Hot Buttered Apples with Tumeric and Ginger

2015-09-06 12.38.27

“Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world.”
~ Desmond Tutu

 

This sounds like a tasty and warming dessert, right?

Well, it is, and if that’s how you want to enjoy it, go right ahead, It’s yummy and good for you.

But then again, this recipe is so much more…

Ever suffered from drug-induced nausea, morning sickness, adrenal exhaustion, upset tummy, chemo mouth or a complete lack of appetite when you need to be taking medicine with food?

These apples contain spices like ginger, cinnamon and cloves – that quell nausea, reduce inflammation  boost circulation and your immune system, fight candida and chemo mouth, and aid digestion. The fat from the butter will let you absorb all of the benefit from the turmeric, plus it gives the apples a lovely silky texture. It’s low in sugar, and soft to eat. When you’re sick it’s supreme comfort food that works to help you feel better too.

I usually make a big batch, but you could halve the recipe, or even double it! You can eat it on its own, with breakfast cereal or porridge, or turn it into a crumble. It’s delicious hot or cold, but if you’re not well, warm apples will be easier on your body.

I’ve made two batches today – some for a friend who is going through chemo right now, and some for us to enjoy at home.

2015-09-06 12.40.47

Ingredients:

12 large Granny Smith apples – peeled and sliced, 1 cinnamon quill, 1 tablespoon ground cinnamon, 8 whole cloves, 1 tablespoon ground turmeric, 1 inch of root ginger – peeled and cut into fine matchsticks, 1 heaped tablespoon of butter (grassfed if possible), 4 medjool dates – seeded and chopped, natvia or other sweetener of your choice if desired.

2015-09-06 11.53.52

Place the apples in a large saucepan with about 2 centimetres of water in the bottom of the pot. Add the spices, and dates, and bring to the boil. Then lower heat.

Now add the butter to the apples, and stir through until it melts. Add sweetener if using. I used about a tablespoon of natvia for these apples. Place lid on pot and simmer on lowest heat for ten minutes or until apples are soft.

2015-09-06 11.50.07

Remove cinnamon quill and cloves before serving.

Serve on its own, or with a dollop of yoghurt, coconut cream (my favourite!) or cream and an extra sprinkle of cinnamon.

2015-09-06 12.44.23

Warm Spiced Turmeric Milk Recipe

“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.” 
Chitra Banerjee DivakaruniThe Mistress of Spices

 

Turmeric Milk is a traditional Ayurvedic drink, often called by the wonderful name Golden Milk. I use cows milk to make mine, but have also used other milks including coconut and almond very successfully for those of you who are dairy-free. As a warm drink before bed it comforts and soothes.

Turmeric has many health benefits, and is one of the herbs that has truly helped me get on top of Lyme disease. It is very detoxifying and protective for your liver, as well as being anti-inflammatory, a powerful anti-oxidant and a natural pain-killer. Combined with warm milk and a few other spices, you get a nurturing drink that helps you sleep and heals your body at the same time. It is also soothing for upset tummies, and helps relieve cold and flu symptoms.

You can make this recipe with just the milk, turmeric and honey, but the addition of ginger, pepper and cardamom gives additional health benefits and a whole extra earthy dimension to the drink. Well worth the little extra effort, I think!

Ingredients for one serve:

1 cup of milk (cow, almond, goat, soy, rice, coconut – whatever works for you!), 1 teaspoon of powdered turmeric, 1/2 teaspoon of ground cinnamon, 4 black peppercorns, 2 slices of fresh root ginger, 4 cardamom pods – lightly crushed, 1 teaspoon of honey or maple syrup (or stevia for sugar-free and diabetic friendly)

2014-05-21 19.17.09

Method:

Add the cold milk and spices to a small saucepan and place over low heat. Gently warm the milk to just below boiling point and then turn off the heat, cover and let the milk sit for a few minutes to further infuse the flavour.

Strain into a cup and enjoy. I find it sweet enough, but you may add extra sweetener to your personal taste.

Oh, and did I mention it’s yum? 🙂

2014-05-21 19.24.37