Turmeric is a beautiful golden yellow spice that has slowly become trendy in the United States and is used in a remarkable amount of drinks and foods including lattes, ice cream, juices, tonics, curries, cocktails and much more. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. With all the healing qualities, I’m positive this spice will go from trendy to traditional very soon.
Turmeric is an ancient spice that has been used for thousands of years in India and Asia. Its importance is beyond ayurvedic medicine. In traditional Indian weddings, ‘haldi paste’ is made by mixing turmeric, sandalwood powder and rose water to form a fragrant mixture that is applied on the body. It’s antioxidant properties are celebrated as disease fighting and has been studied for it’s ability to prevent premature aging, reduce depression, manage arthritis and blood sugar, and act as a painkiller, among other things including boosting brain power and memory, reducing cholesterol, lowering blood glucose levels and inhibiting cancer growth.
Turmeric is incredibly anti-inflammatory and delicious. Here a couple of my favorite recipes using turmeric and they’re so easy.
Iced Turmeric Latte (Vegan)
This super-healthy latte is also delicious heated up.
MAKES 1 SERVING
1 cup non-dairy milk
4 teaspoons finely grated fresh turmeric
2 teaspoons finely grated palm sugar or raw sugar
1 teaspoon finely grated fresh ginger
1 teaspoon fresh lemon juice
2 pinches of ground cardamom
Pinch of flaky sea salt
Lemon wedge (for serving)
Whisk milk, turmeric, palm sugar, ginger, lemon juice, cardamom, and salt in a small bowl until sugar and salt have dissolved; let sit 5 minutes to let flavors meld. Strain through a fine-mesh sieve into a measuring cup, pressing on solids to extract juices; discard solids.
Fill a glass with ice. Pour latte over and serve with lemon wedge.
Turmeric Roasted Garlic and Cauliflower
1 small head of cauliflower cut into bite-size florets
1 head of garlic, peeled with cloves left whole
1 tsp turmeric
1/2 tsp sea salt
Dash of black pepper
1 tbsp coconut oil melted
Preheat oven to 350℉.
Place prepared cauliflower and garlic in a baking dish and drizzle with coconut oil.
Sprinkle with spices and roast for 20-25 minutes, stirring once.
Turmeric Ginger Tonic with Chia Seeds
1 4-inch piece peeled ginger, coarsely chopped
1 4-inch piece peeled turmeric, coarsely chopped, or ½ teaspoon dried turmeric
⅓ cup honey
¼ cup fresh lime juice
2 teaspoons black peppercorns
1 tablespoon chia seeds
Club soda (for serving)
Thyme sprigs (for serving; optional)
Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a blender until smooth.
Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell, 8–10 minutes.
Divide tonic among ice-filled glasses.
Top off with club soda and garnish with thyme sprigs, if desired.
Prep Ahead: Tonic can be made 1 day ahead. Cover and chill. Stir vigorously before topping off with club soda.