Tumeric Tea

How To: Making Turmeric Tea
Published: 8/7/2013

From Dr Weil

Turmeric (Curcuma longa) is a culinary spice that spans cultures - it is a major ingredient in Indian curries, and is what makes American mustard yellow. Evidence is accumulating that this brightly colored relative of ginger is a promising disease-preventive agent as well, outperforming many pharmaceuticals in its effects against chronic, debilitating diseases such as Alzheimer's, arthritis, cancer and even possibly depression - all with virtually no adverse side effects.

To get more turmeric into your diet, consider drinking it in tea form. The recipe is simple, and you can experiment with the ingredients and flavorings until you find a combination that suits your taste.

Turmeric Tea

1. Bring four cups of water to a boil.
2. Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
3. Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

Some people like to add a teaspoon of ginger along with the turmeric. While ground versions are more convenient, it's worthwhile to experiment with freshly grated turmeric for a more vibrant flavor. These distinctive, deep-orange roots are increasingly available in American grocery and natural food stores. Enjoy!

Peach and Blueberry Cobbler

I want to try this:
from Dr Weil

Peach & Blueberry Cobbler

Description

This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream. Food as Medicine A study at Tufts University found that blueberries have the highest antioxidant content of the 60 fruits and vegetables analyzed. The antioxidants in blueberries - anthocyanins - are responsible for this berry’s dark blue hue and its ability to reduce free radical damage to the body's cells. Just one-half cup of blueberries provides the antioxidant power of five servings of peas, carrots, apples, squash or broccoli. Peaches, with their bright orange flesh, provide different kinds of antioxidants: carotenes such as lutein and zeaxanthin. At only 40 calories each, peaches are a good source of vitamin A, vitamin C, potassium and zinc.

Ingredients

FILLING 5 peaches, peeled and sliced 1 cup fresh blueberries 1/4 cup freshly squeezed orange juice 1/2 cup sugar Pinch nutmeg (less than 1/8 teaspoon) 2 teaspoons cornstarch BISCUIT TOPPING 5 tablespoons softened butter or Spectrum Spread 2 cups flour plus 1/4 cup flour for rolling out 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk GLAZE 2 tablespoons sugar

Instructions

Preheat oven to 400°F. Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick. Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish. Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots. Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate. Serves 10 Per serving: Calories 241.8 Fat 6.9 g Saturated fat 4.1 g (25% of calories from fat) Protein 3.9 g Carbohydrate 42.3 g Cholesterol 19 mg Fiber 2 g This recipe is from The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit(Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)

Citrus salad dressing

Sounds good
from Dr Weil

Citrus Salad Dressing

Description

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers. Food as Medicine Oranges and orange juice contain a potent phytonutrient called herperidin, which has been shown to lower blood pressure and total cholesterol in animal studies.

Ingredients

1/3 cup fresh orange juice 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil Salt and black pepper to taste

Instructions

Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

Broccoli Pasta

Can you tell I get the Dr Weil emails? I've read and enjoyed his books for years.

Simple and healthy - I tried it and it was delicious (and I didn't even have capers).

Broccoli Pasta

Description

The quintessential flavors of Italy - olive oil, garlic, Parmesan, and red wine vinegar - combine to dramatic effect in this simple dish. Experiment with different types of pasta to find the variety your family most enjoys. The secret - avoid overcooking the pasta or the broccoli. Food as Medicine Broccoli is a rich source of kaempferol, a flavonoid that may help to reduce the effects of allergy-promoting substances in the body. The immune-modulating effects of kaempferol may help to explain why broccoli has unique anti-inflammatory benefits. Broccoli is also an excellent source of vitamins A, C and K.

Ingredients

1 lb broccoli or broccolini 1/4 cup extra-virgin olive oil 6 or more large cloves garlic, finely minced or mashed 1 tsp hot red pepper flakes or more to taste 1 lb pasta (penne, rotini, etc.) 2 tablespoons capers and 1 tablespoon of their brine 1 cup freshly grated Parmesan cheese dashes of red wine vinegar to taste salt

Instructions

Trim ends off broccoli stalks, peel them below outer fibrous layer and cut them in chunks. Cut broccoli heads (or broccolini) into bite-size pieces. Heat oil in a small skillet, add red pepper flakes and garlic, stir-fry for one minute, remove from heat. Add pasta to a large pot of boiling water. When pasta is approximately two minutes from being done al dente,add broccoli or broccolini, and cook just until the vegetable is crisp-tender. Drain pasta/broccoli mixture well, toss with capers, brine, salt to taste, and 3/4 cup cheese. Add vinegar if desired. Serve with additional cheese and red pepper flakes.

