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The power of turmeric
In the southern soil of India
Thrives a thick, beloved plant
Leaves of gold are tipped with rose hues
And its oil enhances chants
Sometimes called curcuma longa
Its roots promise love and health
Fragrant curries, healing powders
Indian saffron, sign of wealth
Warm and gentle is the fragrance
Earthy subtle undertones
Soon evolving to a sweetness
Therapy for weary bones
Brides are spread with its thick mixture
In the land of Bangladesh
Bodies gleaming golden ochre
Deep red henna hands enmeshed
But like every panacea
This spice has its bitter side
When combined with clove or ginger
Jekyll turns to bleeding Hyde
There are many healing flora
Flourishing in distant fields
Turmeric is one such blessing
In its golden orange yields
In the southern soil of India
Thrives a thick, beloved plant
Leaves of gold are tipped with rose hues
And its oil enhances chants.
by Liilia Talts MorrisonTurmeric, the staple ingredient of curry, has been used in India for thousands of years as both a spice and medicinal herb; it is referred to as ‘holy powder’. It is a root belonging to the same family as ginger and its vivid orange flesh is responsible for colouring curry yellow. It has long been used in Ayurvedic medicine to strengthen liver function and treat wounds and infections.
Curcumin, the main active ingredient in turmeric, has a powerful anti-inflammatory action. In clinical trials its anti-inflammmatory activity has been shown to be comparable to drugs such as hydrocortisone and ibuprofen. Curcumin belongs to a chemical group known as curcuminoids which reduce inflammation by blocking prostaglandin activity.
Turmeric’s powerful antioxidant capacity boosts the immune system. It is full of potent biochemical compounds called polyphenols, as well as vitamins and minerals. It is is up to 10 times more potent than vitamins C and E and also enhances the production of glutathione, the body’s most abundant antioxidant.
Turmeric is also excellent for cardiovascular health by helping to prevent unwanted blood clots by its anti-platelet, blood thinning activity. It can be helpful in the prevention and treatment of many different health conditions from cancer to Alzheimer’s disease.
Turmeric has a distinctly earthy, slightly bitter, almost mustardy taste. It is best to consume it with black pepper because alone it is poorly absorbed into the bloodstream; combining it with pepper enhances absorption by 2000%. Curcumin is fat soluble, so it always best to combine it with a meal containing fat. -
Apple and blueberry buckwheat cake and a mouse in the house
The New Year brought an uninvited house guest: A mouse. At least I think he was uninvited. Maybe one of the dogs coaxed him in to annoy me. Not that I really have anything against him, in fact he’s quite sweet. But I admit I was rather taken aback this morning when I found him trying to chew his way through the top of my multivitamins. I tried to persuade him to leave, but he tilted his head to one side and looked at me quizzically as if to say ‘and your problem with me necking your vitamins is?’. I appealed to the dogs for some backup, but Hugo just sighed loudly and gave me a slightly contemptuous look that definitely said ‘wha’ever’. And Java, bless her, did her funny cross-eyed thing because the mouse is so small that I suspect she could hardly see it. In the meantime, the little rascal is making impressive headway through my vitamins and I’m afraid he’s going to end up the size of a small cat. Still, at least if he does Java will finally see him and perhaps spring into action…
There is quite a lot in the news at the moment about the ‘Sirt Food Diet’. I don’t usually pay much attention to the multitude of faddy diet books that appears on a regular basis, but this one makes some sense, even to me. I particularly like that its main objective is healthy eating and that weight loss is just a by-product of that. And I know that it is effective because I’ve been eating these foods for a number of years (before it even had a name!). The Sirt Food diet is so-called because it involves consuming foods containing compounds known as sirtuin activators, which cause body fat to be burned and muscle mass to develop (what’s not to like?). Eating these foods increases metabolism and strengthens the immune system. Sirtuin activators include buckwheat, apples, onions, almonds, walnuts, citrus fruits, chocolate, red wine, turmeric and blueberries, which frankly makes this cake a Sirt Food dieter’s dream!
