In a vegetable juicer (our favorite is the Omega Juicer) juice 2 parts turmeric, 1 part ginger, 1 part lemon juice (use a citrus juicer to squeeze the lemons) and some type of pepper to taste. We like using jalapeno or black pepper. Shake it up and drink one or two ounces at a time.
The pepper is needed to help the absorption of the curcumin. If you are using turmeric for therapeutic reasons, it’s best to take it three times a day. That way it stays in your system all day long.
Great way to reduce inflammation in your body as well as many other benefits. Check out our blog for other healthy benefits.
This drink will last up to 5 days in your refrigerator.
Quick and Easy Turmeric Tea
- 1/2 cups of almond milk/oat milk
- 1/2 teaspoon of turmeric juice
- 1 tablespoon of coconut butter/oil
- 2 tablespoons of maple syrup or any sweetener of choice
Combine all together in a pan and heat the latte until froth occurs.
Tropical Carrot, Ginger and Turmeric Smoothie
- 1 blood or navel orange, peel and white pith removed
- 1 large carrot, scrubbed, coarsely chopped
- ½ cup frozen mango chunks
- ⅔ cup coconut water
- 1 tablespoon shelled raw hemp seeds
- ¾ teaspoon chopped peeled ginger
- 1½ teaspoons chopped peeled turmeric
- Pinch of cayenne pepper
- Pinch of kosher salt
Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth.
Creamy Coconut Turmeric & Ginger Warmer
- 1 inch of fresh turmeric root
- 1.5 inches of fresh ginger root
- 2 tsp of coconut oil
- 250ml of full-fat coconut milk
- 250ml of coconut water (or filtered water)
- 1 tsp of cloves
- Optional: 1 vanilla pod
Peel the ginger and turmeric and grate into a mortar
Add the coconut oil and using the pestle, turn it into a beautiful orange-yellow paste
Pour the coconut cream, water into a pan and spoon in the paste, and add the cloves
Bring to a simmer and simmer it all together for 4-5 minutes
Serve warm, straining if you wish
- 2 cups (Homemade) almond milk (rice milk, soy milk, coconut milk, and any other non-dairy milks are a fine substitute)
- 1 teaspoon freshly grated turmeric
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder (optional)
- 2 pitted medjool dates or 1 tablespoon maple syrup
Blend all ingredients together in a blender. Transfer the mixture to a small pot and heat gently, stirring often. Serve warm.
Can be served RAW.
Ginger & Turmeric Refresher Tea
- 600ml of filtered, preferably alkaline water
- 1 inch of fresh root ginger
- 1 inch of fresh turmeric root
Peel the ginger and turmeric and chop into small pieces (the smaller the better, but if you’re in a hurry you can be quite rough)
Put into a pot, on the stove with the water and bring just to a boil. Do not let it boil.
Quickly bring to a simmer for 10 minutes (roughly) and then serve
This can also be served chilled.
Immune Booster for Winter
- 2 tomatoes
- 1 celery stalk
- 2 cloves garlic
- 1/2 inch piece of turmeric root
- 1 small beetroot
- 1/2 cucumber
- Juice of 1 lemon
Juice all of the ingredients, including the garlic, through your juicer.
NOTE: It is recommended to wash your juicer immediately to remove all traces of garlic. Otherwise every juice you make for the next week will have a garlic hint.
*Iced Turmeric Latte
Servings: Makes 1
- 1 cup cashew 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.
The Cough Suppressant
Servings: 4 (makes about 8 cups)
- 1 bunch oregano
- 1 bunch thyme
- 1 1” piece ginger, peeled, grated
- 1 1” piece turmeric, peeled, grated
- ½ teaspoon black peppercorns
- 1 small garlic clove, grated
- ¼ cup honey, preferably raw
- ¼ cup unsweetened almond milk
- 3 tablespoons fresh lime or lemon juice
- Lightly whack oregano and thyme with a wooden spoon to bruise and release oils. Heat herbs, ginger, turmeric, peppercorns, and 8 cups water in a medium saucepan until an instant-read thermometer registers around 130°—it should be uncomfortably hot to the touch (do not let it boil). Reduce temperature to low and let mixture steep 6 minutes. Add garlic, honey, almond milk, and citrus juice, stirring to dissolve honey. Strain into a pitcher or large heatproof container, pushing on the herbs to squeeze out as much liquid as possible. Divide among mugs.
