Turmeric, also known as turmeric curcumin, is a wonderful spice. In ancient times, it was revered for its healing properties, and even today turmeric supplements are quite popular among alternative medicine practitioners.
As a spice, turmeric is mostly used in Indian and Chinese cuisines. However, nowadays chefs from all over the world utilize this incredible flavoring to spice up their dishes. Ground Turmeric from Food to Live offers you an opportunity to expand your culinary talents by changing the taste of your favorite recipes or inventing new ones.
The benefits of turmeric are mostly based on its ability to reduce swelling and inflammation. Turmeric extract has many applications in herbal medicine due to the high content of curcumin, an extremely potent antioxidant. A study from the Linus Pauling Institute indicates that this element inhibits inflammatory factors in cells. This particular feature prompted the use of turmeric curcumin in research aimed at discovering cancer prevention solutions.
The main benefits of turmeric include:
Due to its ability to fight inflammation and bacteria, this spice makes your food healthier. As these specific reasons cause the majority of digestive disorders, spicing up your food with this spice might help prevent them. It will make your meals more delicious.
Reduced joint pain.
You often hear that someone is taking a turmeric supplement for osteoarthritis. The efficiency of this treatment is currently under research, but there is no arguing the fact that including ground turmeric in your food will be a good choice for fighting this type of inflammation.
Women in India have been adding turmeric powder to face creams and scrubs for many centuries. Today the beauty industry uses essential oil in perfumes, and there are quite a few recipes for homemade remedies that include this spice.
Please note that the powder does stain if left on skin or teeth for extended periods of time in great concentrations. If you plan to use it this way, be sure to add only a small amount of spices into a mix of other non-staining ingredients. As it has antibacterial properties, turmeric can be included in dandruff remedies.
Cooking with turmeric is a pleasure as it turns any dish into an exotic culinary masterpiece. You also need to take into account its ability to color foods, for example, adding it to egg salad will give it a beautiful golden hue. Try this spice for flavoring dips, rice, lentils, and sautéed cauliflower. WARNING
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1 serving per container
Serving size1 ounce (28 g)
Amount Per Serving
% Daily Value*
Total Fat 3g
Saturated Fat 1g5%
Trans Fat 0g
Total carbohydrate 18g
Dietary fiber 6g21%
Total sugars 1g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Turmeric Root
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Packaged in a facility that also processes tree nuts and wheat
Storage Time: up to 3 years
Country of Origin: India
Not available POST
“Rise-N-Shine” smoothie with Chia, Mango and Golden Berries <3
1-1/2 cup (355 ml) freshly squeezed orange juice
2 cups (350 g) frozen mango chunks
½ cup (60 g) dried goldenberries
2 teaspoons chia seeds
A few pinches of ground turmeric, to taste
Combine the orange juice, mango, goldenberries and chia seeds in a high-speed blender and blend until smooth. Pour into 1 or 2 glasses and sprinkle with a few pinches of turmeric.
Recipe Souce: www.healthbistro.lifescript.com
Sprouted Mung Bean Burgers
For the burgers:
1 cup dry mung beans
2 medium potatoes, peeled, cooked, and mashed well
1 tbsp ginger-garlic paste
2 green chillies like serrano, very finely minced
1 small onion, finely minced
½ tsp turmeric
2 tbsp cilantro or coriander leaves, minced
2 tbsp mint leaves, finely minced
Salt to taste
For the Mint-Cilantro Chutney:
¼ cup cilantro or coriander leaves
¼ cup mint leaves
1 tsp ginger-garlic paste
Juice of ½ lemon
½ cup grated coconut
1 green chilli, chopped (like serrano or jalapeno)
Salt to taste
Make the burger:
Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches. Drain the beans in a colander, give them a thorough wash, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear. It should take no more than a full day in summer. If they haven’t sprouted yet, rinse them a couple of times a day– once in the morning and again in the evening — cover again, and wait.
Once the beans have sprouted, cook the sprouts with just enough water to cover them, for 30 minutes. You want the beans to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, but leave some whole for texture)
In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.
Form 10 burger patties, patting them out on your palm and shaping the edges with your fingers.
Heat a non-stick or cast-iron griddle. Spray or brush on some oil. 6. Cook the burgers over medium-high heat until golden-brown. Flip over and cook the other side.
Serve hot or cold. These are delicious on a whole-wheat bun, but they are just as good bunless, with some mint-cilantro chutney.
Make the chutney:
Place all of the chutney ingredients in a food processor or blender, and process until smooth. Add just enough water to keep the blades moving, or more if you like your chutney thin.
Recipe source: www.holycowvegan.net
Golden smoothie with pineapple, turmeric and white mulberries
2 cups of pineapple pices
1 cup of mango pieces
1 tablespoon chia seeds
1/2 teaspoon of ground turmeric
1 cup of homemade almond milk
1 cup of coconut milk
1/4 cup of coconut strips
1/4 cup of organic white mulberries
Several orange slices,
1 tablespoon of shelled hemp seeds
Cut the pineapple. Peel and cut up the mango. Peel and supreme the orange.
Put all the ingredients except for the toppings into your blender and mix at top speed for 1 minute.
