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Turmeric Recipes

Turmeric is known to heal a multitude of health issues, internally and externally, including inflammation and digestive problems. The root of turmeric is dried and ground into a very fine powder and its color is a beautiful, bold yellow.

This miracle medicinal spice has been used for over 4,000 years throughout India and Asia and is now becoming popular throughout the rest of the world. It’s added to many Indian dishes in the form of yellow curry as well as being added to yellow mustard, canned soups, and other processed foods as a wonderful thickening agent!

Though it has more of a bitter flavor, turmeric is wonderful to cook with when combined with the right ingredients and can be added to a variety of food and drink that will heal the body from within. We are excited to share some healing and delicious recipes with you!

Turmeric Golden Paste
Turmeric Golden Paste


3 Tablespoons Turmeric
3 Cups of Fresh Water

Prep: Combine the two ingredients in a small saucepan over medium-low to medium heat. As it thickens, you may need to add a bit more water until you get a nice creamy paste, not too thick or thin. It must come to a boil for 8 minutes while being stirred constantly.

Pour it into a glass jar that can be sealed air-tight and once it has cooled, store in the refrigerator for up to 2-3 weeks but no longer than that as it will go bad at that point.

A spoonful of turmeric paste is great on naturally sweetened breakfast cereal, in a smoothie, on toast, in Turmeric Milk (Golden Milk), or in cooked dishes that include rice, meat, tofu, or vegetables. 

Turmeric Milk

Turmeric Milk (Golden Milk)


¼ Cup of Fresh Water
3 Whole Cardamom Pods
¼ Teaspoon Turmeric (or Turmeric Paste)
1 Cup Almond Milk or Soy Milk
1 T. Almond Oil
Pure Maple Syrup or Raw Honey for Taste

Prep: Combine the cardamom pods and turmeric in a medium saucepan and bring to a simmer for 7 minutes. Add the almond or soy milk and almond oil, stirring as you add them. Bring the mixture to a high heat just below boiling – Make sure not to boil it! Add the raw honey or pure maple syrup to your desired sweetness and enjoy!

This is a delicious beverage to enjoy to calm inflammation within the body or simply to warm up on a cool night. 

Yellow Healing Rice
Yellow Healing Rice


1 Cup of Ghee
2 Large Onions – Chopped
3 – 1” Pieces of Ginger – Sliced
½ Bulb of Garlic – Minced
1 T. Crushed Red Chilies 
¾ t. Ground Black Pepper
1 T. Salt
1 T. Dried Basil
4 Pieces of Nutmeg – Ground 
1 T. Turmeric
3 Cups Parsley – Chopped 
1 Head of Broccoli (Chopped) or 3 Zucchini (Sliced)
3 Cups of Rice
8 Cups of Fresh Water
½ Cups of Braggs Liquid Amino Acids 

Prep: Melt the Ghee in a large pot then add the spices, onions, ginger, and garlic. Saute these ingredients until the onions are transparent and then add the red chilies. Add the broccoli or zucchini and rice and saute everything for a few minutes, stirring frequently.

Finally, add the water and Braggs and bring to a boil. When it starts to boil, stir the pot of food, reduce heat to low, and cook until the rice is tender. It will make a large pot of deliciousness! Feel free to add fresh yogurt on top and enjoy! 

A dear friend’s family member was diagnosed with a cervical malignant tumor and after it was surgically removed, she was instructed to follow this diet for 40 days. We are pleased to say she has been healthy for 25 years so far! What you take into your body affects your overall health and this Yellow Healing Rice is proof of that.

Turmeric Tea
Turmeric Tea


4 Cups Boiling Water
1 t. Ground Turmeric
Raw Honey or Natural Sweetener for Taste
1 Lemon Slice

Prep: After the water has come to a boil, add the ground turmeric and reduce the tea to a simmer for 10 minutes. Strain the tea through a fine sieve right into a tea or coffee mug then add your sweetener of choice and some fresh-squeezed lemon juice – the sweetener and lemon are optional but add a lovely tangy sweetness to the tea.

For a bolder flavor and added health benefits, some people like to add a small amount of ground ginger to their tea. 

Enjoying this healthy turmeric tea and the other recipes listed above are not only enjoyable to the palate but are incredibly beneficial to the health of the body as well.

Cough Suppressant
Turmeric Curcumin Cough Suppressant



1 bunch oregano

1 bunch thyme

1” piece ginger, peeled, grated

1” piece turmeric, peeled, grated or two teaspoons turmeric powder

½ teaspoon black peppercorns

1 small garlic clove, grated

¼ cup honey

¼ cup unsweetened almond milk

3 tablespoons fresh lime or lemon juice

Prep: Lightly beat the herbs with a wooden spoon on a chopping board to release the oils. Pour 8 cups of water into a pan and add the herbs, ginger, turmeric, and peppercorns, and heat until hot, but do not boil. reduce heat to low and let it steep for 5 – 6 minutes. Add garlic, honey, almond milk, and lemon or lime juice, stirring until the honey is dissolved.

Strain into a container or jug, squeezing the herbs. Pour into mugs.

Turmeric And Ginger Tonic
Turmeric And Ginger Tonic With Chia Seeds



4” piece peeled ginger, coarsely chopped

4” piece peeled turmeric, coarsely chopped, or ½ teaspoon dried turmeric

⅓ cup honey

¼ cup fresh lime juice

2 teaspoons black peppercorns

1 tablespoon chia seeds

Club soda (for serving)

Thyme sprigs (for serving; optional)

Prep: In a blender put 3 cups of water, ginger, turmeric, lime juice, honey, and black peppercorns. Blend until smooth. Strain through a fine mesh sieve into a large bowl. Stir in the chia seeds and leave until they start to swell (approx. 8 – 10 minutes). Divide the tonic among glasses filled with ice. Top up with club soda. Garnish with thyme sprigs if wished.

