On my longer days at the studio, I try to make something substantial and healthy in our kitchen upstairs. Unfortunately, there were slim pickings in the fridge. Some romaine, celery and zucchini that were barely holding on, and an avocado on the brink of turning. Oh dear. Can you say bland? I did, however, manage to salvage this rather uninspired, pallid concoction. I credit the super root turmeric and my go-to, duct-tape-equivalent, peanut butter.

Turmeric is an absolute wonder. It has anti-inflammatory properties that rival prescription medications. It’s also loaded with pigment, so you know the health benefits are extensive. So, with turmeric powder in one hand, and peanut butter in the other, I set out to make a dressing to rescue my poor salad. I think it worked. I paired the turmeric powder and peanut butter with olive oil, garlic, ginger, Himalayan salt and pepper. It was creamy and yummy and rescued the salad! This has many applications, and you could easily substitute peanut butter for almond, pumpkin or other nut/seed butters. I hope you enjoy.

Turmeric Peanut Butter Dressing

1/4 cup natural peanut butter
1/4 cup olive oil
1 clove garlic
1 teaspoon – 1 tablespoon freshly minced ginger
1/4 – 1/2 teaspoon turmeric powder
1/4 – 1/2 teaspoon Himalayan salt
pepper to taste

Combine ingredients in food processor, blender or immersion blender. Blend until smooth and store in refrigerator.