Healing Turmeric Recipes

by Christianne
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Turmeric – the healer

I had a question in one of my Vip groups yesterday asking what the benefits of Turmeric are and do you get enough of these benefits in just food alone or do you need to take supplements to get the substanial miracle results.

So I thought I’d answer here for you too!

4 months ago my gorgeous 14 year old dog, Cookie- was diagnosed with Urethra and bladder cancer. It was a hairy business as the vet said once her urethra is blocked thats her gone.

So I did everything I could to get that urethra open again, so she could properly wee, and rid her infection and also reduce the cancer- yes that’s possible! And one of the things I have been banging on about the last 4 months is turmeric.

( I also gave her Uva Ursi, which is a fantatsic herb for bladder infections, anti- biotics, metacam-which is for pain and reducing cancer and aloe vera- an all round nutrient booster  )

If you have been living on Mars and didnt know, Turmeric is the new super food- yes we seem to get the NEW superfood every year, Kale made its debut a few years ago following blueberries, acai berries and many others- now its Turmeric. All hail turmeric!

Anyway this is not to be ignored, because actually its benefits are pretty astounding. However! You need to clean your act up in general to get the full benefits, as it won’t be a miracle worker with a diet full of sugar, dairy, alcohol and caffeine, I’m afraid.

So just what does it do?

Turmeric is a spice that has been used in India for thousands of years in cooking and as a medicinal herb.

Recent Scientific research now backs up what the people from India have known for generations, that turmeric heals the body in many ways.

Turmeric contains compounds called curcuminoids, and curcumin is the main healing element in them.

Curcumin has a powerful anti-inflammatory effect on your body and is high in antioxidants.

However curcumin is not absorbed well into the bloodstream on its own- so its advised to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%

If you are going to take turmeric supplements choose ones that contain piperine.

Curcumin is also fat soluble, so adding some oil to your meal as well as pepper with turmeric is advisable.

Having about 500 milligrams of curcuminoids a day is good for keeping inflammation away but if you have chronic problems you can take as much as 4 times the amount.

If you are using turmeric in your recipes there are about 200 milligrams of curcumin in one teaspoon of fresh or ground turmeric. So having 2-3 tsp in your meals daily is a good amount to have to help keep the body less inflamed. Or you can take turmeric supplements. 

Curcumin has been studied as a beneficial herb in cancer treatment and been found to prevent cancer growth, development and the spreading of cancer at the molecular level.

Studies have shown that it can also contribute to the death of cancerous cells.

In a 30 day study in 44 men with lesions in the colon that sometimes turn cancerous, 4 grams of curcumin per day reduced the number of lesions by 40% 

Curcumin is also a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis as well as many other issues in the body caused by disease.

As for my sweet doggy Cookie, she was given a few days to live 4 months ago and we managed to reduce her cancer significantly so she could wee properly again and prolong her life without added pain by 4 months.  At 14 and a half 4 months meant the world. 

However after 4 months she contracted other issues and very sadly died- but she didnt actually die of cancer, and I would say turmeric had a very beneficial effect for her. As well as oodles of healing from me.

I miss her desperately every day, I’m so used to having her by my side, but I am so pleased she was able to be healed and loved in her final few months. The picture of Cookie and I was taken 2 days before she died, we both loved lying like this. And so if this article can help humans and animals alike to prolong and heal their life I know she would be pleased. 



Ideas for using turmeric in recipes.

Spicy Parsnip Soup

Serves 4


1 tbsp coconut oil

1 large onion, chopped

2 cloves garlic, crushed

2lbs / 1kg / 4 cups parsnips, peeled and chopped roughly

2 tsps ground coriander seeds

1 tsp ground turmeric

1 tsp medium curry powder

1 tsp ground ginger

2 pints / 1.2L water

Salt and freshly ground black pepper

Preparation Method

1 Melt the coconut oil in a large saucepan stir-fry the onion for 5 minutes, adding the garlic and spices for the last minute.

2 Add the parsnips, stir to cover with the oils and spices, then add the water. Bring to the boil and simmer for about 25 minutes, stirring occasionally, until the parsnips are soft.

3 Allow to cool slightly, then blend in a liquidiser. Season with salt and freshly ground black pepper, reheat as necessary, and serve.



Celeriac Salad

Serves 4 (you will need a vegetable juicer for the dressing)


1 celeriac, peeled

2 anchovies, chopped

2 apples, chopped

A handful of chopped parsley

10½oz / 300g / 1¼ cups smoked salmon

For the dressing:

2oz / 55g / ¼ cup celeriac juice

1oz / 28g / 0.12 cup lemon juice

1 garlic clove

1 tsp salt

1 tsp black pepper

1 tsp cinnamon

1 tsp turmeric

1 tbsp olive oil

1 tsp apple cider vinegar

Preparation method

1 Use a vegetable peeler to slice the celeriac into long ribbons. Stop at the soft centre and throw this away.

2 In a large bowl, mix together the ribbons of celeriac, anchovies, apples and parsley.

3 Put all the ingredients for the dressing into a vegetable juicer and process.

4 Divide the salad between four plates and drizzle the dressing on the top.

5 Serve with the smoked salmon.

Celeriac is rich in vitamins A, C, K and E and is great for the digestion.



