Turmeric Garlic Chive Compound Butter

Anna Patrikian is a Nutritional Therapy Practitioner living in Echo Park, Los Angeles who believes in using food as medicine to support the body's innate ability to heal itself in order to live in vibrant health. When she's not cooking, Anna loves being in nature, and goes hiking most days in the San Gabriel Mountains. She loves getting lost in a good conversation with friends, and considers herself to be an observer and lover of anything beautiful. She is most fulfilled when she is moving her body, eating intuitively, practicing self-care, and living mindfully.


This recipe is inspired by Autumn abundance and simply infusing it into everyday recipes to elevate, brighten, and nourish your meals ahead. By combining chives, turmeric, and chive flowers, this recipe is a welcomed herbal upgrade to any dish: spread across a warm piece of sourdough, spoon onto sweet potatoes, squash, and your favorite seasonal vegetables, or serve amongst an Autumn spread for dipping and dolloping. We hope this recipe supports you in welcoming this gathering season ahead!


- 1/4 cup fresh onion chives
- 2 sticks organic grass-fed salted butter, room temperature
- 2 tablespoons of Monfefo Turmeric Shot
- 2 chive flowers


Rinse the chives with flowers, and let them dry completely on a dish towel. Remove flowers and finely chop chive greens. Add the chives to the bowl of a food processor with softened butter, blending the two together. Next add the chive flowers and pulse a few times. Compound butter ideally can be stored by rolling into a log within a sheet of wax paper, and twist the ends to seal the cylinder. Refrigerate and use within 2-3 weeks, or it can be frozen for several months.  See more of what Anna is cooking here and follow along as she launches her holistic nutrition consulting, Kitchen Healing.