tumeric powder and tumeric latte's

Tumeric day lovelies - 

I'm amazed at how easy preparing tumeric powder was. How superb the final product has turned out. 

I started with a beautiful product, grown spray free fresh tumeric. I just scraped it, sliced it, and put it in my dehydrator for most of today. Then milled it. Beautiful fresh smelling powerful tumeric powder.

Now my tumeric lattes take on a whole new meaning and taste of course. 

tumeric latte

I use my own almond milk, made in a flash. 1 cup of almonds soaked in water for about 8 hours. Strain then put nuts in the blender. Add 1 cup of fresh cold water. Blend until a good thick paste. Add 3 more cups of water, blend. Strain thru a nut bag. 

You can add a spoonful of maple syrup or honey, but I dont.

oh back to the latte

heat the milk in a pot on the cooktop.in the cups 3/4 tsp of tumeric, 1/4 tsp of cinnamon or nutmeg, 1 tsp of honey. Pour a little hot water over the spice and stir.Then pour the hot milk over. Stir.

Now here's the thing- doing this was delightful, and humbling. Humbling because this beautiful food I have taken for granted to some extent in the past when I've bought it from the spice shop or off the shelf at the supermarket. 
Now I understand the process, and have learned the power of this food for our bodies. 

summer fun breakfast - kind of like muesli

1 cup of puffed millet
1.5  cups of mixed raw nuts - blended to chunks
1 cup of mixed seeds, sunflower, pumpkin - blended to chunks
1/2 cup coconut flakes
3 tbsp chia seeds or golden linseeds
1/2 cup LSA
1 cup of gluten free oats

1 cup of mixed dried fruit - I used persimmon, figs, dates, currants, cranberries

1/4 cup melted coconut oil
1 tbsp cinnamon powder
1/2 tsp nutmeg
2 tbsp of honey
1 tbsp grated fresh ginger

Process nuts and seeds in blender until chunky bits. Add in LSA, Oats, puffed millet, coconut, cinnamon and nutmeg. Blend together for a few seconds.
Mix melted coconut oil, honey, fresh ginger together. Then add to the nut mixture, stirring to break up large lumps.
Spread onto baking paper on baking tray. Toast in moderate oven for 15 mins or until crunchy.
Combine with chopped dried fruit.
Store in jar in the fridge.

Serve with yoghurt, apple sauce and a piece of fresh fruit. This is nice as sprinkles on top of fruit and yoghurt too.

seed, nut and dried fruit porridge

seed, nut and fruit porridge

3/4 cup of sunflower seeds
1/2 cup pumpkin seeds
2 tbsp chia seeds or golden linseeds

1/2 cup raw cashews
1/2 cup raw almonds
1/4 cup of walnuts
1/4 cup of brazil nuts
OR mix up nuts as you like- to equal 1 1/2 cups in total

1/2 cup dried fruit - in total - like apricots, pitted dates, raisins, figs
1/2 cup coconut water (may need a little more)
2-3 tbsp apple sauce

In 3 different bowls - place the seeds, nuts and dried fruit. Cover with water and soak over night. In the fridge in the warmer weather. On the bench covered with a tea towel in the winter.
The seed bowl, will have thickened, so spoon any excess seed free liquid from the top if you can.

In the morning, drain all 3 bowls, place ingredients in the blender with 1/2 cup of coconut water. Check and add more water, and scrape the sides down. Mix until a chunky paste.

Serve into bowls topped with your favourite yoghurt, a drizzle of maple syrup or honey, and a few slices of banana or thinly sliced apple.