Give Your Meals A Boost Of Immunity With Haldi (Recipes Included)

Turmeric is both a powerful antioxidant and anti-inflammatory and that gives it near super-hero powers. Check out why you should eat more of it and how you can use the humble haldi and make something yummy.

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This turbulent, uncertain time has taught us to value health and our bodies more than ever before. Those of us who have the privilege of choosing what we eat should do so with intention.  

With the objective of introducing immunity building foods to our everyday diets, I often keep it simple and stick to the basics. Our local spices, including turmeric, are invaluable tools at our disposal. This article will explore some interesting, delicious ways you can incorporate turmeric in particular into your food at home! 

Turmeric (Haldi) is synonymous with Indian cooking. This spice is s staple in so many of our homes and its various uses and properties have been lauded through the generations. 

What we tend to find in the market is turmeric powder – made from the ground root of Haridra. Whether you procure it in its original root form or the bright powder, this is a fantastic pantry ingredient which boasts a horde of health benefits. Curcumin, the chemical that gives this root its yellow tint, is a potent antioxidant. 

When added to food, this golden spice acts as a blood stimulator and fights off bacteria in our intestines. Not only is this great to add to your drinks, cooking & baking like we will explore recipes below – it’s also wonderful for the skin! From haldi masks to drinking it in tea form, this spice is linked to glowing, healthy skin. 

I have added turmeric to my Hummus and Vegan Lemon Tart to give it a boost. If you want the recipes, scroll down 

By the way, if you’re wondering what to feed your kids every day that’s healthy and balanced then you should click here. We have plans for you. You’re going to love it!

Roasted Carrot & Turmeric Hummus


  • 1 1/2 Cups Chickpeas/Garbanzo beans, cooked
  • 2 Carrots
  • 4 cloves Garlic
  • 2 Tbsp Tahini
  • 1 Tsp Turmeric Powder
  • 2 Tsp Lemon juice
  • 1 Tsp Cumin/ Jeera
  • 4-5 Tbsp extra virgin Olive oil + 1 tbsp for roasting carrots & garlic
  • 1/4 Cup Water or chickpea cooking liquid plus more if needed
  • Salt to taste
  • Fresh Cilantro/Coriander, a handful chopped (optional)


  • Preheat your oven to 200°C. Line a baking sheet with aluminium foil or parchment paper.
  • Peel the carrots. Place on the baking tray with the garlic. Rub 1 tbsp olive oil on the vegetables and sprinkle with salt & pepper. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
  • Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, cumin, olive oil, water ( or chickpea cooking liquid)and salt. Blitz till smooth. Taste and adjust for seasoning.
  • If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple of minutes extra to make it creamier and fluffier. This will also ensure the herbs don’t get completely blended in the dip and look like bright green flecks in the hummus.
  • Spoon onto a bowl or plate, top with olive oil and serve. Enjoy!

Vegan Lemon Tart



  • 1 Cup Rolled Oats
  • 1/4 Cup Whole Almonds
  • 3/4 Cup Desiccated Coconut
  • 1/8 Tsp Salt
  • 3 Tbsp Coconut Oil
  • 1/4 Cup Date Syrup


  • 1 ½ Cups Cashews soaked overnight, rinsed and drained well
  • 1/4 Cup fresh Lemon juice
  • 1/4 Cup Coconut Cream
  • 1 Tsp Lemon Zest
  • 1/4 Cup Maple Syrup
  • 1 Tbsp Coconut Oil
  • 1 Tsp Turmeric Powder



  • Preheat your oven to 180C.
  • Combine rolled oats, desiccated coconut, almonds and salt in a food processor. Pulse till they are coarsely powdered. Add the coconut oil and date syrup. Pulse a few times again to get a sticky mixture.
  • Press it down evenly in a loose bottom tart case. I used a 6″ tin.
  • Bake for 10-12 minutes until the crust is lightly golden. Let cool completely.


  • Combine the cashew nuts, coconut cream, maple syrup, lemon juice, zest, turmeric powder and coconut oil in a blender. Blend until thick and creamy. Taste and adjust for sweetness. Add more maple syrup if you want it sweeter. More lemon juice if like it tarter.
  • Pour the filling into the cooled crust and place the tart in the freezer for a few hours. Take out 10-15 minutes before serving for easier slicing. Enjoy


If you’ve forgotten to soak the cashews the night before, you can soak them in hot water for 1-2 hours. Rinse and drain very well before use.

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