Ingredients (serves 8)
For the topping:
3 apples, peeled and cut into slices
75g blueberries
25g salted butter
2 tablespoons maple syrup
For the cake:
75g butter, cut into cubes
75g organic virgin coconut oil, cut into cubes
100g cane sugar
2 large free-range eggs, beaten
75g buckwheat flour
75g ground almonds
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
Preheat the oven to 180°C. Caramelise the apples in a little water, adding the butter and maple syrup once softened. Add the blueberries last . Set aside. Place the sugar, butter and coconut oil into a mixing bowl and cream until pale and fluffy. Gradually add the beaten eggs, adding a bit of flour if the mixture begins to curdle. Continue to beat the mixture until fluffy. Fold in the remaining flour, ground almonds, baking powder and cinnamon.
Transfer the apple and blueberry mixture into the bottom of a greased bundt cake mould (I use a silicon one), levelling well with the back of a spoon. Then pour the cake mixture over the top. Bake for about 40 minutes or until a skewer comes out clean. Leave to cool. Delicious served with Greek yoghurt. -
Mussels ‘marinières’ and a Christmas present from Java
Java and I were out on a little jaunt this weekend when Java found a dead wood pigeon. To be honest, I’m surprised she even saw it because I don’t think that her eyesight is quite what it might be; she often mistakes objects and also does this funny cross-eyed thing. Being a perfect gentledog, I offered to carry it home for her, but she was quite stubborn in her desire to hang on to it, even though she had to stop every few metres because it was almost as big as her. When we finally got back home, which took a while because Java has neither my staying power nor my common sense when it comes to carrying things, Bossy took one look and shrieked. What is with Bossy and her shrill screams when we give her presents? And no, there won’t be a recipe for wood pigeon to follow because Bossy and her delicate constitution insisted that we give it to the neighbour, saying she wanted nothing to do with plucking pigeons. As for Java, she was spitting out feathers all evening in a most unladylike way. I think next time she’ll let me take care of the transport.
I don’t like mussels much, except obviously my own masculine dog ones. Java seems quite keen to chew the shells though – maybe she’s teething.
Mussels are surprisingly good for you. Not only are they a high quality complete protein, they are also a rich source of vitamin B12, manganese, iron, iodine and vitamin C.
Ingredients (serves 4)
2 kg fresh mussels
30g butter
1 tablespoon olive oil
2 shallots, finely chopped
2 cloves of garlic, crushed
4 sprigs fresh thyme
1 tablespoon fresh parsley, chopped
Sea salt and freshly ground black pepper
150ml dry white wine (Muscadet is excellent)
Wash the mussels in cold running water making sure to remove any grit or sand. Discard any that float or any that are already open. Heat the butter and oil in a large saucepan over a low heat. Add the shallots and garlic and cook for a few minutes until softened. Add the mussels and coat well with the melted butter, oil and shallots. Add the herbs and seasoning and then the wine. Bring to a simmer and cook for about five minutes until the mussels have opened. Eat immediately, preferably with French fries cooked in duck fat. -
Buckwheat galettes every which way
The crêperie concept has been around since the fifteenth century in France, when stalls serving savoury galettes and later sweet crêpes first appeared around marketplaces. There was a choice of filling such as eggs, bacon and cheese for the savoury galettes and afterwards sweet crêpes were offered flavoured with cinnamon and orange water.
When I first arrived in France at the end of the ’80s every town had a least one, and usually several, Breton-style crêperies. They were always fun, bustling and offered an accessible, deliciously light but satisfying meal out for everyone; a galette washed down with bowl of cider was the French answer to fast food. Today, although creperies still exist, there are far fewer than before, many having been replaced by the ubiquitous, stomach-churning, fast food chains selling unidentified deep-fried ground organs between slabs of polystyrene. Despite their culinary heritage, many of the French have become addicted to the ‘fix’ provided by these eateries.
Galettes are made with buckwheat flour, a very healthy gluten-free alternative to wheat flour. Despite its name, buckwheat is not a type of wheat at all, but a plant closely related to rhubarb and is rich in amino acids, B vitamins and minerals, including iron.
There are many different variations on the recipe, sometimes according to which region of France you are in, but after trial and error this is the one I prefer. Galettes are so versatile they can be adapted for breakfast, lunch of dinner. You can fill them with ham, different types of cheese, bacon, sausage, egg, scallops, smoked salmon, mushrooms or make them raclette-style with potato, ham and cheese. The list is endless. We sometimes have them with a different filling after a bowl of soup as an evening meal several days in a row with no complaints from humans or hounds. And that’s saying something.
