4. Golden Turmeric Chicken Soup
Alongside the turmeric benefits from this homely, winter soup, you’ll also be treating your body to a hefty dose of protein with every serving you eat.
The other great thing about this sweet, spicy, good for you soup is that it’s as good reheated three days after making as it was on day one.
Here’s how to make 4 servings:
- 1 teaspoon coconut oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 2 jalapenos, seeded and diced
- 1 small white onion, diced
- 1 red pepper, thinly sliced
- One pound chicken breast, cut into bite-sized pieces
- 1 medium sweet potato, peeled and diced into small cubes
- 1 1/4 teaspoon ground turmeric
- 4 cups chicken broth (homemade is best)
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup light coconut milk (from the can)
- 2 tablespoons all natural creamy peanut butter
- Fresh cilantro and green onions to garnish
- Heat coconut oil in a large pot over medium-high heat.
- Once the oil is hot, add in garlic, ginger, jalapenos and chicken breast.
- Brown chicken breast for 3-4 minutes, then stir in onion, red pepper, and sweet potato cubes.
- Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink, about 5-7 minutes.
- Add in turmeric and stir to coat the chicken and vegetables.
- Add the chicken broth, chickpeas, peanut butter, coconut milk, salt, and pepper.
- Stir to combine. Bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
- Taste and adjust seasonings as necessary.
- To serve, ladle the soup into bowls and top with cilantro and green onions.
5. Tandoori Carrots with Vadouvan Spice and Yogurt
While this high-fiber, kid-friendly side dish might be a little bit fussy to prepare, it’s most definitely worth the little bit of extra work in the kitchen.
If you’re unable to get your hands on Vadouvan spice – an Indian spice blend, you can use tandoori masala spice instead.
Recipe for 4 servings:
- 2 tablespoons vadouvan
- 2 garlic cloves, finely grated, divided
- 1/2 cup plain whole-milk Greek yogurt, divided
- 5 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 pound small carrots, tops trimmed, scrubbed
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
- Preheat your oven to 425°.
- Mix the vadouvan, half the garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper.
- Add carrots and toss to coat.
- Roast the carrots on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots. This should take about 25-30 minutes.
- While the carrots are cooking, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
- Whisk lemon juice, remaining garlic, and remaining yogurt in a small bowl; season with salt and pepper.
- Place carrots on a platter, drizzle the yogurt mixture and turmeric oil and top with cilantro.
- Serve with lemon wedges.
6. Jeweled Rice
If you’re craving a colorful, warming, fragrant dish that’s simple to prepare. Better yet, as it’s beautiful to look at and beneficial for your body, this jeweled rice recipe will satisfy.
This particular recipe yields several servings, making it a perfect choice for those large family gatherings.
Here’s how to make 6-8 servings:
- 2 cups brown basmati rice, rinsed (if you can, soak the rice for up to 8 hours)
- Pinch saffron
- 2 small yellow onions or shallots
- 2 medium carrots
- Zest of 1 organic orange
- Ghee or coconut oil
- ½ Tbsp. cumin seeds
- ½ tsp. turmeric
- 4 bay leaves
- 1 cinnamon stick
- ½ cup mixed dried fruit (dates, apricots, raisins)
- 1 tsp. sea salt
- ½ cup packed mint leaves
- ½ cup packed chives
- 1 small pomegranate
- ½ cup nuts (almonds, pistachios)
- Extra-virgin olive oil, for drizzling
- 1 lemon, cut into wedges, for serving
- In a small glass of hot water (3-4 Tbsp.), add a pinch of saffron and steep while you prepare the other ingredients.
- Dice onion. Grate carrots. Slice off the outer edge of the orange rind. Try to remove as little white pith as possible. Slice into matchstick-sized strips. Set aside.
- Heat a knob of ghee or coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant.
- Next add onion, carrots, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes.
- Drain rice and add it to the pot with 4 cups of water, the saffron water, and salt. Cover with a lid, bring to a boil, reduce to simmer for 45 minutes, or until the water has evaporated.
- Wash and chop the herbs. Remove the seeds from the pomegranate. Gently roast the nuts in a dry skillet until fragrant and golden.
- When the rice is cooked, remove from the heat. Scoop rice out onto a baking sheet to cool slightly and to prevent the grains from sticking together.
- Wait a few minutes before sprinkling with herbs, nuts, and pomegranate seeds. Fold to incorporate.
- Season to taste and enjoy.