Traditional recipes

Turmeric Golden Easter Eggs

Turmeric Golden Easter Eggs


  • 1 Tablespoon of turmeric, chili powder or a cup of beets
  • 2 Cups water
  • 2 tablespoons


Spread the newspaper over your work surface.

Draw on the eggs with crayons. The wax will not come off when you dye the eggs.

Combine spices, water and vinegar in assorted pots on every burner on the stove.

Dip each egg in the dye. Let the egg sit in the dye for several minutes to allow the color to set.

Use a spoon to remove the egg from the dye.

Wipe the water off with a paper towel, and place the eggs in a container, such as an empty egg carton, to dry.

Once you're finished with all of your eggs, store them in the refrigerator.

Recipe Summary

  • One 1-pound flatiron steak
  • Kosher salt
  • Pepper
  • 2 teaspoons turmeric powder
  • 1/4 cup coconut oil
  • 12 cups baby spinach (7 1/2 ounces)
  • 1 tablespoon finely grated peeled fresh horseradish
  • 1 tablespoon finely grated peeled fresh turmeric
  • 4 large eggs
  • 4 slices wheat bread, toasted

Preheat the oven to 450°. Season the steak with salt and pepper, then rub all over with the turmeric powder. In a large heatproof skillet, heat 1 tablespoon of the coconut oil over moderately high heat. Add the steak and cook, turning once, until lightly charred on both sides and medium-rare within, about 4 minutes per side. Transfer the steak to a carving board and let rest for 10 minutes. Wipe out the skillet.

Meanwhile, in a large saucepan, heat 1 tablespoon of the coconut oil over moderately high heat. Add the spinach and a pinch of salt and cook, stirring, until just wilted, about 3 minutes. Stir in the horseradish and season with salt. Keep warm.

In the large skillet, heat the remaining 2 tablespoons of coconut oil over moderate heat. Stir in the fresh turmeric until the sizzling subsides and the oil is golden. Crack the eggs into the skillet and fry until the whites are almost set, about 2 minutes. Transfer the skillet to the oven and bake for about 3 minutes, until the whites are set but the yolks are runny.

Thinly slice the steak against the grain. Pile the spinach on the toasts and top with the steak. Carefully invert the fried eggs onto the steak and serve.

Who doesn’t love a comforting mug of hot chocolate for dessert? This recipe ups the ante with skin-firming collagen and anti-inflammatory turmeric.

About Courtney Hamilton

Courtney Hamilton is a writer and editor who has covered everything from food to politics. When she’s not dreaming up Paleo-friendly eats and conversations, you can find her trying to get her preschooler to eat his veggies.

How to Make It

Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs chill 4 to 8 hours, turning occasionally to "stir." Drain eggs pat dry with paper towels.

Heat a small skillet over medium. Add curry powder and cumin cook, stirring constantly, until fragrant, about 1 minute. Cool.

Cut eggs in half crosswise carefully remove yolks, and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat) place egg whites on a platter. Add mayonnaise, yogurt, curry mixture, and remaining 3/8 teaspoon salt to processor pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives pulse to combine. Divide filling evenly among egg whites top with additional chives, if desired.

How long do natural dyes last?

All dyes should be stored in the refrigerator before and between use. You can also prepare your dyes ahead of time according to the specified shelf-life below:

  • Red or pink (beet juice): refer to manufacturer's expiration date
  • Deep orange (yellow onion skins): dye can be made up to 4 days in advance
  • Golden yellow (turmeric): dye can be made up to 7 days in advance
  • Teal (cabbage): dye can be made up to 4 days in advance
  • Dark brown (red onion skins): dye can be made up to 4 days in advance
  • Plum or navy blue (blueberries): dye can be made up to 4 days in advance
  • Shimmery grey (grape juice): refer to manufacturer's expiration date

Wash your eggs with soap and water and allow to dry.

Using a nail, prong of a fork, needle or skewer "drill" a small hole in the small end of the egg shell. Then repeat on the larger end of the egg, making the hole slightly larger.

Using a paperclip, or skewer insert into the egg through the larger hole and rotate to break up the egg yolk sack so it will be easier to blow out.

Using a straw placed over the smaller (top) hole (or your mouth) blow the egg white and egg yolk out the larger (bottom) hole into a bowl or measuring cup.

Blowing out eggs from their shells isn't the most flattering to onlookers. So be prepared for fits of giggles if you have an audience.

Once the egg white and egg yolk is completely removed from the shell give the hollow egg shell another wash in soapy water.

