Turmeric is the new cauliflower is the new kale. Suddenly even small local delis and farm shops have baskets of fresh turmeric root, looking like little thumbs or orange ginger and often puzzling shoppers as to how to use them. Vibrant ground turmeric is a staple on many spice racks and the blogosphere is awash with recipes using this golden wonderspice.
For a few years I’ve been drinking golden milk, warm milk and turmeric with spices, to cure colds. It works wonders. Kellie at Food to Glow has a fantastic recipe for golden milk and you can adapt it to what you have on hand. There’s no need for those awful chemical-filled hot cold and flu drinks – turmeric milk works much, much better.
Used for years in Ayurvedic treatments, turmeric has been reputed to have many health benefits, from antioxidant properties to reducing inflammation, from helping with arthritis to controlling IBS. With minimal proper studies, however, I tend to take these lists of benefits with a little pinch of salt. Or pepper. Apparently turmeric’s benefits are best unleashed by combining it with black pepper – hence the addition of the candied black pepper almonds to my lassi. But if turmeric can even do a fraction of the health benefits that are widely reported, surely it’s worth using.
Some of the easiest ways that I tend to incorporate turmeric into my diet (usually ground), are in scrambled eggs or scrambled tofu, in stews, curries, shakshukas, vegan mac n cheeze, and my very favourite, super simple way: ground turmeric on avocado toast with sea salt, pepper, chili flakes and lime juice.
This turmeric mango lassi is refreshing, lightly sweet and fruity. It’s filling enough for breakfast or lunch and enough of a treat for a dessert. The crunchy candied black pepper almonds are a lovely blend of sweet and spicy and are a great snack on their own or sprinkled onto the lassi.
- 85g (½ cup) almonds
- 1 tablespoon butter or diary free alternative
- 1 tablespoon sugar
- ¼ teaspoon freshly ground black pepper
- 250ml (1 cup) plain yogurt or dairy free alternative
- 150ml (½ cup) milk (cow, almond, soy etc…)
- 1 mango, flesh only
- 1 inch fresh turmeric root, peeled
- 2 tablespoons sugar or honey (optional)
- handful of ice
- Gently toast the almonds in a dry frying pan for a few minutes. Set aside.
- In a small pan, melt the butter. Add the sugar and let thicken while stirring. Add the pepper and toasted nuts and stir to coat. Set aside to cool.
- Blend all ingredients until smooth (I used a high-speed blender). Serve topped with the cooled candied almonds.
Looking for more recipes using turmeric?
Yup…It’s Vegan’s Chickpea and Turmeric Stew
Mason Jar Salads’ Ginger Lemon Turmeric Tea
Gratitude and Greens’ Turmeric Spiced Crispy Chickpeas
The Seasonal Diet’s Turmeric Tahini Banana Bread
Strength and Sunshine’s vegan Cheezy Roasted Vegetable Quinoa
I’ve entered this recipe for Turmeric Mango Lassi into a few blog linkies:
I used up contents of my fridge so it’s going into the No Waste Food Challenge by Elizabeth’s Kitchen Diary
Tea Time Treats by Lavender and Lovage and The Hedgecombers
RecipeoftheWeek by A Mummy Too
#ShopLocal by Elizabeth’s Kitchen Diary
#CreditCrunchMunch hosted this month by BakingQueen74 and run by Fuss Free Flavours and FabFood4All