As we’re in the midst of a fast-spreading virus pandemic, now is the perfect time to add turmeric to your diet. The close relative of ginger, turmeric is an antioxidant spice that can complement a wide range of dishes from curries, chicken, soups, veggies, your morning scrambled eggs and even a latte.
Turmeric is not only great for a unique, rich taste, but also for its powerful medicinal properties. Its main ingredient, curcumin, is said to help lift your mood and ease depression, fight inflammation and keep blood sugar levels steady for diabetics, and most importantly fight off viral infections, amongst other health benefits. Watch the video below to get organic gardener, Shelly Pryor’s top tips on growing your own turmeric.
Want to test out a turmeric recipe? Why not try Gwinganna’s Chai Golden Milk Recipe?
Turmeric paste: Ingredients
- 2 tbsp ground turmeric
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 2 cardamom pods, seeds removed, ground
- pinch ground cloves
- 1/2 tsp ground black pepper
- 1/4 cup filtered water
- 2tbsp coconut oil
Cashew milk: Ingredients
- 1/2 cup raw cashews, soaked overnight
- 2.5 cups filtered water
- 2.5 cups rice milk
- 1 cup coconut cream (to make your own, simmer four parts shredded coconut in one part water)
- honey to taste
Grind all spices together until fine with no chunks. Place spices in a pan on the stove with a little water to form a watery paste. Cook over low heat for a few minutes until fragrant and water has absorbed. The paste will thicken. Add black pepper and coconut oil, remove from heat and mix together to a paste. This paste will be the base for the drink.
Blend drained cashews and water in a blender to make cashew milk. Place milk into a large saucepan and add rice milk and coconut cream. Add paste in small amounts until it reaches a flavor you like. Sweeten with a little honey and serve warm. Leftover paste can be stored in the fridge for up to 2 weeks.
Makes approximately 3 pints.
NOTE: This delicious warm drink can help cleanse the liver, is full of antioxidants and has anti-inflammatory properties. To make a smoothie, blend paste with any non-dairy milk and banana.
Try this yummy Mushroom Soup from Gwinganna below: