fresh turmeric

zesty turmeric tahini dressing

2nd March 2020

I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers gets drizzled over leafy green salads or scooped up with home-made bread.

~Kasbah Bab Ourika, Atlas Mountains, Morroco~

zesty turmeric tahini dressing

Recipe from Amy Chaplin’s – Whole Food Cooking Every Day.

makes 1½ cups

preparation time – 15 minutes

ingredients

½ cup/115g tahini

½ cup/100g water

2 Tbsp/22g olive oil

2 Tbsp/25g freshly squeezed lemon juice

½ tsp fine rock salt, plus more to taste

one 4-inch(10cm)/30g piece fresh turmeric, peeled and finely grated (2½ Tbsp)

¼ cup/60g freshly squeezed orange juice

2 Medjool dates, pitted and chopped

1 tsp tamari (optional)

¼ tsp cayenne pepper, plus more to taste

preparation

1.  Combine all the ingredients in a food processor or high-speed blender and blend until smooth.

2.  Taste and adjust the salt and cayenne to taste.

The colour intensifies as it sits!

Use immediately, or store the sauce in the fridge for up to 2 – 3  days. Bring to room temperature before using and add water or orange juice to thin if needed.

Note

  • If using a high-speed blender, there is no need to grated the turmeric just roughly chop. Pit the dates and add whole to the blender.
  • If you have particular runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.

healing vegetable broth & a morning nature walk

18th January 2015

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My walks these last few mornings have been under a slow, fuzzy, fizzling, drizzle of rain, cocooned warm and safe inside my jacket and hood. Yesterday, it was particularly magical as I walked the familiar windy, cobbled stone road, in a thick blanket of fog which imparted a feeling of magic, mystery and wonder. Today my walk was different again, it cleared, less windy, still cloudy except for a small patch of blue sky above. The colours were so clean and vibrant and below my feet walked on wet leaves.

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healing vegetable broth

Inspired

A root and sea vegetable broth to boost your immune system, strengthen your kidneys and create an alkaline, mineral-rich drink to replenish your cells and to give a rest to your digestion.  I make it early morning to drink as a simple cleanse throughout the day.

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ingredients 

cup moong dal

4 sticks celery

1 medium fennel bulb and fronds

1 handful string beans

2 – 4 carrots, coarsely chopped

2 zucchini, coarsely chopped

1 small sweet potato, coarsely chopped

1 strip kombu (sea vegetable)

1-inch knob ginger, cut into slices

2-litres filter water

1 bunch parsley

1 bunch coriander

juice of half lemon

freshly ground pepper

preparation 

1.  All vegetables should be organic and as fresh as possible.  Thoroughly wash, but do not peel the vegetables.  Cut them into large chunks and place in a heavy-bottomed pot with the stick of kombu and ginger slices.

2.  Cover with filtered clean water and simmer for 2 – 4 hours.  The longer you cook the broth, the richer and more flavourful it will be.  10 minutes before turning off the heat, tie the bunches of parsley and coriander together and add to the broth.  This will impart added mineral ions.

3.  Remove the vegetables with a slotted spoon and reserve for other uses.

4.  Strain and season with salt and pepper.  Serve each bowl with a squeeze of lemon, freshly grated ginger and turmeric and enjoy the warm healing replenishment to your body.

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Goodness shared by Stacey

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