Posted on: August 30, 2016 at 4:44 pm
Last updated: August 3, 2019 at 1:26 pm

Cancer is among the most prevalent health conditions in America. According to the National Cancer Institute, 1,685,210 new cases of cancer will be diagnosed in the United States this year and more than half a million people will die from the disease [1].


Chemotherapy is the most common treatment, but unfortunately it has a host of side-effects. This is why holistic practitioners and naturopathic doctors often focus more on preventing cancer in the first place through food and lifestyle. According to Web MD, “some foods do show cancer-fighting properties, though no one is yet able to say one food or another can stop cancer in its tracks. Still, a body of research suggests an overall healthy diet filled with colorful fruits and vegetables is the key to skirting heart disease, diabetes, and possibly cancer, too.” [15]

Some foods that are known to have anti-cancer properties include [2]:

  • Cruciferous vegetables (broccoli, cauliflower, Brussles sprouts)
  • Fresh garlic
  • Green tea
  • Citrus fruits
  • Olive oil

In addition to the above, one common spice has gained much popularity through its healing abilities: turmeric.

How well do you know your healthy ingredients? Take the quiz to find out!


Turmeric’s Effect on Cancer

Although turmeric is no miracle food and won’t actually reverse cancer, it does possess anti-cancer properties. Curcumin, the pigment that gives turmeric its bright orange color, is the active compound in this spice [3].

Preliminary studies have shown the effects of curcumin on cancer. According to Dr. Mercola, “Curcumin has the ability to modulate genetic activity and expression—both by destroying cancer cells and by promoting healthy cell function. It also promotes anti-angiogenesis, meaning it helps prevent the development of additional blood supply necessary for cancer cell growth. As for its effect on molecular pathways, curcumin can affect more than 100 of them, once it gets into the cell. More specifically, curcumin has been found to:

  • Inhibit the proliferation of tumor cells
  • Help your body destroy mutated cancer cells so they cannot spread throughout your body
  • Decrease inflammation” [3]

While these studies are still in their early stages, adding turmeric to your diet in general is largely seen as part of a healthy diet.

How to Consume Turmeric

Turmeric can be consumed in a variety of ways from sprinkling the spice on your meals to blending it in smoothies to taking it in supplement form. But one thing you must remember is that turmeric is a fat soluble food; in order for your body to properly absorb the nutrients in turmeric, it must be prepared with some “sort of oil or fat, which improves its absorbability and bioavailability” [3]. Preparing turmeric in this way typically gives you seven to eight times higher absorption than the raw, unprocessed 95-percent-concentration of dry powder [3]. As an extra bonus, if you want to boost turmeric’s bioavailability further, be sure to add in some black pepper as this increases absorption of curcumin by 2000% (phew)!

Turmeric Elixir

Check out this video by Drew Canole from to learn how to make an energizing turmeric elixir.


  • 1 Lemon
  • 1″ Ginger Root
  • 1″ Turmeric Root
  • 1 tbsp Manuka Honey
  • 1/2 cup Coconut Water
  • Dash of vanilla bean and cayenne pepper

To make a pitcher:

  • 8″ of turmeric,
  • 3″ ginger,
  • 2 lemons,
  • 1/8 cup honey,
  • 1 vanilla bean
  • 3 tablespoons of cayenne
  • 24 oz coconut water
  • 12 oz water.

Iced Turmeric and Honey Chai Latte


This recipe is inspired by Ashleigh Grange [5]. You can find the original recipe here.

Serves: 4


  • 3 cups of boiling water
  • 2 chai black tea bags
  • 1 tsp ground turmeric*
  • 2-3 tbsp of raw honey
  • pinch of sea salt
  • 2 cups cashew milk (You can find a recipe for cashew milk here)
  • ice cubes


  1. To make the tea base, pour the boiling water into a glass container. Then, add the tea bags and let them steep for 20 minutes.
  2. Remove the tea bags and add the turmeric, honey and salt. Mix together and let the it cool.
  3. Pour 3/4 cup of the tea base into a glass and add 1/4 to 1/2 a cup of the cashew milk. Throw in some ice cubes and enjoy!