Pomegranate Rice
Spiced Pomegranate Rice



2 tablespoons olive oil

1 small onion, thinly sliced

1 garlic clove, peeled, crushed

1 cup basmati or arborio rice

1 teaspoon ground turmeric

1½ cups low-sodium chicken broth

½ cup pomegranate seeds

3 spring onions, thinly sliced

¼ teaspoon cayenne pepper

¼ teaspoon sweet paprika

salt and freshly ground black pepper

Prep: Heat the oil in a medium saucepan over medium-high heat and cook the garlic and onion, stirring frequently, until soft and golden. Add rice and turmeric and stir. Add broth and bring to boil. Reduce heat to low and cook until liquid is absorbed (15 – 20 minutes).

Remove from heat, cover, and let stand for 5 minutes. Fluff rice with a fork and fold in pomegranate seeds, spring onions, cayenne, and sweet paprika. Season with salt and black pepper.

Honey Turmeric
Protein filled with Honey-Turmeric With Beet And Carrot Salad



1¼ pounds any protein of your choice (cottage cheese, Broccoli etc.), cut into pieces

salt and freshly ground black pepper

2 garlic cloves, finely grated

1½ teaspoons finely grated peeled turmeric or ½ ground turmeric

½ cup plain whole-milk yogurt

¼ cup honey

2 tablespoons fresh lemon juice, divided

2 tablespoons vegetable oil

3 small cooked beets, thinly sliced

3 small carrots cut into thin pieces

2 tablespoons finely chopped fresh chives

2 tablespoons olive oil

sea salt

Prep: Season your choice of protein with salt and pepper. Add garlic, turmeric, yogurt, honey, and 1 tablespoon lemon juice together in a small bowl and whisk. Season with salt and pepper. Put these cutlets into a large resealable plastic food bag and add the mixture. Reseal and toss to coat the cutlets. Let marinade for at least 15 minutes.

In a large skillet heat 1 tablespoon of vegetable oil over medium-high heat. Remove the cutlets from the bag, letting excess marinade drip off. Cook 2 cutlets in the oil until browned and cooked through – about 2 minutes each side. Transfer to a plate and keep warm. Repeat with the other 2 cutlets and 1 tablespoon of oil.

Toss beets, carrots, chives, olive oil, and 1 tablespoon of lemon juice in a small bowl. Season with salt and pepper and more lemon juice if wished. Serve it topped with the salad sprinkled with a little sea salt.

Pickled Baby Turnips
Pickled Baby Turnips



¾ pound baby turnips (about 24), trimmed, peeled

½ cup white wine vinegar

¼ cup sugar

1½ teaspoons salt

1 teaspoon yellow mustard seeds

½ teaspoon ground turmeric 

Prep: Put turnips in a large heatproof bowl. In a small pan mix vinegar, sugar, salt, mustard seeds, and turmeric with ½ cup of water and bring to the boil, stirring to dissolve the sugar and salt. Pour over the turnips. Let cool, then cover and chill for at least 12 hours. You can keep the pickled turnips for up to a week.

Veggie burgers
Fresh Pickle Relish Great with Veggie burgers



1 large cucumber (about 1lb), finely chopped

1 tablespoon vegetable oil

2 teaspoons yellow mustard seeds

2 teaspoons grated peeled ginger

1 teaspoon ground turmeric

⅓ cup unseasoned rice vinegar

2 tablespoons sugar

1 teaspoon salt, plus more

Prep: Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible.

Heat the oil in a small pan over medium heat. Add the mustard seeds and cook, stirring, until they start to pop (about 1 minute). Add the ginger and turmeric and cook for a further minute. Add the vinegar and sugar and cook until starting to look syrupy (about 5 minutes).

Mix in the cucumber, then transfer to a small bowl and season with salt. Leave to cool. This will keep for a week if covered and chilled.

Cauliflower Steaks
Cauliflower 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 coriander, chopped

Prep: Preheat the oven to 400°F. Remove all the leaves from the cauliflower and cut off the stem end, leaving the head intact. With a large knife cut the head from top to bottom into three ¾” “steaks”. Season each one on both sides with salt and pepper. (Set aside any loose florets for another time).

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks on each side until golden brown – about 2 minutes per side. Transfer carefully on to a baking sheet.

Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture on to the cauliflower steaks and roast in the oven until tender – about 15 minutes. Garnish with coriander and serve.

Turmeric has been found to greatly reduce the risk of getting Alzheimer’s Disease (India has the world’s lowest rate of this disease and people’s diets there include a large amount of turmeric), as well as reduce inflammation and joint pain. It can help heal digestive issues and has been shown to fight cancer as well.

There are literally hundreds of reasons to add turmeric to your diet and it’s easy to do so.

Ancient Wisdom in a Capsule!

Turmeric (Curcuma longa, Curcuma domestica) is used in a variety of curry dishes prepared in South East Asian countries. What has become a routine food habit is actually a centuries old wisdom. And For a good reason! Turmeric is perhaps among the most prominent health supplements naturally available today. The list of benefits are endless, among those is its “anti-inflammatory” property. Turmeric Curcumin extract from IshaPur is natural, animal friendly and clinically tested.

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