Get Nourished recipes: Turmeric blends for mild joint pain relief

This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin are spicing up their blends with a dose of turmeric to help relieve mild joint aches and swelling.

Help support your joints to get through the day comfortably with these turmeric-based blends.

Packed with antioxidants and inflammatory properties, turmeric contains an active compound known as curcumin to help reduce symptoms of mild osteoarthritis

Add it to your home remedy kit to help relieve mild joint aches, pain and swelling. 

Try these tantalising turmeric-inspired recipes by Luke Hines and Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.

Luke Hines’ Tantalising Turmeric Tango 


1 cup frozen banana, sliced

1 cup frozen mango, diced

1 cup frozen pineapple chunks, and a few squares reserved for garnish 

1 cup canned coconut milk

1 tbsp fresh grated turmeric or 1/2 tsp ground turmeric

1 lime, juice and zest

1 tbsp toasted coconut flakes, to garnish 

Water, as needed to loosen consistency 


Step 1. 

Except for the coconut flakes, put all ingredients into a powerful blender and blitz until smooth and creamy. Add a splash of water if needed for a looser consistency.

Step 2.

Serve and garnish the blend with some reserved mango chunks and toasted coconut flakes. Enjoy.

Zoe Bingley-Pullin’s Green Chilli Turmeric Hummus 


1 x 400g canned chickpeas, rinsed and drained

1-2 tsp turmeric powder 

1/3 cup tahini 

1 green chilli, seeds removed 

1-2 garlic cloves, crushed 

2 tbsp lemon juice

1/2 tsp lemon zest 

2-3 tbsp extra virgin olive oil, add more if needed 

pinch salt and pepper, to taste

For the topping

pomegranate arils 

1 red chilli, finely sliced

1-2 tbsp pine nuts

2 tbsp mint leaves, finely chopped


Step 1.

To make the hummus, combine all of the ingredients in a food processor and blend. Add a splash of extra olive oil or water until a smooth consistency is reached before seasoning to taste, and set aside. 

Step 2.

Top the blend with some pomegranate, chilli, pine nuts and mint leaves to serve.