Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Turmeric Root Ground Description
- Kosher
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Non-GMO Project Verified
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Earthy & Slightly Sweet
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Non-ETO
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Non-Irradiated
Frontier Co-op® Ground Turmeric Root has a golden-yellow color and a pungent, earthy distinctive aroma. Its flavor resembles both ginger and pepper. Indispensable in curry powders and East Indian cooking, turmeric is also used in prepared mustards and pickles, dressings, eggs and rice dishes.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegetable Stew With Beans & Bok Choy
A staple of the Mediterranean diet, beans and greens are top-tier nutritious and a versatile combo that can be made many ways. In this vegan recipe, cannellini beans, red beans and lentils mix with mildly peppery bok choy for a flavorful vegetable stew with freshness from the green leafies and creaminess from the beans. Get this super healthy and downright comforting dish on your family’s table in under an hour.
Vegetable Stew With Beans & Bok Choy
- 32 oz. vegetable broth
- 1-½ cups celery (sliced)
- 1-½ cups carrots (sliced)
- 1 can (15 oz.) red beans (drained)
- 1 can (15 oz.) cannellini beans (or other white beans, drained)
- 1 can (15 oz.) lentils (drained)
- 1 tsp. Himalayan pink salt
- ¼ tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. oregano
- 3 cups bok choy (chopped)
- Cilantro (garnish)
- Using soup pot or French oven, bring to boil vegetable broth, carrots and celery. Cover and turn down to simmer for 10 minutes until veggies are soft.
- Add beans, lentils, spices and bok choy. Bring to boil, cover and turn down to simmer for 20 minutes.
- Top with cilantro to serve.
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