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Ginger-Turmeric Herbal Tea
Drink American

Ginger-Turmeric Herbal Tea

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.
  3. 3 Reduce heat to medium-low and simmer for 10 minutes.
  4. 4 Strain tea into a large glass.
  5. 5 Stir in honey and serve with lemon wedge.

By nascarrunner71

Banana Golden Milk
Drink American

Banana Golden Milk

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
  2. 2 Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until warm. Do not bring to a simmer or milk will curdle. Serve immediately.

By Kim

Turmeric Iced Coffee Latte
Drink American

Turmeric Iced Coffee Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
  2. 2 Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

By Yoly

Golden Milk (Turmeric Milk)
Drink Indian

Golden Milk (Turmeric Milk)

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
  3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
  4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
  5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
  6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
  7. 7 Enjoy!

By Buckwheat Queen

Saffron Golden Milk
Drink Asian

Saffron Golden Milk

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, 3 to 5 minutes more.

By Zaran Saffron

Turmeric Coffee Latte
Drink Asian

Turmeric Coffee Latte

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
  2. 2 Remove the saucepan from heat. Blend until frothy using an immersion blender.
  3. 3 Pour espresso into a serving mug. Top off with frothed milk mixture.

By Yoly

Haldi Ka Doodh (Hot Turmeric Milk)
Drink Indian

Haldi Ka Doodh (Hot Turmeric Milk)

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
  2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
  3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Turmeric Golden Milk with Turmeric Paste
Drink Indian

Turmeric Golden Milk with Turmeric Paste

5.0

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 To make the turmeric paste: Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water and continue cooking until thickened into a paste, 7 to 9 minutes. Allow to cool completely, 15 to 20 minutes. Store turmeric paste in an airtight glass jar in the refrigerator.
  2. 2 To make turmeric milk: Whisk almond milk, 1 teaspoon of the homemade turmeric paste, coconut oil, ginger, and cinnamon in a saucepan. Place over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.

By Sharken

Lithuanian Krupnikas
Drink European

Lithuanian Krupnikas

4.8

Prep
15 min
Cook
45 min
Total
20220 min

Instructions

  1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
  2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Red Pepper and Cabbage Pickle
American

Red Pepper and Cabbage Pickle

Prep
45 min
Cook
90 min
Total
615 min

Instructions

  1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
  2. 2 Squeeze out liquid from the cabbage; drain.
  3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
  4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
  6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By the4taals

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Jackfruit Crawls
Appetizer American

Jackfruit Crawls

4.0

Prep
5 min
Cook
4 min
Total
9 min

Instructions

  1. 1 Mix flour, turmeric, baking powder, sugar, and salt in a large bowl. Mix in water until batter is thick.
  2. 2 Heat oil in a deep-fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.

By Shuk22

Air Fryer Pretzel-Crusted Chicken Tenders
Dinner American

Air Fryer Pretzel-Crusted Chicken Tenders

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
  2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
  3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
  4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
  5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
  6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
  7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi

Million-Dollar Pickles
Snack American

Million-Dollar Pickles

4.1

Prep
25 min
Cook
5 min
Total
390 min

Instructions

  1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
  2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
  3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
  4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Instant Pot Bone Broth with Turmeric and Ginger
Pantry American

Instant Pot Bone Broth with Turmeric and Ginger

4.6

Prep
10 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Scrambled Tofu
Breakfast American

Scrambled Tofu

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

By LKAUMANS

Lazy Housewife Pickles
Snack American

Lazy Housewife Pickles

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
  2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Instant Pot® Butternut Squash Soup with Coconut Milk
Dinner American

Instant Pot® Butternut Squash Soup with Coconut Milk

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
  3. 3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

By Cindi Bond

Microwave Bread-and-Butter Pickles
Side Dish American

Microwave Bread-and-Butter Pickles

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Stir sugar and vinegar together in a large microwave-safe bowl until sugar dissolved; stir in salt, mustard seeds, celery seeds, and turmeric. Stir in cucumbers and onion.
  2. 2 Microwave on high, stirring twice, until cucumbers are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

By Lisa S

Popcorn Cauliflower
Dinner American

Popcorn Cauliflower

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Whisk sugar, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.
  3. 3 Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.
  4. 4 Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

By TeacherLena

Refrigerator Bread and Butter Pickles
Pantry American

Refrigerator Bread and Butter Pickles

4.1

Prep
20 min
Cook
5 min
Total
20185 min

Instructions

  1. 1 Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  2. 2 Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
  3. 3 Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.

By IRENERUSSELL

Tomato Chicken
Dinner American

Tomato Chicken

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
  2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
  3. 3 Sprinkle with coconut oil before serving.

By sandradxb

Raisin Rice Stuffed Chicken
Dinner American

Raisin Rice Stuffed Chicken

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
  3. 3 Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

By Nazi