Immune Boosting Turmeric Tea

Immune Boosting Turmeric Tea

It is the middle of January. Usually a grey time of the year. A long, sometimes rather depressing month. We are feeling the aftermaths of Christmas. Perhaps both in the form of tighter jeans and an emptier wallet. If this is you, then I’m positively confident that this warming, nourishing, golden liquid is just the thing to lift your spirits. If you could drink sunshine, then a cup of turmeric tea would be just that. You can feel how this tea invigorates your cells from the inside out, just as the first warming rays of sunshine awaken the seeds in the ground, nourishing and nudging them to grow and eventually flourish into beautiful flowers.

In the last couple of years I have begun to appreciate the different season more. I also have started to look at them as part of the cycle of life. Winter is the time for rest and recuperation. Spring is the time for growth and development. Summer is the time to flourish. Autumn is the time were we finally reap the rewards of the work we have done, before it is time to slow down again. The winter solstice has been and gone and the days are gradually getting longer. One of the good things about living in Ireland is that you notice “a stretch in the evenings” quiet quickly. I felt a whiff of Spring the other day. But, let’s not get carried away. It is still only the middle of January..

 

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Turmeric is a super food. There is no two-ways about that. It is most commonly used in its powder form. Fresh turmeric is a root and grows freely in countries such as India and Indonesia. It is one of the main ingredients in curry blends. Turmeric is also often used as a natural food colouring. Be aware, it does tend to stain everything!

Turmeric is still used a lot in Indian cooking. But it also heavily used for its medicinal properties. The spice is one of the most researched natural compounds in modern time. Some studies has shown the most potent part of Turmeric, Curcumin, to be as potent as NSAID – drugs, when it comes to reducing pain and inflammation. Other studies has shown a marked effect on cancer due to its strong antioxidant capacity. As a spice it has many positive effects on our immune system, so we are doing ourselves a huge favour by including some more of its goldilicousness in our lives.

 

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When I was studying nutritional therapy in college a few years ago, I remember my lecturer suggesting adding about a teaspoon to a little yoghurt and eating it, as a medicinal way of using the spice. Perhaps not the most palatable way as it turned out. Of course you can add it to all your curries and soups where the yellow colour will work. Turmeric has an earthy, slightly bitter flavour, that is quiet easily masked, but not by natural yoghurt! I came across the original version of this tea when researching on of my favourite blogs for a recipe for an entirely different ingredient. The headline caught my eye and of course I had to try it out. After testing out the original version, I made my own flavour combination. The use of honey to blend the spices is really clever as it makes them dissolve a lot better in the warm water. My mix with cinnamon and cardamom, seem to neutralise that earthiness form the turmeric so it will suit even those with a slightly sweeter palate. These spices have add their own health benefits. See more here. The cayenne pepper will help the body absorb the goodness from the turmeric better. Don’t leave out the lemon juice at the end. It is key for balancing the flavours and offers detoxing support for the liver. So go on, drink some sunshine! And beat those winter blues.

 

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Immune Boosting Turmeric Tea

Makes enough for 7-8 cups of tea

4 tbsp quality honey, preferably local

2 tbsp ground turmeric 

1 tsp ground cinnamon

1 tsp ground cardamom

1/4 tsp ground cayenne pepper

1-2 tbsp of fresh lemon juice

Add the honey and all the spices to a small glass jar. Stir until well combined and a honey-spice paste is formed. To make the tea add a heaped tsp of paste to a cup. Add hot water (off the boil) and stir. Squeeze some lemon juice into your warm golden liquid. Keep stirring your tea in between your sips as the turmeric tends to sink to the bottom. Enjoy the nourishing feeling of doing something good for yourself.

 

This is the original recipe but using fresh turmeric root instead. You can of course add a slice of fresh ginger too.

Turmeric Tea – using fresh root

1/2 fresh turmeric root, sliced

1 tsp honey, preferably local

fresh lemon juice, about 1/2 lemon

freshly ground black pepper

Finely slice the fresh turmeric root and add to a mug. Add the honey. Pour some warm water over the fresh root and honey. N.B. it is important that the water is off the boil as otherwise it will destroy the nutrients. Add the lemon juice and some freshly ground black pepper. The black pepper will help with the absorption of nutrients. Cover your cup with a small plate and let the tea properly infuse for 4-5 min before you drink it.