  • 6 fresh (cold) eggs
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon yellow mustard (or dijon mustard)
  • 1/2 teaspoon pickle juice, more or less to taste
  • pinch or two of ground turmeric
  • pinch or two of ground white pepper
  • kosher salt, to taste
  • paprika, for garnish
  1. Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.
  2. Meanwhile, fill a medium bowl with ice and water.
  3. When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.
  4. Once the eggs are cool, peel and slice in half.
  5. Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.
  6. Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.
  7. Transfer the filling to a piping bag or use a spatula to fill the egg whites.
  8. Keep refrigerated until ready to serve and garnish with sprinkle with paprika.

Turmeric Scrambled Eggs + Supercharge Your Gut

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I'm so excited to be officially launching my 2-day Supercharge Your Gut Program alongside my brand new Supercharge Your Gut Book and can't wait to bring you along for the adventure.

My 2-day SYG Program is an uncomplicated online gut health program that's designed specifically for you – yes, you! It'll help restore and maintain your inner health so that you can experience complete wellness from head-to-toe, gain more energy and vitality, lose weight and feel healthier. Plus you'll have alot less of any uncomfortable gut symptoms.

The great part about it is that you only need to commit two days a week to maintain a healthy gut. It’s not time-consuming or a complicated drawn out program, just a super easy couple of days a week to implement into your weekly routine.

The SYG program provides step-by-step guidance on how to improve and maintain a healthy gut with delicious food to achieve enduring results. An the good news is that it's really affordable. For just $10 a week or $35 a month you can have your tumeric scrambled eggs and cancel anytime!

If you're not yet convinced, here are just two of the many testimonials we've received:

Danielle C says: It's been an eventful body ride with ups and downs to which 8.6 kilo was dropped 1.8% body fat lost, many new habits have formed and a clearer happy tummy is proven for no tummy aces YAY! It's the longest I've gone without booze for over a year!
Natural foods taste incredibly sweet to me now. What a relief to cut out sugar!! It's encouraged at least 3-4 people around me to improve their diet. I can now know the correct way to fast for two days a week. So many delicious recipes that will stay in my food regime!

Kaaren says: I realised that although my family do have a good diet (whole foods, grains fruit, veggies, not much junk food) we weren't having "enough" of the good stuff. I started your program in September this year, my 11 year old daughter even asking me what was different about this diet. My reply was "this is how I grew up, eating all these foods (the ratatouille reminded me of what my mum used to make) and this is how we are supposed to be eating", however with our busy life I had forgotten what to do. I now feel fantastic and have reignited my passion for food and rarely have any side effects.

When you sign up you’ll receive a welcome pack, two days of recipes and meal ideas delivered to your inbox, additional gut-loving recipes adapted to meet your specific needs, web videos and daily expert advice to keep you on track and encouraged.

You’ll also receive guided mediations that can be listened to where and whenever you need them. These are great to help you unwind and relax. I like to listen to them before I go to sleep as they send me into a very deep sleep. They truly instil positive, constructive messages to help relax and unwind your body and mind. Speaking of the body, I’ve also included a whole lot of yoga poses that are key for digestion. These will help alleviate symptoms such as bloating and constipation.

Oh, that does sound great. and what's this book you speak of?

Well, if you're ready to further your insight into all things gut health, this is the book for you. Supercharge Your Gut, the follow-up to the best-selling book Heal Your Gut is here, and it’s going to change your life forever. Get ready to sink your teeth into the latest gut research, over 100 gut-loving recipes and explore the ins and outs of our most influential body part. Supercharge Your Gut offers a two day a week maintenance program that’ll set your gut health up for life.

Prebiotic Baked Tray from Supercharge Your Gut

Mocha and Banana Smoothie Bowl from Supercharge Your Gut

In a really easy-to-digest format, you'll discover just how to care for and improve your immune system, hormones, sleep, nervous system and more! Learn all about SIBO, histamines and that FODMAP diet that Claire is constantly going on about at work.

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And just incase you need more convincing, I'm going to share with you a delicious recipe from my latest and greatest, Supercharge Your Gut.

My turmeric scrambled eggs are perfect for easy breakfasts, late summer dinners and everything in between. Plus, if this recipe is anything to go by, you’ll find that the recipes in both the program and the book are equally nourishing, tasty, simple to make and easily digestible. All recipes are gluten, wheat, dairy, yeast and sugar-free and include wholefood ingredients that can be found in your local supermarket or healthy grocer. I've included recipes for delicious, nutritious, easily digestible meals like nutrient-packed smoothies, soothing soups, healing broths, comforting mashes, bowls, crockpot meals and stews, easy to digest dinner dishes and desserts that'll nourish your body and leave you satiated.

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If you're not yet convinced, you'll have to give my delicious Turmeric Scrambled Eggs a whirl, they're scrumdidiliumptious.

