Blast cold, flu, and inflammation with these easy-to-make DIY turmeric gummies!
- ½ cup steamed carrots
- 1 cup natural orange juice
- ½ cup hot water
- ¼ cup quality natural gelatin
- 2 tablespoons golden paste
- You’ll also need to have silicone moulds or a coconut oil greased glass dish for pouring your mixture into.
- Combine the orange juice, carrots, and golden paste together until smooth in the blender.
- Pour into a small saucepan and quickly whisk the ¼ cup gelatine and a ¼ cup of the orange juice mixture. Follow with the hot water, again whisking quickly. As soon as that is dissolved add the remaining orange juice mixture and whisk until combined.
- Continue whisking in the saucepan over low heat until the mixture is very smooth. Just a moment or two. It is not necessary to do this step, but I do find it helps to give the gummies a smoother texture.
- Pour the liquid into your silicone moulds or coconut oil greased glass dish. Set the tray in the refrigerator, they should set in about 1 hour. Store in an airtight container. These will keep in the refrigerator for up to 1 week, or you can freeze them.
Credit: This recipe is from www.mayihavethatrecipe.com and if you have the time, you should totally check out the recipes from these two sisters in Barcelona. They are awesome!
Serves: 6 servings
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
For the Meatless Meatballs
- 230g cauliflower rice (about 2 cups, see note)
- 1 cup cooked quinoa, cold
- 1 cup fresh chopped coriander or parsley
- ½ cup flour (you can use any kind here)
- 2 eggs, beaten
- 2 tsp extra virgin olive oil
- ½ tsp salt
- ¾ tsp allspice powder
- ½ tsp ground cinnamon
- 3 tbsp vegetable oil (to pan fry the meatballs)
For the Coconut Turmeric Sauce
- 2 tbsp extra virgin olive oil
- 1 medium onion, sliced thin (about 2 cups)
- 4 garlic cloves, sliced
- 1″ fresh ginger root, grated (about 2 tablespoons)
- ½ tsp organic turmeric powder
- ¼ tsp salt
- ⅛ tsp cracked black pepper
- ⅛ tsp red pepper flakes (optional)
- 1 cup canned full fat coconut milk
- 1 cup vegetable broth or water
- 2 tbsp lime or lemon juice
- ½ cup chopped coriander
- Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes.
- In the meantime, prepare the sauce.
In a large skillet, heat olive oil.
Add onions and cook over medium high heat for 7-8 minutes or until translucent.
Add garlic and ginger and cook for another 2 minutes.
Add turmeric, salt, black and red pepper flakes and cook for 2-3 minutes.
- Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes.
- Add chopped coriander, remove from heat and set aside.
- To prepare the meatballs, heat the vegetable oil in a separate skillet.
Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs.
Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside.
- Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).
- Serve warm over rice or quinoa.
You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor.
Make sure quinoa is cool before making the cauliflower meatballs.
1 medium sweet potato, peeled and cubed
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
3 cloves of garlic
1 tablespoon avocado oil
½ lemon, juiced
1 can white beans, drained and rinsed
1 tablespoon tahini
Salt and pepper, to taste
2 tablespoons olive oil
Pre-heat the oven to 175ºC / 350ºF.
Place the sweet potatoes on a baking tray and toss together with the spices and garlic.
Bake for 30-40 minutes until sweet potatoes are tender.
Let cool and add to a food processor with remaining ingredients, except the olive oil.
Blend until combined, then with the motor running slowly drizzle in the olive oil until smooth and creamy.
Taste test and adjust, then serve with veggie crudités or pitta chips!
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper
Mixed seeds and nuts, to garnish
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper and serve garnished with mixed seeds and nuts.
- 1/2 large sweet potato grated
- 3 eggs, whisked
- 1/3 cup coconut flour
- 1 tablespoon of tapioca flour
- 1 1/2 tsp ground turmeric
- salt and pepper
1. In a glass jug/bowl add all of the ingredients except the sweet potato. Mix well so that you have an even paste, then mix in the sweet potato and leave aside for about 2 mins to let it soak.
2. Add some coconut oil to a pan over a high heat, and add a good tablespoon of the mixture to your heated pan. Press down with a spatula to flatten. Cook on both side until crisp and serve immediately
for the tahini-turmeric dressing
- 60 ml (¼ cup) tahini
- 3½ tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- ¾ tsp ground turmeric
- ¼ tsp cayenne pepper powder
- Freshly ground white pepper
for the salad
- 150 g young turnip greens
- 120 g cucumber, with skin on, thinly sliced
- Half red onion, very thinly sliced
- 250 g halloumi cheese
- A handful of toasted sesame seeds
– for the tahini-turmeric dressing
Add the tahini, lemon juice, olive oil, turmeric, cayenne, a little salt and white pepper in a small bowl and mix well using a wire whisk. Taste and add more salt if needed.
– for the salad
Cut the halloumi into medium-thick slices and lightly oil them on both sides with olive oil. Heat a skillet or non-stick pan on medium heat and add the slices in one layer. Cook them for about 3 minutes on either side until golden.
Rinse well the turnip greens under cold running water, cut off the roots and drain in paper towels. In a large bowl, mix the turnip greens, cucumber and onion. Arrange on a plate and add the halloumi. Drizzle generously with the dressing and finish with the sesame seeds.
Serve immediately with fresh bread.
You can keep the tahini-turmeric dressing in the fridge for a couple of days. It will thicken in the fridge so leave it out on the counter for half an hour before you want to use it.
Also, the dressing may split. It is only natural because it contains tahini, which always splits. Don’t worry about it, just give it a good whisk before using.
- 1 tbsp olive oil
- 1 leek or onion, sliced
- 110g pack chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1l hot fish or chicken stock
- 200g frozen pea
- 400g frozen seafood mix, defrosted
Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.