 These golden raw food bars are tangy and delicious, great to make in spring when fresh lemons are in abundance. You can also grow your own Turmeric if you have a warm spot to plant the root in! I made these bars from our first crop of Turmeric root which we grew in our green house simply by planting the fresh root from our organic store.  Freshly harvested Turmeric root Turmeric root is a wonderful herb to support the liver and immunity, reducing inflammation and improving digestion. It has a slightly warming energy, making it suitable for those with a cold constitution but is also mild enough for more hot blood constitutions to enjoy it in moderation. It has a long history of use in Ayurvedic medicine to strengthen digestion and purify the body, aiding arthritis, skin conditions, liver complaints and menstrual issues.
These raw food bars are zesty and delicious and store well in the fridge or freezer. The black pepper and healthy fat content enhances the absorption of one of the active ingredients of turmeric, known as curcumin. Tumeric, Mango and Lemon Bars Ingredients
To prepare Place dried mangoes and dates in a bowl and cover with the lemon juice to soften. Stir occasionally while you get the rest of the ingredients ready. Place coconut and cashews in a food processor with a tightly fitting blade, turn on high and blend until forms a thick paste - this is coconut and cashew butter! Remove from blender and set aside. Place turmeric root and soaked mangoes and dates into the food processor and blend to a pulp. Add all the other ingredients including coconut and cashew butter and blend together. Press into a tin lined with baking paper, chill to firm up and then slice into bar sizes as desired. Store in the fridge.
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 It's a beautiful thing to make delicious food as medicine from plants grown in your own garden. This traditional healing drink was made from our first crop of fresh Turmeric root grown in our greenhouse. Turmeric is a powerful food for supporting healthy immune response, enhancing digestion and liver function and reducing inflammation. This recipe makes a delicious, milky drink which is one of the traditional Ayurvedic ways of preparing this herb. Turmeric root can also be used in making sweet foods such as bliss balls or savoury dishes such as stews and curries. You can buy fresh Turmeric at whole food stores, vegetable stores and Indian grocery stores.  Freshly harvested Turmeric root Ayurvedic Golden Milk
Ingredients
To prepare Place all ingredients apart from honey in a pot and simmer gently (do not boil) for 5 - 10mins. Place in a heat proof blender or use a blending stick to whizz mixture till creamy. Serve as it is, top with extra sprinkle of cinnamon and add honey if desired. Take care of surfaces as Turmeric can easily stain objects! Serves 2. Nb: It is important to heat Turmeric gently when preparing as some of the active constituents are lost on high heating. This also prevents the milk splitting, especially if using milk alternatives. Black pepper is needed for absorption of curcumin, the active ingredient in Turmeric. Fat is also required for absorption of curcumin, so if milk used is not high in fats, include some coconut oil or nut butter into preparation. |
Kelly PhillipsThetaHealer, Naturopath, Ayurvedic Practitioner, Wholefood Cook and Mother. Archives
August 2020
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