Carrot Turmeric Smoothie + 7 more out-of-this world turmeric recipes you gotta try! - MasalaBody.com (2024)

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 medium white onions, thinly sliced
• 1/2 teaspoon kosher salt, plus more to season
• 4 cloves garlic, minced
• 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
• 4 1/2 cups low-sodium vegetable broth or water
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 1/4 teaspoons ground cumin
• 1 cup coconut milk
• Freshly ground black pepper, to season
• 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
• 1/4 cup finely chopped Italian parsley for garnish (optional)
• Red pepper flakes, for garnish (optional)

• Heat oil in a large pot over medium heat until shimmering.

• Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes.

• Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt.

• Bring to a boil over medium-high heat, then reduce the heat to low.

• Simmer until cauliflower is fork-tender, about 15 minutes.

• Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.)

• Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.

To toast the cashews: Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.

• 1 medium serrano pepper, cut into thirds
• 4 large cloves garlic
• 1 2-inch piece fresh ginger, peeled and coarsely chopped
• 1 medium yellow onion, chopped (1-inch)
• 6 tablespoons olive or grapeseed oil
• 6 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 2 1/2 cups no-salt-added canned diced tomatoes, with their juice (from a 28-ounce can)
• 3/4 teaspoon kosher salt
• 2 15-ounce cans chickpeas, rinsed
• 2 teaspoons garam masala
• Fresh cilantro, for garnish

• Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again

• Add onion; pulse until finely chopped, but not watery.

• Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

• Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes.

• Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

• 1 1 1/2 inch piece fresh turmeric root, peeled and grated (or 1 teaspoon ground turmeric)
• 1 1 1/2 inch piece fresh ginger root, peeled and grated (or ¼ teaspoon ground ginger)
• 1 tablespoon honey
• 1 cup unsweetened almond milk
• 1 pinch ground turmeric (optional)
• 1 pinch ground cinnamon (optional)

• Combine turmeric root or powder, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.

• Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low. Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.

• Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.

• Pour turmeric tea into a mug and top with ground turmeric and cinnamon.

• 1 cup cashew milk (or almond milk)
• 4 teaspoons finely grated fresh turmeric (or 1 teaspoon ground turmeric)
• 1 teaspoon honey
• 1 teaspoon finely grated fresh ginger (or ¼ teaspoon ground ginger)
• 1 teaspoon fresh lemon juice
• 2 teaspoons ground cardamom
• Pinch of flaky seasalt (optional)
• Lemon wedge (for serving)

• Whisk milk, turmeric, honey, ginger, lemon juice, cardamom, and salt in a small bowl until honey and salt have dissolved. Let sit 5 minutes to let flavors meld.

• Strain through a fine-mesh sieve into a measuring cup, pressing on solids to extract juices. Discard solids.

• Fill a glass with ice. Pour latte over and serve with lemon wedge

• 1 blood or navel orange peel and white pith removed
• 1 large carrot, scrubbed, coarsely chopped
• 1/2 cup frozen mango chunks
• 2/3 cup coconut water
• 1 tablespoon raw hemp seeds
• 3/4 teaspoon finely grated peeled ginger
• 1 1/2 teaspoons finely grated peeled turmeric
• Pinch of cayenne pepper
• Pinch of kosher salt

• Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth

Crust and topping

• 1 1/4 cups shredded unsweetened coconut
• 1/2 cup slivered or sliced almonds
• 1/4 cup old fashioned oats
• 2 tablespoons light brown sugar
• 1 large egg white
• Pinch of kosher salt
• 1/4 cup unsweetened coconut flakes
• 1 teaspoon pure maple syrup
• 1/4 teaspoon ground turmeric

Filling

• 2 15 ounce cans unsweetened coconut milk
• 16 cardamom pods, lightly crushed
• 2 3 inch cinnamon sticks, lightly crushed
• 1 1 inch piece ginger, peeled, finely grated
• 1 large pinch of freshly ground black pepper
• 1 1/2 teaspoons plus 1/2 teaspoon ground turmeric, divided
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 1/2 cup plus 1 teaspoon pure maple syrup, divided
• 3 tablespoons virgin coconut oil

• Equipment: A 9-inch pie pan

For the crust and topping

• Preheat oven to 325°F. Process shredded coconut, almonds, oats, and brown sugar in a food processor until very finely chopped, about 2 minutes. Add egg white and salt and pulse until dough begins to form a ball.

• Using damp fingers, press dough into bottom and 1" up sides of pie pan; smooth with a flat-bottomed measuring cup.

• Bake crust until evenly browned and toasty-smelling, 20–25 minutes. Let cool.

• Meanwhile, toss coconut flakes, maple syrup, and turmeric on a small rimmed baking sheet until coated. Bake coconut topping until golden brown, about 5 minutes. Let cool.Do Ahead:Topping can be made 1 day ahead. Store in an airtight container at room temperature.

