Many thanks to Leeds based nutritional consultant Melanie Hadida for sharing the health benefits of turmeric along with a recipe for healthy ice lollies. Great if you need a wellbeing boost, and perfect if your little ones come down with any of those summer bugs. Read on to find out more;
What’s so good about turmeric?
Turmeric is a beautiful and fragrant root vegetable that is most commonly used in powder form in British kitchens as a staple spice to add subtle flavor and a vibrant yellow colour to curries. Turmeric in curries is great, but if this is all you’re doing with it, you have not even scratched the surface of all the wonderful uses and health benefits that turmeric can bring to your family’s life!
Turmeric is rich in vitamins and minerals that are proven to have many healing properties both long and short term. It contains natural anti-inflammatory compounds that aid in preventing heart disease, cancers and Alzheimer’s. Turmeric is also known to dramatically increase the concentration of anti-oxidants in the body and helps to combat illness. Turmeric also happens to be handier than plasters if you need to attend to a kitchen injury! Making a thick paste with water and turmeric, or just tossing a scoop of turmeric over a wound will help to quickly clot blood and prevent bacteria from entering the body – before you can reach for that first-aid kit!
Kids feeling poorly?
Many of us know of the benefits of gargling with salt water, or enjoying a hot tea to help soothe a sore throat or even prevent a cold from worsening. Adding turmeric to your salt water or tea will help to accelerate your healing, but most kids aren’t keen to try either of these remedies!
One great way to offer our children the healing and soothing benefits of turmeric is to disguise it in a brightly coloured and all natural ice-lolly! Homemade ice-lolly molds are quite easy to buy and are a great way to offer your kids a ‘treat’ without loading them up with sugar. Here’s a recipe for some soothing orange, ginger and turmeric ice-lollies that are packed with vitamin C, magnesium, potassium and anti-oxidants.
Ice Lolly Ingredients
6 large oranges, fresh ginger, honey, turmeric powder, ice lolly molds
Using a juicer, or citrus reamer, squeeze the juice out of at least 6 large oranges (you may need more depending on how many ice-lolly molds you have—but if you’re short on oranges, you can always dilute with some filtered water!)
Grate a large thumb of ginger into the orange juice add a squeeze or spoonful of honey and a couple of heaped tablespoons of turmeric (organic turmeric is the best; especially if you’re using it as medicine!). Stir well! You do not need a juicer for this, but if you want to add more fruit and whizz it up in a blender then go for it!
Pour the vitamin-packed juice into the ice-lolly molds and allow to freeze fully. Enjoy!
Check out Melanie’s website for more healthy family recipes or to find out about her cookery workshops and nutritional consulting services.
Many thanks to Philippa from Mums Can Cook for sharing this simple and tasty recipe for savoury muffins.
Ideal for breakfast, snacks or to have with soup for lunch. Brilliant for freezing! Makes 24 mini or 12 standard muffins.
75g Wholemeal flour
75g Plain flour
3 teaspoons Baking powder
100g Grated Courgette
60g Grated Cheddar Cheese
1 tablespoon dried Parsley or Oregano 1 Egg
2 Tablespoons Vegetable Oil
Preheat the oven to 200°C (400°F/Gas Mark 6)
Place muffin cases into a muffin tray (or use a little oil to grease the tray)
Sieve the wholemeal flour, plain flour and baking powder into a bowl.
Add the courgette, cheese and herbs.
In a separate bowl, beat the egg.
Add the milk and oil to the egg and stir well.
Pour the egg mixture over the flour & courgette mixture and stir well.
Using a spoon place the mixture into the muffin cases/lined tray.
Bake in the oven for 12-15 minutes or until golden brown.
For more recipe ideas check out the Mums Can Cook website.
The is a dish of which I am the undisputed master of cooking in our household. To put this in context, I am someone who loves cooking, and cooks a lot of the meals that we eat as a family. However, amongst these, only this has my daughters in agreement – omelettes.
Simple, tasty, filling, good for any meal, and a great way of using up any old stuff in the fridge. I know they are something a lot of people know how to make, and I felt similar, until I started reading about the many, many ways of making them. I tend to like my omelettes thin, so if you are looking for a thick diner-style one, then take a look at the link above.
Here’s my recipe. The below serves one four year old and one seven year old – but you know what children are like, sometimes the seven year old will eat all of the below to herself, or just nibble a tiny corner. The good thing is, it’s easy to make another if necessary.
Merest dab of butter
Whatever you/they want in them – in our house it is usually cheese and ham, but chicken, broccoli, spinach, asparagus, bacon, leftover potatoes, onions, chorizo, mushrooms, peppers and more have all been tried.
I like mine with a squeeze of siracha, but the girls have yet to agree!