Turmeric is the new super food in town, and like most others before it, it’s not new at all. While the rest of the world wakes up to its myriad health and benefits, Indians are letting out a collective yawn about this magic root that can transform every inch of your fabulous self.

If you’re not already embalming yourself with it or ingesting it daily, here is what you need to know about turmeric and how to include it in your life:

What is it?

A member of the ginger family, turmeric has been enjoyed by Indians for generations in both its fresh rhizome form and as a dry, powdered spice.

What’s so amazing about it?

Turmeric has been hailed as “nature’s miracle” and the “golden goddess” for its wide range of health benefits. It’s a powerful antioxidant, antiseptic, antibacterial, anti-inflammatory, to name just a few. Its day glo yellow colour comes from the healing compound curcumin contained within it.

Does it work?

There are a number of clinical trials that prove it does. And if you don’t believe them, ask my mother and grandmother who are right about everything. Jokes apart, turmeric is classified by ayurveda, the ancient Indian medical science, as a food that balances all three doshas or body types.

Indian brides are anointed with turmeric in festivities aimed at beautifying them before their big day and a cup of Haldi Doodh, or what is now hilariously called a Golden Milk Latte, is deemed to cure almost any ailment.

As a child, I was forced to eat a lump of raw fresh turmeric every morning with raw honey, alongside seven almonds that had been soaked overnight and then skinned. I await the miracle anti ageing benefits of this concoction promised by my tortuous mother with bated breath.

Fresh or powdered?

Fresh is always better than powdered with spices, because of the natural essential oils contained in them. However, powdered turmeric has medicinal benefits too. If you go for fresh, cut it up into quarter centimetre pieces and freeze it for months of use. It tastes more earthy and gritty than its powdered version. Allegedly, using it with black pepper helps absorption.

How do I use it?

Obviously, you could start by eating more Indian food. But this is perhaps a little more than self-serving for an Indian food writer. I would also recommend the following:

  • Grate it on breakfast: Fresh turmeric is lovely grated onto eggs, into porridge and in pancakes, especially savoury ones
  • Add it to rice: This will give it heaps of flavour and a lovely yellow colour too
  • Put it in smoothies: A little chunk before you start blending will work its magic without affecting the taste too much, if you happen not to like the taste
  • Make hot drinks: Pukka Herbs do a lovely turmeric tea, or you could just bubble up your own with ginger, cloves, pepper and cinnamon and sweeten with a little honey. A mug of warm almond milk with black pepper and turmeric will send you straight into snoresville at night

Is there anything wrong with it?

Yes. It stains everything. Expect your fingernails, the worktop and your blenders to turn a golden hue. But it’s nothing a good scrub won’t sort. For the health benefits aplenty, a little yellow is just the golden ticket.


Take advantage of what’s left of summer cookouts with these mouthwatering Summer BBQ Tofu Vegetable Kebabs. Keep that plant-based eating going by enjoying these with friends on the weekend or for a quick add-on to your veggie meal. We love these because they’re super simple with zero sacrifice to flavor. Pop them on the grill and you may not miss those meat kebabs as much.

Vegetables are plentiful throughout the summer- one of the reasons this is our favorite season. Kebabs are fun because you can truly use whatever hardy vegetables you have around. We love zucchini, peppers, and juicy red onions to create a dynamic flavor. Pair that with some delicious BBQ tofu for a flavor boost. As many of you may know, tofu is made from curdled soy milk that the water has been removed from. It can be fairly bland so it is great for marinating and flexible for whatever flavors you want to add. Tofu can have a meat like texture that makes it a perfect sub for BBQ meat. It is a great source of protein and provides a healthy dose of calcium and manganese.

This recipe comes with a homemade BBQ sauce. Many store-bought BBQs have a lot of added sugar and other unrecognizable ingredients. Making your own BBQ allows you to really know exactly what you’re putting into your bod. And keeps that dreaded amount of added sugar down. We added cayenne pepper for some spice, and so depending on how spicy you like things, you can decide home much of the cayenne you want in there.

BBQ Tofu Vegetable Kebabs

Let’s walk through the quick and easy steps for these kebabs! To make our simple BBQ sauce, add the sauce ingredients to a small sauce pan, and cook them over low heat for 5 minutes. Set aside. Make sure to drain the liquid from the tofu. This way the tofu can absorb more of the BBQ flavors. Next, add all of the kebab ingredients into a bowl. Pour the BBQ sauce into the bowl, and using a spoon (or your hands) coat all of the vegetables and tofu evenly. Let it marinate for 20 minutes, and then start threading the tofu and vegetables onto the skewers.

BBQ Tofu Vegetable Kebabs

I recommend adding a firm vegetable, like zucchini to the most bottom layer, so the kebab remains in tact. If using wooden skewers, soak them in water for 20 minutes to prevent the sticks from burning. You should have 5-6 skewers layered and ready to be grilled. We recommend putting these on a sheet of aluminum paper for easier clean up and to prevent sticking. You can either cook on an electric home grill like we did for 5-10 minutes, or until deep brown. If using an outside grill, cook for 7-10 minutes, or until deep brown. That’s it! Enjoy with your friends and fam!

How many of you love kebabs as much as we do? Which veggies do you like with yours? Try these Summer BBQ Veggie Tofu Kebabs out and let us know what you think of them in the comments below! xo


Grilled Coca-Cola Chicken – seriously delicious! Chicken marinated in coca-cola, soy sauce, garlic, brown sugar, balsamic vinegar, and lime juice. Mix the marinade together and let the chicken marinate overnight in the refrigerator. We make this all the time! It is seriously delicious!!!
I got on a 7UP kick earlier this year.  I made chicken, biscuits and a pound cake!  I didn’t want Coke to feel left out, so I found this recipe for Coca-Cola Chicken over on Jamie Cooks It Up and gave it a try.  It was yummy!

The marinade was super simple to throw together.  I almost always marinate my chicken overnight.  I just find it is easier to mix it up and throw it in the fridge before I go to bed so I don’t have to worry about prepping dinner in the morning.  I cut the recipe below in half since we were only cooking two chicken breasts.  I have plans for a BBQ sauce and cake with Coke in the future.