Tag: turmeric

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Cocktail

Fire Cider

one and a half slices immunity recipe healthy flu season gut health
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Immunity Fire Cider

one and a half slices immunity recipe healthy flu season gut health

I would like to say Happy Holidays this year with a little immunity boost🎄Germs abound in flu season and you can have this simple witch’s brew on hand to combat viruses, bacteria, parasites, and inflammation 🌶️This tonic has got all the goods, so head to the store, grab your ingredients of choice, and whip this up 30 days before deep winter ❄️

In good health,

OneandahalfSlices

what you need

1-2 heads of fresh garlic

1 cup raw honey

2-3 fresh red chili peppers

1 large knob of fresh turmeric

2-3 knobs of fresh ginger

2 tablespoons freshly ground black pepper

6-8 whole cloves

3-4 star anise

Several peppercorns worth of crushed black pepper

5-6 whole cardamom pods

1-2 lemons, washed, cut into quarters 

16oz raw apple cider vinegar

1 small red onion, peeled and cut into quarters 

(optional) 1 orange, washed, cut into quarters 

(optional) any fresh herbs (like rosemary) or flowers (like calendula or lemon balm)

how to make it

**note: fire cider takes about 30 days, so start your winter batch early!

Place all ingredients into an extra large mason jar. Pour in the cup of honey and then add the apple cider vinegar so the liquid covers the top of the ingredients in the jar.

Shake several times lightly and let sit on the counter at room temperature for 30-60 days. 

Give the jar a nice shake when you’re ready to prepare and then strain the liquid into a large jar. 

Take the fire cider 1-2 tablespoons at a time at the first signs of a cold or flu. Or you can take daily if you can stand the extra spicy, extra garlick-y flavor. 

*Note: both honey and apple cider vinegar are astringents. They work to pull the beneficial properties of all the jar’s contents (e.g., fresh turmeric root and ginger), into the liquid. So the remaining liquid basically functions as an anti-viral, anti-bacterial, anti-inflammatory, anti-parasitic immunity shot for general holistic health and wellness. 

If you are looking for such a concoction in a tastier form, you can just make my immunity soup 🙂 

eat like this and you'll live forever
Categories
Omni Veggie

Thai Curried Noodles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices 

fresh coriander or cilantro leaves 

Roasted peanuts and/or sesame seeds 

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour. 

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate.  Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate. 

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls. 

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes. 

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes. 

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds. 
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Categories
Sweet

Granola

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Granola

A good granola is difficult to find and expensive when you do find it. It is also full of preservatives and overly sweet, usually with added sugars. Making your own granola is easier than you might think and a great way to ensure you get granola exactly as you like it… whichever nuts, whatever fruit, and resolution to the endless honey-versus-maple-syrup-debate. Serve over Greek Yogurt with a few slices of fresh fruit or make yourself a OneandahalfSlices signature Plate Parfait. A batch of granola will keep for 1-2 weeks in your pantry and quickly replace bagged granolas and cereal forever. And if you really want to have fun, try my gluten-free Amaranth Granola.

what you need

3 1/2 cups rolled oats

2 cups puffed kamut (I find puffed kamut makes the granola overall lighter, but if you don’t have any, just use 4 cups of rolled oats)

2 cups of nuts/seeds of choice, coarsely chopped (pecans, walnuts, almonds, pepitas | pictured here is 1 1/2 cups pecans and 1/2 cup pepitas)

3/4 cup unsweetened dried coconut flakes

3/4 cup lightly melted coconut oil

1/2-3/4 cup maple syrup or honey 

Spices: cinnamon (be generous), nutmeg, turmeric, salt, 1 tablespoon vanilla (optional)

(optional) 3/4 cup dried fruit such as cranberries, blueberries, or golden raisins

(optional) 1/2 cup semisweet chocolate chips

Note: I use coconut oil because it is slightly sweeter. Your other options are butter/ghee (makes granola buttery), or olive oil (makes granola a bit more savory). Any of the three will work.

how to make it

Preheat oven to 300. Mix rolled oats, puffed kamut (if using), nuts/seeds, and coconut in a large mixing bowl. Stir until combined, then add spices on top.

Be generous with the cinnamon (several tablespoons), sparing with the nutmeg, add a pinch of salt, and use the turmeric only if it suits you. I feel it lends an unexpected exoticism to the spice profile, but to each his own. A dash of dried ginger would likely accomplish the same thing. 

Melt the coconut oil in a bowl (note: it will melt in the microwave in about 10 seconds, and then begin to spit, spat, and fizzle noisily. Do not over-microwave). 

Add the coconut oil and maple syrup to the dry ingredients and stir gently until all the grains are completely coated. 

Spread granola evenly on parchment-lined baking sheets and bake for 10 minutes. After 10 minutes, remove from oven and stir, pressing the granola down lightly afterwards. Return to oven and bake for an additional 15 minutes. Granola should be toasted golden (the coconut and nuts will brown) but still wet. 

Remove from the oven and cool completely (about 20 minutes). Mix in dried fruit and chocolate chips (if using). The granola will keep for 1-2 weeks in an airtight container. 
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