Ingredients (makes 12 galettes)
250g buckwheat flour
½ teaspoon bicarbonate of soda
a pinch of salt
2 eggs
500ml cold water
Butter for cooking
Put the eggs and dry ingredients into a mixing bowl and whisk well. Add the water gradually, whisking continuously until you obtain a homogenous mixture. Melt a small amount of butter in a frying pan (preferably a ‘crepe’ pan) and then ladle some batter onto the hot surface, tilting the pan to distribute evenly. Cook for until golden brown and turn. If you are adding a filling such as ham and cheese, now is the time to add it onto one side of the galette. Cook until the cheese is melted and then fold the galette in two. Serve immediately. -
Black pepper: The King of Spices
Originating in India and now grown in South-East Asia, Brazil and Africa, black pepper – or piper nigrum – is also known as the King of Spices and has a long history of medicinal use. More recently, numerous studies have proven and revealed its numerous therapeutic benefits.
As the world’s most traded spice, one of black pepper’s main, and perhaps most interesting, properties is that it potentiates the assimilation of nutrients; vitamins, minerals and phytonutrients are better absorbed when taken with black pepper. It is the compound piperine, an alkaloid compound present in black pepper that helps to improve absorption by increasing bioavailability. It is so effective that it might double the nutrients taken in from food. This property also helps drugs work more efficiently.
The piperine content of black pepper also makes it an excellent digestive stimulant. It informs the taste buds that the stomach should get ready to produce more hydrochloric acid, essential for the digestion of proteins and other foods in the stomach. It is reputed for its carminative properties and is frequently used to treat gastric problems such as nausea, diarrhoea and even intestinal parasites.
Black pepper might also help you lose weight. According to a study published in 2006, black pepper acts as a thermogenic, meaning that it increases the metabolic rate. Another study found that piperine suppresses genes needed for new fat cell growth, and, as a result, it fights the development of new fat cells.
Black pepper’s antioxidant and immuno-stimulating properties make it a effective barrier against bacteria. Its expectorant properties mean that it is recommended for sore throats, cold, chronic bronchitis and laryngitis. Several studies even suggest that piperine, especially when combined with turmeric, has the ability to kill cancer cells.
Finally, a study published in 2012 reported that piperine increases serotonin levels in the brain, which means that it could be effective against depression. Regular consumption of black pepper also increases cognitive function and enhances brain activity in general. -
The wonders of garlic
Garlic is one of the most broad-reaching therapeutic plants in existence. Louis Pasteur observed garlic’s antibacterial activity in 1858 and it has been used as a food and medicine for thousands of years. Greek military leaders fed it to their troops to strengthen them for combat and the Russians used it to treat soldiers’ wounds during World War II after they ran out of antibiotics.
Indeed garlic has a myriad of medicinal uses. Its antioxidant activity and high sulphur content offer powerful protection against blood clot formation. The sulphur-based essential oils, which cause the pungent odour, are extremely effective at destroying both viruses and bacteria as they move through the body, in particular in the respiratory and digestive tracts. It is also second to none for expelling worms.
The high sulphur content of garlic is also very useful for joint health. Sulphur makes up about 75% of all connective tissues and a good dietary source offers support to these tissues, making sure that they stay strong and supple.
Garlic is also now often used for its advantageous effect on the cardiovascular system. Hundreds of studies show that garlic offers protection against the formation of plaques within artery walls. In addition to this, garlic seems to lower blood pressure, probably by it vasodilatory action which causes blood vessels to relax thus lowering overall pressure.
There is even evidence to suggest that regular garlic consumption may protect against colon cancer by protecting the cells from damage (antimutagenic effect). It has a positive effect on digestion in general and swelling and irritation may be rectified with regular consumption.
Although adding garlic to your dishes will always be enormously beneficial (and delicious) whichever way you decide to use it, the absolute best way to consume it is raw. What’s more, the oils are made even more powerful when garlic is crushed or very finely chopped as this starts the enzymatic process that releases the active compounds. Use garlic raw in salad dressings, over roasted vegetables or added to your dishes at the last minute. Bon appétit!
