Your crudités plate just got a springtime refresh.
for many years, struggling with chronic inflammation and fighting a so-called “incurable” autoimmune disease. I got so far down the path of illness that the writing was on the wall: Change or die. So I changed. I changed my relationship with food, I changed how I approached cooking, and I applied the years of skills I had developed as a professional chef to making healthy food taste delicious.
This turmeric yogurt dip is a perfect example of how I like to use nutrient-dense ingredients like ginger,, yogurt, and olive oil in a way that doesn’t punch you in the face with “healthy.” Make it in the morning before work, let the ingredients get to know each other in the fridge, and come home to a super flavorful dish. The delicate, warming flavor of turmeric contrasts with the cooling cucumber and creamy yogurt.
I’m not one of those cooks who eats an amazing meal then tries as hard as I can to recreate it once I get home, but I love to find elements of a dish and reimagine them in new and different ways. I remember eating raw bok choi in Chiang Rai in the far north of Thailand—it was something so obvious that it seems silly I had never thought of it before. Nearly 16 years later, I’m still playing with new ways to integrate it into my cooking, like as a vessel for this dip.
, or any vegetables from the market. It’s ridiculously easy and delicious, and it’s perfect for a spring refresh.
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