Consumption of Turmeric Powder


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  1. Recipe (Turmeric milk):
  • Ingredients:
  • 1 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 1 cup of milk


  •   Steps:
  • Bring milk to boil and cool down a bit.
  • When the milk is slightly hot, add pepper powder and turmeric powder.
  • Stir well until the turmeric blends with milk.
  • Mix well and transfer to a cup.
  • Finally, Haldi milk is ready.


  1. Recipe (Turmeric Tea):
  •   Ingredients:
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 2 cups of water
  • 2 teaspoons raw honey



  •   steps:
  • In a small pot, add water, turmeric, lemon juice, and black pepper. Whisk together and heat over high heat. When the tea just starts to boil, turn the heat down to low and simmer for 10 minutes.
  • Once the tea is finished simmering, turn off the heat, add the honey, and let the tea cool for a minute or two.
  • Pour the tea into a mug through a strainer to remove the black pepper and enjoy.





  • Ingredients:
  • 1 cup gluten-free lite coconut milk
  • 1 tablespoon honey
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon natural pure vanilla extract


  • Steps:
  • Mix all ingredients in a small saucepan with a whisk until well blended.
  • Cook on medium-low heat for 10 minutes, stirring frequently. Once complete – sip, enjoy and experience the benefits of turmeric milk!


  1.     Cauliflower rice:
  • Ingredients:
  • 1 large head of cauliflower
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoons ground pepper black
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg 
  • 3 tablespoons olive oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 2 cups frozen green peas, thawed
  • 1 cup grated carrots
  • Sea salt grinder
  • 1 tablespoon thinly sliced chives 


  • Steps:
  • Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. 
  • Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
  • Combine the cumin, pepper, turmeric, ginger, and nutmeg in a small bowl and add 1 tablespoon of water. Stir well to combine and set aside.
  • Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook for another 30 seconds.
  • Add the cauliflower, peas, and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.





  • Ingredients:
  • 1 tablespoon date sugar or 2 teaspoons raw sugar
  • 4 teaspoons freshly grated turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
  • ⅛ teaspoon Chinese five-spice powder or ground nutmeg
  • Pinch of kosher salt


  • Steps:
  • Whisk coconut milk, sugar, turmeric, ginger, five-spice, salt, and ¾ cup of water in a small saucepan and bring to a boil. Remove from heat and let the mixture steep for 5 minutes. Strain through a fine-mesh sieve into a mug and serve.