We could go on and on about the virtues of turmeric – especially raw turmeric. Getting a daily dose during cold and flu season is no joke and the anti-aging, brain healthy benefits are worth all our delicious efforts.
This gorgeous recipe comes from London-based Julie Montagu whose new cookbook, Superfoods Superfast, is everything a girl needs in this crazy fall season. Try a little fresh turmeric blended into this coconut bowl and tell us you’re not hooked…
I think turmeric is one of the greatest spices we can add to our diets because of its anti-inflammatory, immunity-boosting powers, and especially because of its recently discovered link to fighting dementia. Dried, ground turmeric is perfectly good, but grated fresh turmeric is even better. It’s probably not possible to have a curry every night of the week, so I try to think of other ways to incorporate it into my diet. This one works like a charm…
Raw Turmeric Coconut Bowl with Fresh Berries
Serves 2
Ingredients:
1 3⁄4 cups full-fat, canned coconut milk, refrigerated overnight
1⁄2 banana, roughly chopped
1⁄2 green apple, cored and roughly chopped
1⁄2 teaspoon ground ginger or grated fresh ginger
1 tsp ground or freshly grated turmeric
1 cup strawberries, chopped
3⁄4 cup blueberries
honey, for drizzling
Directions:
Spoon the cream off the top of the coconut milk and add the milk below to a food processor or blender with the banana, apple, ginger and turmeric. Blitz until smooth, then pour into bowls and top with the strawberries, blueberries and a drizzle of honey. That’s all it takes – a super easy way to get that super spice in!
