Turmeric has been used in Chinese and Indian medicine for centuries. It is said to have a long list of health benefits including anti-viral, anti-bacterial, anti-inflammatory and antioxidant properties. There has even been research where it destroyed oesophageal (wind pipe) cancer cells.
It has a mild fragrance with a peppery, warm and bitter flavour. So why don’t you include this powerful and healing spice into your daily diet for maximum health benefits?
My smoothie recipe is quick and easy to prepare, and is a delicious and effective way of absorbing turmeric’s wonder properties.
Serves 1 – 2
1 large banana
4 pineapple rings
1 medium carrot
1/2 inch piece of turmeric root (or 1 – 2 tsps of dried turmeric)
1/2 inch piece of ginger root (or 1 – 2 tsps of dried ginger)
Black pepper (aids absorption of turmeric)
Handful of dried coconut flakes (optional)
1 tbsp milled flax seed (For omega intake)
1/2 pint of water/ or coconut water
Whizz up, pour into a glass, sprinkle with a little dried turmeric and chia seeds.
Portions are adaptable according to taste. Coconut milk could replace some or all of the water, and other fruits or vegetables could be used too.
Makes 1 – 2 Omlettes
Block of silken tofu
3 tbsp. non dairy milk
2 tbsp. of nutritional yeast
3 tbsp. cornflour
1 tsp. mustard
1/2 tsp. turmeric
1/4 tsp. black salt or sea salt
Black pepper to taste
Pinch of paprika
100g mushrooms diced and/ or slice of bread cubed
Mix all of the ingredients in a blender. Heat some oil in a pan and sauté the mushrooms and/ or bread cubes until lightly browned.
Gently spread the mixture over and around the mushrooms with the back of a spoon to form a large omelette. Cook over a medium heat until browned and flip over carefully.
if it is a very thick and difficult to flip, use a double sided tortilla pan or use a second pan with hot oil, place over the top of the omelette pan and flip directly into it, then heat the other side until cooked through.
Top with optional vegan cheese, fold in half and serve with a nice salad.
This sandwich is made with organic multigrain doorsteps and spread with ‘vitaquell extra omega margarine’, then stuffed with lots of thinly sliced ‘taifun smoked tofu with almonds and sesame seeds’ (that have been fried until crispy in olive oil) and served with ketchup!
It’s the best vegan bacon I’ve tasted – give it a go!