Mango Turmeric Smoothie

This is recipe is inspired by Jesse Lane Wellness [8]. You can find the original recipe here.

Serves: 1


  • 1.5 cups of water
  • 1 cup of mango
  • 1/2 cup of unsweetened toasted coconut flakes
  • 1 tbsp of raw plant based protein powder
  • 1 tbsp coconut oil
  • 1 tbsp golden flax seeds
  • 2 cm of fresh ginger
  • 2 tsp of turmeric*
  • 1/2 tsp of cinnamon


  1. Place all ingredients in a blender or Vitamix and blend until smooth.
  2. Pour into a glass and enjoy!

Turmeric Chia Raspberry Parfait


This raw mixture makes for an energizing breakfast or the perfect healthy snack. This recipe is inspired by Turmeric for Health [11]. Find the original recipe here.

Serves: 4


  • 1 3/4 cups of almond milk
  • 2 medjool dates (pitted)
  • 1 tsp of vanilla extract
  • 1/4 tsp of ground cinnamon
  • 1 tsp of ground turmeric*
  • 6 tsp of chia seeds
  • 1 1/3 cups of buckwheat
  • 1 1/3 cups of fresh raspberries


  1. Place the almond milk, dates, vanilla, cinnamon and turmeric in a blender and blend until smooth. Your mixture should be a smooth paste.
  2. Pour the paste over the chia seeds and stir for 5 minutes until you’ve smoothed out any lumps. Let sit for 5 minutes.
  3. Place mixture into an airtight container and let it cool and thicken in the fridge overnight.
  4. To assemble, place 1/3 cup of buckwheat into a bowl. Layer it with 1/2 cup of the chia pudding and finish with 1/3 cup of raspberries on top.

Turmeric Mango Parfait


This delicious gluten-free snack is inspired by Nirvana Cakery [12]. You can find the original recipe here.

Serves: 2


  • 2 tbsp of raw amaranth
  • 1/2 cup of coconut yogurt
  • 1/4 cup of coconut cream
  • 1 large mango
  • 1″ fresh turmeric*
  • 1/2″ of fresh ginger
  • 1/4 tsp of cinnamon
  • coconut flakes (for topping)
  • edible flowers (for topping)


  1. Heat up a medium-sized pot and bring the temperature down to medium heat.
  2. Add 1 tbsp of amaranth to the pot and stir until most of the grains have popped. When this is done, it should look white. Don’t let it start to brown.
  3. Transfer the amaranth into a bowl and repeat this process with the second tablespoon of amaranth.
  4. To make the coconut layer, simply whip the coconut yoghurt with the coconut cream and set aside.
  5. Next is the mango layer: Peel and slice the mango, turmeric and ginger. Add these with the cinnamon to a blender and blend until smooth.
  6. To assemble, prepare 2 small serving glasses. Spoon 2 tablespoons of the amaranth into each glass, top that with 2 tablespoons of the whipped coconut layer and then added 2 tablespoons of the mango puree. Repeat with another layer of each. It should look like this (from the bottom up):
    – 2 tbsp amaranth
    – 2 tbsp coconut layer
    – 2 tbsp mango puree
    – 2 tbsp amaranth
    – 2 tbsp coconut layer
    – 2 tbsp mango puree
  7. Top with coconut flakes or any other toppings of your choice.
  8. Enjoy!

Golden Milk Overnight Oats


This nutrient-filled breakfast was inspired by The Bojon Gourmet [13]. You can find the original recipe here.

