Recipes using Turmeric


  1. Ginger and Turmeric Aromatic Rice


Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 3 to 4 people


  • 1 cup basmati brown rice
  • 1 tablespoon coconut oil or oil of choice
  • 2 large cloves garlic, minced
  • 1 tablespoon ginger, peeled and grated
  • 1 teaspoon turmeric, peeled and grated*
  • ¾ teaspoon salt
  • 2 cups boiling water
  • 1 tablespoon fresh lemon juice
  • ½ cup dried cranberries
  • For serving:
  • ¼ cup fresh cilantro, chopped
  • ¼ cup pine nuts


  • Pour the dry rice into a bowl and cover with cool water. Soak for 15 minutes, then drain.
  • While rice is soaking, put on a kettle of water and bring to a full boil.
  • Add the coconut oil, garlic, and ginger to a medium-sized pot and heat to medium. Sauté until very fragrant, about 3 minutes.
  • Add the rice, turmeric and salt, and sauté an additional 2 to 3 minutes.
  • Add 2 cups of boiling water, reduce heat and simmer, covered until water is absorbed, about 30 to 35 minutes.
  • A few minutes before rice is finished cooking, stir the fresh lemon juice and dried cranberries into the rice. Re-place the cover and continue to cook.

Serve with fresh cilantro and pine nuts alongside your favorite main dish.


2. Anti-Inflammatory Smoothie 1



Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: Smoothies for two


  • 2/3 cup beet, roasted, chopped and frozen
  • 2 cups ripe strawberries, chopped and frozen
  • 1 teaspoon fresh turmeric, peeled and grated
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 cup unsweetened almond milk
  • ½ cup orange juice
  • Options for serving:
  • Full-fat coconut milk
  • Goji berries
  • Raw cashews


  • Start by roasting or steaming your beet. I chop my beets into ½” pieces, wrap them in foil, and bake them in the oven for 45 to 50 minutes at 400 degrees. You can also chop the beet in half and steam it for 15 to 20 minutes or until it’s soft when poked with a fork.
  • Once your beet is cooked, allow it to cool, then freeze it for at least two hours. You only need 2/3 cup so you may have extra roasted beet, which you can use for your salads.
  • Add all ingredients to a blender and blend until completely smooth.
  • Serve with full-fat coconut milk and goji berries.

Source: the


3. Anti-Inflammatory Smoothie 2



  • 1 cup kale or spinach
  • 1 cup pineapple
  • 1/2 cup berries of your choice
  • 1 piece of ginger
  • 1/2 tsp turmeric
  • 1 tsp chia seeds
  • 1 tbsp hemp protein powder
  • juice of half a lemon

Blend all the ingredients with water or almond milk depending on your taste. For a thicker smoothie, add ice or use frozen fruits.


4. Middle Eastern Chicken and fragrant Turmeric Rice with a spicy yogurt sauce.



For the chicken:

  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground coriander
  • 3 garlic cloves, roughly chopped (about 1½ tablespoons)
  • ¼ cup light olive oil
  • Salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
  • 1 tablespoon vegetable or canola oil

For the rice:

  • 2 tablespoons unsalted butter
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • 1½ cups long-grain or Basmati rice
  • 2½ cups chicken broth
  • Salt and freshly ground black pepper

For the sauce:

  • 1 cup Greek yogurt
  • 1-2 tablespoons Sriracha sauce
  • 2 cloves garlic, minced salt and pepper to taste


  • Chicken marinade: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender until smooth. Season to taste with salt and black pepper. Place the chicken in a ziploc bag. Marinade for 3-4 hours. Take out of the bag and pat dry with paper towels. Cook on medium-high in a pan, skin side down for 4-5 minutes, or until well browned. Turn over and cook for another 4-5 minutes until cooked completely through. Let the chicken cool for 5-10 minutes, then chop into rough chunks.
  • For the rice: Melt the butter over medium heat then add the spices and cook until you can smell them, stirring into the butter. Add the rice and stir to coat. Cook, stirring frequently for 4 minutes until the rice is toasted. Add the chicken broth and season to taste with salt and pepper. Bring mixture to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and rest without opening the lid for 15 minutes.
  • To make the sauce: Combine yogurt and Sriracha and let sit for an hour in the fridge. Note from Kenji: “Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.”



5. Super Carrot Raisin Salad


This is a great Healthiest Way of Eating recipe that you can enjoy for lunch, dinner, or snack. And it’s loaded with health-promoting vitamin A—in fact one serving provides 133% of your Daily Value for this important nutrient!

Prep and Cook Time: 15 minutes



•         2-3 medium carrots (2 cups peeled and shredded)

•         1/2 cup raisins

•         1/2 cup chopped fresh or canned pineapple

•         1 TBS chopped cilantro

•         Dressing

•         2 TBS canned coconut milk

•         1/4 tsp turmeric

•         1/2 TBS honey

•         1 tsp orange zest

•         1 TBS fresh lemon juice

•         1 TBS extra virgin olive oil

•         salt and white pepper to taste


  • Blend all dressing ingredients together in blender adding olive oil a little at a time at end.
  • Shred carrots in food processor or use a hand grater, which will take a little more time. Depending on how big they are, it will take about 2 or 3 carrots.
  • Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro.
  • Serves 4



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