Prep: 10 mins Cook time: nil Total time: 10 mins
Original Author: Natalie | natalieshealth.com
Recipe type: Raw & Vegan Friendly
Serves: 24 Balls
- 12 dates
- 1 cup gluten-free rolled oats
- ½ cup almonds
- 1 tablespoon chia seeds
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon turmeric ground
- ½ cup shredded coconut for dusting
- Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
- Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of water in which you have soaked the dates if the mixture is too dry.
- With the small spoon scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet.
- Store energy balls in an airtight container in the refrigerator until serving.
Keep the energy balls frozen up to 3 months in the freezer.
Prep: 10 mins Cook time: 15 mins Total time: 25 mins
Original Author: Nest&Glow.com
Recipe type: Vegan Friendly
Serves: 16 Cookies
For the Cookie
- 3 Bananas
- 1½ cups ground Oats
- 2 tbsp ground Ginger
- 1 tbsp Turmeric
- pinch of Salt
For the Icing
- 3/4 cup Cashew nuts
- 2 tbsp Sweetener such as maple syrup or honey
- 1 tsp Vanilla
- 2 tbsp Coconut oil, (optional – sub with extra water)
- a splash of water for blending
- a sprinkle of Turmeric to top with
- Mix all the dry cookie ingredients together.
- Mash the bananas with a fork and then mix with the dry ingredients.
- Spoon onto a baking tray, try to make them the same size and a roughly round shape.
- Bake at 180 degrees C for 12 – 15 mins until they start to get a bit of colour.
You will smell a banana caramelly smell when they are cooked.
- Blend all the icing ingredients together.
- Place in the freezer for 5 mins to firm up.
- Ice the cookies and then sprinkle with a pinch turmeric.
- Keep in an airtight container in the fridge and enjoy within three days.
Originally posted on livelytable.com (picture credits)
- 2in piece of Ginger
- 3/4 cup Mango (fresh or frozen)
- 1 Banana
- 1/4 cup Oats
- 1 tsp Honey
- 1 tsp Tropical Turmeric Smoothie Blend
- 1/4 cup Greek Yogurt
- 3/4 cup Milk of your choice (cows, soy, almond, rice, ect)
Just like all other smoothies. Put all of the ingredients together in a blender.
This turmeric honey super booster is super easy to whip up, and you can store it in an airtight container in the refrigerator for about a week, maybe more.
Prep: 5 mins Make time: 1 min Total time: 6 mins
Original Recipe: S. Castellano | With Food + Love
Recipe type: Drink
Cuisine: Health Booster
Serves: 1 cup
- 2 tablespoon turmeric powder
- 6 tablespoons raw unfiltered apple cider vinegar
- 3 – 4 tablespoons local raw honey
- 1 lemon, juice and zest
- ½ teaspoon black pepper
- Whisk your turmeric in a small mixing bowl or grind lightly with a mortar and pestle to loosen clumps, and smooth into a fine powder.
- Next add in the apple cider vinegar, honey, lemon juice and zest and pepper. Stir until smooth.
- Consume as a warm tonic, by mixing 1 tablespoon with a large mug of warm water. Or on top of toast or as a baked good topping. Add a tablespoon or two into your green juice or blend it into your smoothie.
PREP TIME: 5 mins COOK TIME: 5 mins TOTAL TIME: 10 mins
Original Author: Lynn Hoefer | heavenlynnhealthy.com
Recipe type: Gluten & Lactose Free
- 1 cup of gluten free oats
- 5 cups of (gluten free) oat milk
- the juice of 1 orange
- ½ teaspoon of turmeric powder
- ½ teaspoon of cinnamon powder
- ¼ teaspoon of ginger powder
- 3 tablespoons of sliced almonds
- 1 cup of blueberries (fresh or frozen)
- A pinch of salt
- Honey or maple syrup to sweeten
- Start by adding the oats and oat milk to a pot and allow it to cook for about 5 minutes, or until bubbly.
- Add the spices and orange juice and stir frequently. If it gets too dry, add more orange juice or oat milk.
- Finally add the honey or maple syrup if desired.
- Roast the almond slices in a small saucepan without oil until they turn slightly golden brown.
- Pour the turmeric porridge into two bowls and garnish with the blueberries, and almond slices. If you use frozen berries, heat them up in a saucepan before stirring them in.
You will first need to make up some Turmeric Paste before making your Golden Milk.
Turmeric Paste Recipe
- 1/2 Cup of organic turmeric powder
- 1/2 Teaspoon ground black pepper
- 1 Cup ﬁltered water
- 1/3 Cup raw coconut oil
- Place turmeric and water in a pan, stirring over a gentle heat until you have a thick paste. This should take about 7-10 minutes and you may need to add additional water along the way.
