10 Delicious Recipes That Prove Every Dish Is Better With Turmeric


1. Coconut Turmeric Bread Ingredients

Coconut Turmeric Bread Ingredients


  • 1 cup non dairy milk , such as almond or lite coconut
  • 1/2 cup maple syrup
  • 2 tbsp sugar (for sweeter cake)
  • 1 cup coconut flakes
  • 1 tsp vanilla extract
  • juice of 1 lime (2 to 3 tbsp lime or lemon juice)


  • 1.5 cups flour (I use 1 cup unbleached all purpose and 1/2 cup whole grain wheat or spelt or more of unbleached flour)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp turmeric
  • 1/8 to 1/4 tsp black pepper
  • 1/4 tsp cinnamon or nutmeg (optional)


  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment or grease well.
  • Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.
  • In a bowl mix all the dry ingredients really well.
  • Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.
  • Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.

 Recipe Notes

To make this gluten-free, Use the dry ingredient mix from my GF Christmas Cake and add enough dry to the wet mixture to make a thick batter. When in doubt, always bake a few tbsp of the batter in oven (15-17 mins) or microwave it for 30 seconds to check if the consistency is right. Nutrition is 1 of 6 serves (about 2 slices )

2. Golden Soup

Golden Soup


  • 2 tablespoons olive oil
  • half an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped into about 5 cups of chunks or florets
  • 1 cup cashews
  • 1 tablespoon turmeric
  • 7-8 cups water
  • 2 teaspoons salt
  • a squeeze of lemon juice


  1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  2.  Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
  3.  Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
  4.  Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE.


  • For the Spiced Chickpea Topping: Drain and rinse 2 14-ounce cans chickpeas. Spread them on a baking sheet. Preheat oven to 400. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30-40 minutes or until semi-crispy.
  • Turmeric: Turmeric has a strong flavor, so if you’ve never tried it before and you’re not sure you will like it, I would suggest using 1-2 teaspoons to start. If you’re a confident turmeric user, go for the full 1 tablespoon!
  • Blender Stains: Depending on your blender, this soup can leave a stain from the turmeric. If this happens, we recommend leaving your blender sitting in a window in the sun for a day or two which will help get rid of the stains!

3. Turmeric Ginger Grilled Chicken

Turmeric Ginger Grilled Chicken


  • 4 boneless, skinless chicken breasts
  • ½ cup canned coconut milk
  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 1 tsp. turmeric
  • 1 Tbsp ginger, grated
  • 1 tsp. ground coriander
  • ½ tsp. cumin
  • ½ tsp. salt
  • 1 Tbsp fresh lime juice


  1.  Place chicken in a large ziplock bag or bowl.
  2. To make the marinade, whisk together coconut milk, olive oil, garlic, turmeric, ginger, coriander, cumin, salt and lime juice until combined. Pour marinade over top of chicken until completely coated and seal.
  3. Marinate chicken in the fridge for at least an hour, but best overnight.
  4. Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking. Grill chicken, covered, for about 5-6 minutes on each side until cooked through and juices run clear.
  5. Top with additional lime juice if desired and enjoy!


Serving Size: 1 chicken breast • Calories: 320 • Fat: 10.6 g • Saturated Fat: 5.6 g • Carbs: 2.7 g • Fiber: 0.4 g • Protein: 47.9 g • Sugar: 0.1 g • WW Freestyle Points: 4


4. Turmeric Oatmeal

Turmeric Oatmeal



  • 1/2 cup Whole Rolled Oats
  • 1 cup Water
  • 1 splash Oat Milk or any other plant milk you like
  • 1/2 teaspoon Turmeric Powder


  • Raspberries
  • Bluberries
  • Mixed Seeds
  • Flaked Almonds
  • Dried Cranberries
  • Desiccated Coconut
  • Mint Leaves
  • Maple Syrup optional

5. Cauliflower Steaks with Ginger, Turmeric, and Cumin

Cauliflower Steaks with Ginger, Turmeric, and CuminCauliflower Steaks with Ginger, Turmeric, and Cumin


  • 1 large head cauliflower
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Small handful of cilantro, chopped


 Preheat the oven to 400°F.

  • Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into
  • three 3/4-inch-thick “steaks.” Season each steak with salt and pepper on both sides. (Reserve any loose florets for another use.)
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. Gently transfer the steaks to a baking sheet.
  • Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks.
  • Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.

6. Turmeric Hummus

Turmeric Hummus


  • 15.5 ounce (440g) can of chickpeas, drained with liquid reserved
  • 3 tablespoons olive oil
  • 2 tablespoons reserved liquid from chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic


  1. Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
  2. Serve with your favorite vegetables and crackers!


Amount for 1/10 of Recipe: Calories: 84, Total Fat 5.5 g, Saturated Fat: 1g, Sodium: 147.5mg, Cholesterol: 0mg, Total Carbohydrate: 7g, Dietary Fiber: 1.4g, Sugar: 1.2g, Protein 2.4g *A can of chickpeas is about 1 1/2 to 1 2/3 cups of cooked chickpeas.

7. Vietnamese Turmeric Fish with Dill

Vietnamese Turmeric Fish with Dill


  • 900 g white fish , such as gurnard or tarakihi
  • 2 tablespoons rice bran oil or other neutral oil with a high smoke point
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 tablespoon fish sauce
  • 1 small shallot , finely diced (about 4 tablespoons)
  • 2 teaspoons ground turmeric
  • 1 heaped tablespoon finely grated fresh ginger
  • 3 cloves garlic , minced
  • 2-3 tablespoons oil for cooking (such as rice bran oil)
  • 1 large bunch of dill
  • 8-10 spring onions , chopped in 2 cm lengths with the white parts sliced in half again lengthways.
  • 3/4 cup roasted peanuts , roughly chopped
  • 300 g dry rice vermicelli noodles decent handful of mint (about 1/2 – 3/4 cup), roughly torn
  • decent handful of vietnamese mint (about 1/2 – 3/4 cup), roughly torn
  • 1 bunch of coriander , stems chopped finely, leaves chopped roughly (about 1 – 1.5 cups)

Nuoc nam dressing:

  • 4 tablespoons lime juice
  • 3-4 tablespoons white sugar
  • 4 teaspoons fish sauce
  • 1-2 red chillis , finely chopped (depending on how hot they are and your heat tolerance!)
  • 2 cloves of garlic , minced
  • 4-5 tablespoons water


  1.  Mix the first measurement of oil, sugar, salt, fish sauce, shallot, turmeric, ginger and garlic together in a bowl. Chop the fish into chunks (around 3-4cm), add to the spices and toss to coat. Leave to marinade for half an hour to a couple of hours before cooking.
  2. In the meantime, make the nuoc nam dressing. Dissolve the sugar into the lime juice and add the fish sauce, chilli, garlic and water. Stir to combine. Taste to adjust the seasoning of fish sauce, lime juice and sugar. You want a nice blend of sweet, sour and salty.
  3. Before cooking, prep the spring onion, chop the dill roughly and roast the peanuts and chop roughly.
  4. Cook the rice vermicelli noodles according to package instructions and set aside.
  5. Heat the oil in a large pan on high. Add the fish along with any remaining marinade to the pan (you might have to cook these in 2 lots if there is not enough surface area for all of the fish to ensure the pan stays hot enough) and panfry until golden brown and cooked through (roughly 2-3 minutes on each side). The key here is getting the pan hot enough so you get lots of crispy brown bits!
  6. Add the spring onion, dill and peanuts and sauté for a couple of minutes until the greens wilt slightly and the peanuts are coated in the fish marinade.
  7. Plate the fish mixture on top of a bed of rice vermicelli noodles, top with mint, vietnamese mint and coriander and serve with nuoc nam dressing.


