Turmeric Root: Favourite Staff Recipes

I’m not saying I’m a gold[en milk]-digger…

Okay- glad I got that out of my system. Now for the serious stuff. Turmeric. You have probably heard mutterings of this little root all over the streets and inter webs. We’ve certainly been singing of its benefits around the shop!

Curcumin, the key active ingredient in turmeric, provides the body with an array of extraordinary benefits! Some of these benefits include:

  • anti-inflammatory properties
  • ease an upset stomach
  • strengthens immune system
  • powerful antioxidant
  • anti-cancer effects

In order for the body to absorb curcumin and reap the benefits of this brilliant root, it is essential to consume turmeric with black pepper. Additionally, turmeric is fat-soluble, so ensure that you eat it with a quality fat (ex. coconut oil).

Last week we received a delivery of raw, organic turmeric, and a few customers expressed interest in learning about new ways to use turmeric in its raw form. Well, we love our customers- so here we go with a few of our staff favourites!

[Public Service Announcement: Your fingers will absolutely be stained yellow when peeling/chopping fresh turmeric. Consider wearing gloves in order to avoid leaving a trail of yellow fingerprints throughout your flat… unless that happens to match the theme of your decor.]

Golden Milk (Evy)


1/4 cup raw turmeric, peeled + finely chopped/grated (or turmeric powder)

1/2 cup water

3/4 tsp black pepper 


2 cups of non-dairy milk (almond, oat, or coconut milk are ace options)

1/2 tsp ground cinnamon

1/4 tsp fresh ginger

1/2 tsp coconut oil

First, make your turmeric paste. I’ve made turmeric paste with organic turmeric powder and with fresh turmeric, and I’ll admit that the process with powder is much easier and less of a mess. Be sure to use a high-quality, organic powder, though- we have some in the shops. If using powder, go ahead and skip to step (2) of the turmeric paste process.

(1) Ensure that your turmeric is very fine. Consider chopping it up and throwing it into a blender/bullet to really get it into bits. You may need to add a splash of water and do some scraping in the process. (2) Mix the turmeric and 1/2 cup of water in a small pan over low heat. Stir until a paste is formed, then go ahead and add your black pepper. Feel free to toss it back into your blender to acquire a truly smooth paste (if working with the fresh turmeric root). Once cooled, store in a little glass jar- it should keep in your refrigerator for about two weeks! You can add turmeric paste to your morning smoothie, too!

For your golden milk, take 1/2 a teaspoon of your turmeric paste and mix it in a saucepan along with your milk, cinnamon, ginger, and coconut oil. Sometimes I leave the ginger out of the mix- depending on my mood… and if I have any in my kitchen. Stir the entire situation up really well. Pour that warm goodness into your favourite mug and live the dream. A pre-bedtime golden milk is ev-er-y-thing!

Turmeric-Roasted Butternut Squash Soup (Amy-Claire)


1 butternut squash, split lengthwise

2 inches of fresh, raw turmeric

1 tin of coconut milk

raw ginger, to taste

sage leaves (optional)

salt + pepper to taste

Preheat your oven to 180°C. Scoop seeds out of butternut squash. (Set seeds aside for roasting with cumin, black pepper, and dried turmeric, if you’d like!) Place butternut halves on baking sheet, flesh-side up. Peel and slice fresh turmeric (1 inch per half) and ginger, and lay slices on the flesh of each squash. Add a tablespoon of water into the hole where the seeds once were. Feel free to add sage leaves here as well! Wrap the squash halves with foil to keep turmeric/ginger slices in place, and to trap steam from the water. Bake in the oven for about 40 minutes (or until squash is nice and soft).

After about 40 minutes, remove squash halves from oven, and spoon out the flesh. Blend up that deliciousness with the turmeric bits, salt, pepper, and a tin of coconut milk! Ta-dahhhhh… an exquisitely satisfying meal!


Immune-Boosting Omelette (Louise)


1 tsp butter, coconut oil, or olive oil

1 small red onion, chopped

8-10 mushrooms, any kind, chopped

1 clove garlic, crushed

cayenne pepper, to taste

raw turmeric, peeled and grated, to taste

ground black pepper, to taste

2-3 eggs, lightly whisked

fresh parsley, basil, or coriander, to serve

Heat butter/oil in large frying pan. Add onions and mushrooms, and sauté for a few minutes until slightly softened. Add garlic, cayenne, turmeric, and black pepper, and continue to sauté for a minute or so. Add eggs and cook until bottom is set. Transfer under a grill to ensure that the top is set. Serve with fresh herbs sprinkled up top! Such a powerfully healthy breakfast- especially if you’re feeling a cold creeping up on you!

Turmeric and Apple Bean Chilli (Shona)


4 cups assorted beans

2 apples, roughly chopped

splash of apple cider vinegar

1 onion, diced

3-4 garlic cloves, minced (adjust to preference)

1 tsp cumin

1 tsp paprika

pinch of cumin

inch-size portion of raw turmeric, grated of chopped

1 tsp mixed herbs

1 tin of tomatoes

splash of water

Toss all ingredients into a large pot and allow to cook for about an hour over medium heat, with the lid. Stir occassionally. Serve with rice or tortillas and guacamole at your next FIESTA!

We have plenty of fresh turmeric in our shops right now! Stop in and pick up a handful!

Written By: Evy Koutzas

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