Golden Turmeric Latte

“Golden Milk” is trending and for good reason..

I’m sure you have seen these around for a little while now, becoming on trend the last year or so. They are popping up on many trendy cafe menus as the healthy drink of choice and here’s why..

Continue reading “Golden Turmeric Latte”

Turmeric Garlic Aioli

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I’d like to share my recipe for Turmeric Garlic Aioli. It is certainly a great accompaniment to many dishes but my favourite would have to be Turmeric Spiced Polenta Eggplant Chips . You can use also with fish, chicken or steak or baked sweet potato. Wonderful golden in colour and with the added benefits of Turmeric

Turmeric Garlic Aioli

Ingredients

1 clove garlic

1 egg yolk

1tsp turmeric powder

juice 1 lemon

1/2 tsp salt

1/2 tsp pepper

150ml olive oil

Directions

In a blender or vitamix place garlic, egg yolk, lemon juice, turmeric, salt and pepper and blend on low to medium speed. Gradually add olive oil slowly while motor is still running until emulsified to make a thick mayonnaise like consistency.

Serve with some of my favourites  Turmeric Spiced Polenta Eggplant Chips or Sweet Potato Chips

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Turmeric Spiced Polenta Eggplant Chips

 

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One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.

turmeric-roots-and-a-jar-of-turmeric-powder

 

But how do we use it? 

Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did  it come out delicious. You can either buy the powder  or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.

I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”

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Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli

  • Servings: 2-4
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Ingredients

1 large eggplant cut into thick chips

1 1/2 cups polenta (cornmeal)

1 tsp sweet paprika

1/2 tsp cumin

2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric

1/2 tsp salt

1/2 tsp ground black pepper

2 eggs whisked

2 tbs extra virgin olive oil

Directions

  1. Preheat oven to 200’C
  2. Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
  3. Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
  4. Place eggplants on a lined baking tray drizzle with olive oil
  5. Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
  6. Serve with Turmeric Garlic Aioli

Notes: Can be served as a starter or as a side with your favourite protein meat or fish.

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Turmeric: A teaspoon a day to keep the doctor away..

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#Trending Turmeric has had a lot of publicity lately, seems to be the new health craze and with good reason…

What is it?

Turmeric is a plant derived spice from the ginger family. It is used in Indian cooking which they have been using for thousands of years. It is also what gives curries and dishes its yellow colour.

By having just a teaspoon a day can have significant effects on your health. It is a powerful antioxidant that studies have shown it to reduce the risk of developing diseases such as brain, heart and dietary derived illness and also prevents development of cancer, cancer cell growth and Alzheimer’s disease. Also has been linked with aiding weight loss, That is some powerful yellow superfood spice!!!

How we can use it? Grated Fresh or Dried Powder

+ Add it to scrambled eggs and frittatas

+ Flavour roast vegetables

+ Add to rice and pilaf

+ Add to fresh juices or smoothies

+ Soups and Dahl

+ Add to Steak and Chicken spice rubs

+ Turmeric Tea

+ And the latest Turmeric lattes

Here is an easy smoothie recipe that can be whipped up in the morning before work/school or for an after school treat my kids absolutely love this and have no idea there is all the extra healthy goodness of chia seeds and turmeric in it. Healthy and Delicious!

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Mango, Banana & Turmeric Smoothie

  • Servings: 1
  • Difficulty: easy & child friendly
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An easy smoothie recipe with the added goodness of turmeric and chia

Ingredients

1 cup frozen mango or 1 fresh mango (if using fresh you will need to add some ice)

1 banana

1 tsp white chia seeds

1 tsp turmeric power or grated fresh

1/2 tsp cinnamon

1 tsp honey

1 tsp coconut oil

1.5 cups almond milk or coconut water for non dairy option

Directions

  1. Add all ingredients in a high-powered blender and blitz till smooth
  2. Topped with extra black chia seeds and coconut chips

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Yellow Dahl with Spinach & Homemade Naan Bread

 

For Indian food beginners Lentil Dahl is a great place to start. It’s uncomplicated requires little ingredients, one pot and a few spices. Lentils are a great source of protein and dietary fibre which makes Dahl a nutritious fulfilling vegetarian dish.

