A recent study showed that a diet rich in turmeric aided spinal cord health. In a bid to do the right thing I have upped the turmeric in Emily’s tea, coffee and all things consumed! I jest for those that don’t know me, we only put milk in our English breakfast tea.
The study, published in the Journal of Neurosurgery: Spine states “scientists at UCLA have discovered that a diet supplemented with docosahexaenoic acid (DHA) and turmeric may help maintain neurological functioning and repair damaged nerve cells. DHA is one of the omega-3 fatty acids, which has been shown to help repair cell membrane damage and reduce inflammation. Curcumin, commonly known as turmeric, is a powerful antioxidant that repairs damage to cells from free radicals and also acts as an anti-inflammatory.”
There are many savory turmeric recipes – here is one for a cake!
Orange Turmeric Gluten Free Cake Recipe, I have adapted the original recipe by Lizzie Moult, www.strayedtable.com
150gm Greek yogurt
20gm finely grated fresh or ground turmeric
200gm almond meal
1 tsp bicarb soda
2 oranges – zested and juiced
½ cup of thick Greek yogurt
½ cup icing sugar
Orange zest to garnish
Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper and grease with butter and coat with polenta.
In a mixing bowl cream the butter and sugar till pale.
Add one egg at a time mixing until combined.
Add the almond meal, polenta, bicarb soda and turmeric stir to combine.
Add the yogurt then add the juice and zest from the oranges, stir to combine.
Bake in the oven for 1 hour. Turn out the cake after five minutes of cooling. Allow the cake to completely cool about an hour before icing the cake. To make the icing combine the yogurt and icing sugar and spread over the top of the cake. Using an additional oranges zest to garnish the top of the cake.