For the filling

• Bring coconut milk, cardamom, cinnamon sticks, ginger, pepper, and 1½ tsp. turmeric to a simmer in a large saucepan over medium heat. Remove from heat, cover, and let infuse 20 minutes.

• Combine egg yolks, cornstarch, salt, and ½ cup maple syrup in a large bowl. Whisk until very smooth. Stir together remaining ½ tsp. turmeric and 1 tsp. maple syrup in a small bowl; set aside.

• Whisking constantly, strain infused coconut milk through a fine-mesh sieve into egg yolk mixture; discard solids. Return custard to saucepan. Heat over medium and cook, whisking constantly, until custard is thick and bubbling, 3–4 minutes.

• Remove from heat and, working quickly, add coconut oil and stir until smooth. Immediately pour custard into crust, filling as high as the crust allows without spilling over. Drizzle maple-turmeric syrup over and swirl decoratively by dragging the handle of a small spoon or chopstick through filling several times

• Press a large piece of plastic wrap onto surface of pie and cool until set, at least 2 hours. Top with coconut flake mixture before serving.

• Do Ahead: Pie can be made 3 days ahead. Keep chilled.

Turmeric Carrot Salad

• 1/2 teaspoon cumin seeds
• 3/4 teaspoon ground turmeric (note: adjusted recipe to add more)
• 1 large carrot, shredded
• 1 1/2 tabblespoons chopped cilantro,
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice plus more
• Fine sea salt
• Freshly ground black pepper

Cucumber-Yogurt Sauce (optional; can include for more taste or exclude for simplicity)

• 1/2 cup plain greek yogurt
• 1 small gralic clove, grated
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 cucumber, peeled, thinly sliced
• Fine sea salt
• Freshly ground pepper

Salmon

• 1 1/2 pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets
• Fine sea salt
• Freshly ground pepper
• Cooking spray, or 1 tablespoon neutral oil, such as grapeseed, plus more for drizzling
• Flaky sea salt

For the turmeric carrot salad

• Toast cumin seeds in a small dry skillet over medium heat, about 1 minute.

• Add turmeric for the last 15–20 seconds and toast until fragrant.

• Combine toasted spices, carrot, cilantro, oil, and 1 Tablespoon of lemon juice in a medium bowl. Toss and season with fine sea salt, pepper, and lemon juice.

• Do Ahead: Carrot salad can be made up to 8 hours ahead; store in an airtight container and chill.

For the cucumber-yogurt sauce (optional)

• Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl.

• Fold in cucumber and season with fine sea salt and pepper.

• Do Ahead: Sauce without cucumber can be made up to 1 day ahead; store in an airtight container and chill.

For the salmon and assembly

• Season salmon with fine sea salt and pepper.

• Heat cooking spray or 1 tablespoon of neutral oil in a large ovenproof skillet over medium-high.

• Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

• Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad. Drizzle with neutral oil and sprinkle with flaky sea salt.

Pesto (makes about 1/2 cup; Optional)

• 1 clove garlic smashed
• 1/4 cup walnuts toasted * (See recipe notes)
• 1 cup fresh basil leaves
• 5 tablespoons olive oil plus more to thin if necessary
• 1 teaspoon lemon juice
• 1/4 teaspoon salt plus for more seasoning
• 3 tablespoons grated parmesan cheese, optional (leave out for a vegan scramble)

Turmeric Tofu Scramble:

• 14 ounces extra-firm tofu
• 2 tablespoons olive oil
• 1/2 cup chopped yello onion (from about 1/2 onion)
• 3/4 teaspoon turmeric (note: adjusted recipe to add more)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Few grinds black pepper
• 1 cup chopped spinach leaves
• 3-4 warmed whole wheat or corn tortillas, optional for serving

For the pesto:

• In the bowl of a food processor or blender, pulse the garlic and walnuts for 10 to 20 seconds, or until broken down and chunky.

• Add the basil, oil, lemon juice, salt, and pepper, and process until smooth, 1 to 2 minutes.

• Add the Parmesan and quickly pulse just until combined. Taste and season with additional salt if you’d like. If the pesto is too thick, add more olive oil, 1 tablespoon at a time.

• The pesto can be stored in the fridge for up to a week. This recipe makes enough for two separate scrambles.

For the scramble:

• Pat the tofu dry and wrap in a few layers of clean paper towels. Place the tofu between two dinner plates and weight the top with something heavy (I use a can of tomatoes).

• Let sit for 10 minutes to press out the excess liquid.

• Place the pressed tofu in a small bowl and mash up with a fork.

• Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 4 to 5 minutes.

• Add the tofu, turmeric, garlic powder, salt, and pepper, and cook until fragrant, about 1 minute.

• Fold in 1/4 cup pesto and spinach, and cook until spinach has just wilted. Taste and season with additional pesto, salt, or pepper. Enjoy warm with tortillas or toast.

* See these instructions fortoasting walnuts.

Leftover tofu scramble can be covered and stored in the fridge for up to 5 days.