You’re probably thinking YES, a non-chicken post on this FOOD blog. Thank you for your patience as I blabber on about all sorts of things. I love how inter-connected it all is, this nature business. I love my worms, I love my hens and I love my plants.
This Winter, the Boy and I had been looking for a warm drink to have in the evenings. We wanted one that wasn’t caffeinated (I don’t have any caffeine after 11am) and that wasn’t too sweet. Once I explained that my Hipster butt self had seen Turmeric Lattes trending on instagram, he was interested. I had no idea of the recipe, so I just made my own version. We have since fallen in love with the flavour of it, and so when I thought about some gift ideas for Jacqueline at Eden Light Retreat, I thought to make a solid Turmeric Latte, or a cake thing using those flavours. And I was pretty happy with how it all turned out, when considering I had no idea what I was doing.
The Boy and I had a wonderful time at Eden. I was especially happy that the Boy watched several DVDs on the meat industry and dairy, and remembered why it’s all so yucky and unhealthy. He’s gone right off it all, again. He also made me so many juices using the cold-press juicer. He made at least one that burned my throat with 50kg of ginger.
Jacqueline also gave us deliciousness. Here are two deliciousnesses:
I loved walking around the property, seeing all of the plants that are essentially growing wild. The herbs especially, because they’re something I just cannot seem to grow.
We went in the Infrared Spa, which was lovely, although the Boy kept farting in there. Such a guy thing, because we are basically trapped in a sealed room. He just kept saying he was “detoxing” and all I could think of was how I’d like to detox his face with my fist.
This is a pic that Jacqueline took:
So if you’re interested in making these yellow things, then you can note a few things first.
One: yes, there is quite a bit of pepper in these. Because of the oil, it’s not really needed, but I love the weird flavour that peppercorns add, as well as increasing the bioavailability of the turmeric. Two: The texture is not as smooth as it should be, because my food processor is below average for making raw foods. But, I do what I can 😉
- 2 TB raw turmeric, grated
- ½ TB raw ginger, grated
- ½ tsp cinnamon grounds
- ¼ - ½ tsp cracked peppercorn (optional)
- ¼ tsp cardamon grounds
- 1 tsp vanilla extract
- ½ cup flaked coconut
- ½ cup coconut cream
- ¼ cup coconut oil, melted
- 1 cup dates, deseeded
- 1 cup pistachio nuts
- 1 cup rolled oats (optional)
- In a food processor, blend together the base ingredients. Divide into 6 cupcake moulds. Set aside.
- In the same processor, add the coconut flakes. Blend until a butter texture begins to form. Add in a little of the coconut cream to help it along.
- Once slightly liquified, add in the melted oil and any remaining cream. Blend for 2 minutes.
- Add in the turmeric latte ingredients and blend for another minute or so.
- Pour over the bases, pressing down firmly.
- Store in the freezer for an hour, then move to the fridge. They should be stored in the fridge, and are ready to eat straight from there.