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Hungry girl needs turmeric

CandaceMM's picture
Posts: 68
Joined: Jan 2011

I'm reading Anti Cancer and honestly, I feel empowered to change my life. I'm in search of tumeric recipes. Actually, I'm in search of any super delicious recipes that you may have to share. Specifically ones that support an anti cancer lifestyle.

I've given up my two breasts, a healthy right arm, alcohol (for now), 8 months of my life...but, I refuse to take the flavor out of my life!

IF this progresses as I hope it does, I'll start a blog of recipes.

Change is good!


Gabe N Abby Mom's picture
Gabe N Abby Mom
Posts: 2415
Joined: Sep 2010

Check cancerproject.org, they have lots of recipes. I'm not sure how many include turmeric though.

You might also like the Crazy Sexy Cancer books by Kris Carr.



TraciInLA's picture
Posts: 1994
Joined: Jul 2009

Candace, I posted a similar question last month, but the site had some technical problems right about that time, and I think my post just slipped by, so I'm glad you asked it again!

I also want to get more turmeric into my diet -- I tried the salad dressing idea from Anticancer, but it's just too bitter for me. I love Indian food (which, of course, uses lots of turmeric), but most of the Indian recipes I find use ingredients that I'd have to drive all over town to buy, and I'm just not willing to do that.

So yes, please -- bring on the orange-stained recipes, to scare the bad cancer juju away!


Posts: 402
Joined: Nov 2010

I just did and was amazed at how many came up. I've rarely used it in cooking, so I don't have any recommendations. I guess it is time to start cooking with tumeric :)

pinkkari09's picture
Posts: 878
Joined: Sep 2009

I'm reading the book and searching for turmeric recipes as well. My friend who loves to cook for me is all over it, I'll let you know what we discover.
Miles of Love,

dyaneb123's picture
Posts: 951
Joined: May 2009

What's so good about tumeric? Or do I have to read the book?

PinkPearl's picture
Posts: 280
Joined: Oct 2010

Can't vouch for this recipe since I haven't tried it yet but I got it off the MD Anderson site. They have an interesting article on it if you type in mdanderson tumeric on google and you can also go to the armstrong.com on cancer and find out about more about tumeric. I've bought mine ... now I have to use it!

Vegetables With Turmeric

• 3 tablespoons olive oil
• 1 teaspoon turmeric
• ¼ teaspoon red chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon coriander powder
• ½ teaspoon pomegranate seeds
• ½ teaspoon mango powder
• Sliced vegetables such as potatoes, cauliflower, carrots, etc.
• Sliced onions, ginger and tomatoes

1. In a small bowl, mix together salt, turmeric, red chili, cumin and coriander powders.

2. On a stovetop, heat the olive oil in a pan. First roast onions and ginger and then add vegetables and spice mix together in the pan and stir until vegetables are coated in spices.

3. Allow vegetables to simmer on low heat for 10-15 minutes, stirring occasionally.

4. Turn off the heat, sprinkle with sliced tomatoes, pomegranate seeds and mango powder and enjoy.

CandaceMM's picture
Posts: 68
Joined: Jan 2011

I need to invest in some new spices. I'm actually excited at the prospect of learning to cook with curries.

Bring on the tips and recipes!

TraciInLA's picture
Posts: 1994
Joined: Jul 2009


I clipped this recipe out of the Los Angeles Times Food section years ago, and just stumbled across it again earlier this week. I made it in the evening, refrigerated it overnight, and took it for lunch the next day -- very easy, yummy, and healthy, and all the ingredients are inexpensive and readily available at the grocery store.

1/2 cup diced onions
4 teaspoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper (per Anticancer's recommendation to always include black pepper with turmeric, I just substituted 1/4 teaspoon black pepper for the cayenne -- worked great!)
2 (15-ounce) cans chickpeas (garbanzo beans), drained
2 tablespoons chopped cilantro
1 tablespoon lemon juice, or more to taste

In a large skillet heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Add the turmeric, cumin, coriander, and pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro, and lemon juice, and continue to stir to develop the flavors, about 5 minutes.

Cool the salad, then transfer to a container, cover, and refrigerate at least 30 minutes. Taste and adjust lemon juice as desired.

CandaceMM's picture
Posts: 68
Joined: Jan 2011

Good stuff. Also, thanks for mentioning the pepper/turmeric pairing. Was the statistic 2,000%? Wow!

Keep'em coming!

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