Nature's formula for healthy inflammation response*

Simplify your health routine with pure, high quality USDA certified organic turmeric. Self-controlled dosing for your specific needs allows for a variety of ways to nurture your body. We recommend using our fortified turmeric in warming brews such as chai and golden milk, homemade mustards and holiday jams, Jamaican smoothies, curries and exotic sauces, as well as rejuvenating face masks and soothing wound creams.

2 cups light unsweetened coconut milk (or almond milk)

1 tablespoon peeled, grated fresh ginger

1 scoop fortified turmeric powder

Bring to a simmer in a sauce pan and simmer covered for 10 minutes. Strain and sweeten to taste with honey or agave (if desired).

1/2 banana

1/2 cup of pineapple

1 teaspoon ground ginger

1 scoop fortified turmeric powder

1 cup of coconut milk

1 teaspoon vanilla

Blend all together until creamy and smooth.

1 Chai Tea satchel

1 tablespoon of honey

1 scoop fortified turmeric powder

1 tablespoon of your dairy preference (almond, soy, coconut or hemp)

Heat water for chai and steep according to instructions.

5 pounds of sliced and peeled apples

2/3 cups of brown sugar or coconut sugar

2 teaspoons of vanilla

1 teaspoon of salt

2 tablespoons cardamom

2 tablespoons of cinnamon

2 scoops of fortified turmeric powder

2 tablespoons of coriander

Place all ingredients in a crock pot and cover, on high for 3 hours. Reduce heat to low and continue to cook for one hour.

1 teaspoon honey

1 scoop fortified turmeric powder

1 tablespoon full fat yogurt

Mix well and spread evenly on to skin. Leave on for 10 minutes. Remove from skin with coconut oil to avoid skin coloration.

5 cups filtered water

2 limes cut in to slices

2 scoops of fortified turmeric powder

1 teaspoon of cardamom

2 tablespoons of honey

Boil water then add all ingredients and chill over night. (Serves 4)

2 scoops fortified turmeric powder

2 teaspoons corn starch

1 tablespoon coconut oil (adjust for desired consistency)

Mix well and spread evenly on to affected area to help alleviate inflammation *

1 large ripe banana, previously peeled, sliced and frozen (more for a sweeter smoothie)

1 cup (140 g) frozen or fresh pineapple

1/2 Tbsp fresh ginger (1 small knob, peeled)

1 scoop fortified turmeric powder

1/2 teaspoon cinnamon

2 cups chopped carrots

1/2 cup water

1 Tbsp lemon juice (~1/2 small lemon)

1 cup unsweetened almond milk

Blend all together until creamy and smooth.

2 cups fresh kale

2 cups coconut milk

2 cups pineapple

1 cup mango

Juice of ½ lemon

1 Tablespoon fresh ginger

1 scoop fortified turmeric powder

Blend all together until creamy and smooth.

1 cup fresh pineapple

1 banana

Juice of 1 small lime

1 tablespoon coconut oil

1 scoop fortified turmeric powder

1/2 cup coconut milk

Blend all together until creamy and smooth.

1 tbsp coconut oil

1 white onion diced

1 clove garlic diced

1 scoop fortified turmeric powder

½ tsp cumin

1 Tbsp garam masala

2-inch fresh ginger diced

1 cup coconut milk

14 oz tomatoes quartered

11 oz sweet potato, cut into 2-inch cubes

4 oz fresh green beans

4 oz broccoli

4 frozen peas

1/2 oz fresh coriander

In a deep pan add the coconut oil, white onion, garlic, fresh turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.

Add the coconut milk, chopped tomatoes and leave on a medium heat with the lid on for 5 minutes.

Add the sweet potato and leave with the lid on for another 7 minutes.

Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until they become soft.

Take off the heat when all vegetables are soft and stir in the fresh coriander. Serve with brown rice and garnish with coriander.