Type what you have

Ingredients

• ✓ turmeric root
• coconut oil
• ginger
• black pepper
• water

Instructions

1. 1 Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
2. 2 Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.

By Buckwheat Queen

Ingredients

• ✓ turmeric root
• almond milk
• papaya
• protein powder
• ginger root
• ice

Instructions

1. 1 Combine almond milk, papaya, protein powder, turmeric root, and ginger root in a blender; add ice and blend until smooth.

By Sophie

Ingredients

• ✓ turmeric root
• ginger root
• honey
• almond milk
• turmeric
• cinnamon

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

Ingredients

• ✓ turmeric root
• coconut milk
• coconut cream
• ginger
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• black peppercorn
• honey
• ginger
• turmeric
• cayenne pepper

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ turmeric root
• garlic
• red chile pepper
• shallot
• salt
• brown sugar
• olive oil
• chicken wing

Instructions

1. 1 Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. 3 Bake in preheated oven until deep, golden brown, about 30 minutes.

By CHEYENNIGANS

Ingredients

• ✓ turmeric root
• banana
• coconut milk
• water
• ice cube
• date
• cacao powder
• ginger root
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Ingredients

• ✓ turmeric root
• thai chile pepper
• shallot
• cilantro root
• garlic
• thai basil
• lemongrass
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• ✓ turmeric root
• turmeric
• ginger root
• shallot
• garlic
• brown sugar
• ancho chili powder
• coriander
• chipotle chili powder
• cayenne pepper
• rice vinegar
• soy sauce
• fish sauce
• tamarind paste
• cilantro
• pork shoulder
• salt
• metal skewer

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich

Ingredients

• ✓ turmeric root
• fried shallot
• thai basil
• coconut milk
• coconut milk
• white sugar
• salt
• bay leaf
• makrut lime leaf
• tamarind juice
• lemongrass
• vegetable oil
• white peppercorn
• ginger
• galangal
• garlic
• shallot
• cumin seed
• coriander
• candlenut
• lemon
• chicken

Instructions

1. 1 Soak chicken pieces in lemon juice for 30 minutes.
2. 2 Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
3. 3 Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
4. 4 Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
5. 5 Serve chicken and sauce in a bowl, sprinkled with fried shallots.

By GrowinKitchen