16. Vegan Sweet Potato Falafels
The traditional middle eastern dish falafel has been given a healthy makeover!
With the addition of turmeric and sweet potato and by baking them in the oven, this delicious gluten-free, nutrition-filled vegan treat can be enjoyed on a regular basis.
- 1 can chickpeas
- 300g sweet potatoes
- 2 large cloves garlic
- 1 handful fresh coriander leaves
- ¼ teaspoon ground cardamon
- 1 tablespoon of freshly grated turmeric
- 2 teaspoons ground coriander
- 1 teaspoon heaped ground cumin
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 2 tablespoons (+ a bit more for rolling with) chickpea flour
- Scrub and chop the sweet potato and boil until soft with skin still included.
- Drain the sweet potato and place in a mixing bowl.
- Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
- Add all ingredients into blender or food processor (except for the gram flour).
- Blend until most of the mixture is broken down.
- Add the gram flour and continue to mix in with a spoon.
- Take a teaspoon of mixture and roll into a golf ball sized ball.
- Place on a lightly oiled baking tray and bake in preheated oven at 400F for approximately 30 minutes or until tanned.
17. Turmeric-Garlic Shrimp With Cabbage and Mango Slaw
Ready in less than 30 minutes, this speedy shrimp dish is a unique way to get your daily serving of turmeric.
Here’s how to make 4 servings:
- 1 tbsp plus 1 tsp olive oil
- 2 limes, divided
- 1 tsp kosher salt
- 1/8 ground black pepper
- 1/2 head red cabbage, shredded (12 oz total)
- 1 (8 oz) mango, julienned
- 1/4 small red onion, sliced into thin strips
- 2 tbsp fresh chopped cilantro, divided
- 28 (1 lb peeled and deveined) extra large shrimp
- 2 garlic cloves, crushed
- 3/4 tsp turmeric
- 1/4 tsp cumin
- 1/8 tsp crushed red pepper flakes
- Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper. Toss with the cabbage, red onion, mango and 1 tbsp fresh cilantro.
- Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes, and cumin.
- In a large deep saute pan over medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque.
- Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp and cook until shrimp is cooked through and opaque adding the crushed garlic the last minute.
- Return all the shrimp to the skillet, stir to combine with garlic.
- Remove from heat, squeeze lime over shrimp and toss with cilantro.
18. Cleansing Vegetable Turmeric Soup
If you’re thinking about a detox, but don’t know how to detox deliciously, then let this vegetable turmeric soup help you. It will cleanse you from the inside out!
To make 4 servings:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 stalks celery, finely chopped
- 1 medium carrot, finely chopped
- 1 tablespoon ground turmeric
- 2 teaspoons garlic, minced (about 4 cloves)
- ½ teaspoon ground ginger
- ¼ teaspoon ground cayenne pepper
- 32 ounces vegetable broth
- 3-4 cups water
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 3 cups cauliflower florets, chopped
- 1 15-ounce can mixed beans, drained and rinsed
- 1 bunch kale, chopped
- One 7-ounce package shirataki noodles, drained
- In a large saucepan or pot over medium-low, warm oil.
- Add onion and stir and cook for 5-7 minutes, until the onions begin to brown.
- Then, incorporate carrots and celery and cook for 3-5 more minutes, until the vegetables soften.
- Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated.
- Cook for 1 minute, until fragrant.
- Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low.
- Add cauliflower, cover and simmer for 10-15 minutes, until cauliflower is tender.
- When the cauliflower is fork tender, add beans, kale, and noodles.
- Cook until the kale is slightly wilted. Serve hot.