Turmeric paste: where were you before?!?

I love golden milk or turmeric lattes, and I’m all for adding more turmeric and its anti-inflammatory goodness to my life. However, I have to admit that preparing this delicious drink from scratch every day is too much for me. I was about to give up, when I stumbled upon an instand drink I had in my tea shelf. This gave me an idea, and I decided to try to make my own turmeric paste. After all, mixing turmeric powder, spices and coconut oil should work, right?

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Well it does. The result is a thick cream that I keep in my fridge, that is ready to go with a “just add water” quality to it. This is perfect for busy nights as I just use one teaspoon of this golden paste in a teacup of hot water or milk. Instant turmeric latte. Yup.

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This clearcly is the answer to all of you lazy cooks (welcome to my corner!) and busy people who need a little bit of TLC (turmeric loving care) in their life. This recipe makes enough for about 2 weeks of daily turmeric drinks and takes 10 minutes to prepare.

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Cheers to that!

Here is what you need:

  • 1 cup water
  • 1/2 cup turmeric powder
  • 1 tsp of whole black pepper grains
  • 1 quill of true cinnamon
  • 5 tbs coconut oil
  • optional: 1/4 cup of maple syrup or sweetener of choice

Here is what you do:

  1. Place all the ingredients in a small sauce pan on medium heat. Mix well. Bring to a simmer and reduce the heat to keep a soft simmer going. Let sit on the stove for 10 minutes.
  2. Remove from the heat and transwer your paste to a glass container with an air-tight lid. Keep in the fridge for 2 weeks.
  3. To make your golden milk: Heat up the milk of your choice or water and dissolve 1 tsp of the turmeric paste into it. Enjoy!

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Because this paste has everything to enhance the availability of the turmeric active agents (fat and pepper), it’s full proof! Adding just warm liquid to this makes it so convenient. It really is the best way I have found to make sure that I drink all of that golden magic. Let me know if you try it out!

Chai Coconut Mascarpone Cups

This week-end I was craving desserts, in particular yogurt parfaits where you place fruit over yogurt and add nuts, granola or other toppings. I have been experimenting with vegan yogurt, but so far the results have not been to my liking. Yet, I yearned for this rich cream consistency. So, I gathered a few things that I thought would work out and created this!

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Amazingly smooth, rich and thick, this cream is reminiscent of a simple yogurt or mascarpone cheese. I had to add a little bit of excitement to it (even though I was so happy to have cream, I was pretty much already dancing in my kitchen), and so I decided to add some Chai spices: cinnamon, cardamon, black pepper and cloves. This really makes this cream unique and quite spectacular and it reminds me of mascarpone cheese.

Here is what you need for the cream:

  • 250mL of coconut milk
  • 4 tbs of almond powder
  • 4 tbs of coconut oil
  • 2 tbs maple syrup or honey
  • 5 cardamon pods
  • 1 cm piece of cinnamon
  • 1 tsp of black pepper corns
  • 4 cloves
  • 1/2 tsp vanilla extract (optional)

Topping ideas: Fresh berries, coconut flakes, crushed almonds, shopped dates, chocolate chips, granola, grilled nuts: use your imagination!

Here is what you do for the cream:

  1. In a small sauce pan, heat the coconut milk, oil and sweetener on medium heat.
  2. Crush the cardamon pods in your mortar (or use the back of a spoon). Set aside.
  3. Add the almond powder in the pan and whisk until the mixture starts to thicken up (about 10 minutes).
  4. Add the spices and vanilla extract and let them infuse for 5 minutes or until the mixture is thick to your liking.
  5. Remove from the heat and strain to remove the spices.
  6. Let the cream set and firm up in the fridge for at least 2 hours before serving with your favourite toppings.
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I used some fresh raspberries, coconut flakes and sweet samosas.

I used some of the fruit leather to make sweet samosas (how-to tomorrow). It’s fun and easy! And that cream! So much flavours and the consistency is just smooth and thick and wonderful. Of course, you could avoid using the spices for a mellower flavour. This is a great substitution for yogurt and makes for an easy dessert. Let me know if you try it out and if you like it!

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Easy Jicama Pasta

I really like jicama! It is great raw in salads: crunchy and fresh, it really adds a lot of texture to any salad. Guess what? It’s also great cooked!

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Paired up with asparagus and pasta, it creates a very easy and fresh recipe for spring, while still being filling and deliciously flavourful! Cooked jicama has a really nice peppery taste that greatly complements pastas.

Here is what you need:

  • 1/2 jicama, grated (about 1 cup)
  • 1 tomato, diced
  • 1 onion, minced
  • 1 clove of garlic, minced
  • 1 asparagus bunch, sliced bite size
  • 1 tsp fresh or dried rosemary
  • 1 tsp fresh or dried thyme
  • 1 tsp red chili flakes
  • 1 tbs soy sauce
  • Cooked pasta to serve

Here is what you do:

  1. In a large sauce pan, sauté the tomato until some juice comes out. Add the onion and garlic. Stir until fragrant.
  2. Add the asparagus and stir around until tender. Add the jicama and mix well.
  3. Add the spices and season to your taste. Add the pasta and give it a quick stir.

This is very simple, but so flavourful!

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The asparagus adds a lot of flavour, but the jicama really brings it to another level and is perfect with the herbs.

Let me know if you try this out!