Servings: Makes about 1 cup
- ⅓ cup unseasoned rice vinegar
- ¼ cup mirin
- ¼ cup vegetable oil
- 2 tablespoons finely grated carrot
- 2 tablespoons white miso
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons finely grated peeled turmeric or ½ teaspoon ground turmeric
- 1 teaspoon toasted sesame oil
- Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
- Do Ahead: Dressing can be made 5 days ahead. Cover and chill.
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.
Honey-Turmeric Pork with Beet and Carrot Salad
- 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely grated
- 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
- ½ cup plain whole-milk yogurt
- ¼ cup honey
- 2 tablespoons (or more) fresh lemon juice, divided
- 2 tablespoons vegetable oil
- 3 small beets, scrubbed, thinly sliced
- 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons olive oil
- Flaky sea salt
- Pound pork between 2 sheets of plastic wrap to ¼” thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
- Remove cutlets from marinade, letting excess drip off. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
- Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
- Do Ahead: Pork can be marinated 12 hours ahead. Chill.
- Recipe by Alison Roman
- Photograph by Christopher Testani
Servings: Makes 2
- 1 2” piece peeled turmeric
- 1 2” piece peeled ginger
- ½ lemon
- 3 tablespoons agave syrup (nectar)
- Sparkling water (for serving)
- Cayenne pepper (for serving)
- Pass turmeric, ginger, and lemon (with peel) through a juicer. Stir in agave syrup. (Alternatively, chop turmeric and ginger and purée in a blender with agave syrup, 2 Tbsp. fresh lemon juice, and ⅓ cup water; strain.) Serve juice over ice, topped off with sparkling water and sprinkled with cayenne pepper.
Brad’s Prevention Tonic
- 1 2″ piece peeled ginger
- 1 1″ piece peeled turmeric (optional)
- 1 sprig mint, lightly bruised
- 1 sprig tarragon, lightly bruised
- 2 tablespoons (or more) fresh lemon juice
- 1 full dropper Quantum Cold & Flu Liquid Extract (about 1/4 tsp.)
- 1 full dropper elderberry liquid extract (about 1/4 tsp.)
- Splash of unsweetened cranberry juice (not from concentrate)
- Pinch of cayenne pepper
- Finely grate some of ginger and turmeric, if using, then, using the back of a chef’s knife, crush remaining ginger and turmeric (the crushed roots add a lot of flavor and can be reused).
- Combine ginger, turmeric, mint, tarragon, lemon juice, Quantum Cold & Flu extract, elderberry extract, cranberry juice, and cayenne in a 1-qt. glass jar. Fill jar with water and add more lemon juice, if desired. Drink immediately (add ice, if desired), or chill overnight for even more flavor.
Cooking with Turmeric
Turmeric is simple to cook with, but to unleash the full potency it has to be eaten warm in a dish that contains healthy fats — since many of the vital compounds are fat-soluble.
If you’re using the whole root, peel the skin off with a potato peeler and finely mince as you would with ginger root. Saute with carrots, onions, celery, for any recipes that use cooked vegetables (like soups, stir-frys, chilies, stews).
If you’re a fan of mashed potatoes or mashed sweet potatoes, simply add finely grated turmeric (1 teaspoon for every two potatoes). For the ground dried turmeric: add to your steak or chicken rub, add a pinch to salad dressings, or mix in to your marinara or hot sauce. Add dressing or sauce will easily accommodate a pinch without changing the flavor much.
If you’re a smoothie fan like me, turmeric is the ideal booster to add to your smoothie repertoire. Orange turmeric pairs well with orange, pink or red superfoods like carrot, pumpkin, red bell pepper, raspberries, goji berries and citrus. Add 1 teaspoon of the minced root or 1/8 teaspoon ground to your smoothie ingredient list and blend away. Add finely grated or powdered turmeric to hot teas, coffee drinks, and low-sugar fruit juices like grapefruit and unsweetened cranberry.
Make natural food coloring: There’s no reason to ever bake with artificial dyes like Yellow #5 and Yellow #6, when it’s so easy to make with turmeric. Just boil some water, whisk in enough turmeric to create the yellow shade you want, and boil for 3 to 5 minutes. Allow it to cool and store it in a glass jar in the fridge – and that’s it! If you want to use it to dye Easter eggs, simply add some vinegar to the dye
Amazing Cleaning Tip
It is best to wear gloves when working with turmeric. Temporary stains can be removed from hands, clothing and dishes with liquid Cascade dishwasher detergent. Bleach can also be used to remove turmeric stains but be careful not to use bleach on hands.