22 Immune-Boosting Recipes With Turmeric, Ginger, Cinnamon, and More (2024)

1 tbsp brown sugar

1 tbsp paprika

½ tsp kosher salt

¼ tsp freshly ground black pepper

½ tsp chili powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp ground cayenne pepper

1 ½ pound fresh salmon filet

1 tsp extra-virgin olive oil

8 small (6-inch) tortillas (preferably whole wheat)

1 cup fresh corn kernels (or frozen and defrosted ones)

1 ⅓ cups kimchi

2 fresh limes, quartered

1

Preheat broiler and line a baking sheet with aluminum foil.

2

In a small bowl, combine the brown sugar, paprika, salt, pepper, chili powder, onion powder, garlic powder, and cayenne pepper. Stir to combine.

3

Place the fish on the prepared baking sheet (skin side down) and drizzle with the olive oil, being sure to evenly coat the fish. Sprinkle the fish with the BBQ spice mixture, patting it into the fish to evenly coat all surfaces. Place the fish into the preheated oven and cook until it is almost cooked through and flakes easily with a fork, about 4 to 6 minutes. Watch the fish closely, as broilers vary and the cooking time will also be affected by the thickness of the filet.

4

Once the fish is cooked, flake it gently with a fork and divide it evenly between the 8 tortillas. Top each taco with corn, kimchi, and a squeeze of lime juice. Serve with the remaining lime wedges.

Nutrition Facts

2 cups low-fat plain kefir

1 ripe banana

2 cups frozen blueberries

½ ripe avocado

1 1-inch piece fresh ginger, peeled

2 tbsp chia seeds

1

Combine all of the ingredients in a blender and blend until completely smooth, about 1 minute. Serve immediately.

Nutrition Facts

Amount per serving

6 cups low-sodium vegetable broth

3 cloves garlic, minced

1 tbsp freshly grated ginger

1 cup baby portobello mushrooms, sliced (optional)

2 carrots, sliced into thin ribbons

2 heads baby bok choy, ends removed and chopped or sliced in half lengthwise

4 oz soba noodles, dry

½ (14-oz) block firm tofu, chopped into cubes

2 ½ tbsp white miso paste

3 scallions, sliced

1

Place a large soup pot over medium heat. Add the broth and bring to a rolling boil.

2

Add the garlic and ginger and cook until fragrant, about 2 minutes.

3

Stir in the mushrooms (if using), carrot ribbons, bok choy, and noodles and cook until the noodles are tender and the bok choy is bright green in color, about 5 minutes.

4

Remove the pot from the heat and stir in the tofu, allowing the mixture to sit until the tofu has warmed through, about 2 minutes.

5

Meanwhile, remove ½ cup of the broth from the pot and place it in a small bowl. Add the miso to the bowl of broth and whisk until all of the miso is dissolved. Return the mixture to the bigger pot and stir to combine.

6

Divide evenly between 4 serving bowls and garnish each with a small amount of scallions.

Nutrition Facts

Amount per serving

4 cups fresh kale, packed

1 apple, sliced (skin on)

¼ cup pecans

3 tbsp dried no-sugar-added cranberries

1 carrot, sliced into rounds

2 medjool dates, chopped (optional)

2 tbsp assorted nuts and seeds, such as pine nuts and shelled sunflower seeds

2 tbsp extra-virgin olive oil

1 lemon, juiced

½ tsp grainy mustard

½ tsp dried thyme

¼ tsp kosher salt

⅛ tsp freshly ground black pepper

1

Evenly divide kale between twoserving dishes. Top each plate with half the apple slices, pecans, cranberries, carrots, dates (if using), and nuts and seeds.

2

In a small bowl, combine olive oil, lemon juice, mustard, theme, salt, and pepper. Whisk together, then drizzle over salad.

