GOOD AS GOLD

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling JUS­TINE POOLE

Bright turmeric is front and cen­tre in these de­li­cious, im­mu­nity-boost­ing drinks and treats

Vi­brant turmeric is one of our favourite spices for en­hanc­ing recipes, and these sim­ple drinks and nour­ish­ing snacks are the aces up our sleeves for a daily boost.

turmeric golden latte

2 tea­spoons ground turmeric 1 ta­ble­spoon honey

2 sticks cin­na­mon

5 car­damom pods

2 star-anise

2 English break­fast tea bags 2 cups (500ml) wa­ter

2 cups (500ml) co­conut milk toasted flaked co­conut, to serve Place the turmeric, honey, cin­na­mon, car­damom, star-anise, tea, wa­ter and milk in a medium saucepan over medium heat and bring to the boil. Re­duce the heat to low and cook for 15 min­utes. Strain and, us­ing a hand-held blender, blend un­til the sur­face is foamy. Top with toasted co­conut to serve. SERVES 4.

toni­turmeric,turmeric,cin­na­mo­nandgin­ger­tonic

4cm-piece fresh turmeric (25g), thinly sliced 4cm-piece gin­ger (20g), thinly sliced

1 stick cin­na­mon

2 star-anise

1 sprig fresh bay leaves

1 tea­spoon black pep­per­corns

¼ cup (60ml) lemon juice

2 ta­ble­spoons honey, plus ex­tra to serve 1.5 litres wa­ter Place the turmeric, gin­ger, cin­na­mon, star-anise, bay leaves, pep­per­corns, lemon juice, honey and wa­ter in a medium saucepan over medium heat and bring to a simmer. Re­duce heat to low, cover with a lid and cook for 20 min­utes. Serve the tonic with ex­tra honey. MAKES 1.5 LITRES.

Tip: You can serve the tonic hot or chilled.

This IM­MU­NITY-BOOST­ING tonic is the recipe we turn to when­ever we’re feel­ing un­der the weather. Look for FRESH turmeric in green­gro­cers and some su­per­mar­kets. If you can’t find it, ground turmeric will do the trick.

Turmeric con­tains cur­cumin, which has an­tiox­i­dant and ANTI-IN­FLAM­MA­TORY ben­e­fits, and gives the spice its golden hue. It’s bril­liant in these PRO­TEIN-RICH sweet snacks.

apri­cot, quinoa and turmeric muesli bars

¼ cup (80g) al­mond spread pit te 1212 fresh dates (240g ), pit­ted

2 tea­spoons vanilla ex­tract

⅓ cup (115g) honey

1 cup (100g) quinoa flakes

1 cup (80g) sliced nat­u­ral al­monds

1 cup (90g) rolled oats

1 cup (80g) des­ic­cated co­conut

½ cup (80g) pepi­tas (pump­kin seeds)

2 cups (300g) chopped dried apri­cots 1 ta­ble­spoon ground turmeric

¼ cup (60ml) light flavoured ex­tra vir­gin olive oil Pre­heat oven to 160°C (325°F). Line a lightly greased 20cm x 30cm slice tin with non-stick bak­ing pa­per. Set aside.

Place the al­mond spread, dates, vanilla and honey in a small food pro­ces­sor and process un­til smooth. Place in a large bowl and add the quinoa flakes, al­monds, oats, co­conut, pepi­tas, apri­cots, turmeric and oil. Mix well to com­bine. Press into the pre­pared tin and smooth the top. Cook for 40 min­utes or un­til golden. Set aside to cool slightly and re­frig­er­ate un­til cold. Re­move from the tin and slice into bars. Serve. MAKES 20. Tip: You can store these muesli bars in the fridge for up to 2 weeks.

turmeric, co­conut and al­mond bliss balls

18 fresh dates (360g), pit­ted

1½ cups (240g) al­monds

2 cups (150g) shred­ded co­conut

1 tea­spoon vanilla ex­tract

½ tea­spoon ground turmeric, plus ex­tra, for coat­ing Place the dates, al­monds, co­conut, vanilla and turmeric in a food pro­ces­sor and process for 3 min­utes or un­til com­bined. Roll ta­ble­spoons of the mix­ture into balls. Roll the balls in the ex­tra turmeric to coat. Serve. MAKES 27.

Tip: You can store these bliss balls in the fridge for up to 2 weeks.

turmeric, co­conut and al­mond bliss balls

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