Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
We wrote an in-depth blog post about the turmeric here, but wanted to make it easy for you to grab our favorite recipe that contains turmeric.
It takes less than 30 minutes, so it’s perfect for an easy weeknight dinner for the family. I even made if for a family member that HATES beans and she not only finished her plate, she asked for the recipe. I call that success!
Adapted from forksmealplanner.com | Serves: 6 | Ready In: 30 minutes
1 large onion, diced
¼ cup vegetable broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper (optional)
2 cups frozen organic corn (yes, we recommend organic!)
1, 15.5 ounce can black beans, rinsed & drained
1, 15.5 ounce can cannellini beans, rinsed & drained
2 tablespoons nutritional yeast (optional)
Salt, to taste
6 Angelic Bakehouse wraps (or, whole grain tortillas)
In a large saucepan, cook the onion in vegetable broth over medium heat for 5 minutes or until tender. Stir occasionally and add more broth if onions begin to stick.
Add chili powder, cumin, turmeric and cayenne pepper (if using); cook and stir 1 additional minute. Stir in corn and beans; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. If desired, stir in nutritional yeast. Season with salt.
In a dry non-stick skillet over medium heat, warm tortillas one at a time for 40 seconds or until warm. Cover with damp cloth to keep warm.
Now it’s time to dish it up! Add the ‘filling’ and add your desired toppings.