Turmeric is an extremely beneficial spice that aids in fighting inflammation, improving heart health, preventing Alzheimer’s, and possibly helping to fight cancer. This is due to the active compound called “curcumin”. It is also a potent antioxidant, and may help to improve the symptoms of depression and arthritis.
These recipes will help you include this wonderful spice into your every day life!
Golden Milk
Ingredients
1 cup organic whole milk or plant based milk
1 tsp ghee or coconut oil
1/2 tsp turmeric powder
Large pinch of ginger powder
Large pinch of cinnamon powder
Small pinch black pepper
Organic raw honey
Directions
In a small saucepan, warm the milk, stirring occasionally.
When warm enough, add the ghee/coconut oil, and continue to stir while adding the rest of the spices. Stir until fully absorbed so no chunks remain.
Remove from heat and add the honey.
Enjoy!
Notes: Add some golden raisins for some extra flavor.
Vegetable Turmeric Soup
Ingredients
4 cups vegetable broth
1/3 cup white rice
3 large carrots, chopped
1 large crown broccoli, chopped
1/2 red bell pepper, chopped
1 medium zucchini squash
1 cup full-fat coconut milk
2 inches fresh ginger, peeled and grated
1 tsp turmeric
2 tbsp lime juice
2 tbsp coconut aminos or soy sauce
1/2 tsp sea salt
Directions
Method 1: Add all ingredients to a soup pot and cover. Bring to a boil, then reduce the heat and cook for about 15 minutes or until the vegetables have reached the desired consistency.
Method 2: This method will make the broth a bit more flavorful. Add the broth, turmeric, and ginger to the pot and bring to a boil. Gently boil for 10 minutes before adding the other ingredients. Cook again for 15-20 minutes.
Serve hot, with crusty bread if desired.
Enjoy!
Creamy Turmeric Chicken
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, sliced thin
1 tbsp peeled and minced fresh turmeric root
1/4 tsp freshly ground black pepper
1/2 tsp kosher salt
1 1/2 lbs boneless skinless chicken thighs
1 1/2 tsp ground turmeric
12 cup dry white wine
1/2 cup heavy cream
1/2 cup low sodium chicken broth
Cooked basmati rice
Chopped cilantro
Directions
In a 12 inch or larger skillet, melt the butter over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 tsp of salt. Cook and stir occasionally until the onions are soft. Place the chicken on a plate, smooth side up. Season with salt and the ground turmeric.
Push the onions to the edges of the pan and place the chicken in the middle, seasoned side down. Sprinkle with more salt. Cook until the chicken begins to brown, about 4 minutes. Do not let the turmeric burn.
Use tongs to flip the chicken and cook for two more minutes. Pour in the wine and, with a wooden spoon, scrap the bottom of the pan. Cook another minute before pouring in the cream and broth, stirring gently.
Reduce the heat to medium-low and cover, cooking until the chicken reaches at least 165 degrees Farenheit. This could take up to 20 minutes. Serve with the rice and garnish with cilantro.
Enjoy!
