As a young girl, my mother dated a man from Pakistan. With this relationship came a really awesome point in my life, food wise. This was when I discovered my absolute favorite thing to use in my kitchen; turmeric.
So, 20 years later I am still using it in everything that I can think of. Sweet or savory, you can find it a place.
The health benefits of turmeric are widely regarded in Ayurveda and many remedies call for this nifty little gem of a root. Anti-inflammatory, anti-microbial and it’s ability to heal those stomach issues that ail you, turmeric should become your new BFF.
Here are some delicious ways I utilize turmeric in my cooking:
My children will demolish an entire container of this in a day. It usually never even makes it into the fridge. This recipe is ridiculously easy and not to mention, SO YUMMY.
- 2 cans of chickpeas; drained & rinsed.
- 1 clove of garlic (or more if you like it intense)
- Juice of 2 lemons
- Approximately 1/2 cup of tahini
- Turmeric (the amount is up to you. I add maybe 1 1/2 tablespoons and will add more if I feel it needs it)
- Sea salt (to taste. I would start with 1 tsp and adjust)
- 1 cup avocado oil (add more to adjust thickness. avocado oil is my preferred choice since it’s mild, but olive oil is traditional)
*Throw ingredients into your blender and turn it in. It’s really that easy. Adjust your salt and oil and then dig in with fresh veggies or crackers. I also love a big dollop on top of a salad.
You’ll need a juicer for this, or else you can use a powerful blender such as a ninja or vitamix and then strain it.
- Carrots (I buy a big bag of organic juicing carrots. I will usually use about half of a 5lb bag for this juice. And save the pulp! It goes great in muffins.)
- Turmeric root (If you can’t obtain fresh turmeric, feel free to use powder in an amount that suits you. Fresh turmeric is intense so I usually use about a 1 1/2 inch piece)
- Ginger Root (I like it ginger-y! Feel free to use as much as you like.)
- Orange Juice (I buy organic fresh squeezed oj and use about 2 cups or more depending.)
*Juice all of your ingredients and either chill in the fridge for a few hours or serve over ice!
This is one of my favorite treats before bed time. On days when I make fresh almond or cashew mylk, this is most definitely a must.
- Milk alternative (Avoid milk substitutes that contain the icky ingredient carrageenan gum. Califa Farms almond milk is a great choice and can be found in the refrigerated section of whole foods and the like. Otherwise, soak some almonds or cashews and make your own!)
- Vanilla extract (Or vanilla bean)
- Maple syrup
- Black pepper
*This “recipe” is really up to your own taste. I’ve simply listed what I use in my golden mylk and then I think it’s up to you to see what your preferences are for the spices. Heat up in a saucepan and then enjoy warm.
There are so many delicious ways to use turmeric – curries, ice cream, golden mylk, hummus…the options are endless!