew a hot cup of tea. As your tea is steeping, strain the puree with a tea strainer or a cheesecloth. Once your tea is brewed slowly add in the puree to taste, add a squeeze of lemon and sweeten to taste.
Recipe 2
Turmeric curry paste
This is a super user-friendly paste you can add any savory vegetables, a soup or a protein recipe
- 1 tbsp ginger root (peeled)
- 1 tbsp turmeric root (peeled)
- 1 small shallot or very small onion (peeled)
- 2 small garlic cloves, outer peel removed, smashed
- 1 tsp cumin
- 1 tsp mustard
- 1 tsp black pepper
- 1 tbsp coconut oil (warmed so that it is liquid)
- 1 can coconut milk
- Vegetable or chicken stock
- Salt or liquid aminos to taste
Puree ginger, turmeric, onion, garlic, cumin, and coconut oil until a smooth but thick paste. You can jar this paste for later or cook your dish immediately. Combine your vegetables or protein with the coconut milk, stock (as needed), and salt/liquid aminos.
Recipe 3:
Golden citrus drizzle
Use to top your salad or your protein for a boost of flavor and nutrition
- 4 cloves garlic (pureed)
- ¼ cup + 2 tbsp extra virgin olive oil or grapeseed oil
- 3 tbsp lemon juice
- 1 tbsp rice vinegar
- 2 tsp honey
- 2 tsp turmeric
- 1 tsp Dijon mustard paste
- 1 tbsp ground flaxseed (optional)
- ⅛ teaspoon black pepper
- Unrefined salt eg Himalayan sea salt to taste
Combine all ingredients (use a blender or shake vigorously in a dressing shaker bottle – or a mason jar!). Shake regularly to keep mixed while serving.
Recipe 4:
Golden milk snack bites
- ½ cup Prunes or ¼ cup Medjool dates
- ½ cup nut butter of choice
- ½ cup quick-cooking oats
- ¼ cup coconut milk
- ¼ cup ground flax or 1 scoop Vanilla Shaklee Life Shake
- ½ tsp cinnamon
- ½ tsp ginger powder
- ½ tsp turmeric powder
- Pinch black pepper
- ½ tsp vanilla extract
- Additional toppings, to roll the balls in eg unsweetened coconut flakes, sesame seeds, etc.
- First, cook your oats in coconut milk. They will be drier than normal oatmeal consistency.
- Combine all ingredients starting at the top of the ingredients list into a food processor. Add 1 tsp water if the dough is too dry or add additional dry oats if it is too wet. Process until a smooth dough forms.
- Let sit in the fridge for 5 minutes to set. Slightly wet your hands (to prevent sticking) and roll the balls into bite-sized snacks.
Quick note, cooking with turmeric root can stain your hands for a little while. If this bothers you, wear gloves when preparing the raw turmeric root. No matter how you choose to prepare it, you will love it. Can’t wait for you to experience this delicious and nutritious spice!
