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My Favorite Ways To Use Turmeric

Turmeric.  Curcumin.  If you’ve been a follower of my channel and blog for awhile, you’ve heard me almost wax poetic about this stuff.  It’s a staple in our fridge as J’s anti-inflammatory tea and will often make an appearance in our green smoothies as the liquid base.  It’s also excellent in our dense green juices.  I’ve been on a kick with a blend of celery, cilantro, ginger and turmeric lately for its chelating effects but I digress.

Turmeric is a root cousin to ginger and contains an active compound called curcumin which acts as a powerful anti-inflammatory with strong antioxidants.  Just a few simple clicks around the web will further reveal its plethora of impressive qualities but today, we’re focusing on all my favorite ways to use this golden herb, besides the ever popular golden milk.

Our number 1 favorite way to use turmeric is as a tea served chilled or hot. It’s just fresh organic turmeric and ginger root with a few turns of organic black peppercorns which is brought to a boil, strained and enjoyed.  However, my personal favorite is as a facial mask.  I simply combine 1/4 to 1/2 teaspoon of organic turmeric powder with plain, unsweetened coconut yogurt and raw honey until it forms a creamy consistency then spread it on my face.  I allow it to slightly dry before washing it off with warm then cool water.  Only use dark towels for it this and you’ll thank me later.  Turmeric has the tendency to stain everything so just be careful.  I find that the oil cleansing method rids my skin of any golden residue.

Tofu scramble.  One of my favorite vegan breakfasts on rotation is a grit bowl with vegan buttered grits topped with tempeh bacon or vegan sausage and tofu scramble.  To make it, I simply crumble firm tofu with about 1/4 teaspoon of organic turmeric powder, kala namak salt, garlic powder and black pepper.  Just heat it through and you’re done.  The special salt imparts an “eggy” flavor to the scramble.  For supper, turmeric most often makes an appearance through curry or curried roasted veggies.  Click the curry link for my recipe for simple Korean curry and an easy DIY curry blend powder.  I also have curried noodles and curried kimchi pancakes if you’re interested.

Homemade soap.  Not only will it nourish your skin, it will also bring out a beautiful sunny shade.

Use it as a natural food color.  I’ve used it to dye everything from easter eggs to frosting and even linens!

Tip: if you find turmerics flavor to be too strong for you, try masking it in a fruity smoothie or add a pinch to soups or hummus.  I can personally vouch for its excellence in pumpkin spice lattes and pastries.  I also use it in my vegan cheese sauce from my Beginner Vegan ebook and it adds a wonderfully warm depth and colorful dimension to it.

Extra tip: do your best to consume turmeric with black pepper as it contains piperine which helps to increase its bioavailability.

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