Daily dose of medic­i­nal gold

Life & Style Weekend - - TASTE - with Vicki Tay­lor

SPICES have been around for thou­sands of years and while some cul­tures have al­ways known the health ben­e­fits of spices, the same can’t be said for the rest of the West­ern world. Un­til now.

Spices carry many medic­i­nal prop­er­ties and one in par­tic­u­lar – turmeric – is lead­ing the way.

The ac­tive in­gre­di­ent in turmeric is cur­cumin, which has so many health ben­e­fits. Here are just a few:

It con­tains pow­er­ful an­tiox­i­dant and anti-in­flam­ma­tory prop­er­ties

It is a liver cleanser

It fights free rad­i­cals, which can cause cancer

It may be ef­fec­tive at de­lay­ing (or even re­vers­ing) some brain dis­eases, eg. Alzheimer’s dis­ease.

I get lots of peo­ple com­ing into the shop buy­ing turmeric for their health, with the most com­mon ques­tion be­ing “how much do I take?”.

As I’m not li­censed to give out that sort of in­for­ma­tion, I al­ways tell peo­ple to do their own re­search. But what I can tell you is how I take it and how much I take.

First up, ev­ery day I take half a tea­spoon of turmeric with a grind of black pep­per (to ab­sorb into the cells faster), in a glass with a lit­tle hot wa­ter, a splash of ap­ple cider vine­gar, a smidge of honey and it’s down the hatch in one. Trust me, you def­i­nitely need the honey!

Mus­tard and co­conut prawns with turmeric IN­GRE­DI­ENTS:

500g raw prawns, peeled and tails off 1 large onion, thinly sliced

200g shred­ded co­conut, dried

250ml co­conut milk

2 tbs black mus­tard seeds 12 curry leaves

2 tbs veg­etable oil

1 tsp ground turmeric

1 tsp salt

4 fresh green chill­ies, cut length­ways and halved again 1 whole clove bud

Bas­mati rice, pop­padoms and fresh co­rian­der, to serve


Soak co­conut in the co­conut milk for half an hour. Then in a non-metal­lic bowl toss prawns, turmeric, gar­lic, ginger and salt.

Heat the oil in a fry­ing pan over medium-high heat. Add in the mus­tard seeds and curry leaves and stir un­til they be­gin to pop. Add the onion, turn the heat down and gen­tly fry for 10 min­utes.

Add the co­conut, co­conut milk, clove bud and chill­ies to the pan. Bring to a boil then sim­mer for about four min­utes. Add in the prawns with juices and sim­mer for a fur­ther three-four min­utes, stir­ring of­ten un­til the prawns are pink and cooked.

Serve with rice and co­rian­der. Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra.


Spices, par­tic­u­larly turmeric, boast won­der­ful health ben­e­fits.

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