Ginger-Turmeric Tea

Use whole ginger. The turmeric adds healthy anti-inflammatory properties. It will be spicy. 

Serves 1

2 ounce (60 g) piece of ginger root, peeled

4 Tbs. (60 ml) organic lemon juice

2 tsp. (10 g) lemon zest

1/4 tsp. (1 g) each: 

• turmeric root (or 1 tsp./4 g turmeric powder)
• crushed red pepper flakes
• black pepper

1 cinnamon stick or 1/4 tsp. (1 g) cinnamon powder

1 cup (240 ml) boiling water

2 tsp. (10 ml) organic maple syrup

optional: 1 tsp. (5 ml) olive oil or coconut oil

1. Peel and cut the ginger root into pieces and chop in the food processor.

2. Peel and slice the turmeric root into thin slices. (It will stain clothes, etc.) or us eat powder form.

2. Place in a saucepan over medium heat: chopped ginger, turmeric root/powder, lemon juice, lemon zest, red pepper flakes, and black pepper.

3. Pour in the boiling water. Whisk.

4. Simmer for 5 minutes.

5. Strain the mixture into a cup.

SAVE the pulp to add to smoothies, cooked vegetables, or in a curry.

6. Allow to cool slightly.

7. Add the maple syrup and optional olive/coconut oil

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Hummus Turmeric

You are getting the healthy benefits from two great sources:

• turmeric-fights infections
• hummus-fiber, protein, and vitamins

Makes over 2 cups (260 g)

Preheat oven to 400F (200C)

2 cups (130 g) organic chickpeas or 1 16-ounce (455 g) can

5 organic roasted garlic cloves

1/4 cup (30 g) organic tahini

juice of 1 organic lemon

1/2 tsp. (2,5 g) turmeric

dash of red pepper flakes

Himalayan salt and black pepper to taste

Optional: Skip the roasted garlic and use grated or powder.

1. Peel most of the papery skin from the head of garlic, trim a little off the top.

2. Drizzle with oil, wrap in aluminum foil, and roast for about 40 minutes.

3. Let it cool before pushing at the bottom of the clove.

4. Combine the roasted garlic, chickpeas, lemon, tahini, red pepper, salt, pepper, and 2 Tbs. (30 ml) of water, then process in a blender.

5. Adjust for taste with more lemon or salt.

6. More water makes the hummus smoother.

7. Serve as an appetizer dip, on vegetables, in a sandwich, over fish or meat...

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Turmeric Tahini Dressing

From of Asian and Indian cuisines, turmeric is now found in many worldwide dishes. It is an anti-inflammatory spice that also tastes great. Mix with tahini for added health properties to lower chlesterol and blood pressure.

Makes over a half a cup (60 ml)

1/4 cup (30 g) organic tahini

1/4 cup (60 ml) organic lemon juice or vinegar

2 Tbs. (30 ml) water

1 Tbs. (15 ml) olive oil

1/2 Tbs. (120 ml) organic maple syrup (to balance the tahini bitterness)

1/4 tsp. (1 g) black pepper, Himalayan sea, and turmeric 

organic garlic, grated or pressed

optional: pinch of cayenne pepper

1. Whisk or use a blender, all the ingredients.

2. If it is too thick, add a little more water, 1 Tbs (15 ml) at a time.

3. Serve over a salad or vegetables.

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Curry Butternut Squash

 Every home has its own curry recipe. The below spices add rich favors to a butternut squash.

                                                                        Serves 4

                                                    Preheat the oven to 400F (200C)

2 organic butternut squashes, cut into bite-size chunks

3 tsp. (15 g) curry powder

1 tsp. (5 g) each: cayenne pepper, ground coriander, ground cinnamon, brown rice miso paste, and sugar

2 tsp. (10 g) ground turmeric

1 Tbs. (15 ml) each: olive oil and coconut oil

1 organic red onion, minced

minced organic garlic cloves

optional: 1 chopped red chile

1 can (14 ounces/400 ml) organic coconut milk

2 Tbs. (30 g) organic tomato paste

juice of 1 organic lime

garnish with leaves of:

• spinach 
• cilantro, or
• parsley

cooked rice

1. Place the squash in a baking pan.

2. Sprinkle with 2 tsp. (10 g) curry powder and 1 tsp. (5 g) turmeric; all the coriander, cinnamon, and cayenne pepper.

3. Drizzle olive oil over them. 

4. Stir in the squash.

5. Roast for 30 minutes until golden brown.

6. Melt the coconut oil in a saucepan over medium heat.

7. Stir in the onions and garlic. fry until soft, about 5 minutes or longer.

8. Add the optional chili, the miso, rest of the curry powder, turmeric, and sugar.

9. Let it fry for a minute or so before adding the coconut milk and tomato paste.

10. Bring to a boil, then down to simmer for 10-15 minutes.

11. Stir the squash into the pan, cook another 15 minutes, until the sauce is thick.

12. Stir in the lime juice. 

13. Garnish and serve with rice

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