The many health benefits of ginger and turmeric have led to it becoming a popular food item among many farmers and consumers. Both ginger and turmeric have been found to completely inhibit the growth of cancer cells, as well as tumor growth. In addition, ginger and turmeric can be used to treat various forms of stomach-related issues. Ginger, specifically, has been shown to effectively reduce the symptoms of nausea and vomiting, while turmeric can treat indigestion, as well as bloating and gas. 

1. Ginger-turmeric herbal tea


2 cups water                                       1 tablespoon honey

1/2 teaspoon ground turmeric        1 lemon wedge

1/2 teaspoon chopped ginger         1/2 teaspoon ground cinnamon


Boil water in a small saucepan. Add turmeric, ginger, and cinnamon. Lower heat to medium-low. Simmer for 10 minutes. Strain tea for into a large glass. Add honey and lemon wedge. 

2. ginger and turmeric aromatic rice


1 cup brown rice                              2 cups boiling water

1 tablespoon coconut oil                1 tablespoon fresh lemon juice

2 cloves of large garlic                   1/2 cup dried cranberries

1 tablespoon ginger

1 teaspoon turmeric

3/4 teaspoon salt


1. Pour dry rice into a bowl. Cover with cool water. Soak for 15 minutes, then drain. 

2. While rice is soaking, put on a kettle of water and full boil. 

3. Add coconut oil, garlic, and ginger to a medium-sized pot. Heat on medium. Saute until fragrant, until 3 minutes. 

4. Add rice, turmeric, and salt. Saute an additional 2-3 minutes. 

5. Add 2 cups of boiling water. Reduce heat and simmer. Cover until water is absorbed for 30-35 minutes. 

6. A few minutes after rice is finished cooking, stir lemon juice and dried cranberries into rice. Re-place cover and continue to cook. 

7. Serve with cilantro and pine nuts alongside your favorite main dish. 

3. ginger and turmeric hummus


15-oz can of chickpeas                      1/2 teaspoon fresh grated turmeric

1 juiced lemon                                    1/4 teaspoon ground turmeric

3 tablespoons tahini                         1/4 teaspoon sea salt

2 cloves minced garlic                     1-2 tablespoons olive oil

1 teaspoon fresh grated ginger


1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender and blend on high until creamy and smooth, scraping sides if needed.

2. To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. 

3. Taste and adjust flavor as needed. Add more garlic or ginger for spice, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. 

4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Store leftovers covered in refrigerator up to 3-4 days.