Top with coconut chips, white mulberries, orange slices, hemp seeds and almonds if desired. Serve immediately.
Recipe Source: www.prana.bio
Sweet Corn Curry
An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.
For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.
For the sweet corn curry:
1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!
Recipe Source: http://amp.gs/pHu7
Cream of broccoli soup (Vegan, GlutenFree)
2 tablespoons olive oil
1 ¼ cup onion (1 onion)
7 cloves garlic minced (1 tablespoon)
2 celery stalks, diced
1 tsp turmeric (optional)
7 cups broccoli florets
7 cups vegetable broth
1 ½ tsp salt to taste
¾ cup shelled toasted pistachios
¾ cup coconut cream
6 tablespoons nutritional yeast
1. In a pot heat olive oil over medium heat and add onions. Cook for a couple minutes until translucent and add garlic, celery and turmeric.
Cook for a couple more minutes until garlic is aromatic. Add broccoli and cook for a couple minutes until broccoli starts to turn a vibrant green.
2. Add vegetable broth, pistachios and salt to taste. Bring to a boil, reduce heat and simmer until broccoli is soft and cooked through (should only be a few minutes).
3. Puree soup with an immersion blender.
4. Add coconut milk and nutritional yeast, bring to a boil. Mix. Remove from heat and serve.
Carefully wash and dry persimmons. Cut into quarters and add to blender. Optionally, remove skin. Peel and slice bananas and add to blender, then add water, cinnamon, turmeric and juice of half a lemon. Blend until smooth. If the smoothie mixture is too thick, add more water.
Pour smoothie into large glasses, top with a spoon of plant-based natural yogurt and decorate with cacao nibs and more cinnamon.
Recipe Source: http://amp.gs/B264
Chocolate Chip Cashew Butter Cookies with Turmeric, Teff, & Dried Apple
½ cup (80 grams) sweet white rice flour
½ cup (70 grams) teff flour
½ cup (50 grams) old-fashioned rolled oats
½ cup (40 grams) oat flour
1 teaspoon baking soda
½ teaspoon coarse sea salt
2 teaspoons ground turmeric
1 teaspoon cinnamon
1 cup (225 grams) toasted cashew butter
6 tablespoons melted but cool coconut oil
¾ cup plus 2 tablespoons (240 grams) maple syrup
1.5 teaspoons vanilla extract
1 cup chocolate chips, preferably 60% dark or higher
½ cup apple rings, chopped roughly
1. Position a rack in the upper third and lower third of your oven. Preheat the oven to 375F.
2. Line two or three large baking sheets with parchment paper.
3. In a large mixing bowl, whisk together the the dry ingredients: sweet white rice flour, teff flour, old fashioned rolled oats, oat flour, baking soda, sea salt, turmeric, and cinnamon.
4. In the bowl of a high powered blender, combine the *cashew butter, coconut oil, maple syrup and vanilla extract. Blend until smooth and creamy.
5. If you’re wet mix is really warm, chill it for 10-15 minutes in the fridge.
6. Pour the wet mix into the dry mix, scraping out the bowl of the blender completely.
7. Mix the wet and dry ingredients together vigorously for about 30 seconds (this promotes the glutinous quality in the mochiko flour and makes the cookies chewy).
8. Stir in the chocolate chips and chopped apple rings.
9. Using a tablespoon, scoop out heaping mounds of dough and roll them into balls between the palms of your hands. Space the cookie dough about 2 inches apart on your parchment lined baking sheets. 10. Continue until all of the dough has been used up.
11. Place one tray on the top rack of the oven and another on the bottom rack. Bake for 10 minutes total, turning the trays from front to back and top to bottom after 5 minutes.
12. Remove the cookies from the oven. Continue this process with a third sheet if you have it.
13. Let cool completely to room temperature before handling. The cookies will seem soft, crumbly and brittle if you handle them before they’re cool. But once cool they hold together, pliable and chewy.
14. Enjoy (and share!) immediately. Or store cooled cookies in a ziplock or other airtight container at room temperature for up to 3 days.
Recipe Source: www.willfrolicforfood.com
Turmeric Pineapple & Kiwi Kale Smoothie! YUM! GlutenFree, Vegan
2 cups frozen pineapple
¾ cups unsweetened almond milk
½ tsp turmeric
2 cups kale
Blend the ingredients together.
Serve and enjoy!
Recipe source: http://amp.gs/fKgj
Turmeric Iced Tea
2 cups water
1 tsp turmeric
¼ tsp cinnamon
juice of ½ an orange
agave syrup to taste
Place two cups of water in a saucepan over high heat. Add turmeric and cinnamon and whisk.
After boiling, reduce heat and simmer for ten minutes.
Remove from heat and let cool.
Whisk again and pour over ice. Add orange juice and honey.
Stir occasionally to keep sediment from sitting on the bottom.
Recipe Source: http://amp.gs/PYQ6
Lentil, Kale & Quinoa Stew Vegan
1 tablespoon coconut oil
1 yellow onion
3 celery stalks
4 cloves garlic
1 ½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
2 teaspoon salt, plus more to taste
1 cup red lentils
½ cup dry quinoa
5 cups water
26.5 oz box of chopped tomatoes
2 cups chopped kale, tough stems removed
Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.