Turmeric is a powerful anti-inflammatory herb that’s been used for centuries to treat a variety of ailments. This root, which is a cousin to ginger, is native to Southeast Asia and sometimes called "Indian Saffron" because of its beautiful golden color. Turmeric’s active compound, curcumin, has been extensively studied for its disease-fighting potential and preventive health benefits.
Honey Mustard Chicken with Turmeric
6 - 8 bone-in, skin-on chicken thighs
oil for searing
For the rub
1 tbsp extra-virgin olive oil
1 tsp ground turmeric
1 tsp dry mustard powder
salt and pepper
For the honey-mustard sauce
3 tbsp whole grain mustard
3 tbsp Dijon mustard
3 tbsp honey
2 tbsp chicken stock
salt and pepper
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Preheat oven to 375
Rinse chicken and pat dry.
Combine the rub ingredients and work well into the chicken thighs, covering all surfaces.
Whisk together the honey-mustard sauce ingredients and set aside.
Heat large heavy-bottomed oven-proof skillet on stove. When heated, add oil to cover the surface. Sear chicken on both sides till golden brown and crispy.
Drain excess oil, then pour honey-mustard sauce over all.
Place skillet in oven and bake for 30 minutes or until meat thermometer indicates an internal temperature of 175. Serve.
turmeric coconut basmati rice
1 1/2 tbsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 tbsp fresh grated ginger
1/2 tsp salt
1 cup basmati rice, rinsed and drained
1 1/2 tsp ground turmeric
7 oz lite coconut milk (about half a can)
1 1/4 cup water
Chopped fresh basil leaves for serving
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In a medium saucepan, heat olive oil over medium heat. Add diced onion, minced garlic, grated ginger, and salt and stir. Cook for about 5-7 minutes, occasionally stirring, or until onions have become golden and soft, but haven't yet browned.
Add the rice and turmeric to the saucepan and stir until evenly combined. Let rice cook for just a few minutes, stirring frequently, and then add coconut milk and water. Stir to combine, and then raise heat to let liquid come to a boil.
Once boiling, reduce the heat to the lowest setting and cover the saucepan. Let rice cook for about 15-18 minutes, or until all of the liquid has been absorbed. Fluff the rice with a fork and stir in chopped fresh basil for serving.
Turmeric Soup with Lentil and Farro
2 tablespoons olive oil
1 small onion, grated (about 1 cup)
1 small zucchini, grated (about 1 cup)
1 cup grated carrots
1½ teaspoons salt
¼ teaspoon pepper
1½ teaspoons turmeric
½ teaspoon cumin
5 cups vegetable broth (or chicken broth)
½ cup quick cook farro (I use the 10 minute farro from Trader Joes)
½ cup red lentils
1 cup chopped kale, stems removed
6-8 slices of french baguette, cubed
1 clove garlic
) Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
) Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
) Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
) In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted. Serve immediately and top with the toasted breadcrumbs.