Bulletproof Turmeric

You’re probably thinking “What the..?” But I didn’t know what else to call this amazing warm bevvy. It’s possibly an acquired taste, but given it is loaded to the hilt with health-giving properties, I’ve fallen in love with it…

Food FervourMost people know by now how good turmeric is for you. It’s classified as a “Superfood” (if there is such a thing) because its active ingredient, curcumin, is a powerful antioxidant and has highly effective anti-inflammatory properties. I’ve often wondered how to get more of it into my diet …without having to eat curries …daily. This drink is my answer.

I’ve seen many references to hot turmeric drink recipes, but most of them involve milk of some kind (which kind of stands to reason if they happen to be named ‘Golden Milk’). Now, whilst I don’t have an issue with milk per se, I definitely find heating water much quicker, easier & cleaner than heating milk. (And what the heck; there’s also the calorie argument if it really matters to you!)

So when I read the recipe for ‘Turmeric Tea’ on Russell James’ website the Raw Chef I was keen to try it, and then I realised its similarity to the Bulletproof coffee phenomenon: black coffee blended with ‘healthy’ fat is supposed to increase satiety, reduce caffeine reactions (like jitters) and improve mental clarity. But when I tried it, I just liked the way it made the coffee creamy. And this is pretty much what happens in this drink. But the oil also, more importantly, aids in the absorption of the star ingredient, as curcumin is fat soluble.

So vegans, lactose-intolerants and lazy people rejoice: this is a super-easy, delicious, caffeine-free health-giving concoction! Just a few words of warning, however: turmeric stains. I haven’t really had a huge issue with this (maybe I’m lucky) but be prepared for some yellowing of your equipment. Secondly, and more importantly, blending warm or hot liquids can be dangerous. Never use boiling water in an airtight blender: pressure build up can cause serious injury. Thermomixes are designed to handle this kind of use so they are the best option. Hand-held (stick) blenders obviously allow airflow, but I’m not sure how effective they will be for the entire process (the first step involves pulverising the turmeric). I have made the tea successfully in my Magic Bullet, but I ensured the water temperature was below 70º and opened the container slowly (there was still the hiss of a pressure release). Whatever you opt for, please take care.

Food FervourYou only need five ingredients for this brilliant beverage: water, turmeric, coconut oil, honey or maple and black pepper (apparently a substance in this called ‘piperine’ aids curcumin absorption by 2000% Reference: Authority Nutrition)

1 cup hot water (I used ½ cup boiling water + ½ room temp, but vary according to your blender option)

1 finger fresh turmeric, (approx 4-5cm long) peeled and roughly chopped (apparently ½ teaspoon of powdered turmeric is an acceptable substitute but I’d urge you to avoid processed foods where possible!)

1-2 teaspoons honey (or maple syrup for vegans)

1 tablespoon coconut oil (my aim is to try butter and even macadamia oil myself, in future. Let me know if you do and how it goes!)

a good pinch of black pepper

and perhaps ground cinnamon for dusting

Simply add the turmeric to the hot water and blend at high speed for approximately one minute. If you’re particular about ‘bits’ in the bottom of your cup, you could strain the fluid through a fine sieve (like a tea strainer or infuser) but I actually didn’t find there was much left …so save on your washing up and just consume the ‘wholefood’.

Add the honey, oil, pepper and wazz it up again for anywhere between 15-30 seconds. Pour into your teacup or mug immediately and watch the ‘froth’ form as you dust with cinnamon. Enjoy every golden sip.

 

 

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Vegan Hot Chocolate

I’ve been struggling finding hot winter drinks that aren’t full of caffeine, sugar or cow’s milk. Let me tell you, it ain’t easy. I’ve been playing around, mulling over what goes with what, and I reckon I’ve hit upon some pretty cool ideas. The current ‘Bulletproof’ (butter) coffee fad has even come into play…

This particular version of my experimental ‘healthy’ hot chocolate drinks was inspired by Nutella. Most people know that Nutella is a hazelnut based chocolate spread. So I used hazelnut milk (made freshly in my Thermomix first, via recipe in the new Quirky Cooking cookbook) and tied the ‘Bulletproof’ idea in via the inclusion of coconut oil and my choice of sweetener, coconut sugar. NB: I’m actually sensitising my taste buds by eating so ‘cleanly’ so the flavours here will be subtle, which means you may want to alter the amounts of cacao and sweetener to your liking.

food fervour

Unfortunately, I have to admit that if you don’t own a Thermomix I can’t offer you an alternative, because this recipe involves a short burst of high speed blending of hot liquid – which is definitely not to be attempted in a normal blender. (If however, you’re adept in the kitchen, I’m confident you’ll discover alternative means to create something similar!)

For a single serve you will need: 250gm hazelnut milk, 3 tspns cacao powder, 3 tspns coconut sugar, 1 tspn coconut oil (optional).

Place all ingredients in the Thermomix, cooking for 8 minutes, at 70ºC on Speed 4. At the end of the cooking period, programme 30 seconds at Speed 8 to ‘froth’ the mixture. Serve immediately.

Let your imagination run wild. This recipe is really a basic formula for any number of creations. I have used a variety of milks and come up with some amazing flavours, for example, a Spicy version to which I added heaps of cinnamon, some nutmeg, vanilla, garam masala & chilli powder! 😀