So I just love all these orange, warming, autumn themed recipes but really this spiced autumn spread is good for any time of the year. It’s sweet and spiced and just the right thing to get you in the mood to pop on that scarf and go out for a walk and kick up some leaves!
This is the first recipe in a little series I want to do on Turmeric. With the success of shows like “Trust me I’m a doctor” highlighting the cancer fighting properties of this humble route and many studies helping to prove it’s array of health benefits, I have been getting a lot of questions recently about how to incorporate it into your diet.
So I have decided to do a little run of recipes over the next few weeks that do just that. I’ll be including ways to get it into main meals but also some very simple ways to get a bit into your diet every day.
The main things to to remember when including turmeric is to add your fats and pepper! Weather you are taking it to help fight cancer, ease joint pain, help reverse type 2 diabetes, reduce inflammation or simply protect yourself from a number of these diseases you want to include these other two elements. Healthy fats allow the fat soluble turmeric to travel further through the body without it being destroyed by stomach acid. Pepper increases the bioavailability of the active ingredient in turmeric (curcumin) which makes it up to 2000% more effective.
I absolutely love this simple spread and it makes it incredibly easy to include a little Turmeric each day. You can just mix up a little of the ingredients in the morning (especially if you want to test it out first) but the easiest and best option is to make up a batch and poor it into a jar and voila…you just made your own spread in 5minutes flat! Then all you need to do is grab your favourite gluten free bread (I bought mine from Beyond Bread in Islington), toast it and slather a good chunk over so it melts luxuriously into the bread. Mmmhhhh I want some now!!!
- 200g organic raw virgin coconut oil
- 2tsp turmeric powder
- 2tsp cinnamon powder
- 3tsp raw honey (ideally local)
- pinch of pepper
- Measure out the coconut oil into a bowl, if it is solid ( as it tends to be this time of year) then fill a second bowl with warm water and then place the coconut oil into it to melt.
- Once the coconut oil is about half liquid half solid, remove it from the water and then add the turmeric, cinnamon, honey and pepper to the bowl.
- Mix this together really well until you get a caramel type consistency. Then pour it into a clean dry jar. Leave the mixture to firm up and then you have your spread ready to use any time!
- The spread should last as long as the use by date on your coconut oil or honey (which ever comes first) so it should be good for over a year in the cupboard. Don't worry if your mixture is too thin or too thick to start with, this is mainly to help you mix it. You may get some separation if it doesn't have the optimum consistency but all it takes is a little mix before you slather it on your toast!