Turmeric is a root, like ginger, but with a bright and glorious, rich golden hue. It’s hard to find in stores in its most natural root form, but you’ll find it easily in the spice aisle of any market. Turmeric is an old (4,000 year old) Ayurvedic and Tradition Chinese Medicine remedy for many ailments. In Sanskrit, turmeric’s name is “Kanchani” which means Golden Goddess. Turmeric truly is a goddess of healing. It is anti-oxidant, anti-bacterial, anti-microbial, and anti-inflammatory. And, if all that wasn’t enough to get turmeric in your diet right NOW, there’s research on turmeric’s ability to fight cancer. HERE’s a link to a brief, but full-of-information article on circumin, the main healing ingredient in turmeric. If you are using turmeric for an acute health condition, I recommend sourcing ALL organic ingredients to lessen your toxic load while trying to heal.
You may wonder why there’s black pepper added to the recipe. The black pepper works as a catalyst with the turmeric to make the healing properties available to the body. Just a little pepper is enough to release the circumin.
Makes 2 – 8oz. servings
- 16 oz. raw whole milk (or almond milk)
- 4T raw local honey or to taste
- 1T coconut butter or coconut cream, melted and warm, not hot
- 1t dried turmeric
- 1t chia seeds
- 1t real vanilla extract
- 1t local bee pollen
- ¼t dried ginger
- ¼t cardamom
- ⅛t freshly fine-ground black pepper
- a couple shakes of cinnamon
Directions: Put all ingredients in a large mason jar, cover, and shake until all ingredients combine. If you find that some of the dried spices are clumping you can use a blender or a stick blender to incorporate the ingredients. Let the milk sit for an hour or so for the chia seeds to expand before drinking.
Drink as is, refrigerated, or slightly warmed.
Cooking breakfast is my least favorite meal to prepare. I love going out for breakfast. There’s something just so perfect about waking up and having someone else make the first meal of the day for you. We all know breakfast is the most important meal of the day, so why not make it special and start your day off great? A sit-down-at-the-table breakfast is the best way to start the day. Weekends are when I really look forward to a nice breakfast. Here is my recipe for crêpes filled with honey-walnut cream cheese. They are light, loaded with flavor and a bit of crunch, then finished with a sweet drizzle of raw honey. Serve with sliced fresh fruit. Add some jazz music, a pot of French press coffee, a newspaper, and your weekend has begun.
Makes about 16 medium or 8 large crêpes
- ⅔C unbleached pastry flour or Cup4Cup gluten-free flour
- ½C whole milk
- 2 farm fresh eggs, room temperature
- 2T liquid raw honey
- 8oz. cream cheese (one brick), room temperature
- ½C chopped walnuts or pecans
- 3T liquid raw honey
In a small bowl, using a fork, mash together the cream cheese, honey, and walnuts. Keep stirring until all ingredients are combined. Set aside. In a larger bowl, whisk the flour, milk, eggs, and honey until you have a smooth batter.
Heat a non-stick skillet on medium-high heat, then dot with butter. Drop a dollop of batter onto the pan, rotating it to slide the batter around the pan. You will have to decide how large you want your crêpe and adjust the amount your pour into your pan accordingly. Cook on one side for about 1 minute, then carefully flip over and cook the other side an addition 30 seconds to 1 minute. Repeat until your batter is gone.
Fill the crepe with 1 large tablespoon of the cream cheese filling, spread it on the crêpe to even it out, then fold or roll your crêpe.
Drizzle with honey before serving.