Turmeric Recipes: 3 Delicious Vegan Recipes with Turmeric

Turmeric is an incredibly powerful anti-inflammatory spice that is also very delicious, and gives recipes a beautiful golden color. Today, I want to share 3 delicious turmeric recipes with you that you can incorporate into breakfast, lunch, dinner and even snacks to boost the inflammation fighting power of your body.

I started using turmeric because I discovered that it would help me fight the terrible physical pain I was experiencing frequently. You can read more about this here. 

While a whole food plant based diet is very powerful for fighting inflammation in the body, sometimes it may not be enough. After I started consuming just 1/4 teaspoon of turmeric daily, miracles happened! I felt a huge difference.

Watch these turmeric recipes on video:

Turmeric Recipes: A Few Tips on Consuming Turmeric

In order to increase turmeric absorption, make sure to:

• Consume turmeric with black pepper
• Eat turmeric with a bit of fat, as turmeric is fat soluble
• Combine turmeric with Quercetin, a flavonoid that helps inhibit the enzyme that inactivated the active compound in turmeric (curcumin). Quercetin-rich foods include onions, capers, apples, red grapes, citrus, and more
• Gently heat turmeric for DNA-protecting benefits, and eat raw for anti-inflammatory benefits

For more information about turmeric, its important as an anti-inflammatory, and additional recipes, click here. 

Turmeric Recipes

Turmeric Recipes: Turmeric Goji Berry Smoothie

This delicious and quick smoothie is packed with nutrients, and combines turmeric with a touch of fat and a source of Quercetin for extra absorption! 

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Turmeric Goji Berry Smoothie

Total Time 10 minutes

Ingredients

• 1 cup strawberries
• 2 tablespoons goji berries
• 1 cups orange juice
• 3 frozen bananas
• ½ cup frozen raspberries
• ¼ teaspoon turmeric powder
• A pinch of black pepper
• 1 cup mixed greens I used Earthbound farms kale, chard, and spinach mix
• 1 tablespoon flax seeds

Instructions

• Blend until completely smooth and enjoy with a spoon as a smoothie bowl, or by sipping. Remember to always chew your smoothies, as digestion begins in the mouth.

Turmeric Recipes: Coconut-Turmeric Salad Dressing

I made this insanely delicious coconut-turmeric salad dressing, and fell in love! My favorite part about it is that it can be made really easily by just whisking the ingredients together in a bowl, and takes a few minutes to make. It is such a delicious accompaniment to any green leaves and grains.

If you like this salad dressing, be sure to check out my 3 free oil-free vegan salad dressings and sauces that make any salad a taste sensation here. 

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Coconut-Turmeric Salad Dressing

Total Time 10 minutes

Ingredients

• 2 tablespoons coconut butter
• 2 tablespoons tamari
• 1/4 cup water
• 2 tablespoons orange juice
• ¼ teaspoon ginger powder
• Pinch of cayenne pepper
• ¼ teaspoon turmeric powder
• A pinch of black pepper

Instructions

• There are two ways to do this. If you use a blender, place all ingredients in the blender and blend until smooth.
• If you don’t want to wash extra dishes, place coconut butter, tamari, orange juice, and water in a bowl and whisk together vigorously. Add the rest of the ingredients and mix well again.

Turmeric Recipes: Turmeric Quinoa Tacos

I admit, these tacos as a mish-mash of cultures, but what matters is that they are absolutely delicious! They combine this delicious quinoa taco meat that is very simple to make yet very hearty, with a yummy spicy cilantro cashew sauce. A heavenly combination!

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Turmeric Quinoa Tacos

Servings 4

Ingredients

Filling

• 1 cup quinoa soaked overnight in filtered water for 8 hours, then drain and rinse very well
• 2 cups water
• 1.5 cups frozen organic corn
• 2 cups frozen string beans
• ½ large sweet white onion
• 1 teaspoon turmeric powder
• A few pinches of black pepper

Sauce

• 1 cup cashews soaked overnight
• Juice of 2 limes
• 1 teaspoon salt
• 1 jalapeno deseeded
• 2 zucchini chopped, peeled (optional)
• 1/2 cup water
• 2 tablespoons chia seeds
• 1/2 cup cilantro roughly chopped
• 2 cups cherry tomatoes chopped
• Spring mix
• 2-10 sprouted corn tortillas

Instructions

For the filling

• Chop the sweet onion, and place on a very hot none-stick skillet. Cook for 10 minutes, until it starts to turn brown.
• Add the frozen corn, and cook for another 10 minutes. You want the corn to roast and turn slightly brown.
• At this point, add the soaked, rinsed and drained quinoa and water, and cook for 5 minutes.
• After 5 minutes, add the frozen green beans and continue cooking for another 7-10 minutes, or until all water is absorbed.
• Set quinoa mixture aside in a bowl, and mix in the turmeric and black pepper.

For the sauce

• Blend all ingredients in a high speed blender except the cilantro until completely smooth.
• Add cilantro, and pulse a few times so that it doesn't completely blend in.
• For the tortilla - warm them on the stove top or in an oven for 3 minutes on each side, so that they are warm but don't turn hard.

Assembly

• Assemble by filling each tortilla with some quinoa taco meat, some tomatoes and spring mix, and topping with the cashew cilantro sauce.

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Marina Yanay-Triner

Soul in the Raw is a high-raw vegan recipe + education blog. Marina creates quick, easy, and delicious high-raw vegan recipes and blogs about the health benefits of a high-raw plant-based diet. You can get more of Marina’s awesome recipes, tips, and lifestyle techniques on the free Facebook group: Raw Souls .

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