- Add the freshly ground pepper and oil AT THE END of cooking. Stir well (a whisk is ideal) to incorporate the oil and allow to cool.
Golden Milk Recipe
- 1 Cup milk
(almond, coconut, or organic cow’s milk)
- 1 Teaspoon raw organic coconut oil
- ¼ Teaspoon turmeric paste
(more can be added for personal taste preference)
- Sweeten with honey
- Combine all ingredients except honey in a small saucepan.
- Cook on medium heat, stirring constantly.
- When completely blended and hot (but not boiling) remove from heat and add honey to taste, stirring until dissolved.
40 minutes. Vegan, refined sugar and gluten free.
This recipe is from the Barcelona sisters. Their website is full of amazing vegetarian and vegan friendly receipes. www.mayihavethatrecipe.com
2 tsp Ginger, fresh
3 Medjool dates
3/4 cup Vanilla almond milk, unsweetened
2 tbsp Almond butter
1 tbsp Maple syrup
3/4 tsp Cinnamon
1 tsp Turmeric
3/4 cup Cashews, raw
1/4 cup Coconut, unsweetened
1/4 cup Pistachios
1 tsp Orange zest (optional)
Combine the cashews and warm almond milk in a bowl and let them soak for 30 minutes.
Transfer them to a high power blender or a Nutribullet, add the almond butter, maple syrup, ginger, turmeric and cinnamon and blend until smooth. Refrigerate until ready to use.
To prepare the crust, combine all the ingredients in the food processor and pulse until well combined.
Serve the cream on spoons topped with the crust, or layer them in small cups.
- 160g Dried, pitted dates
- 240g Water
- 160g Lindt DESSERT 70% Cocoa
- 50g Lindt DESSERT Premium Dark
- Little Vanilla bean paste
- Little Cognac
- 15g Butter
Coconut for Rolling
- 140g Shredded coconut
- 60g Sugar syrup
- Little Turmeric
1. A day in advance for the Truffle place the dates and water into a saucepan and bring to the boil.
2. Take off the heat and add the chocolate, vanilla and Cognac if using.
3. Blend until smooth using a stick blender. Add the butter and continue mixing to create smooth ganache.
4. Strain through a sieve into a bowl, cover with clingfilm to avoid a skin from forming and allow to set overnight at room temperature.
5. For the coconut for rolling dampen the coconut with some sugar syrup and mix in the Turmeric. Place on a baking paper lined tray and toast in a medium heat oven for 15 minutes or until just lightly coloured.
6. Form lindor sized Truffles of the ganache.
7. Roll in cooled coconut and serve.
8. Maitre Tip: Serve these freshly rolled in coconut to ensure the coconut stays crisp.
A creamy, coconut milk-based ice cream inspired by Golden Milk! Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
- 2 14-ounce (414 ml) cans full fat coconut milk, (~3 1/2 cups or 840 ml | sub coconut cream for even creamier ice cream!)
- 4 quarter-size slices fresh ginger
- 1/4 cup (60 ml) maple syrup (sub up to half with organic cane sugar), plus more to taste
- Pinch sea salt
- 2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/8th tsp black pepper
- optional: 1/8th tsp cardamom
- 1 tsp pure vanilla extract
- optional: 2 Tbsp (30 ml) olive oil
- optional: 1/4 cup chopped candied ginger
- The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker). Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
- Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
- Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
- Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
- The following day, use a spoon (or strainer) to remove the ginger. At this time you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
- Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
- While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
- Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
- Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
- Will keep in the freezer for up to 10 days or more, though best within the first 7 days. Enjoy this as a lighter dessert with some serious health benefits!
*Recipe adapted from my Vanilla Bean Coconut Ice Cream, and inspired by/loosely adapted from Nutrition Stripped.
*If you don’t have an ice cream maker, you can add the chilled mixture to a freezer safe container and place in the freezer. Remove from freezer every 1-2 hours and stir vigorously to incorporate air. This won’t make it as light and airy as an ice cream maker, but it works in a pinch!
*Nutrition information is a rough estimate for 1 of 6 servings (~1/3 cup), calculated without candied ginger or olive oil.
Serving size: 1/6th of recipe (~1/3 cup)
Fat: 33 g
Saturated fat: 29.3 g
Carbohydrates: 17.4 g
Sugar: 12.8 g
Sodium: 61 mg
Fiber: 3.3 g
Protein: 3.2 g
1 tablespoon coconut oil
1 cup hemp or coconut milk
½ cup frozen pineapple
½ teaspoon turmeric (or 1 tsp. turmeric)
1 fresh banana
½ teaspoon ginger
½ teaspoon cinnamon
1 teaspoon chia seeds
Just like all other smoothies. Put all of the ingredients together in a blender. Mix until you get that sweet homogenous mixture.