Do you know what this is?

No, it’s not grub worms. This is fresh raw turmeric—nature’s own ibuprofen.

Ever slathered yellow mustard on a sandwich? Then you’ve had turmeric. Like curries? Yep, turmeric gives it the bright yellow color. Even the iconic Kraft Mac and Cheese now uses turmeric to enhance the intense cheesy color.

Turmeric is bright orange on the inside, with a knobby light brown skin. The flavor of the tuber is a little bitter, but with a subtle bite, like ginger, with hints of black pepper. Some people think it tastes a little like an orange.

Turmeric contains curcumin, which helps decrease the amount of harmful inflammatory chemicals in the body. If you’re dealing with any inflammatory conditions, like arthritis, fibromyalgia or other auto-immune issues, you need to add turmeric to your diet.

Turmeric also reduces bloating, helps reduce the pain of a sunburn and, some believe, it helps slow the aging process (WHAT??? Research needs to be done into that RIGHT NOW).

But here’s the thing: In order for your body to absorb the curcumin, the turmeric has to be combined with black pepper. Which is why black pepper is one of the ingredients in this easy Turmeric Vinaigrette.

I don’t peel my turmeric when I make the vinaigrette. I wash the turmeric, throw everything into the blender, pulse for 5 seconds and then let it rip until the mixture is smooth. Turmeric Vinaigrette is great on heavy greens like kale, and is wonderful when tossed on roasted Brussel Sprouts or other vegetables. I’ve even stirred it into tuna and chicken salads for a taste sensation!

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I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

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Everyone knows how to make a fruit smoothie, right? But do you know how to make the perfect fruit smoothie?

Here’s are my 5 tips for perfect smoothies:

1. Add the liquids first. This will help blend all the ingredients evenly. Milk, soy milk, almond milk, coconut water, juice, tea and even kombucha or kefir are great base liquids.

2. Fat is your friend. As much as we want to save calories, using nonfat yogurt is NOT the way to go. It leaves the smoothie tasting like you’ve tried to pulverize sand and it’ll be grainy. Use low-fat yogurt instead.

3. Use frozen fruit. Frozen fruit thickens and adds flavor without diluting your smoothie. In the off-season, frozen fruit usually has more flavor than what you’ll find in the market. In season, put your fruit in the freezer for a few hours before popping it into the blender. Always pulse the blender a few times because the fruit can refreeze!

4. For a creamier (and healthier) smoothie, add ripe avocados or bananas. Those darker bananas will be sweeter so don’t worry about a few freckles! Honey, chia and flax seeds are also great thickeners.

5. Add the ice last. If you still want some icy-coldness, make this the last thing you put in the blender. Ice will thicken the smoothie without adding any additional calories.

Oh… and here’s one more important tip: always use the Hamilton Beach® Wave~Action Blender® for the creamiest smoothie!

My good friends at Hamilton Beach® sent me one of these good-looking babies to try out and, I’ve got to tell you, this blender is my go-to for smoothies. The Wave~Action blades continuously force the ingredients from the bottom to the top in a wave, so everything blends perfectly.

If you’ve got a big family, you’ll love the big 48-ounce glass jar (which is dishwasher-safe, by the way). The spout on the dispensing lid makes pouring super easy, with minimal drips. It also comes with a stir-spoon for thicker foods and mixtures.

Here’s the delicious Raspberries and Cream Smoothie I whipped up in the Wave~Action Blender!

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Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.

C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.

Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!

Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!

And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.

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