Type what you have

Ingredients

• ✓ turmeric
• ginger root
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ turmeric
• honey
• coconut oil
• black pepper

Instructions

1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• water
• ginger
• cinnamon
• honey
• lemon

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

Ingredients

• ✓ turmeric
• almond milk
• cherry
• strawberry
• red grape
• blueberry

Instructions

1. 1 Pour almond milk into a high-frequency blender (such as Vitamix). Add cherries, strawberries, grapes, blueberries, and turmeric.
2. 2 Secure the lid and turn on variable speed 1. Increase speed to variable 10. Blend for 30 to 45 seconds.

By thedailygourmet

Ingredients

• ✓ turmeric
• cabbage
• salt
• water
• vinegar
• white sugar
• vegetable oil
• celery seed
• mustard seed
• onion
• red pepper

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

Ingredients

• ✓ turmeric
• apple cider vinegar
• sugar
• salt
• mustard seed
• cucumber
• sweet onion

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

Ingredients

• ✓ turmeric
• all-purpose flour
• baking powder
• white sugar
• salt
• water
• oil
• jackfruit

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

Ingredients

• ✓ turmeric
• all-purpose flour
• black pepper
• mustard powder
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

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

Ingredients

• ✓ turmeric
• salt
• sugar
• paprika
• onion powder
• garlic powder
• cornstarch

Instructions

1. 1 Whisk salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch together in a bowl. Store it in an airtight container.

By hobbyzu

Ingredients

• ✓ turmeric
• cucumber
• onion
• pickling spice
• water
• white sugar
• celery seed
• white vinegar

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

Ingredients

• ✓ turmeric
• almond milk
• banana
• coconut milk
• maple syrup
• vanilla extract
• cinnamon
• ground ginger

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

Ingredients

• ✓ turmeric
• chicken carcass
• carrot
• celery
• apple cider vinegar
• garlic
• ginger root
• water

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

Ingredients

• ✓ turmeric
• olive oil
• green onion
• tomato
• firm silken tofu
• salt
• pepper
• cheddar cheese

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

Ingredients

• ✓ turmeric
• cucumber
• onion
• white sugar
• vinegar
• salt
• mustard seed
• celery seed

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

Ingredients

• ✓ turmeric
• butternut squash
• water
• ginger
• coconut milk
• chicken stock
• salt
• black pepper

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

Ingredients

• ✓ turmeric
• sugar
• white vinegar
• salt
• mustard seed
• celery seed
• cucumber
• onion

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

Ingredients

• ✓ turmeric
• sugar
• salt
• paprika
• onion powder
• garlic powder
• cauliflower
• cooking spray

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

Ingredients

• ✓ turmeric
• banana
• pineapple
• orange juice
• coconut milk
• lime
• ginger
• nutmeg
• ice cube

Instructions

1. 1 Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

By Sophie

Ingredients

• ✓ turmeric
• white vinegar
• sugar
• salt
• onion
• mustard seed
• celery seed
• cucumber

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

Ingredients

• ✓ turmeric
• chicken thigh
• tomato
• garlic
• ginger root
• chili powder
• salt
• coconut oil

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

Ingredients

• ✓ turmeric
• olive oil
• chicken
• white rice
• raisin
• onion
• salt
• black pepper

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

Ingredients

• ✓ turmeric
• sweet potato
• almond flour
• onion
• olive oil
• salt
• black pepper
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine shredded sweet potato, almond flour, onions, olive oil, salt, pepper, and turmeric in a bowl; stir until well combined. Scoop into 9 balls using a large cookie scoop and form into patties. Place patties into the air fryer basket making sure they are not touching. Spray tops with cooking spray.
3. 3 Cook in the preheated air fryer until fritters start to brown at the edges, 10 to 12 minutes. Flip fritters over, spray with cooking spray, and air-fry an additional 6 to 8 minutes. Let rest for 1 minute before removing from the air fryer basket.

By Yoly

Ingredients

• ✓ turmeric
• paprika
• lemon-pepper seasoning
• chicken breast
• green bell pepper
• onion
• cilantro leaves
• water
• white rice
• salt

Instructions

1. 1 Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Season chicken mixture with salt and serve over rice.

By Melissa

Ingredients

• ✓ turmeric
• olive oil cooking spray
• firm tofu
• nutritional yeast
• salt
• garlic powder
• almond milk
• salt
• black pepper

Instructions

1. 1 Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
2. 2 Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

By Plant Based Life

Ingredients

• ✓ turmeric
• water
• hot yellow pepper
• brine
• white wine vinegar
• pickling spice
• sugar
• salt
• egg

Instructions

1. 1 Stir water, peppers and brine, vinegar, pickling spice, sugar, salt, and turmeric together in a ½-gallon mason jar or container. Add eggs; seal container. Refrigerate for at least 2 days.

By bdweld

Ingredients

• ✓ turmeric
• cucumber
• onion
• pickling salt
• white sugar
• all-purpose flour
• white vinegar
• mustard powder
• celery seed

Instructions

1. 1 Place cucumbers and onions in a large bowl; sprinkle with salt. Add enough water to cover vegetables.
2. 2 Let stand, 8 to 10 hours. Drain and rinse with water.
3. 3 Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
4. 4 Stir sugar and flour together in a large pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions; fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
5. 5 Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the 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.
6. 6 Place a rack in the bottom of a large stockpot 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By BJ MOORE

Ingredients

• ✓ turmeric
• coconut milk beverage
• vanilla extract
• stevia powder
• ice cube
• water
• instant coffee granules
• ginger
• cinnamon

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

Ingredients

• ✓ turmeric
• zucchini
• onion
• salt
• white sugar
• apple cider vinegar
• mustard seed
• celery seed
• yellow mustard

Instructions

1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack vegetables 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.
6. 6 Place a rack in the bottom of a large stockpot 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Ingredients

• ✓ turmeric
• yellow squash
• zucchini
• onion
• green bell pepper
• salt
• white sugar
• white vinegar
• mustard seed
• celery seed

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture 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.
6. 6 Place a rack in the bottom of a large stockpot 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Ingredients

• ✓ turmeric
• salt
• paprika
• black pepper
• onion powder
• garlic powder
• cayenne pepper
• coriander
• t-bone steak

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl.
4. 4 Rub seasoning over steaks on all sides.
5. 5 Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center of each steak should read 130 degrees F (54 degrees C).

By Rocky