Tuesday, March 31, 2015

Anti-Inflammatory Turmeric-Coconut Bedtime Drink For Better Digestion

Turmeric milk is a traditional Indian and Ayurvedic beverage that is typically drunk before bed. Similar to what we do here in the States with warm milk before bed. Although, I never really enjoyed warm milk before bed as a kid, I sure do enjoy this delicious beverage. The warming effect it has on the body puts you right to sleep!

I chose to add ginger to my recipe to further enhance the anti-inflammatory properties (especially for the digestive tract!). Honey is optional as a sweetener…but it does also add more medicinal properties! I use coconut milk because it is full of healthy fats and contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.

I hope you enjoy this as much as I do!
Turmeric has many beneficial healing properties and have been shown to:
Ease arthritis pain, due to it’s anti-inflammatory properties
Help the liver detoxify by enhancing liver function, and also enhances the flow of bile (aka gallstone prevention!)
Boost blood circulation, and also thins the blood (CAUTION to those already on a blood-thinning medication)
Heal and soothe the digestive tract, and even help prevent ulcers due to the antiseptic properties
Reduce the pain and fever associated with illness

A host of scientific investigations have also looked at the ability of curcumin to fight cancer. Curcumin kills several types of cancer cells in the laboratory. In animals, curcumin prevents or slows cancer in the skin, breast, liver, fore-stomach, duodenum and colon. Curcumin also has anti-angiogenic properties; translation: curcumin seriously slows new blood vessel formation in tumors, causes asphyxiation of tumors and thus preventing their growth and metastases.
Here is how to make this delicious healing beverage:

2 cups coconut milk (or milk of your choice) — where to find
1 teaspoon turmeric where to find
1/4 teaspoon black pepper (the absorption of turmeric is actually enhanced when combined with black pepper)
1″ piece of ginger sliced
raw honey to sweeten, if desired — where to find

*Note: If you have an ulcerative intestinal problem, omit the black pepper as it can be problematic with ulcers. Black pepper can even make small cuts in the bowels of people with Crohn’s disease
In a saucepan add all ingredients (except honey, if using) and whisk to combine
Heat over medium heat until it starts to bubble
Then turn heat down to low and simmer for about 5 minutes so the flavors meld
Strain out the ginger
Add honey and stir
Makes 2 servings, so you can share the love

Here’s how I keep it on hand for ease of use:
In a small jar combine:
3 Tbsp turmeric
2 tsp black pepper
1 Tbsp powdered ginger
Cover the jar and shake to combine
To use: Mix 1 teaspoon of the powdered mix with 1 cup of milk

Sunday, March 15, 2015

Dark Chocolate Guinness Cake with Baileys Irish Cream Cheese Icing

I found this at http://loveswah.com/2013/03/dark-chocolate-guinness-cake-with-baileys-cream-cheese-icing/ and does this sound perfect for St. Patrick's Day???  Yes!!!

Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins

Serves: 12
Dark Chocolate Guinness Cake
250ml Guinness beer (1 cup)
250g butter (1 cup + 1 tbsp)
100g cup cocoa powder (2/3 cup)
400g caster/superfine sugar (1¾ cups)
140ml sour cream (2/3 cup)
2 eggs
1 tbsp vanilla extract
250g plain flour (2 cups)
2½ tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
500-600g sifted icing sugar/powdered sugar (4-5 cups)
100g butter at room temperature (1/2 cup)
250g cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)

Dark Chocolate Guinness Cake
Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin.
Melt the butter into the Guinness in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and bicarb until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

If you’re after a more decadent version of this cake, the recipe for my Guinness Layer Cake with Whiskey Ganache and Baileys Icing is now available!

This icing recipe makes a lot, I spread mine just on top of the cake to emulate the froth on top of a glass of Guinness (and also possibly out of laziness and lack of time!). But feel free to ice the sides of the cake or even slice it in half horizontally and fill the cake with icing too. You can never have too much Baileys icing ;)

Monday, March 2, 2015

Impossible Pie (Coconut Cream)

Impossible Pie...
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Sunday, March 1, 2015

Crock Pot Green Chile Enchilada Soup

4 chicken breasts (cooked and shredded)
2 - 14.5 oz cans chicken broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
⅔ cup water
1½ TB cumin
1 TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
⅔ cup corn (if frozen, thaw out)
⅔ cup instant rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese

Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.