 

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Kale Salad with an Orange-Tahini Dressing

Kale Salad with an Orange-Tahini Dressing

Kale is one of those super foods. Not as fancy as inca berries or maca or something else that we may get from the South American continent. The mighty kale may actually just travel as far as from your back garden to your plate. It is a perfect vegetable for winter salads a its peak season is from November until March. I have to admit that I had never really had kale until about this time last year… My local vegetable grower, from whom we get a weekly box of goodies, had some so I thought, well I it’s about time I try this famous leafy green.

To be honest, I can’t actually remember what I did with it… But what I do remember is the beautiful creation me and my mum came up with for Christmas. My mum wanted some green additions to the otherwise meaty Christmas table and even though I had already done some research for suggestions, when I spotted some lovely kale in the supermarket we got it. I also picked up a pomegranate. Together with a few pantry staples and a crispy winter apple we ended up with such a fresh, raw, colourful, yet green salad. Perfect accompaniment to the Christmas ham. It was just great to have something raw as balance to all the cooked (mostly meat) dishes.

Kale, in this case curly kale, can be used in a variety of dishes. It has a subtle flavour and is a nice leafy green to use in smoothies. It can be cooked, steamed or sautéed.  For me it is the perfect green to use in salads during the winter months, when other raw leaves are not readily available.

Kale is considered a super foods due to its high nutritional content. Kale is part of the Brassica family, the same as brussel sprouts, cabbage and broccoli. The members of the Brassica family are all high in the cancer protective phytochemical indol-3-carbinol. Kale is also a rich source of Vitamin A, K and C. It is rich in calcium and iron making it a good vegetable to eat for anyone suffering with osteoporosis. And the best thing of all, you don’t have to get it flown across the world to get access to its super powers. Chances are you can easily grow it in your own garden patch.

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The picture above is from the beautiful glass houses in Ballymaloe Cookery School. I believe Darina Allen is a big fan. I was visiting the school with two of my friends, Caroline and Mary, on a beautiful autumn Sunday back in September. It was still so warm and summery and winter yet so far away. But now winter is finally here and the “C-word” is being talked about everywhere. Actually, I just caved in the other day and bought most of my Christmas presents. Organised. Well at least in this area…

I was invited over to Caroline and Mary’s house for Sunday dinner the other week, quiet a regular occurrence. This is the salad I brought with me. It is light and fresh and full of flavour. I think the orange-tahini dressing adds to the wintry feel of this dish. This is the perfect way to eat your greens even during the winter months, so tuck in!

 

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Kale Salad With Orange – Tahini Dressing

Serves 2

Four large leaves of curly kale

A handful of purple grapes

1/2 pomegranate – de-seeded

For the dressing:

2 tbsp of olive oil or cold pressed rapeseed oil

1 tbsp apple cider vinegar

Juice of 1/2 orange

Zest of one orange

2 tbsp tahinisesame paste

A pinch of sea salt & freshly ground black pepper – to season

Toasted seeds – as topping for extra crunch

Wash the kale thoroughly to remove any dirt on the leaves. Cut off the thick stems. Finely chop the kale once you have removed the stems. Cut it fairly fine to make it more digestible.

To make the dressing, combine all the ingredients in a bowl and whisk until well combined. Taste and season accordingly with sea salt and black pepper.  Pour the dressing over the chopped kale and mix it in well with your hands. The dressing will, as well as add flavour make the raw kale easier to digest and less chewy. Wash and halve the grapes. De-seed the pomegranate. The easiest way to do this it to halve it and then quarter it. Then proceed to peel the seeds out. If it is a particularly juicy one you can do it in a large bowl of water to prevent any splatter and little pink dots all over your favourite jumper… Add the grapes and pomegranate seeds to the dressed kale. 

You can add some toasted seeds as topping for some extra crunch, just before serving. This salad will work well with white fish, as a side to a vegetarian meal with whole grains or as I did with a boiled egg and some smoked organic salmon, for a quick, easy lunch.

Your salad will stay fresh for up to three days if kept in an airtight container in the fridge. 

 

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