Laura Prepon’s Turmeric Turkey Recipe

4 oz Turmeric Turkey*

1 cup Garlic-Roasted Beets**

2 Slices Avocado Toast

*Ingredients for Turmeric Turkey

1 tablespoon olive oil

1 pound ground white-meat turkey

½ cup beef broth

2 tablespoons chopped cilantro

½ teaspoon real salt

¼ teaspoon fresh-ground black pepper

2 teaspoons turmeric

¼ teaspoon cumin

¼ teaspoon cayenne pepper

**Ingredients for Garlic-Roasted Beets

7 large beets (red and yellow)

1 ¼ tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon Real Salt

Instructions for Turmeric Turkey

1.) Heat a skillet over medium heat. Add olive oil and turkey. Break the turkey into chunks with a thick metal spatula.

2.) Add ¼ cup broth, cilantro, salt, pepper, turmeric, cumin, and cayenne. Continue to break up the turkey into small pieces as you stir all ingredients together.

3.) Cook for 4 minutes. Add remaining ¼ cup beef broth, and cook for another 4 minutes.

4.) Allow to cool, then transfer to a glass container.

Instructions for Garlic-Roasted Beets

1.) Preheat oven to 350° F. Rinse beets with water and cry. Cut off both ends.

2.) Pare the beets. (They don’t have to be pretty; it’s nice to see a little skin left.) Cut beets into a large chunks and place on a baking sheet.

3.) Drizzle the olive oil over the beets, then ass garlic and salt. Toss with your hands to coat well.

4.) Place in the oven and roast for 15 minutes. Stir with a spatula, flipping the beets over, then roast for an additional 10 minutes, or until a knife can easily piece them.

5.) Allow to cool, then transfer to a glass container.