Tag Archives: turmeric

Turmeric Ginger tonic

I make this every week but have never really photographed it or posted the recipe until now, not sure why and this is totally something you want to share with everyone.

This is good for you…. for the gut and general healing. It is fermented and There is heat in the turmeric and ginger so adjust the quantity based on your own body type and digestive system

Turmeric contains a compound called curcumin, which is anti inflammatory. Ginger happens to be a natural anti-inflammatory and antioxidant. Lemon is naturally detoxifying boosts the immune system. Allof it together is one solid health shot!!!

I normally add water to a 1/4 cup of the fermented tonic and drink it every morning with a dash of lemon juice

Beautifully healing from all things evil and toxic for the body especially for the gut.

The fermentation process needs some sugar, I have used both honey and a vegan option of rice or coconut syrup. Please adjust to your liking.

The tamarind is key to bring on the tartness. Please do not omit ( I guess you could but it would not be the same).   Tamarind pods can be found in the local Asian stores.

So here is the recipe:

This recipe is not precise, please do adjust as you wish.

Ingredients:

  • 10 fresh turmeric pods
  • 1 pod of ginger ( about 4 inches)
  • 7 dry tamarind ponds
  • 2 lemons
  • 2 tablespoon coconut nectar or honey or rice syrup

Directions:

  • Remove the shell of the tamarind pods and bol them in water on low heat covering just barely. This takes about 10 mins. Cool and them use your hands to removes the shells and strings until everything is a pulp.
  • Chop the fresh turmeric and ginger and boil for 20 mins until golden brown. Cool to room temperature.
  • Blend the turmeric ginger in a high speed blender. Add tamarind, nectar and lemon juice until everything is smooth and combined. If it is thick you can add some water.
  • Pour into glass containers, cover with muslin and ferment in a dark dry place for 2 days.
  • Once fermented you can cover the bottles and move into the fridge.
  • You can strain into a glass, add some lemon juice and drink once a day!
turmeric ginger tonic with tamarind

Fall Soup – Butternut Squash and Green Apple Spiced up

SquashSoup-8More fall recipes…more warmth of this beautiful season. Time for thanks and blessings.

This is a soup that will make you close your eyes with every spoonful to savor the flavors. It is spiced up with a green chili, ginger, turmeric and cumin. It is also vegan if you omit the goat cheese on top.

Butternut squash is roasted with a drizzle of olive oil and spices, the walnuts are toasted and the Sage from the garden is perfect with this soup.

SquashSoupIf you can’t find the fresh ginger and turmeric root please use the dry powder.

SquashSoup-3

SquashSoup-7SquashSoup-6Ingredients:

  • 1 red onion
  • 3 carrots
  • 4 stalks of celery
  • 1 green apple
  • 1 green chili
  • 2 small pieces of ginger root- finely chopped
  • 2 small pieces of turmeric root- finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 5 cloves of garlic- chopped
  • a bunch of sage leaves – flash fried in olive oil
  • 1 tsp chopped fresh sage leaves
  • a cup of walnut pieces
  • 1/2 cup coconut milk
  • 2 cups vegetable broth
  • Olive oil
  • salt and pepper

Putting it together:

  • Cut the squash in half, remove the seeds and smother with salt, pepper, cumin powder and olive oil. Roast in 375 degree for 45 minutes. When done, remove the skin and cube.
  • Toast the walnuts in the same over for 5 -10 mins until fragrant
  • Flash fry the sage leaves and drain on a paper towel
  • Chop the onions, celery, carrots, green chili and apple.
  • Pour 2 tbsp olive oil in a heavy bottomed pan and add the garlic, as you saute, add the ginger, turmeric and the chopped raw vegetables.
  • Once translucent add the dry spices and let if cook on medium heat for a few minutes.
  • Add the chopped sage leaves, roasted squash, vegetable broth and salt and pepper to taste.
  • Cook for about 30 mins until all veggies are soft and tender.
  • Puree with a hand held blender in the pot or in a regular blender until smooth.
  • At this point you can  coconut milk to bring some creaminess. Let it heat through.
  • Serve hot topped with walnuts, fried sage leaves and goat cheese.
  • SquashSoup-6
  • Delighted to take this to Fiesta Friday 95 with co-hosts ,Loretta @ Safari of the Mind and Petra @ Food Eat Love.