Turmeric scrambled eggs
SERVES 2 PREP 5 mins COOK 10 mins EASY V
Finely chop 1/2garlic clove. Heat 1 tsp coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, then add 100g spinach leaves and wilt for a few minutes, adding a splash of water if they stick. Whisk 4 large eggs with 50ml coconut milk and 2 tsp finely grated turmeric. Season well. Toast 2 slices of sourdough. Add the egg mixture to the pan and stir continuously for 5-8 mins until the scrambled eggs are at your desired consistency. Serve on top of the toasted sourdough.
PER SERVING 401 kcals • fat 19g • saturates 9g • carbs 31g • sugars 2g • fibre 2g • protein 25g • salt 1.4g
Turmeric-ginger marinade
SERVES 4 PREP 5 mins NO COOK EASY V
Toast 2 tbsp ground turmeric and
1/2 tsp chilli powder in a dry frying pan. Tip into a bowl. Peel and finely grate in a thumb-sized piece of ginger and crush in 2 garlic cloves. Stir in 3 tbsp vegetable oil and seasoning. Use to marinate chicken wings or tofu overnight.
PER SERVING 83 kcals • fat 8g • saturates 1g • carbs 1g • sugars 0.4g • fibre 1g • protein 0.3g • salt none
Turmeric latte
SERVES 2 PREP 5 mins COOK 5 mins EASY V
Put 350ml almond milk (or any milk of your choice) in a saucepan with 1/4tsp ground turmeric,
1/4 tsp ground cinnamon, 1/4tsp ground ginger, 1/2 tsp vanilla extract, 1 tsp maple syrup and a little black pepper. Whisk constantly over a gentle heat using a milk frother if you have one. Once hot, pour into mugs and sprinkle with a little more cinnamon to serve.
PER SERVING 38 kcals • fat 2g • saturates 0g • carbs 3g • sugars 3g • fibre 1g, • protein 1g • salt 0.2g
Turmeric, ginger & coconut fish curry
SERVES 4 PREP 5 mins COOK 25 mins EASY V
Cook 400g brown basmati rice following pack instructions. Meanwhile, finely slice 2 onions, grate a thumb-sized piece of ginger and cut 400g boneless skinless cod loin into chunks. Heat 1 tbsp olive oil in a large saucepan over a medium heat and fry the onions for 8 mins until translucent.