Serves: 2


For the golden milk

  • 1 tbsp of raw honey
  • 1 tsp ground turmeric*
  • 1/4 tsp of ground ginger
  • 1/4 tsp of ground cardamom
  • 1/4 tsp of ground cinnamon
  • 2 tbsp of boil water
  • 2 cups of almond milk or coconut milk

For the oats

  • 1 1/3 cups of gluten-free rolled oats
  • 2 tbsp of chia seeds
  • 2 tbsp of hemp hearts

For the toppings (optional)

  • Fresh fruit


  1. In a medium-sized bowl, mix together the honey, turmeric, ginger, cardamom and cinnamon.
  2. Stir in the boiling water until the honey is dissolved.
  3. Stir in the milk.
  4. To make it sweeter, add more honey but keep stirring until it is fully dissolved.
  5. In a glass jar, place the oats, chia and hemp seeds. Mix them together.
  6. Pour 1 1/2 cups of the golden milk into the jar and mix together with the oats.
  7. Chill overnight.
  8. Serve topped with fresh fruit (optional).

Turmeric Bomb Supplements


This bomb recipe is inspired by Empowered Sustenance [9]. You can find the original recipe here.

Makes: 30 bombs


  • 1/3 cup organic ground turmeric*
  • 1 tbsp of quercetin powder (about 10 capsules, emptied)
  • Big pinch of finely ground black pepper

Binding agent, choose ONE of the following (you will need about 3 tbsp):

  • Raw honey
  • Coconut oil
  • Grassfed ghee


  • Unbleached parchment paper


  1. Line a baking sheet with the parchment paper. Make sure there is enough room in your freezer to keep the cookie sheet for a few hours when the turmeric bombs need to set.
  2. Take your binding agent and melt it in a saucepan over very low heat until it is pourable. It should be liquid but not too hot.
  3. In a bowl, mix together the turmeric, quercetin, pepper, and binding agent. Make sure your mixture is thick and malleable. This is your “dough”.
  4. If using honey, take small amounts of the dough and roll each one between your palms, then place them on the baking sheet as you would if you were baking cookies. If using coconut oil or ghee, use a spoon to scoop small pill-like shapes onto the baking sheet.
  5. Place the baking sheet in the freezer and freeze the bombs until firm. After, transfer the turmeric bombs to an air-tight container and store it in the freezer.
  6. Take the turmeric bombs as needed. You can’t overdose on them. However, if you take a lot of the oil-based ones, the fat content may upset your stomach. It using the honey version, keep in mind that it does contain sugar (albeit unrefined and enzyme-rich sugar).

Turmeric Chocolate Energy Bites


This recipe is inspired by Wallflower Kitchen [10]. You can find the original recipe here.

Serves: 30


  • ½ cup coconut oil
  • ½ cup raw cocoa powder
  • 5 tbsp raw honey or maple syrup (liquid sweetener)
  • A pinch of sea salt
  • ¼ cup raw shredded coconut
  • 1-2 tsp turmeric powder*


  1. Place a heat-proof bowl over a boiling pot of water to create a double boiler. Add the coconut oil to the bowl and let it slowly melt from the heat.
  2. Add the cocoa powder, liquid sweetener and salt to the melted coconut oil and mix together until it creates a smooth, thick ganache. Place the bowl in the fridge and let it set for at least an hour. Alternatively, you can place the bowl in the freezer to help it set quicker.
  3. To make the coating, mix the shredded coconut and 1 tsp turmeric together in a food processor for a few seconds until the coconut is bright yellow. Add more turmeric if you want a stronger colour/taste. Transfer the mix to a bowl.
  4. When the ganache is set, it should be firm but pliable. Take 1 tsp of the mixture and roll it into a ball, then dip it into the coconut/turmeric mix. Roll the ball around in the coating until it is fully covered.
  5. Line a baking sheet with grease-proof paper and place the balls on it. When you’re all done, let them set in the fridge for about 30 minutes until they’re nice and firm.
  6. Enjoy! These energizing turmeric balls will sit in the fridge for up to 5 days.

Turmeric Carrot Soup


This recipe is inspired by Gourmande in the Kitchen [6]. You can find the original recipe here.

