…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
Rather than embark on mission impossible, I took the advise of my daughters kindergarden teacher and applied it to the party. When faced with disciplining issues ( which I hardly ever have because my child is an angle, ha ha ) She sagely advised, ” pick your battles, and only fight the ones you can win.”
So rather than attempt a 2 year olds party without the obligatory cupcakes I strategically applied my no sugar rule where I could. I follow a LCHF diet ( low carb, high fat ) commoningly known in South Africa as Banting. A few of my friends follow the same and I wanted the adult food to cater for them.
I made all the sauces, the lemonade and a couple of cakes using xylitol as a sugar substitute and I was thrilled at how they all turned out and tasted. I dont like the artifical taste of Stevia, and I haven’t tried Erythritol. If you’re not worried about carbs or calories, you can use sugar or honey in any of the recipes.
We made boerewors ( South African type sausage) rolls with either cauliwraps ( recipe here) or hot dog rolls ( for those not following low carb) and Im thrilled to say , judging by the “leftovers” or lack of, the food was all a success! From the coldrinks to the cake, I felt I achieved my objective to be balanced and as sugar free/ low carb as possible under the circumstances.
Now for next years party….
SUGAR FREE HOMEMADE TOMATO SAUCE
1 tablespoon olive oil
1 med onion, chopped
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup honey or xylitol for sugar-free
1 teaspoon salt
700g tomato puree/ passata
300g tomato paste
1 tspn mixed dried herbs
Heat oil, Add onion and cook until softened.
Pour in vinegars, honey and salt.
Bring to a boil.
Add tomato puree and paste.
Bring to a boil.
Cook until reduced and sauce thickens about 15-20 minutes.
Pour into blender and blend until smooth.
Refrigerate. Makes 2 consol jars
Notes Adapted from this recipe -http://www.sugarfreemom.com/recipes/healthier-homemade-tomato-ketchup/
SUGAR FREE BBQ SAUCE ” RECIPE” This is more of a guideline as I improvise each time I make this recipe.
1 med onion, finely chopped or minced ( I whizz in a food processor)
1 tblspn garlic, crushed
1 small can (6 oz) tomato paste
1 can diet (sugar-free) Cola
1 cup sugar-free tomato sauce
3 T mustard, I used commercial whole grain mustard which does contain a small amount of sugar
1-3 Tablespoon Worcestershire sauce
1 pinch ground cloves
Hot sauce ( optional ) see note
Boil together for 20-30 minutes, reduce until thickened
It will not be as thick or sticky as commercially made sauces
Note – I divided mixture in half and added Tobasco to one to make a spicy sauce and 1/4 cup honey to the other to make a sweeter sticky sauce
Play around with what works for you
Made approximately 2 consol jars HOMEMADE PINK LEMONADE
Serves 4 – 6
1 cup sugar or xylitol (can reduce to ¾ cup if using sweet grapefruit) or 1/2 cup honey for Paleo
1 cup water (for the sugar syrup)
1 cup lemon juice or pink grapefruit
3 to 4 cups cold water (to dilute)
1. Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from the fruit , enough for one cup of juice.
3 Add the juice and the sugar water to a jug. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons or cubes of frozen grapefruit wedges
300g Lindt 70% cocoa dark chocolate
250g castor sugar/ or zylitol
6 meduim free range eggs
150g almond flour
100g coconut flour
For the ganache
200g Lindt 70% cocoa dark chocolate
1/2cup/ 125ml cream
1. Line and grease a 23 cm spring form tin, preheat oven to 180oC
2. Melt the chocolate in a double boiler
3. In a bowl beat the butter and zylitol until light and fluffy. Add the eggs one by one, eating between each addition. Do not be alarmed if the mixture begins to appear curdled, it will come together again when you add the chocolate
4.Slowly stir in the melted chocolate, alternating with tablespoons of almond and coconut flours.
5. Pour batter into prepared cake tin and transfer to the oven.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Switch off oven and leave cake to cool in the oven with the door ajar.
8. Cake can be prepared a day ahead, and will keep for 5 days in an airtight container
For The Ganache
1. Melt the cream and chocolate together in a double boiler.
2. Allow to cool slightly before spreading over the cold cake.
3. Serve decorated with berries and a dusting of icing sugar.
Before today I probably would have said I’m a bit over soup.
