You can also cook with turmeric every day to make delicious and healthful meals that will improve your health, your mood, and thrill your palate. You can add it to scrambled eggs, or tofu, as well as in a frittata. Try a pinch at a time, give it a few minutes to incorporate and then taste adding more if you desire.
Consider tossing roasted root veggies with turmeric before cooking; try adding just a pinch per serving until you know how you like it. You can also add it to rice, greens, soups and smoothies. If you need more accurate recipes you can also do a Google Search on “Recipes with Turmeric” and find a lot of ideas. Remember, turmeric is a big ingredient in Indian food and curries.
Sometimes you just want a warm drink before bed. This is a great alternative to hot chocolate. No caffeine and the thick richness of almond milk so no tummy problems from cow’s milk to keep you awake. This is a version of the Indian cold remedy Haldi Ka Doodh.
- 5 Inch Sliver of Turmeric Root, peeled & grated
- 1/2 Inch Sliver of Ginger Root, peeled & grated
- 1 TBS Bee Free Honee or regular Honey
- 1 Cup Almond Milk
- Ground Turmeric
- Ground Cinnamon
In a small food processor or Nutri-Bullet, blend everything but the almond milk, ground turmeric and ground cinnamon until crushed as much as possible. Add heated almond milk and blend until frothy. Sprinkle a little ground turmeric and ground cinnamon on top before serving. Enjoy.
This dressing can be used on top of a salad but also as a marinade on chicken or fish depending on what you like to eat. Once you taste this you may think of other ways to use this sauce.
- 1/4 Cup Coconut Oil, melted
- 1/4 Avocado, peeled & pitted
- 1 Lemon, zested & juiced
- 1 TBS Ground Turmeric
- 1 TBS Raw Honey or Bee Free Honee
- 1 Clove Garlic, minced
- Pinch of Sea Salt
Blend everything in a small blender such as a nutri-bullet until smooth. Enjoy.
Nothing’s better than a delicious curry for dinner. This vegetarian version can be made non-vegetaria by adding some meat like chicken, if you desire. But it tastes just great this way.
- 1 TBS Melted Coconut Oil
- 2 Shallots, diced
- 2 Cloves Garlic, minced
- 1 TBS Fresh Ginger, chopped
- 1 Head Cauliflower Florets
- 5 Tsps. Curry Powder
- 5 Tsps. Cumin
- 1/2 Tsp Turmeric
- 1/2 Tsp Sea Salt
- 1/3 Tsp Ground Cayenne
- 1 Can Diced Tomatoes (14 Ounces)
- 1 Can Chickpeas, drained & rinsed (14 ounces)
- 1 Cup Frozen Peas
- Cilantro (optional)
- Toasted Almonds (optional)
Sautee the shallots in the coconut oil over medium heat until translucent. Then add the garlic and ginger cook for an additional minute.
Now add in the cauliflower florets with a couple TBS water. Cover with a lid and reduce heat to low allowing cauliflower to steam for about 10 minutes until tender.
Now add spices and salt. Stir to coat. Add in tomatoes, chickpeas and peas. Turn heat back up to medium, cook about 4 or five more minutes until heated through. Garnish with cilantro and toasted almonds if desired.
Finally, ensure that you’re using the right type of turmeric so that you get all the health benefits. Read labels and ensure that you have non-irradiated, organic turmeric. This is very important if you want all the benefits that you can get from this wondrous golden spice.
The Result: We tested over 78 brands of Turmeric pills in the market in house. We did extensive research on top brands, read consumer’s reviews and surveyed over 11,571 customers (last update November 2016).