Recipes / turmeric

Warm Cinnamon Golden Beet & Blueberry Salad

serves 6

3 lbs organic beets, peeled and diced

12 Oz fresh organic blueberries

1 tsp cinnamon

1/4 tsp turmeric

1/2 tsp cumin

2 Tbsp organic maple syrup

Salt & pepper, to taste

Steam beats in steamer basket in stovetop about 10 mins or until cooked thru. Once finished, add beets to bowl, then add all of the other ingredients. Mix & enjoy!

Golden Beet Cauliflower Soup

• 1 tablespoon avocado oil
• ½ onion, (diced)
• 3 stalks celery, (chopped)
• 2 clove garlic
• 3 carrots, peeled and diced
• 4 cups vegetable or chicken stock + 2 cups water
• 3 golden beets, (peeled and chopped)
• 1 head cauliflower, (chopped)
• 1 inch knob of fresh turmeric, (grated OR 1 teaspoon dry)
• 1 teaspoon salt
• Fresh cracked pepper
• Optional toppings: cheese, pumpkin seeds, green onion, cilantro

Instructions

1. In a large soup pot, heat the oil over medium heat. Add in the onion,carrots, celery. Sauté until softened and translucent, about 7-10 minutes. Add in the garlic and sauté another 30 seconds.
2. Add in all the remaining ingredients and bring to a simmer. Cover and simmer for 20 minutes or until all the vegetables are tender.
3. Transfer to a blender and blend until smooth. Adjust seasoning if needed and serve.

Ingredients:

2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice

cumin

turmeric

salt

pepper

Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)