This blog post is sponsored by Nature’s Way®, however all opinions are my own.
Health and nutrition fanatics have been boasting about turmeric for years now - and for great reason. It has a slew of benefits, including being used to support joint health.* I trust this high-quality turmeric powder made by Nature’s Way and keep it in my pantry to add to recipes! They standardize their Turmeric to 95% curcuminoids which ensures we’re getting the best the root has to offer.
As for the Nature’s Way Beet Powder, I’ve used it in everything from berry smoothies to baked goods - the EASE of this product is my favorite. Let’s face it, roasting beets is sometimes a pain (messy!) and can be more time consuming. Not to mention if it’s not the right season, you may not be finding fresh and beautiful beets like in the winter months. But the flavor of beets is so unique and wonderful, I decided to experiment with beet powder for this hummus recipe. By stirring in a spoonful to my standard homemade hummus recipe I’m getting in more goodness thanks to the pretty pink powder!
I set out to make two simple recipes using these versatile powders to prove that adding beneficial herbs to just about any recipe can be a simple added step with a huge health gain.
Grain Bowl with Turmeric Tahini Dressing
This bowl has a few different steps and components but makes for one of the best meal prep meals ever! I love the lemon and turmeric tahini dressing on just about anything. Salads, buddha bowls, or as a sauce for dipping. It’s just delicious! I add a touch of maple syrup to cut the bitterness and acidity to better balance the flavor with a bit of sweet. Makes 4 servings.
I used Nature’s Way Turmeric Powder in both the dressing and the chickpeas.
1. First prepare the dressing:
¼ cup tahini
¼ cup fresh lemon juice
3 tablespoons olive oil or avocado oil
2 teaspoons Nature’s Way Turmeric Powder†
½ tablespoon maple syrup
salt and freshly ground black pepper (must include black pepper!)
1-3 tablespoons of water to thin
2. Roast chickpeas:
Preheat oven to 400 degrees
Drain and rinse 1 can of chickpeas and place in a medium bowl, drizzle 2 tablespoons of olive oil or avocado oil over chickpeas. Add 2 teaspoons of turmeric powder, 1 teaspoon of garlic powder, 1 a few cracks of black pepper and salt to taste. Toss in the bowl until chickpeas are nicely coated and place on a baking sheet with parchment paper. Roast chickpeas for 30-40 minutes, depending on how crunchy you like them!
3. Prepare 1-2 cups of brown rice while chickpeas are roasting.
4. Massage Kale:
Chop 2-3 cups of Tuscan kale.
Massage gently with 1 tablespoon of extra virgin olive oil and season with salt and pepper to taste. Set aside to build bowl.
5. Time to build your bowl!
Add all the components to a shallow bowl, and any additions you’d like! I chose sauerkraut, microgreens, and sesame seeds for garnish. Drizzle turmeric dressing over the bowl and DIG IN!
Vibrant Beet Hummus
Next up, the beet hummus of your dreams. This vibrant and beautiful color is thanks to Nature’s Way Beet Powder and I love serving this to friends with a plate of rainbow inspired veggies. Makes 6 servings.
1 can of organic chickpeas
2 Tablespoons of Nature’s Way Beet Powder†
Juice of 1 large lemon
½ cup of extra virgin olive oil
2-3 cloves of fresh garlic (I love garlic so I use 3!)
Salt and pepper to taste
Rinse and drain the chickpeas and remove skin around them for creamier hummus.
Add all ingredients to a food processor, and process until smooth, scraping sides and tasting flavor throughout. Add any additional seasoning or liquid to thin if needed.
Garnish hummus with chives, sesame seeds, or another drizzle of olive oil and serve with crackers, fresh veggies or pita!
*This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
†Before use, see the dietary supplement product label for relevant recommendation, caution, and warning statement. Do not exceed recommended amount.