✨ Natures anti-inflammatory MAGIC ✨
However, not all turmeric is created equal. That bright yellow powder you can purchase in plastic packets from your supermarket? Well, I hate to break the bad news, but that has close to zero nutritional value and is to be used for flavour or colour purposes only 😐
If you’re looking for turmeric to add into your meals and health routine for wellness purposes, then QUALITY and where it is sourced is very important ✔️
I love my turmeric from @thepowderpeople when I can not get to the markets to source fresh turmeric root 🤷🏽♀️
- 1/4 cup Oats
- 1/2 cup nut milk (I used my home made walnut milk inspired by @teresacutter_healthychef )
- 1 heaped teaspoon of turmeric powder (with a pinch of cracked pepper for activation in the body! )
- 1-2 tsp LSA
- 1 tsp coconut oil
- 1/2-1 tsp honey or natural sweetener
- 1/2 banana
- 2 egg whites (optional) ⭐️⭐️⭐️
- Heat the MYLK on the stove in a pot and add the honey, coconut oil & turmeric powder.
- Stir until combined.
- Add in the Oats, LSA & chopped banana.
- Stir and mix through on medium to low heat (slightly sizzling in the pan). In a separate bowl, whisk the egg whites.
- Stir and mix the whisked egg whites into the turmeric oat mixture in the stove pot.
- Allow to cook, stirring occasionally, for about 5 minutes, or until fluffy and cooked through!
Turn off heat and serve in your favourite bowl (💗 @coconutbowls )
VOILA! Eat on its own, or add some cool nut mylk, chopped nuts and maybe some nut butter for extra YUM!💥
All my life, I have been a massive fan of muesli and Granola. Always ordering them from restaurants, cafes, purchasing from supermarkets, stealing from friends houses… but in my most recent trip to Bali, I met a wise girl who told me something that changed my mindset completely.
Granola / Muesli is technically just a COOKIE or BISCUIT that has been broken, crumbled up and sprinkled (often in large amounts) on top of sweet breakfast and fruit dishes.
Never would I ever drool at the thought of eating a few cookies, rather I would hesitate and try to avoid them thinking that they’re a naughty treat for my cheat meals!
But when it came to Granola, I could easily go through cups at a time (eeeep!)
So with this new mindset, I realised how important it was to understand the term QUALITY. If I’m now going to have Granola/muesli, it must be of the highest quality – one that is made with natural and unprocessed ingredients, low in sugar, high in protein and preferably paleo/minimal fruit (as I would rather top with my own banana or berries).
Georgie’s Guilt-Free Granola
- 2-3 cups of nuts (I used almonds and walnuts, but you can mix it up!)
- 1-2 cups oats or quinoa flakes (depending on your ability to digest gluten)
- 1/4 cup rice malt syrup, maple syrup or honey.. melted
- 2 tbsp coconut oil.. melted
- 2 heaped tbsp cacao (for a chocolate twist)
- 2 heaped tbsp maca power (to give caramel sensation)
- Melt the oil and the honey/syrup together, and put aside
- Blend the nuts together in a food processor for a few seconds – so that they are smaller but still chunky
- In a large bowl, add the chopped nuts and oats/flakes. Drizzle over the honey/syrup/oil combo and mix well
- Sprinkle the cacao and the maca powder over the mixture, and stir again to combine
- In a line tray, lay out the muesli so that it is spread evenly on the tray. Bake for about 15 minutes, checking every 5, at 190-200 degrees C
- Store in an airtight container for about 5 days… otherwise keep in fridge and store some in freezer!
- 6 Free Range eggs
- 1 tbsp Rice Malt Syrup
- 1/2 cup coconut oil, melted
- 1/2 tsp salt
- 3/4 cup coconut flour
- 1 tsp baking powder (gluten free)
- Preheat oven to 175C
- In abowl mix eggs, rice malt, melted coconut oil and salt until well combined
- Gently add the coconut flour and baking powder, whisking slowly into the batter until there are no lumps and bumps
- Pour/scoop the batter into a small greased or lined loaf pan
- Bake for about 40 minutes
- Remove from pan and cool on rack
Tastes great fresh, or enjoy toasted.
Perfect base for my ‘Sweet Potato, Miso and Cado Slaw‘ recipe.