Recipes: Salmon With Garlic and Turmeric; Golden Milk Porridge; Roasted Turmeric Carrot Fries; Lemony Turmeric Tea Cake

Serves 4.

Note: Shrimp and scallops or a firm-fleshed fish such as cod, bass or catfish can be used in place of salmon. From "660 Curries," by Raghavan Iyer.

• 1 1/2 tsp. coarse kosher or sea salt

• 1 tsp. ground turmeric

• 6 medium-size garlic cloves, finely chopped

• 1 lb. boneless, skinless salmon fillet (see Note)

• 2 tbsp. canola oil

• 1/2 tsp. black peppercorns, coarsely crushed

• 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove seeds)

Directions

Mix salt, turmeric and garlic in a small bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate, covered, at least 30 minutes or as long as overnight, so flavors permeate the fish.

Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes to brown the fish and cook the turmeric. Turn the fillet over and sear the underside until browned, about 2 minutes.

Nutrition information per serving:

Calories305Fat21 g

Sodium765 mgCarbohydrates4 g

Saturated fat7 gAdded sugars0 g

Protein26 gCholesterol64 mg

Exchanges per serving: 4 lean protein, 2 ½ fat.

Serves 2.

Note: From "More Plants Less Waste," by Max La Manna.

• 1 1/2 c. milk of your choice

• 1/2 tsp. turmeric (ground or freshly grated)

• 1/4 tsp. ground cinnamon

• Pinch of black pepper

• Pinch of salt, plus extra to serve

• Pinch of vanilla (bean paste or extract)

• 1/2 tsp. maple syrup (or coconut sugar), plus extra to serve

• 2/3 c. rolled oats

• 2 chopped and frozen bananas

• Handful of golden raisins

• 1 tbsp. chia seeds

• 1 tbsp. shelled hemp seeds

• Berries

Directions

To make golden milk: Pour the milk into a small saucepan over a low heat. Add the turmeric, ginger, cinnamon, black pepper, pinch of salt, vanilla and maple syrup, and whisk well for 1 minute. Once the liquid starts bubbling around the edges, remove it from the heat and let it sit.

To make the porridge: In a pan, melt coconut oil over a low heat, then add the oats and frozen bananas and mix. Add the golden milk and stir well, then add the golden raisins and seeds. Keeping the heat low, continue to stir until the consistency is to your liking, then remove from the heat and serve with a spoonful of almond butter, fresh berries, an extra drizzle of maple syrup and a pinch of salt.

Nutrition information per serving:

Sodium210 mgCarbohydrates78 g

Saturated fat4 gAdded sugars1 g

Protein14 gCholesterol9 mg

Dietary fiber9 g

Exchanges per serving: ½ milk, 3 fruit, 2 starch, ½ medium-fat protein, 1 fat.

Note: From "Nothing Fancy," by Alison Roman.

• 1 1/2 c. flour

• 2 tsp. baking powder

• 1 tsp. kosher salt

• 3/4 tsp. ground turmeric

• 2 tbsp. finely grated lemon zest, plus 2 tbsp. fresh lemon juice from about 1 lemon

• 3/4 c. sour cream or full-fat Greek yogurt, plus more for serving, optional

• 2 eggs

• 1 stick (1/2 c.) unsalted butter, melted

• 1/2 lemon, thinly sliced, seeds removed

Directions

Preheat the oven to 350 degrees. Lightly grease a 4- by 9-inch loaf pan with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you're able to easily lift the cake out after baking.

Whisk the flour, baking powder, salt and turmeric in a medium bowl.

In a large bowl, combine 1 cup sugar with the lemon zest and rub together with your fingertips until the sugar is tinted yellow and smells like you just rubbed a lemon in there. Whisk in the sour cream, eggs and lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and remaining 2 tablespoons sugar.

Nutrition information per serving:

Calories240Fat12 g

Sodium255 mgCarbohydrates32 g

Saturated fat7 gAdded sugars19 g

Protein3 gCholesterol60 mg

Exchanges per serving: 1 starch, 1 carb, 2 fat.

Serves 3 or 4.

Note: From "Just the Good Stuff," by Rachel Mans­field

• 8 large rainbow-colored carrots

• 2 tbsp. avocado oil

• 1/2 tsp. garlic powder

• 1/2 tsp. dried thyme

Directions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Slice the carrots in half crosswise, then lengthwise into 1/2-inch-thick pieces.

Bake for 25 minutes, then flip and bake until they are tender and roasted to your liking, about 10 minutes more. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition information per each of 4 servings:

Calories120Fat7 g

Sodium100 mgCarbohydrates15 g

Saturated fat1 gAdded sugars0 g

Dietary fiber4 g

Exchanges per serving: 1 starch, 1 fat.