Ginger Turmeric Vegetables Stew


This is for you Rebecca.    I’ve been trying to use lots of Ginger and Turmeric in my cooking as they are both anti-Inflammatory.  Here is a quick and easy recipe for a vegetables stew.


2 Garlic Cloves – finely chopped

2 medium  onions – finely chopped

2 to 3  inch piece of Ginger – finely chopped

Olive Oil

4 cups homemade chicken broth ( with or without chicken)

2 Yellow Beets – peeled

1 Large Yam

1 Large zucchini

1 Piece celery chopped

Cabbage slaw

Greens – Swiss Chard, Collard greens, Bok Choi etc..

optional:  Carrots, Green beans, Broccoli, Cauliflower  _ you can’t really go wrong by adding more Veggies!

2 teaspoons Turmeric powder

1 TBSP Lemon juice

1 TBSP Wheat free tamari sauce or Coconut Aminos



Throw Garlic, Onion and ginger in your food processor and pulse until finely chopped.   You can also just use a knife! 😉

In a large pot, fry up the Garlic, Onion and Ginger until fragrant

Add the Chicken Broth

Dice the beets, Yam and Zucchini – throw them in and simmer for about 20 minutes

Add the Finely Chopped Greens and Turmeric, lemon juice, tamari sauce – Cover and simmer for another 5 minutes.

Salt as needed.  Add Sriracha for more heat.

I also add half a cooked chicken breast before serving for some protein.