Multi-grain scones

I haven't tried these yet - but I want to
From Dr Weil

Multi-Grain Scones

Description

These scones are the perfect answer to the morning rush. Unlike a lot of low-fat** foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling - you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage. Food as Medicine One meta-analysis of seven studies, encompassing some 150,000 people, showed that those with the highest intake of dietary fiber - such as one finds in whole grains - had a 29 percent lower risk of cardiovascular disease compared to those with the lowest consumption.

Ingredients

1 egg 1/2 cup sugar 5 tablespoons grapeseed or expeller-pressed canola oil 1/8 teaspoon lemon zest 1/2 cup oatmeal (not instant) 1/4 cup wheat bran 1 1/2 cups unbleached white flour 2 tablespoons millet 2 tablespoons poppy seeds 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/2 cup milk ZESTY LEMON TOPPING: 3 tablespoons freshly squeezed lemon juice 1/4 cup confectioners' sugar

Instructions

Preheat oven to 375°F. Whisk the egg, sugar and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar and oil, and mix to create a thick dough. Add the milk and mix well. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork, mix the Lemon Topping ingredients until the sugar is completely incorporated. Drizzle 1 tablespoon ever each scone. ** In light of recent research, Dr. Weil no longer recommends reduced-fat dairy products unless you happen to prefer the taste.

5 beauty-juice drinks

This is to balance out all the chocolate recipes I've been posting lately.

From today's Daily Candy email:

Super Eight
Loaded with chlorophyll, enzymes, minerals, vitamins, and amino acids, the veggies-only juice is a serious feast.
1 kale leaf
1 collard leaf
1 celery stalk
1 carrot
½ red pepper
1 tomato
1 broccoli floret
1 handful parsley

Brighten Up
Do away with dull skin glass by antioxidant-packed glass.
4 carrots
1 handful parsley
1 handful spinach
½ apple

All Clear
Calm irritated skin with a swig of a bromelain-rich, anti-inflammatory cooler.
1 c. pineapple
½ cucumber
½ apple

Beat the Sweets
Stave off the sugar munchies with a satisfying sip packed with vitamin C and a little zing.
4 carrots
½ apple
Ginger to taste

Mrs. Clean
The fruit-and-veg liquid powerhouse not only flushes toxins from your system but curbs salt cravings as well. Pick the variation that’s right for you based on your personal taste and experience in the juicing department.

Level One
4 celery stalks
1/3 cucumber
1 bunch parsley
1 apple
1 lemon
Ginger to taste

Level Two
4 celery stalks
1 bunch parsley
2 handfuls spinach
2 carrots
1 apple
1 bunch cilantro
1 lemon
Ginger to taste

Level Three
4 celery stalks
1 bunch parsley
2 handfuls spinach
1/3 cucumber
2 carrots
1 beet
1 kale leaf
1 lemon
Ginger to taste


Let me know if you try any of these

Chocolate German pancakes

We've been making what we call "German Pancakes" in our family forever - and I just now found out they're also known as Dutch babies.

Here's our original recipe:

German Pancakes

1 cup milk
1 cup flour
6 eggs
1/4 tsp salt
2-3 Tbs butter.

Mix all ingredients except for butter in blender. Preheat oven to 450. Put butter in a glass pie pan or casserole dish and put in oven until butter melts. Then pour in batter and bake until it puffs up and is golden - 15-20 minutes. We like to drizzle it with fresh lemon juice and sprinkle with powdered sugar.

Now here's the chocolate version from marthastewart.com

Chocolate Dutch Baby

3/4 cup whole milk
3 large eggs
1/3 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsalted butter
3 tablespoons confectioners' sugar, for dusting

Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a large cast-iron skillet (I think a glass dish would work), melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.

Someone try this and let me know how it tastes!

Ok - I tried this recipe and it's delicious.

Here's my pictures:

Caprese parfaits

Isn't this a wonderful idea?

It's from one of my favorite food blogs: Apron Strings

Caprese Parfaits

A pint or so of cherry or grape tomatoes, halved
A cup or so of basil, chiffonaded
16 ounces or so of fresh mozzarella, sliced and then cut into wedges
1/2 cup or so prepared pesto (optional; also fine with olive oil alone)
Olive oil
Salt and pepper

If you’re using the pesto, add a few tablespoons of olive oil to make it more pourable. Aside from that, my only advice is to layer in the order of tomatoes – mozzarella – basil and then drizzle a bit of pesto, if using. If not, this is where a touch of olive oil comes in for each layer. Repeat until glasses are full. Top with the prettiest tendrils of your chiffonade.

