Kitchen Alchemy: Unleash Turmeric’s Power in These 5 Cancer-Fighting Recipes

These five cancer-fighting recipes feature turmeric, that ancient golden-hued spice with a warm, peppery flavor that has gained attention not only for its culinary uses but also for its cancer-fighting benefits.

You may have seen an earlier article we published (Turmeric’s Powerful Ability to Both Prevent and Treat Cancer) in which we shared a comment from experts at Memorial Sloan Kettering Cancer Center: “Turmeric, one of the most powerful spices on this earth, has the potential to both prevent and treat cancer.”

Incorporating turmeric into your recipes can not only give your meals a boost of flavor, but it can also be a targeted, very smart health-conscious choice. There are numerous ways to enjoy this spice such as adding it to curries and soups or concocting delicious golden milk or turmeric-infused dressings. Turmeric’s earthy taste and vibrant color make it a versatile addition to both savory and sweet dishes.

Experiment with this ancient spice in your daily recipes. Here are a few to get you started:

Easy Turmeric Chicken

This delicious recipe from Family Food On The Table takes 15 minutes to make!

2 teaspoons extra-virgin olive oil
1½ lbs. boneless, skinless chicken breasts, cut in about ½ inch cubes
1¼ teaspoons turmeric
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
Juice of ½ lemon

1. Heat a large skillet over medium heat and add olive oil.
2. Season chicken pieces with turmeric, cumin, salt, pepper and cayenne.
3. Add chicken to the pan and cook until cooked through, 8-10 minutes, stirring occasionally.
4. Squeeze fresh lemon juice over cooked chicken, serve warm and enjoy!

Turmeric-Roasted Cauliflower

This recipe from Eating Well combines the powerful turmeric spice with the benefits of cauliflower, a cruciferous vegetable also known for its anti-cancer benefits.

3 tablespoons extra-virgin olive oil
1½ teaspoons ground turmeric
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground pepper
2 large cloves garlic, minced
8 cups cauliflower florets (1 large head; about 2 pounds)
1-2 teaspoons lemon juice

1. Preheat oven to 425°F.
2. Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes. Drizzle lemon juice over the cauliflower.

Turmeric Sauerkraut

Here’s a tasty way to take your healthy probiotics to a new level! This recipe from Mississippi Vegan combines the power of turmeric with the equally powerful benefits of raw, unpasteurized sauerkraut.

This is a small-batch recipe that takes a mere 15 minutes to prepare. Full of healthy probiotics, use this tasty side dish in Bowls, wraps, sandwiches or enjoy all on its own.

1½ pounds green cabbage (about one medium head – outer leaves removed), thinly sliced
5 cloves garlic, peeled
¼ cup onion, chopped
3 teaspoons sea salt
½ teaspoon cayenne pepper
1½ tablespoons freshly chopped turmeric root
1½ tablespoons freshly chopped ginger root
½ cup filtered or spring water

1. Add the sliced cabbage into a large bowl.
2. In a blender, add the remaining ingredients and blend until you are left with a smooth paste.
3. Pour the blended mixture over the cabbage, using a rubber spatula to help scrape out all of the paste. Thoroughly toss the mixture until combined. Then, using your hands, squeeze the cabbage aggressively for 5 minutes, until a juice begins to form at the bottom of the bowl. The cabbage should feel limp and soggy.
4. Transfer the cabbage into a large jar and press down to where cabbage is mostly submerged in liquid. Gently tap the jar on the counter to get rid of any oxygen bubbles.
5. Place lid on top and place in a cool, dark place for 5-7 days (or longer if desired). If using a screw lid, remember to burp the jar once or twice a day for the first few days. (Burping means to unscrew the lid to let the carbon dioxide out so that the sauerkraut doesn’t explode!). If you are using an attached lid, wrap a rubber band around the latch which will keep the lid closed while also letting gas escape – so no need to burp if using this method.

Parchment Packet Baked Tuna Steaks & Vegetables with Creamy Dijon-Turmeric Sauce

This recipe from will steal the show at your next dinner party.

¼ cup mayonnaise
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon ground turmeric
2 cups thinly sliced Yukon Gold potatoes (about 1/8-inch)
½ teaspoon salt, divided
⅛ teaspoon ground pepper, plus 1/4 teaspoon, divided
4 cups chopped kale
1 ¼ pounds tuna (about 1 inch thick), cut into 4 pieces

1. Preheat oven to 450 degrees F. Cut 4 large sheets of parchment paper, each about 16 by 12 inches (or use pre-cut parchment sheets).
2. Combine mayonnaise, parsley, mustard, honey and turmeric in a small bowl.
3. To make packets, lay the parchment sheets on a work surface with the long sides closest to you. Fold each in half (bringing the short sides together), then open. Place 1/2 cup potatoes on one side of each piece of parchment and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each with 1 cup of kale and a piece of tuna. Sprinkle the tuna with the remaining 1/4 teaspoon each salt and pepper. Brush with the mayonnaise mixture. Close the packets and seal the edges with small, tight folds. Place the packets on a large baking sheet.
4. Bake until the fish is just cooked through, 10 to 15 minutes. (Carefully open one packet to check for doneness–be cautious of the steam.) Set each packet on its own plate. Let stand for 3 minutes. Cut an X in the top of each packet with scissors and carefully fold open to serve.


Kitchen Alchemy: Unleash Turmeric's Power in Cancer-Fighting Recipes

Teresa’s Golden Turmeric Toddy

Wintertime is the perfect time to enjoy this warm and healthy drink that we’ve featured before! If you haven’t yet tried it, make it a point to enjoy this season.

1 1/2 cups canned, full fat, unsweetened coconut milk
1 1/2 cups unsweetened plain almond milk or macadamia nut milk
1 1/2 tsp ground turmeric
1/4 tsp ground ginger
1 whole cinnamon stick (or 1/4 tsp ground cinnamon)
1/4 teaspoon ground cardamom (optional)
1 Tbsp coconut oil
1 pinch cayenne (optional)
Sweetener of choice, to taste (See note)

1. In a small saucepan, whisk together coconut milk, nut milk, ground turmeric, ground ginger, cinnamon stick or ground cinnamon, cardamom, coconut oil, cayenne if using, and sweetener* of choice.
2. Warm over medium heat, whisking frequently, until hot to the touch but not boiling – about 4 minutes.
3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger if you’d like it to be spicier. Remove cinnamon stick if using and serve.
4. Best when fresh, but can be stored covered in the refrigerator for 2-3 days and reheated on the stovetop.
Note: If you’re sugar free, try one of these healthy options: stevia, Monkfruit, or yacon syrup. Other healthy options include raw, unfiltered local honey or pure maple syrup.
Makes 2 Servings


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