It happened. I finally caved and put turmeric in my oatmeal.
I resisted creating turmeric recipes for a while because of my own bias against anything labeled a superfood. I don’t like it when people treat single ingredients as the ultimate fix for health. I loved turmeric, but I didn’t want to hop on the turmeric-hawking recipe train. Because I’m stubborn. 🙂
But ultimately, I didn’t want that to stop me from creating a delicious recipe (with a beautiful golden yellow hue). So turmeric it is.
My first experience with the turmeric-tahini combo was in a salad dressing at Jivamuktea Cafe in the Union Square neighborhood of Manhattan. It’s a small, somewhat difficult to find, relatively unknown, all-vegan cafe attached to a yoga center. They. Have. Great. Salads. I’ve been told their other food is good, too, but I have only ever gone for a big, beautiful salad.
One of their dressings is turmeric tahini, and it rocked my world. It was after eating their salads that I started buying tahini myself to make lemon tahini and turmeric tahini dressings at home, a habit that has stuck with me for two years now. I pretty much exclusively eat my salads with a tahini-based dressing.
I love the combination of tahini with citrus and turmeric. While I could have used a lemon, like the salad dressing, I decided to go with orange to achieve a sweeter (and less tangy) final product. After all, zest and tang and pucker is great for a salad dressing, but not so much oatmeal. 😉
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What you'll need:
- one orange (like navel or cara cara)
- 1/2 cup rolled (old-fashioned) oats*
- 1/3 cup milk of choice
- 2 tsp chia seeds
- 1 tbsp tahini,
- 1/2 tsp turmeric
- pinch of salt
How to make it:
- Cut orange in half. Juice one of the halves.
- With the other half, cut out each orange segment by running your knife along the edges of each segment until it comes loose.
- Combine orange juice and segments with all remaining ingredients in mason jar or any container with a lid. Cover and shake, or stir with a spoon until thoroughly mixed.
- Store in fridge overnight or for at least two hours. Can be served hot or cold! Top with additional tahini if desired.
Just an FYI:
*You could sub with 1/4 cup quick cook steel cut oats and reduce amount of milk to 1/4 cup.