Fat free, low cal salad dressing

Heres a recipe for salad dressing from my Dr Weil newsletter today.

Someone try it out and let us know if it is good.

Tomato Red Pepper Salad Dressing

Description
This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.

Ingredients
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Instructions
1. Combine all ingredients in a blender container. Blend until well mixed.

Spicy beanburgers

Someone try this recipe from the Boden blog - and let us know how it tastes.


Serves 2
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves
1 small, hot red chilli, finely chopped
100g (4oz) frozen chopped spinach, thawed
1 x 400g (14oz) tin cannellini beans
50g (2oz) fresh white breadcrumbs
1 tsp ground cumin
1 tbsp chopped
Fresh coriander
Salt and freshly ground black pepper

To serve
Burger buns
Salad
Herby low-fat yoghurt
Dressing

Step one
Heat the oil in a small pan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl. (To get the maximum amount of water out of the spinach, place it in a tea towel and twist into a tight ball.)

Step two
Mash the beans well and mix them with the spinach, breadcrumbs, cumin and coriander. Add the onion mixture and mix well. Season to taste and with slightly wet hands, shape into 4 round burgers and pat them dry with kitchen paper.

Step three
Grill, or spray with oil and shallow fry, for a few minutes on each side until crisp and golden. Serve in burger buns, served with salad and low-fat yoghurt mixed with fresh chopped herbs, if liked.

I want this key lime frozen yogurt!

Someone please perfect this recipe from a blog called Coconut and Lime

Ingredients:
4 cups plain greek style 2% yogurt*
3/4 cup sugar
zest of 2 key limes
1 tablespoon key lime juice

Directions:
Mix together all of the ingredients until the sugar dissolves. Pour into a ice cream maker and churn until thick, about 30 minutes. Freeze in a freeze safer container or serve immediately for a more "soft serve" style treat.


*I've heard you can make greek-style yogurt-which is thick like sour cream- by straining a double amount of regular yogurt overnight but I haven't tried it. You could also use full fat greek style yogurt here but 2% makes an extremely rich and creamy frozen yogurt and has a fraction of the total fat content.

Grapefruit Gelato in Five Minutes: Your New Favorite Summer Dessert Recipe

I've always wanted to try this recipe by Donna from Apron Strings - one of my favorite food blogs.

Here's her post:

It’s officially the dog days, and you have a summer soiree to attend tomorrow. “What can I bring?” you asked. “Oh, just a little something for dessert,” they replied. But the very thought of baking something in this heat makes you deflate with fatigue. You still want to bring something homecrafted – some kind of ice cream would be great, but you don’t have an ice cream maker. What to do?

You spend a grand total of 5 minutes prepping this mock-gelato, that’s what. And then you’ll make it again and again and again. Really. Because it really is only 4 ingredients,  it really does only take 5 to mix it up, you really don’t need an ice cream maker, and, best of all, it really does work.

I know it may sound a little weird, but trust us. We swear it will surprise you. Something about the way that the acid in the citrus combines with the fat in the cream (and yes, you must use cream; we tried it with half & half and it just didn’t work texture-wise, though the flavor was still a total delight) creates a perfect dense, creamy texture that is so akin to ‘real’ gelato, though the technique is very different.

The original called for lemon, which is equally delicious, but there’s something about the subtle tang of the grapefruit here that Donna and I both were tickled by – so creamy & subtly tangy. It’s also incredibly rich. And it truly is amazing how well the texture comes out without churning! The whole thing is a revelation.

FIVE MINUTE GRAPEFRUIT “GELATO”

2 cups regular (NOT heavy) whipping cream
1 cup sugar
1/4 cup fresh grapefruit juice (I recommend ruby red)
Zest of said grapefruit, finely grated
1/2 tsp salt

Whisk it all together, pour it into a container and freeze for at least 8 hours, ideally overnight.  That’s IT. Yes, really!

5 minute whole wheat bread

I really want to try this recipe for easy european style whole wheat bread from the Former Chef blog.

The concept is from the book Healthy Bread in Five Minutes a Day

Key lime bar recipe to try

Someone try making these key lime bars from Mel's Kitchen Cafe and share how they taste