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Super Root Recipes You MUST Try!

As I’m sure you’ve figured out by now from our other blog posts, our Super Root Turmeric Supplement is highly diverse in it’s healing capabilities and is essential for daily use. However with the winter months bringing upon more staying indoors, heightened inflammation in those with chronic illnesses, weaker immune systems, and so on.. it’s even MORE essential in this season.

Turmeric is a warm, spicy, and earthy herb that is beneficial to the immune system, reduction of inflammation, gut health, metabolism, skin health, brain health, and much more! We have a variety of other blog posts regarding the science behind the super root and all of it’s magic. Our supplements include Black Pepper within them which allows them to be highly bioavailable or absorb well in the body.

Taking the Super Root Turmeric Supplement daily is easy and effective, but if you’re bored with the basics through this quarantine and want to get creative we have some other ways to incorporate Turmeric into your daily life!

Golden Milk (Of Course!)

Now, I know you’ve probably heard of this and are thinking “AGAIN?!”, but trust us. It’s worth making.

Ingredients: 1 Cup of Plant Milk (Any will work, sweetened of unsweetened), 1 tsp of (1 capsule) of Turmeric, Maple Syrup for desire sweetness, 1 tsp of Vanilla Extract, 1 tsp of Cinnamon, 1/4 Ground Ginger.

1. Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.
2. Serve immediately or keep the leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warm enough.

Ginger Turmeric Coconut Soup

Ingredients: 2 teaspoons avocado oil or olive oil, 1 yellow onion peeled and sliced into half-moons, 3 cloves garlic minced, 2 teaspoons ginger minced, 3 baby sweet potatoes peeled and diced (about 1/2 pound), 4 cups low-sodium vegetable stock, 14 ounce can coconut milk, 1 teaspoon pure sesame oil, 2 teaspoons tamari more or less to taste
1 teaspoon turmeric (1 Super Root Capsule), 1 teaspoon crushed red pepper more or less to taste, 12 ounces black rice noodles, Salt and pepper to taste!

For Garnish: Crispy shallots optional, Chili oil optional, Mustard oil optional, Sesame seeds optional.

Directions:

Turmeric Paella 

Ingredients: 2 cups boiling water, 1 cup white rice, 1 tablespoon olive oil, 1 onion chopped, 3 cloves garlic minced, 1 green bell pepper sliced, 1 red bell pepper sliced, 1 tomato diced, 2 cups vegetable broth, 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon (1 super root capsule) turmeric, 1 cup peas, 1 cup drained and quartered canned artichoke hearts.

Directions:

1. Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.

2. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.

3. Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

Turmeric Protein Bowls

Ingredients: 7 small yellow potatoes, 15 oz . can chickpeas, 2 tsp (2 Super Root Capsules) turmeric, 1 tsp paprika, 1 Tbsp coconut oil, 1/4 cup quinoa, salt/pepper, kale leaves, 1/2 Tbsp olive oil, 1 avocado.

Instructions
Preheat oven to 350 degrees.
1. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
2. Roast for 5 minutes while you drain and rinse the chickpeas.
3. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
4. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
5. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
6. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
Slice the avocado and split into the 4 bowls.
7. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

Which one sounds the best to you? The possibilities are endless with these capsules.

To purchase a bottle, CLICK HERE!