10. Honey-Turmeric Pork with Beet and Carrot Salad
While it calls for some hard graft in the kitchen, when you sit down to enjoy this comforting honey-turmeric pork you’ll be glad you went through with it.
Here’s how to make 4 servings:
- 1¼ pounds boneless pork shoulder, fat trimmed and cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely grated
- 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
- ½ cup plain yogurt
- ¼ cup honey
- 2 tablespoons (or more) fresh lemon juice, divided
- 2 tablespoons vegetable oil
- 3 small beets, scrubbed, thinly sliced
- 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons olive oil
- Himalayan salt
- Pound pork between 2 sheets of plastic wrap to ¼” thick; season with kosher salt and pepper.
- Whisk garlic, turmeric, yogurt, honey, and 1 tbsp. lemon juice in a small bowl; season with kosher salt and pepper.
- Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
- Remove cutlets from marinade, letting excess drip off.
- Heat 1 tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.
- Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
- Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tbsp. lemon juice in a small bowl.
- Season with kosher salt, pepper, and more lemon juice, if desired.
- Sprinkled with sea salt and serve warm.
11. Red Lentil Daal
For a quick, healthy yet comforting dinner, daal is an ideal choice. Using plenty of warm and peppery turmeric is a fantastic alternative to piling on the salt.
- 2 cups red lentils
- ½ cup coconut milk
- 2 cups hot water
- 1-inch ginger piece, peeled and grated
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 tsp coconut oil
- 1 tsp turmeric powder
- ½ tsp garam masala
- Coconut milk, mixed seeds. and fresh parsley leaves, to garnish
- ½ tsp Himalayan salt
- Freshly ground black pepper
- Rinse the red lentils with cold water and drain.
- In a medium saucepan heat the coconut oil, add the onion, garlic, ginger, and turmeric, and cook for two minutes, stirring frequently.
- Add the lentils and water, bring to boil and let simmer for 15 minutes.
- Add garam masala and coconut milk and mix to combine.
- Let simmer for another five minutes, until all the liquid is absorbed.
- Serve the daal warm, garnished with a few drops of coconut milk.
12. Turmeric Late
If you’re a coffee lover, this healthy latte – yes, you read that right- is crammed with turmeric. It could be the perfect replacement for your caffeinated indulgence.
Here’s how to make it:
- ½ cup coconut milk
- 1 tablespoon date sugar or 2 teaspoons raw sugar
- 4 teaspoons freshly grated turmeric or 1 teaspoon ground turmeric
- 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
- ⅛ teaspoon Chinese five-spice powder or ground nutmeg
- Pinch of kosher salt
- Whisk coconut milk, sugar, turmeric, ginger, five-spice, salt, and ¾ cup water in a small saucepan and bring to a boil.
- Remove from heat and let mixture steep 5 minutes. Strain through a fine-mesh sieve into a mug and serve.