Cooking with TurmericTurmeric is simple to cook with, but to unleash the full potency it has to be eaten warm in a dish that contains healthy fats — since many of the vital compounds are fat-soluble.If you’re using the whole root, peel the skin off with a potato peeler and finely mince as you would with ginger root. Saute with carrots, onions, celery, for any recipes that use cooked vegetables (like soups, stir-frys, chilies, stews).If you’re a fan of mashed potatoes or mashed sweet potatoes, simply add finely grated turmeric (1 teaspoon for every two potatoes). For the ground dried turmeric: add to your steak or chicken rub, add a pinch to salad dressings, or mix in to your marinara or hot sauce. Add dressing or sauce will easily accommodate a pinch without changing the flavor much.If you’re a smoothie fan like me, turmeric is the ideal booster to add to your smoothie repertoire. Orange turmeric pairs well with orange, pink or red superfoods like carrot, pumpkin, red bell pepper, raspberries, goji berries and citrus. Add 1 teaspoon of the minced root or 1/8 teaspoon ground to your smoothie ingredient list and blend away. Add finely grated or powdered turmeric to hot teas, coffee drinks, and low-sugar fruit juices like grapefruit and unsweetened cranberry.