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Peach muffins and broken bone competitions
Since the beginning of the summer holidays, Léo has been sporting a hefty plaster cast on his broken left arm (his third to date). Unfortunate at the best of times, but even more uncomfortable and itchy when temperatures are in the high 30s. We went to the pharmacy to pick up his painkillers and someone in the queue (there are always woe-laden queues in French pharmacies) – very helpfully I thought – started to list all the things he wouldn’t be able to do this summer: tennis, beach, pool, riding, rafting, mountain biking, skateboarding, windsurfing… As Léo’s face started to drop, I decided to whisk him away before she could delight us any further. We went for a drink in a café to boost our spirits, where the owner immediately started to regale us with in-depth tales of her multiple fractures, insisting on how lucky Léo was not to have broken his leg. We downed our drinks before her competitiveness got the better of her and she felt compelled to produce any further anecdotes to ‘out fracture’ him. I was very tempted to stop at the pharmacy on the way home for a heavy-duty anti-depressant for both of us, but decided against it in case we bumped into anyone else wanting to contribute to the list of Things We Won’t Be Able To Do This Summer.
The powdered hazelnut in these muffins is rich in the bone-building – or rebuilding as the case may be – minerals calcium, magnesium and potassium.
Ingredients (makes 12)
100ml olive oil
100g cane sugar
2 organic eggs
150g spelt flour
1 teaspoon baking powder
100g ground hazelnuts
Pinch of salt
1 teaspoon garam masala
50ml yogurt (or milk)
2 peaches, peeled, and cut into rough cubes
Preheat the oven to 180°C. Place the olive oil and sugar in a mixing bowl and beat until pale. Add a spoonful of flour, beat again, then add the eggs, beating further until the mixture is light and fluffy, adding a little more flour to prevent curdling if necessary. Gently fold in the rest of the flour, baking powder, ground hazelnuts, seasoning and yoghurt and combine. Lastly, gently fold in the peaches. Spoon the mixture into muffin trays and bake for 25 minutes. -
Quinoa salad and it’s raining shoes, hallelujah!
Humidity is rising – barometre‘s getting low
According to all sources, the street’s the place to go
‘Cause tonight for the first time
Just about half-past two
For the first time in history
It’s gonna start raining shoes.
Like most 12-year-olds, Léo is partial to sleeping in the morning, especially during the holidays. Unfortunately for him, the morning is the time when the hens are at their busiest and noisiest and they seem to enjoy being particularly vocal on the terrace right under his bedroom window. This morning I was surprised to find the terrace void of hens, but brimming with a random assortment of shoes. When Léo finally emerged, I asked him if he knew anything about the shower of shoes. Looking scarily thunderous, and with a hen-like flap of his forearms he screeched: ‘CUUAAAAA cua cua cua’. So the shoe-laden terrace is obviously Léo’s take on the concept of shoeing away the hens.
Quinoa is an ancient grain, reputed to have given the Aztecs enormous strength. It is very nutrient-dense, containing more protein than any other grain. It is also extremely rich in vitamins and minerals and has significant anti-inflammatory properties. It makes a marvellous alternative to rice.
Ingredients (serves 4)
250g quinoa, cooked and cooled
100g peas, cooked ‘al dente’ and cooled
200g chickpeas, cooked and cooled
50g cashew nuts, roughly chopped
1 shallot, chopped
2 cloves of garlic, finely chopped
5 fresh mint leaves
Sea salt and freshly-ground black pepper
1 teaspoon cayenne pepper
3 tablespoons olive oil
Juice of half a lemon
Mix all the ingredients together in a medium-size bowl, adding the mint leaves, seasoning and olive oil and lemon last. Mix well and serve slightly chilled!
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Chocolate
Chocolate
Velvet fruit, exquisite square
I hold up to sniff
between finger and thumb –
how you numb me
with your rich attentions!
If I don’t eat you quickly,
you’ll melt in my palm.
Pleasure seeker, if i let you
you’d liquefy everywhere.
Knotted smoke, dark punch
of earth and night and leaf,
for a taste of you
any woman would gladly
crumble to ruin.
