Turmeric, a member of the ginger family, is a yellow wonder root plant. Curcumin, the active ingredient in Turmeric, is a powerful antioxidant and has anti-inflammatory properties. Studies are still being conducted on this plant but preliminary research suggests that eating turmeric can help ward off dementia, inhibit the growth of tumors, lower cholesterol, reduce inflammation, improve digestion, lower blood sugar levels and fight infections.
Wendy, one of the nursery’s key volunteers made this deliciously irresistible gluten free Turmeric and Orange cake and kindly shares the recipe with you all.
Wendy’s Gluten Free Turmeric and Orange Cake
150gm thick yoghurt
25gm finely grated fresh turmeric
250gm almond meal
100gm fine polenta
1 tsp baking powder
2 large oranges – finely grated rind & juice
¾ – 1 cup cultured cream or yoghurt (sweetened)
Finely grated orange rind
- Pre-heat oven to 180’C. Line a 22cm round spring form tin with baking paper. Grease with butter and coat with ground almonds. In a mixing bowl cream the butter and sugar till pale. Add one egg at a time, mixing well after each one until combined. Stir in yoghurt and turmeric.
- In a separate bowl, combine the almond meal, polenta and baking powder. Fold together into cake mixture alternatively with the orange juice & rind mixture.
- Bake in the oven for approximately 1 hour. Turn out the cake after five to 10 minutes of cooling in the tin. When completely cool, spread on topping. Cover with berries if desired.
Share & enjoy!
Sian’s Golden Turmeric Milk
- 2 cups plant – based milk (e.g. rice, almond, soy)
- 3 Tbs finely grated fresh turmeric
- 1 Tbs finely grated fresh ginger
- 1 tsp coconut oil
- 2 tsp honey
- 1 tsp cinnamon, or 1 cinnamon stick
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 2 star anise
- 1 pinch of black pepper
- Combine all ingredients in a saucepan on low heat until bubbles start to form. Do not boil.
- Strain milk into mugs (to remove the solid parts).
- Optional: Top with star anise and cinnamon or nutmeg.
Note: If you would prefer to use full cream milk, the coconut oil can be left out due to the milk already containing fat. Follow instructions above, however wait until the milk is hot (above 70°C) before adding the ginger. Ginger juice contains a protease that can cause the milk to curdle at temperatures below 70°C, but is fine above 70°C.
Note 2: The health benefits of turmeric are increased if it is consumed with fat and black pepper (which contains a substance called piperine), which is why these ingredients are both incorporated into this recipe!