Dahl is made from pulses usually lentils that are split and stewed with spices. Turmeric is added which gives its yellow colour but more importantly Turmeric is an excellent anti-inflammatory and has had proven links in preventing and reducing the production of cancer cells. Big tick √

This is a basic recipe and can be adjusted to your liking. Some recipes also add extra vegetables in the stewing process along with chopped tomatoes. I have added some baby spinach for added greens and sliced green chilli for heat but feel free to experiment.

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Basic Dahl

  • Servings: 4 or 6 with Basmati rice
  • Difficulty: easy
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A easy Indian Dish that is protein packed and great for vegetarians

Ingredients

1 tb EVOO (extra virgin olive oil)

1 diced onion

2 cloves garlic crushed

1 tsp turmeric

2 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder (optional)

1-2 tsp  grated fresh ginger

3 cups water or vegetable stock

1 cup rinsed red lentils

1 cup baby spinach leaves

sliced green chillies to garnish

Salt and Pepper

Directions

  1. In a medium saucepan add EVOO and onion and saute’ for 1 minute.
  2. Add garlic, turmeric, cumin, ground coriander, chilli powder, ginger, and saute’ for 2 minutes until onions are soft and spices are aromatic
  3. Add water/stock and lentils stir and bring to the boil
  4. Once boiling, reduce heat to low and with lid on simmer for 30 minutes stirring occasionally.
  5. Stir through baby spinach and serve with sliced chilli and Naan Bread

Naan is a flat bread and is a staple in Indian cuisine. It is used to scoop up curries and stews, can also be stuffed with meat or salads and has many different variations depending on where you are from. I have used a basic Indian Naan recipe with a few healthier alternatives, I have replaced all-purpose white flour with wholemeal spelt flour also traditionally is lightly brushed with butter once cooked, I did omit this to keep the saturated fat low. Some other variations from different countries including Burma, Pakistan, Turkey, Iran to name a few have their own versions which are spread with garlic, added sesame seeds, nuts or raisins, cumin seeds, or even cheese more like a pizza.

Nothing beats homemade Naan bread and surprisingly its a lot easier than you think. Store bought most often contain preservatives and additives for pro longed shelf life which I avoid so if you have a little extra time make it yourself. It took me 5-10  mins to prepare, leave  it to rest while you put the Dahl on. I left it, picked up the kids from school and the dough was ready to pan cook.

 

Really is worth the extra time of prepping to have this soft, fresh bread to scoop up the aromatic spicy lentils. Indian at home couldn’t get more easier.

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Spelt Naan Bread

  • Servings: makes 5 flat breads
  • Difficulty: easy/moderate
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Basic homemade Indian Naan bread perfect accompaniment to curries, stews and other Indian dishes

Ingredients

1 tsp instant dry yeast

3/4 cup warm water

1 tsp stevia  or sweetener of choice (optional)

2 cups wholemeal spelt flour (you can use all-purpose plain flour)

1 tsp Himalayan sea salt

3 tbsp plain natural yoghurt

2 tbsp EVOO (extra virgin olive oil

optional 2tb melted butter for brushing on finished naan

Directions

  1. In a small bowl add the yeast and warm water whisk together set a side for a few minutes to dissolve and starts to activate.
  2. Meanwhile in a medium bowl mix together the flour, stevia and salt set aside
  3. Add yoghurt and olive oil to the yeast mixture and whisk to combine, Pour into the flour and mix through with a fork.
  4. The dough should be sticky and when it comes together turn onto a lightly floured surface and gently bring into a ball do not over work.
  5. lightly oil a clean bowl and place the dough inside, cover with cling wrap or a clean tea towel and place in a warm place to rise. I like somewhere near my oven if it’s on or near a window where the sun drifts in.
  6. Leave it for at least an hour if not more the warmer it is the quicker it will rise. It should double in size. Don’t worry if it doesn’t exactly double.
  7. Turn it again onto a floured surface and cut with a butter knife into 5 pieces
  8. Roll each piece into round flats
  9. Heat a heavy non stick based fry pan on high heat to start, place one round into the pan and spread out a little with your fingers being careful not to make holes. Cook for 1-2min until the bottom is golden and has some black char marks on them. Flip and cook for further 1-2mins. You may need to turn the heat down to medium if cooking too quickly.
  10. Repeat with remaining dough
  11. This is where you can brush with melted butter
  12. Serve warm or cold with your favourite Indian dishes