Mixed Vegetable Curry

Serves 4


1 tsp olive oil

1 large onion, chopped

4 cloves garlic, crushed

½ tsp turmeric

½ tsp ground cumin

½ tsp ground ginger

1 tsp medium curry powder

1lb 10oz / 750g / 3¼ cups sweet potato, chopped

1 medium cauliflower, broken into florets

4oz / 115g / ½ cup green beans, halved

2 carrots. sliced

2 courgettes, sliced

6fl oz / 170mls vegetable stock or water

Salt and freshly ground black pepper

10oz / 280g / 1¼ cups basmati rice

Preparation Method

1 Sauté the onions and garlic in the olive oil for 3-4 minutes.

2 Add the spices and cook gently for another minute.

3 Stir in the prepared vegetables and stir, making sure they are all coated with the spices.

3 Add the liquid, season with salt and pepper, and cook, uncovered, for 15-20 minutes until the vegetables are tender.

4 While the curry cooks, cook the basmati rice. Serve the curry on a bed of rice.



Rice and Veg with Beans

Serves 4


1tbsp olive oil

2 onions, chopped

2 garlic cloves, thinly sliced

12oz / 340g / 1½ cups brown rice

1tbsp turmeric

1 pint vegetable stock or water

½ pint / 285mls tomato juice

2 large carrots, peeled and diced

1 parsnip, peeled and diced

2 courgettes, sliced

1 red pepper, deseeded and chopped

1 large can (15oz / 400g) cannellini beans

Salt and freshly ground black pepper

To serve

1 handful fresh flatleaf parsley, finely chopped

Parmesan, finely grated (optional)

Preparation method

1 Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes.

2 Add the turmeric and cook for a minute, then add the rice and coat thoroughly with the oil and turmeric.

3 Add the tomato juice and stock or water, bring to the boil, reduce the heat, cover, and simmer for 15 minutes.

4 Add the carrot, parsnip, courgette, pepper and beans, and cook for a further 10 minutes, until the vegetables are tender.

5 Remove from the heat and allow to stand, covered, for 5 minutes. Fluff the rice up with a fork, season with salt and pepper, and serve.




Vegetable Korma

Serves 4


1 tbsp coconut oil

1 dried red chilli, minced

2 onions, finely chopped

1 tsp ground coriander

Pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

1 small cauliflower, separated into florets

2 carrots, cut into chunks

1 courgette, sliced

2 potatoes, peeled and cut into chunks

1 large can (400 ml) coconut milk

Fresh coriander, chopped

10 oz basmati rice

Preparation Method

1 The curry will take around half an hour to cook, so put the rice on to cook, timing it to be ready at the same time.

2 Heat the oil in a saucepan and sauté the onions for 5 minutes. Add the chilli and spices and cook for a further minute.

3 Add the vegetables and cook for 2-3 minutes, stirring to ensure they are evenly coated with oil and spices.

4 Add the coconut milk and cook for a further 10-15 minutes, until the vegetables are tender.

5 Garnish with coriander and serve with the basmati rice.


Scrambled tofu eggs



1 package firm tofu, crumbled

2 tbsp. water

1 tsp. onion powder

1 tsp. garlic powder

1 tbsp. Dijon mustard

1 tbsp. yeast

½ tsp. turmeric

1 tbsp. oat cream, such as Oatly

Salt and pepper to taste

Preparation Method

1 Heat the water in a non-stick frying pan over medium heat.

2 Drain the tofu and place in the pan. Cook for approximately four minutes until the tofu begins to release water.

3 Add the remaining ingredients and mix well, cooking for approximately 10 minutes. Stir regularly. Reduce the heat if the tofu begins to stick.

4 Add the oat cream and mix well before removing from heat.


Chickpea Scramble

Serves 2

1 can chickpeas, rinsed and drained
¼ medium red onion, chopped
1 spring onion, chopped
½ tsp. ground cumin
¼ tsp. turmeric
½ cup cherry tomatoes, halved
Handful of parsley
Cayenne pepper, salt and pepper to taste
Water, as needed

Preparation method
1. On medium heat, place a frying pan on the stove and add a few drops of water. Once the water is bubbling, add the onion and spring onion and let cook for a few minutes.
2. Mash the chickpeas in a medium sized bowl and add the spices. Add a few drops of water to the mixture to add some moisture. Once well mixed, add to the frying pan and cook until golden brown.
3. Remove from heat and garnish with some cherry tomatoes and parsley. Season with salt and pepper to taste.

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