Turmeric is a favorite of mine. I love the rich yellow-orange color and earthy, tempering flavor it brings to dishes. Steeped in history and tradition, over the centuries it has served many purposes - culinary, medicinal, and even as a textile dye. Traditional Chinese and Indian healing systems view it as a powerful anti-inflammatory, and it's been used to treat toothaches, chest pain, menstrual problems, and colic. Recent studies have been looking into its exceptional antioxidant effects, and its combination of anti-inflammatory and antioxidant effects may help explain why people with arthritis report experiencing relief after consuming the spice regularly. Turmeric is thought to protect against a long and impressive list of ailments, including Alzheimer's, liver dysfunction, cardiovascular problems, childhood leukemia, and certain types of cancer. Below is a list of favorite turmeric recipes for you to enjoy!
A bit about this favorite curry paste - it's vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it's the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice.
I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals - made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Kernels popped in ghee,clarified butter, or coconut oil and tossed with a short list of power ingredients - turmeric, saffron, nutritional yeast, sesame, and toasted coconut. A+ afternoon snack.
Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.
A spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
A preview of a little summer booklet we've been working on for QUITOKEETO, and a saffron yellow pepper soup from it - bright, and smooth, topped with feta, and pistachio.
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing.
A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.