Enough chatter: I am ready
to fall in love!Rita Dove 2004
Perhaps unsurprisingly, the botanical name for cocoa, the raw ingredient used to make chocolate – Theobroma Cacao – means ‘Food of the Gods’.
In addition to being extremely delicious, cocoa boasts over 1,500 active phytochemicals, making it one of the most nutrient-rich foods in the world. Eating a small amount of dark chocolate (minimum 70% cocoa solids) every day is a luxurious and palatable way to improve your overall health. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries combined.
Cocoa is a very rich source of minerals. It is the number one source of magnesium, of which roughly 80% of the population have a chronic deficiency. Magnesium helps burn fat to produce energy, aids in fighting depression, promotes a healthy cardiovascular system, prevents muscle spasms, keeps bones and teeth healthy and acts as a natural tranquilliser. Cocoa also contains iron and manganese, both vital for the production of haemoglobin and proper oxygenation of the blood. It contains chromium too, a trace mineral important for detoxification and the correct regulation of blood sugar. Cocoa is also a rich source of zinc, which is important for the proper functioning of the immune system, the liver, pancreas and skin.
Chocolate is good for the heart and circulation. The polyphenols protect the heart by inhibiting blood platelets from clumping together, which can lead to a hardening of the arteries. A recent study also found that dark chocolate can help restore flexibility to the arteries. And researchers in Finland discovered that chocolate consumption lowers the risk of suffering a stroke by 17%.A small square of good-quality chocolate melted on the tongue 20 minutes before a meal triggers the hormones in the brain that say ‘I’m full’, potentially aiding weight loss. Finishing a meal with the same trigger could conceivably reduce the desire to eat between meals. In addition to this, cocoa has been shown to reduce insulin sensitivity, which in turn may prevent the onset of diabetes.Chocolate is beneficial for the brain. Flavanols reduce memory loss in older people, by stimulating blood flow in the hippocampus, the area of the brain associated with learning and memory. Cocoa also contains two compounds that have a significant effect on brain chemistry: The first is anandamide, which evokes euphoria and clear, creative thinking; the second is phenylethylamine, a neurotransmitter linked to mood elevation and improved focus.
So buy the best quality chocolate with the highest cocoa content you can find and enjoy with moderation. You can also use pure, raw cocoa powder with no added sugar to make deliciously nutritious cakes, mousses and other sweet treats. -
A handful of salt
Salt is essential to life. Sodium is one of the seven macrominerals (along with calcium, chloride, magnesium, phosphorus, potassium and sulphur) and is used for a multitude of biochemical processes such as fluid and acid-alkaline balance and electrical signaling in the nervous system. It is also necessary for adrenal gland function.
All salts are mainly made up of sodium chloride. Table salt is manufactured by cooking to 1200°F, which removes the other trace minerals. Chemicals and anti-caking agents are then added and it is bleached to make it white. This type of salt has almost no benefits and plenty of drawbacks; in many cases it is positively toxic, causing high blood pressure, kidney problems and impaired muscle and nerve function. It should be avoided at all costs.
While sea salt is a far better option than table salt because the other minerals are still present, sea pollution means that producers are having to refine their products, meaning that some of the natural goodness is taken away. Probably the purest sea salt available is from the salt marshes in Brittany where it is still produced using ancient methods.
My favourite salt is Himalayan crystal salt. Not only is it a pretty pink colour (shallow? Moi?), it contains 84 minerals and trace elements in ionic state, meaning that they are tiny enough for the body’s cells to absorb them easily. Its benefits include :- Water regulation
- Healthy pH balance
- Healthy blood sugar
- Generation of hydroelectric energy in the cells
- Food and nutrient absorption
- Respiratory health
- Prevention of muscle cramps
- Sleep and relaxation
- Blood pressure regulation
Not only is Himalayan salt an excellent choice for use in the kitchen, a few handfuls added to warm (but not hot) water makes a wonderfully relaxing and detoxifying bath. Soaking in a Himalayan salt bath provides an effective treatment for dry skin and psoriasis, soothes insect bites and relieves muscle pain or cramping, as well as easing arthritis. Finally, it reduces stress and promotes a good night’s sleep.
