Walking down the aisles of Whole Foods, I’ve noticed that so many products today are spiced up with some golden fairy dust: turmeric. You’ll find turmeric cereal, face masks, soap, popcorn, crackers, vitamins…and even toothpaste. We might as well say that turmeric is the new kale!

Now, you’re probably thinking–isn’t turmeric a root? Yes, you’re right. Dried turmeric and dried ginger powder are two “root exceptions” in the Jain diet, which are permitted because they are used in small quantities, not as a flavor-enhancer, and primarily for health benefit.

Turmeric is the superfood of ancient and modern-day India. Growing up, turmeric was a staple in the Indian food my mom made, and a first-line medication for any signs of sickness. With a sprinkle of turmeric, the aroma of curry fills the room. Sore throat? Take a shot of warm, salty water mixed with a heaping spoon of turmeric. While a not-so-tasty herbal concoction, it has consistently proved it’s miraculous healing power. Now you can even find vegan turmeric vitamins to take daily!

To note, it is important to consume turmeric with a little bit of black pepper to enhance the bioavailability and absorption of its active compound, curcumin. Here are some of the amazing, evidence-based benefits of curcumin:

It’s a natural anti-inflammatory and can help speed up recovery from illnesses, as well as prevent chronic diseases like metabolic syndrome, heart disease, cancer, inflammatory bowel conditions, and other degenerative processes–all of which are known to have a chronic, low-grade inflammatory state
It can increase anti-oxidant capacity
It is anti-aging and can improve health in the elderly
Curcumin boosts levels of the brain hormone BDNF, which helps with neuronal growth and fighting degenerative diseases of the brain
It may be as effective as Prozac in alleviating depressive symptoms
By reducing inflammation and oxidation, it can help prevent and reverse heart disease, and decrease risk of heart attack
People with rheumatoid arthritis may achieve greater relief with curcumin supplementation than with taking NSAID medications.
It may help prevent and even treat certain cancers such as colon cancer by acting on the molecular level
By crossing the blood-brain barrier, curcumin may play a role in preventing and treating Alzheimer’s disease.

As an Indian-American, it almost feels silly that the typical household staple has now gained Insta-worthy popularity. Somehow though, I still find myself purchasing the $5 “turmeric latte”–a flowery title for a little turmeric mixed in warm milk if you ask me. At the same time, I find this new trend to be an opportunity to develop creative ways to incorporate turmeric, add an immunity-booster, and a bring a splash of color to everyday meals. It doesn’t even have to change the taste!

Gaia’s Golden Milk is definitely my favorite! Find it here.

So, today’s turmeric recipe is a quick and easy, Golden VEGAN French toast! It is made with all natural ingredients and zero eggs. Adding in turmeric gives it a beautiful color and makes it a little healthier for a treat 😉

It is incredibly soft, gooey, sweet, and golden to perfection!

What are your favorite ways to use turmeric? Leave a comment below!

PS-make sure to follow me on Instagram to see some behind the scenes and quick recipes in my posts and stories 🙂

Golden Vegan French Toast

Makes: 6-8 slices (depending on size of bread)
Time: ~20-30 minutes
Ingredients:
several slices of your favorite bread (the more rustic, the better)
1 cup almond milk (or your favorite nut milk)
1 tablespoon agave nectar
1 tablespoon of a turmeric latte mix or 1 teaspoon turmeric powder
A pinch of black pepper
1/2 tsp cinnamon
1 heaping tablespoon ground chia seeds

How to make:

Mix all ingredients in a bowl and let it set in the fridge for 10-15 minutes.
*If you don’t have ground chia seeds, simply pour some in a blender or food processor to grind them up in 10 seconds.
Remove from fridge and dip bread slices into mixture for 10 seconds, making to coat all sides. If you have a rustic bread, you might want to dip for a little longer, ~15 seconds.
Cook on a skillet/pan on medium flame for 3-4 minutes until golden brown, carefully flip and repeat.
Serve warm with your favorite toppings: fresh berries, a drizzle of agave/maple syrup, sprinkle of powdered sugar, or coconut whipped cream (simply whip a can of full-fat coconut milk that has been in the freezer overnight with sweetner of choice)