How-to Increase Your Intake of Cancer-Fighting Turmeric | NFCR


Breakfast, Lunch, and Dinner: How-to Increase Your Intake of Cancer-Fighting Turmeric

Is your pantry stocked? Get ready because National Herbs and Spices Day is celebrated every June—and the National Foundation for Cancer Research (NFCR) wants to help you participate.

National Herbs and Spices Day is about more than just adding delicious flavor to meals. It is also a timely reminder of how herbs and spices can save a life. 

Herbs and spices play an important role in many cultures across the world—being used in a variety of activities, including medical treatments and religious practices. Even NFCR, a leader in game-changing discoveries, acknowledges herbs are gaining momentum in mainstream cancer treatment

NFCR-funded researcher Dr. Yung-Chi Cheng has spent the last several decades studying the therapeutic properties of traditional Chinese medicine. Recently, Dr. Cheng has combined traditional Chinese medicine with western medicine by developing an herb-filled capsule designed to reduce the painful side effects of cancer treatment and enhance anti-tumor activity. 

Herbs and spices also play an important role in other areas of your health. Many herbs and spices have positive health associations, but there are some with specific cancer prevention properties, such as turmeric. 

Turmeric contains curcumin, which gives curry powder its yellow color. Curcumin is considered one of the most powerful anti-inflammatories in the world. Anti-inflammatories have a positive impact on cancer prevention by counteracting the network of blood vessels that feed cancerous cells.

Looking to boost your turmeric intake? Try these delicious and healthy recipes to incorporate turmeric all day long. 

Breakfast recipe:

Jazz up breakfast or brunch with a golden latte. 


  • 350ml Almond Milk (or other milk)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla abstract
  • 1 teaspoon maple syrup
  • 1 grind of black pepper


  1. Put all the ingredients in a saucepan and whisk constantly over gentle heat, ideally with a milk frother if you have one. Once hot, pour into mugs and sprinkle with a little more cinnamon to serve.

Lunch or Dinner Recipe:

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint, and cilantro – simple to prepare yet heavy on flavor.


  • 40g cilantro
  • 20g mint, stems removed
  • 2 green chilies, sliced
  • 2cm ginger, peeled
  • 4 garlic cloves
  • 400ml coconut milk
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 500g butternut squash, peeled and cut into even-sized pieces
  • 150g green beans, trimmed
  • Cooked basmati rice
  • Extra cilantro, to serve
  • Mango chutney, to serve


  1. Put the herbs, chilies, garlic, ginger, and coconut milk into a blender and blend until completely smooth and bright green.
  2. Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps the beans perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander, and chutney.

Dessert Recipe

Delicious dairy-free and gluten-free lemon cream bars with a touch of ginger zing and naturally derived yellow color from turmeric. 


Yellow layer

  • 6 tablespoons coconut flour
  • ¼ cup coconut butter slightly warmed/softened
  • ¼ cup lemon juice, room temperature
  • ¼ cup agave
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract

White layer

  • ¼ cup coconut butter slightly warmed/softened
  • ½ cup soy milk (or other plant-based milk)
  • ¼ cup agave
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon extract


  1. Process all yellow layer ingredients to combine in a food processor. Transfer this mixture into a lined Tupperware container or medium-sized bread loaf pan. Press down into an even layer. Then, place the pan in the freezer.
  2. Clean out the food processor. Process all of the white layer ingredients until smooth. Pour this mixture over the yellow layer in the pan. Freeze for 5 hours or overnight for the bars to set. Trim off uneven edges and slice into bars. Keep leftovers frozen.

Additional Reads You May Enjoy:

Can Herbs and Spices Treat Cancer?

Garlic: It’s Good For You

Ancient Wisdom, Modern Cure

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