Nutrition Facts

Amount per serving

3 kiwi, skin removed, sliced

1 avocado, cut into slices

½ cup strawberries, halved

1 tbsp fresh mint leaves, for garnish

1 tbsp light-tasting olive oil

1 lime, juiced

1 tbsp honey

½ tsp ground ginger

1

Place kiwi, avocado, and strawberries in a serving bowl. Garnish with mint leaves.

2

In a small bowl, whisk together dressing ingredients. Pour over salad and enjoy.

Nutrition Facts

Amount per serving

2 cups fresh arugula

1 cup quartered strawberries

2 tbsp chopped walnuts

2 tbsp crumbled reduced-fat feta cheese

Purple basil, for garnish (optional)

1 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

⅛ tsp freshly ground black pepper

1

Combine salad ingredients and arrange on a serving plate.

2

In a small covered container, combine all the ingredients for the balsamic vinaigrette. Cover and shake vigorously and pour the desired amount of dressing over the salad just before serving.

Nutrition Facts

Amount per serving

1 tbsp extra-virgin olive oil

1 medium yellow onion, diced

2 lb carrots, chopped (skin on)

4 cloves garlic, roughly chopped

1 tbsp grated fresh ginger

2 tsp grated fresh turmeric or 1 tsp ground turmeric

6 cups low-sodium vegetable broth

2 tbsp raw apple cider vinegar

¾ tsp kosher salt

¼ tsp freshly ground black pepper

1

In a large stockpot over medium heat, add olive oil, onion, and carrots. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 8 to 10 minutes.

2

Add garlic, ginger, and turmeric, and stir to combine. Cook 1 to 2 minutes more.

3

Stir in the broth, vinegar, salt, and pepper and bring just to a boil. Reduce heat, cover, and simmer until all ingredients are soft, about 25 to 30 minutes.

4

Remove from heat and use an immersion blender to blend soup until completely smooth. Alternatively, allow soup to cool slightly before carefully transferring it to a standard blender and blending until smooth.

Nutrition Facts

2 medium heads broccoli, rinsed and cut into small florets

1 small red onion, thinly sliced

¼ cup raisins

3 tbsp apple cider vinegar

3 tbsp extra-virgin olive oil

2 tsp Dijon mustard

1 tsp maple syrup

¼ tsp kosher salt

2 tbsp shelled, unsalted sunflower seeds, for garnish

1 tbsp sesame seeds, for garnish (optional)

1

Place broccoli, onion, and raisins in a large serving bowl.

2

In a small covered container, combine vinegar, oil, mustard, maple syrup, and salt. Cover and shake the container vigorously. Pour dressing over salad and gently mix to combine.

3

Garnish with sunflower seeds and sesame seeds, if using.

Nutrition Facts

Amount per serving

3 cups baby spinach

1 medium apple, chopped

¼ cup pomegranate arils

2 tbsp chopped pecans

2 tbsp crumbled feta

1

Place spinach in a serving bowl and top with apple, pomegranate seeds, pecans, and feta. Serve with your favorite dressing or oil and vinegar.

Nutrition Facts

Amount per serving

¾ cup fresh turmeric root (about 100 g), washed and sliced (skin may be left intact)*

1 large piece (about 4 inches) fresh ginger, washed and sliced (skin may be left intact)

4 cups water

1 pinch freshly ground black pepper

2 tbsp honey

2 lemons, juiced

1

Place the turmeric, ginger, water, and pepper ina blender. Blend on high until the mixture is completely smooth.

2

Pour the mixture into a medium saucepan and bring to a simmer over medium-high heat. Lower heat and continue simmering for 15 minutes.

3

Once the mixture is done cooking, remove from heat and allow to cool slightly before pouring it through a fine-mesh strainer (or cheesecloth).

4

Add the honey and lemon juice, and serve chilled. The mixture will separate naturally while chilling, so give it a gentle stir before serving.

5

*Note: If you don’t have fresh turmeric on hand, don’t worry. Use 1 tbsp ground turmeric and enjoy!

Nutrition Facts