I know! Quiet a rash statement and odd as I have a reputation for my soup making skills, along with a confession on this blog that I like to slurp 🙂
Today such utterances are plain foolish! Crazy talk. We don’t need any of that around here at the moment.The temperature has plummetted and Johannesburg is shivering at winter’s announcement that it is here, and means business!
We had some prior warning which I paid no attention to. We all know how I procrastinate, and this was no exception. SOOOO, I’m now scrambling through my hard drives for the recipes I feel like making and frantically dusting off the pressure cooker to fast forward my soup action. I think I’m going with this delicious Cream of celery, white bean, and pancetta soup. One of my favourites from a photoshoot a while back for Food & Home Magazine. Nope, actually I’m going with the two Banting friendly recipes ( LCHF) the Tomato, Tamarind & Aubergine Soup with Coconut crisps is an absolute winner, and so is the Leek, Smoked Chicken & Cabbage Soup.
Maybe I’ll make the Medley of Mushroom soup for my vegetarian friend …?
Decisions decisions, now you know why I end up procrastinating
Oh what the heck, they’re all good ! Hopefully you haven’t left it to the last minute, but if you need some soup inspiration check out all the recipes below.
Keep warm & Happy Friday !
Creamy Celery Soup with White Beans and Pancetta.
50ml olive oil 50g butter 1 large bulb of celery, approx 8 stalks, washed and finely sliced 1 small onion, chopped 2 cloves garlic, crushed 4 sprigs fresh thyme 200g block pancetta, cubed 1 x 440g tin cannellini beans, drained and rinsed 1 litre good quality chicken stock 500ml cream Salt & pepper
Heat the oil and butter over medium heat and sauté the celery and onion for 5-8 minutes, add the garlic and pancetta. Add the beans, thyme and stock and bring to the boil, reduce heat to a simmer and simmer for 20 minutes, add the cream and heat through. Serve in warmed bowls with crusty bread and garnished with fresh thyme
Leek, Smoked Chicken & Cabbage Soup
50ml olive oil 6 young leeks, washed and sliced ( white part only) 1 small white onion, finely chopped 2 cloves garlic , crushed 4 smoked chicken breasts, finely sliced 2 litres good quality chicken stock. 2 baby cabbage, thinly sliced Salt & pepper to taste
Sauté the leeks and onion for 5 – 8 minutes until translucent, and add the garlic.
Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.
Add the chicken and cabbage and simmer for a further 10 minutes or until heated through.
Serve in heated bowls, drizzled with olive oil.
Tomato, Tamarind & Aubergine Soup with Coconut crisps
50ml olive oil 1 onion, finely chopped 1 large aubergine, diced 2 cloves garlic, crushed 1 tin chopped tomatoes 4 sprigs curry leaves 2 tablespoons tamarind paste 500ml Tomato Passata 1 litre good quality chicken stock 1 x 400g tin coconut cream Toasted shaved coconut to garnish
Sauté the onion and aubergine until golden brown, and add the garlic, chopped tomato, curry leaves and tamarind paste, and cook for 2- 3 minutes. Add the passata, chicken stock and coconut cream and bring to the boil, reduce heat and simmer for 20 minutes. Serve garnished with toasted shaved coconut.
Hot & Sour Medley of Mushroom Soup
30 ml olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 2 tablespoon galangal 2 cloves garlic crushed 1 red chilli, deseed & chopped ( optional) 500g assorted mushrooms, button, portabella, shitake and porchini. 50g dried wild mushrooms, soaked in 250ml boiling water and liquid reserved 6 lime leaves 1 litre good quality chicken or vegetable stock Juice and zest of 2 limes 1 tspn fish sauce 50ml Very dry Sherry ( do not use full or medium cream sherry) Chopped coriander to garnish
Sauté the onion and lemon grass until onion is translucent, add the galangal, garlic, chilli, mushrooms and lime leaves and cook for a further 10 minutes.
Add the mushroom water from the dried mushrooms, the stock, lime juice and zest and fish sauce, and bring to the boil, reduce heat and simmer for 20 minutes, and a shot of dry sherry before serving.
Serve over ramen or udon noodles and garnish with fresh coriander.
Recipes and styling – Taryne JakobiPhotography – Vanessa Lewis Article appeared in Food & Home Magazine Aug 2012