turmeric guide

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Turmeric: the golden trendy spice of the year. It's kind of a miracle spice, one that I like to incorporate into my diet as much as possible. Not only is turmeric a natural anti-inflammatory, but it fights bloating. I often combine turmeric and ginger because they’re both roots and their flavors compliment each other nicely. Like ginger, turmeric can soothe an upset stomach. When I’m feeling off or bloated, I whip up a turmeric latte to help. 

Also, turmeric isn’t just great to ingest, it’s also amazing for your skin! It reduces skin inflammation, slows down cell damage, and helps nurture dry skin and wrinkles. I love this mask from Franklin and Whitman because it has turmeric, raw cacao and activated charcoal to help smooth and nourish skin. Just mix with water and you’ll have glowing skin in no-time.

Enjoy these four recipes below! 

Recipes

Immunity Shot

Staying healthy is super important to me because of my active lifestyle. In order to maintain my day to day, I try to avoid getting sick at all costs. I’m exposed to germs a lot so I created Immunity Shots. This is a fresh ginger and turmeric root shot that is super easy to make and will keep you healthy. Plus, it's much cheaper than buying them at your local juice store every day. Some weeks I'll make these on Sundays and take about an ounce each morning on an empty stomach. 

ImmunityShot
Recipe
Ingredients
  1. 6 nubs fresh turmeric root
  2. 1 ginger root
  3. 1 whole lemon, I slice it into fourths for a smoother blend
  4. 1/4 cup apple cider vinegar
  5. 1/3 cup filtered water
  6. 1 tablespoon cayenne pepper
Directions
  1. Cut ginger and turmeric root into smaller pieces.
  2.  Place all ingredients in a blender, blend on high for 2 minutes.
  3. Strain into mason jar with a fine strainer, pressing the mixture against the strainer face with a spoon. Discard pulp.
  4. Serve in individual shots.

Turmeric Raw Donut Holes

This is probably my favorite recipes I've created so far... I love these raw donut holes for so many different reasons. They're easy, they're delicious, they're perfect for on-the-go, and they're a little bit spicy. I eat these in the morning before a workout, mid-afternoon for a pick-me-up, or after dinner when my sweet-tooth is a little strong. Drizzle with melted coconut butter for a hint of sweetness!

rawdonutholes.JPG
Recipe
Ingredients
  1. 3/4 cup unsweetened shredded coconut
  2. 1/2 cup raw cashews
  3. 1 1/2 tbsp pure maple syrup
  4. 1 1/2 tsp ground turmeric
  5. 1/2 tsp black pepper
  6. 1/2 tsp ground ginger
  7. 1/2 tsp cinnamon
  8. 1/2 tsp sea salt
  9. 1/4 tsp nutmeg
  10. 1 small scoop of coconut butter
Directions
  1. Put shredded coconut into a high speed blender, blend for about 1 minute until the coconut starts to perspire.
  2. Add the rest of the ingredients and blend. Press mixtures into balls, you won't be able to roll them. Refrigerate for 2 hours. 
  3. Drizzle with melted coconut butter. Enjoy! I keep these for about 4 - 5 days.

Golden Mylk

Golden Mylk was my first introduction to turmeric & its many superpowers. I've never looked back. Yes, Golden Mylk is pretty basic, but I had to include my recipe in the turmeric guide because it holds a special place in my heart. It’s a simple between-meals refresher that’ll curb your hunger.

GoldenMylk
Recipe
Ingredients
  1. 3 nubs fresh turmeric root
  2. 2 pieces fresh ginger root
  3. 1 cup cashew milk
  4. 2 medjool dates
  5. Dash of cinnamon
Directions
  1. Blend all ingredients in a blender on high for 2 minutes.
  2. Strain through a fine strainer, refrigerate/serve cold.

Detox Soup

Ginger and turmeric are my go-tos to aid any bodily discomforts. While using ground turmeric and ginger is great, I try to use the fresh roots as often as I can to get the full benefits. This is a heartier soup made with roasted vegetables, fresh turmeric and ginger roots, and cayenne to give it a kick. Toast some chickpeas for a crunchy topper!

detoxsoup.jpeg
Recipe
Ingredients
  1. Yellow onion
  2. Celery
  3. Head of cauliflower
  4. Large carrots
  5. 1 teaspoon garlic
  6. 3 turmeric roots
  7. Ground turmeric
  8. 1 tbsp cayenne pepper
  9. 1 ginger root
  10. 1 can coconut milk
  11. 1 qt vegetable stock
  12. Juice of 1 lime
  13. 1 1/2 tbsp red pepper thai chili paste
  14. Garbanzo beans
  15. Cilantro
Directions
  1. Preheat oven to 375 degrees.
  2. Drain garbanzo beans and lay on a paper towel to dry out.
  3. Toss in olive oil, salt & pepper, paprika and ground turmeric. Roast for 30 minutes, shaking the pan every 10 minutes.
  4. Dice 3/4 yellow onion and 4 large stalk of celery, set aside. Slice turmeric and ginger roots into long thin slices, place into blender (do not blend yet).
  5. Cut 1 head of cauliflower into florets, place on baking sheet with 5 large carrots. Toss with olive oil, salt & pepper. Roast for about 35 minutes, stir halfway.
  6. While veggies are roasting, heat coconut oil in a pan, sauté onion and celery. When almost browned, stir in chili paste and garlic. Shortly after once lightly browned, pour in 1/3 of the vegetable stock. Let simmer for 10 - 15 minutes on low.
  7. Place all of the ingredients except chickpeas and cilantro into a blender. Blend on high for 2 - 3 minutes, until completely smooth and creamy.
  8. Pour into a saucepan and heat, stirring occasionally until hot. 
  9. Serve and garnish with cilantro, a dash of paprika, drizzle of olive oil and the toasted chickpeas.