8. Red Lentil Dhal with Turmeric

Red Lentil Dhal with Turmeric


  • 2 cups red lentils
  • 1/2 cup coconut milk
  • 2 cups hot water
  • 1 inch ginger piece, peeled and grated
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp coconut oil
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • Coconut milk, mixed seeds and fresh parsley leaves, to garnish
  • 1/2 tsp sea salt
  • Freshly ground black pepper


  1.  Rinse the red lentils with cold water and let drain.
  2. In a medium saucepan heat the coconut oil, add the onion, garlic, ginger and turmeric, and cook for two minutes, stirring frequently.
  3. Add the lentils and water, bring to boil and let simmer for 15 minutes.
  4. Add garam masala and coconut milk and mix to combine.
  5. Let simmer for another five minutes, until all the liquid is absorbed and you obtain a porridge consistency.
  6. Serve warm, garnished with fresh parsley leaves, mixed seeds and a few drops of coconut milk.


9. Turmeric Sauerkraut

Turmeric Sauerkraut


  • ½ organic cabbage- ( 1 pound) finely sliced, or shredded ( save one outer cabbage leaf for the top)
  • ¼ onion – finely sliced
  • 2 garlic cloves- minced
  • 1 1/2 teaspoons med- ground sea salt
  • 1 teaspoon fresh ginger- finely chopped
  • 1 teaspoon finely grated turmeric- or sub ½ teaspoon ground
  • Optional additions- grated carrots, whole spices like caraway, cumin, coriander, fresh herbs- use your imagination!


  1. Chop cabbage into thin strips ( you can also shred in a food processor) and place in a bowl. Add salt. Massage cabbage well, which will open up its pores and allow for better fermentation.
  2. Add onion, garlic, ginger and toss well using hands or tongs. Add turmeric and toss again with tongs ( turmeric will stain your hands). Let stand 15 minutes while you clean up.
  3. Mix again will once more and place into jar, packing down hard. If the liquid does not come up over the cabbage while pressing down, add a little water until it does. Cover with a cabbage leaf, pressing down ( to prevent oxidation).
  4. To keep kraut pressed down under the surface of the liquid while it ferments you could weight it down with a small zip lock bag filled with plain water. Tuck it in the jar and cover.
  5. Cover with a lid and place in a bowl on the counter for 4-5 days, burping every day or so.
  6. Fermentation will occur faster in the warmer months and slower during the cold months. It likes to be around 55-75F. In summer, find a cooler spot like in the basement. Longer cooler ferments do offer up the best flavor.
  7. When you see a little activity,usually after about 4-5 days- gas and or bubbling when you give it a stir -feel free to taste, letting it ferment and sour longer if you prefer, or keeping it fresh and crunchy by placing it in the fridge to stop or slow the process down.
  8. Enjoy!


  • For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage.
  • So for every pound of cabbage 1.5-1.75 teaspoons salt.
  • One large cabbage weighs about 2 pounds.
  • Using organic or farmers market cabbage often has the BEST results- that’s because the bacteria that ferments the cabbage actually comes from the surface of the cabbage to begin with. It seems farmers market cabbage has more of this live bacteria.
  • Use medium-ground SEA SALT!!!

10. Turmeric Butter Chicken Rice

Turmeric Butter Chicken Rice



  • 1 1/2 cup (330 grams) coconut milk
  • 1/2 lemongrass stalk (25 grams), white part only
  • 2~3 small red chilis
  • 1 small Asian shallot, peeled
  • 2 tsp yellow mustard
  • 2 tsp fish sauce
  • 1/8 tsp sugar
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp (14 grams) unsalted butter
  • 2 tbsp chopped fresh cilantro


  • 1 whole chicken about 3 lbs (1500 grams)
  • 5 cloves garlic, smashed
  • 1 1/2″ (30 grams) ginger, cut into chunks
  • 3 small red chilis
  • 3 tbsp fish sauce
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 4 tbsp (57 grams) unsalted butter
  • 2 cups (378 grams) jasmine rice
  • 1 1/2 cup (330 grams) coconut milk
  • 1 1/4 cup (300 grams) chicken stock
  • 2 plus 1/2 stalks (100 grams + 25 grams) lemongrass, white part only, smashed and cut into segments
  • A pinch of salt and black pepper to season


