Turmeric Coconut Broth (3-ways)

These days, everyone should be consuming more turmeric! Seriously, it’s such a magical spice that's loaded with health benefits from anti-inflammatory to antioxidant properties. I'm thrilled to see, in the past few years,  it has become more popular to drink Golden Milk and coffee drinks featuring turmeric at cafe's like Peet's & Starbucks. 

You can get fresh turmeric at grocery stores like Whole Foods & New Seasons. You will find it in the produce section usually by the fresh ginger. Fresh turmeric is great to have on hand to add a little on top of your salads and meals. Turmeric powder is easy to find however, make sure you're getting a good quality that hasn't been stripped of all the medicinal properties. 

Turmeric Coconut Broth (3-ways) 

INGREDIENTS:

• 2 tsp grated fresh turmeric root or 1 ½ tsp powder 
• 2 large shallots, peeled and chopped
• 1 tsp grated fresh ginger
• 3-4 garlic cloves, diced or 1 tsp garlic powder
• 1/4 tsp crushed red pepper (optional)
• 1 hot chili (optional. Only use it if you want heat. Start with small amount and add more as desired)
• 1 Tbsp white miso 
• Lime zest from ½ lime 
• 1 Tbsp tamari/ soy sauce 
• Dash of cinnamon & nutmeg
• 3 cups vegetable/chicken broth 
• Salt & pepper to taste 
• 1 can full fat coconut milk 
• 1 Tbsp olive oil, avocado or coconut oil

DIRECTIONS:

1. Make the golden coconut broth. Heat a large pot over medium heat. Add the oil and swish it around to cover the bottom. Add the shallots to the pot and stir. Keep sautéing and stirring the shallots until they are slightly browned and soft. Then, add the ginger, garlic, chili (if adding), and the lime zest. Stir and saute until fragrant and garlic/ginger is slightly softened, about 2 minutes. Add the turmeric to the pot and season with salt and pepper. 
2. Add the broth to the pot and stir. Bring the mixture to a boil, and then lower to a simmer. Once it’s at a simmer, add the coconut milk and leave uncovered for 15 minutes. 
3. Set a fine mesh strainer over a large bowl. Strain and discard all the chunky parts. Whisk in the miso and soy sauce. Taste and adjust the seasoning to your liking. 

You can stop here and have a wonderful comforting broth to sip on or you can turn this into a soup or Buddha Bowl. 

Turmeric Coconut Veggie (or chicken) Bowl or Soup: 

All the following ingredients are optional. Make it vegetarian or add chicken. This is one of those recipes you can make the yummy base then simply serve in different ways to make everyone happy😋

OPTIONAL INGREDIENTS:

• ½ cup cooked quinoa or grain of choice (½ to 1 cup per serving) 
• Cooked or raw veggies (use what you have on hand) 
• Cilantro 
• Green onion chopped 
• Sesame seeds 
• Roasted Chickpeas* 
• Chicken breast 
• Soba Noodles 
• Lime wedge 

*Roasted Chickpeas 

INGREDIENTS:

• 1 can or 400 grams of chickpeas
• 2 Tbsp olive oil 
• ½  tsp paprika
• 1 tsp turmeric powder
• ¼ tsp cayenne pepper (optional) 
• ½ tsp salt 
• A few grinds of fresh pepper 

DIRECTIONS:

1. Preheat the oven to 400°
2. Cover sheet pan with parchment
3. Drain the chickpeas. Use paper towels to get dry.
4. In a bowl, add olive oil and all of the spices then mix together. 
5. Add the chickpeas and mix until they are all coated. 
6. Pure chickpeas onto a prepared pan and cook for 30 minutes. In 15 minutes take the pan out and toss chickpeas with a spatula. 
7. When finished cooking, let them cool before serving. As they cool the chickpeas will turn crispy. 
    

To make a bowl: 

Add grain, veggies, chicken if using, to your bowl. Add some warm broth. Top with roasted chickpeas, cilantro, green onions and sesame seeds. 

To make a soup: 

Add noodles, veggies, chicken if using to your bowl. Add  warm broth. Top with roasted chickpeas, cilantro, green onions and sesame seeds.