Turmeric Scrambled Eggs

  • 2 TBS olive oil or coconut oil
  • 3 cloves of garlic, minced
  • 1 small brown onion, chopped
  • 4 eggs whisked
  • 1 TBS wheat-free tamari
  • ½ tsp cumin powder
  • 2 tsps turmeric or to taste
  • 2 TBS nutritonal yeast flakes
  • Fresh Basil to serve

Sauté garlic and onion in frying pan until translucent.
Add in eggs, and stir and then add tamari and spices.
Cook for about 5-7 minutes continuously stirring.
Sprinkle with nutritional yeast and torn basil to serve.

  • 2 tbsp extra virgin olive oil or coconut oil
  • 3 garlic cloves, crushed
  • 1 small brown onion, chopped
  • 4 free-range eggs, whisked
  • 1 tbsp wheat-free tamari
  • 1/2 tsp ground cumin
  • 2 tsp ground turmeric , or to taste
  • 2 tbsp nutritional yeast flakes
  • Basil or mint leaves, to serve
  1. Heat the oil in a frying pan over medium heat. Sauté the garlic and onion for about 5 minutes, or until the onion is translucent.
  2. Add the eggs and stir, then add the tamari, cumin and turmeric. Cook for about 3–4 minutes, stirring continuously.
  3. Sprinkle with the nutritional yeast, tear the herbs over and serve.

Cook up a storm in the kitchen with fresh, healthy inspiration. Explore the full library of Food Matters recipes, here.

Lee Holmes is a Certified Holistic Health Coach (Institute of Integrative Nutrition), Hatha Yoga Teacher and Whole Foods Chef. She is also the author of three best-selling books Supercharged Food, Eat Yourself Beautiful, Supercharged Food …

Turmeric Almond Milk

If I were to list out my favorite cuisines, Indian food would be very close to the top! Despite being a relatively picky eater growing up, I always had a strong affection for it. The bold use of spices, vegetable-heavy dishes, and vibrant colors.

Luckily for me, I grew up in a city that was full of fabulous Indian restaurants (if you ever head to Washington, DC, please be sure to book a reservation at Rasika!). I’m still searching for a favorite spot in Chicago.

It is one of those cuisines that I can never seem to master, no matter how hard I try. I recently got my hands on Chitra Agrawal’s new cookbook Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn. As the name suggests, it is full of vibrant vegetarian recipes ranging from breakfast dishes, salads and yogurts (radish yogurt raita to root vegetable and Asian pear salad), stir-fries and curries (green bean and coconut stir-fry to potato stir-fry with onion and ginger), rices, soups and stews, snacks, to sweets and chutneys.

While most of the recipes require a few more specialty ingredients, the recipes are simple and straight-forward. Chitra provides easy-to-follow instruction and a wonderful foundation for learning the basics of South Indian cooking.

Her cookbook provides a fabulous source of inspiration for lighter vegetarian (in fact, many of the recipes are dairy-free) dishes and meals. There is a large variety of classic, as well as modern dishes inspired by Chitra’s home base of Brooklyn, New York too!

Chitra’s simple recipe for almond turmeric milk immediately caught my eye. The flavors reminded me of a liquid version of this saffron ice cream from years ago. This drink is not to be confused with a basic almond milk made from soaked almonds blended with water. Nope. There is more to this colorful almond turmeric drink than meets the eye!

It is a very lightly sweetened drink (served warm or cold – Chitra prefers it warmed, as do I) made from low-fat or whole milk infused with homemade almond paste, saffron, turmeric, cardamom, and a touch of sugar. It is then finished with some crushed pistachios for color and texture.

The almond paste is incredibly easy to prepare. Just soak raw almonds in very hot boiling water for about 10 minutes, peel using your fingers, and blend with a touch of milk in a blender.

This drink is beyond comforting and flavorful! The saffron and cardamom are the star of this drink, and turmeric is a close second. I could literally drink this every morning or afternoon, and be a happy, happy girl. If you love cardamom and other warm spices, you will absolutely love this drink.

It will also make your kitchen smell fabulous.

While the recipe does not mention this, you could easily make a dairy-free version of this by substituting the milk with a combination of unsweetened almond milk or coconut milk. In fact, I think a combination of the two would be excellent!

As you might notice in the pictures, the almond turmeric milk has a tendency to develop a thin skin (it does not affect the flavor at all, just whisk it back into the drink to incorporate) as it sits, so be sure to serve it right away.

And be sure to check out Chitra’s beautiful book (and blog). I can’t wait to prepare more recipes from it!

Watch the video: Βάψτε αυγά με λαχανικά και κουρκουμά! - Φτιάξτο μόνος σου DIY (October 2021).