  1. MAKE THE SPICY COCONUT SAUCE: In a blender or food-processor, blend everything under “SPICY COCONUT SAUCE”, except for the butter and fresh cilantro, until pureed. Pass the mixture through a fine sieve into a small pot, pressing on the solids to extract as much liquid as you can, then discard the solids. Add the unsalted butter, then bring the mixture to a gentle boil, and cook for 20~25 min until reduced by 1/3. The sauce be a bit thick in consistency. Stir in the fresh chopped cilantro and re-season with fish sauce if needed. Set aside until needed.
  2. MAKE THE TURMERIC BUTTER CHICKEN RICE: Rinse and clean out the cavity of the chicken, then pat dry and set aside. In a food-processor, puree garlic, ginger, red chilis, fish sauce, ground turmeric, ground coriander and ground black pepper until smooth. Take out about 1 1/2 tbsp of this turmeric-mixture and set aside, then add the unsalted butter to the rest of the mixture and run the processor again until evenly incorporated.
  3. Gently insert your hands in-between the flesh and skin of the chicken from the neck-opening at the top of the breasts, separating the two layers to make space for stuffing the turmeric butter. Work slowly and gently so you do not puncture the skin, and make sure you do it all the way to the back-thighs that’s attached to the back-bone. Now reserve 1 tbsp of the turmeric butter for cooking the rice, then rub the rest thoroughly underneath the chicken skin, evenly distributing it through the whole chicken. Place 1/2 of the smashed lemongrass stalk inside the cavity, then with toothpicks, sew/seal the skins around BOTH the opening of the cavity and the neck. This is important because it keeps the turmeric butter sealed inside the chicken during roasting. Now, rub the reserved turmeric-mixture WITHOUT BUTTER, evenly over the whole chicken. Let marinate for anywhere from 2~6 hours depending on your schedule.
  4. Preheat the oven on 420F/210C. Put the jasmine rice in a sieve, then rinse and gently rub under running water to rid of excess starch. Drain well and set aside. In a large, shallow baking-dish (has to be shallow so the rice will cook evenly), melt the reserved 1 tbsp of turmeric butter over medium-high heat, then cook the rice in it for about 3 min. Add the coconut milk and chicken stock, then scatter the lemongrass on the top. Bring the liquid to a simmer and cook for 3 min without stirring (there should still be a thin layer of liquid above the rice).
  5. Now, place a baking-rack over the baking-dish, and set the chicken on top, breast-side down first (this gives the thighs a head start and prevents the breasts from overcooking). Place the whole thing in the middle-rack of the oven and roast for 15 min, then gently turn the chicken over so the breast-side now faces up, and roast for another 30~35 min until the chicken is browned. Remove the baking-rack with the chicken on top, and let rest for 10 min. Leave the rice in the oven during this time so it can finish cooking.
  6. Remove all the lemongrass from the rice. The best way to cut the chicken is with a scissors, and make sure that you do it right over the rice so it can catch all the precious juice/butter that comes out of the chicken. Remove the lemongrass from inside the cavity, then serve immediately with the spicy coconut sauce (reheated gently over low heat).


  • I didn’t have fresh turmeric so I used a combination of ginger and ground turmeric. If you have fresh turmeric, you can use 1″ of turmeric to replace both.
  • You can also just pour coconut milk in the baking-dish, with the smashed lemon grass on top, then roast the chicken sitting over the lemongrass as the original recipe instructed.
  • A note on flipping the bird. I recommend taking the tray out of the oven, then use a tongs with silicone-tips (so it doesn’t puncture the bird) on one hand, and a mitten or towel on the other (or TWO silicone tongs if you have), then flip the bird in a single motion.