Serves: 4-6


  • 2 tbsp coconut oil
  • 2 to 3 small green onions, white and light green parts only, cleaned and chopped
  • 1 or 2 cloves of garlic, minced
  • 1″ piece of ginger, peeled and grated
  • A pinch of red pepper flakes
  • 1 ½ pounds young carrots, sliced 1/2 inch thick
  • 1 tsp fine sea salt
  • ¼ tsp ground cinnamon
  • 1″ piece of turmeric root, peeled and grated (or use ½ tsp ground)*
  • Freshly ground pepper to taste
  • 4 cups (1 quart) filtered water
  • ¼ cup plain yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish


  1. Melt the coconut oil in a saucepan over medium heat. Add the onions, garlic, minced ginger, and pepper flakes to the pan and stir them around until they are coated with the oil. Do not let them brown or develop color.
  2. Add the carrots, salt, cinnamon and turmeric and cook for another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer for 20-25 minutes until carrots are very soft.
  3. Puree soup in batches in a high speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. To serve, divide soup between 4 to 6 bowls and add a spoonful of yogurt or drizzle of coconut milk in center of each. Top with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.

Turmeric Salad Dressing


This salad dressing recipe was inspired by How You Glow [14]. You can get the original recipe here.


  • 1/3 cup olive oil
  • juice from half a lemon, freshly squeezed
  • pinch of sea salt
  • 1 tsp turmeric*
  • 1 tsp apple cider vinegar


  1. Place all the ingredients except the olive oil in a bowl.
  2. Whisk together.
  3. Slowly drizzle in the olive oil and whisk to combine.
  4. Enjoy with your next salad!

Turmeric Sauce (for Burgers, Veggies and Dipping)


This creamy, versatile sauce is inspired by Hollywood Homestead [7]. You can find the original recipe here.


  • 3 cans of coconut milk
  • 2 tsp of sea salt
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Pour the coconut milk into a saucepan (12″ works well).
  2. Add in the salt, turmeric, garlic powder and onion powder.
  3. Mix contents well and bring to a boil.
  4. Let mixture simmer for 15-30 minutes. This will allow the sauce to thicken – the longer it simmers, the stronger the flavor will be and the thicker the sauce will be.

You might also like:

1. National Cancer Institute. (2016, March 14). Cancer Statistics. Retrieved August 28, 2016 from

2. Beliveau, R., Gingras, D. (n.d.). Foods that fight cancer. Retrieved August 28, 2016 from

3. Mercola, J. (2014, March 2). The Benefits of Curcumin in Cancer Treatment. Retrieved August 29, 2016 from

4. News Medical. (2011, February 1). What is a Liposome? Retrieved August 29, 2016 from

5. Grange, A. (2014, August 8). Iced Turmeric & Honey Chai Lattes. Retrieved August 29, 2016 from

6. Gourmande in the Kitchen. (n.d.). Ginger, Turmeric Spiced Spring Carrot Soup Recipe. Retrieved August 29, 2016 from

7. McCracken, S. (n.d.). Creamy Turmeric Sauce Recipe. Retrieved August 29, 2016 from

8.  Lane, J. (n.d.). Mango Turmeric Smoothie. Retrieved August 29, 2016 from

9. Geertsen, L. (2015, June 18). Turmeric Bombs: DIY Turmeric Supplement. Retrieved August 29, 2016 from

10. A. (2014, April 21). Raw Coconut & Turmeric Chocolate Truffles. Retrieved August 29, 2016 from

11. G. (2015, July 14). Turmeric Chia Pudding, Buckwheat, and Raspberry Parfait. Retrieved August 29, 2016 from

12. H. (2016, July 6). Mango Turmeric Amaranth Parfait. Retrieved August 29, 2016 from

13. A. (2016, May 23). Golden Milk Overnight Oats. Retrieved August 29, 2016 from

14. Curran, T. (2014, June 13). Tara Curran’s Turmeric Salad Dressing. Retrieved August 29, 2016 from

15. Lee, E. (n.d.). Seven (Easy to Find) Foods That May Help Prevent Cancer. Retrieved August 30, 2016 from

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