Category: Recipes

The Little Women Cookbook by Wini Moranville; Louisa May Alcott

Description

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Experience the exciting and heartwarming world of the March sisters and Little Women right in your own kitchen.

Here at last is the first cookbook to celebrate the scrumptious and comforting foods that play a prominent role in Louisa May Alcott’s classic novel Little Women. If your family includes a Little Women fan, or if you yourself are one, with this book you can keep the magic and wonder of the beloved tale alive for years to come. Do you wonder what makes the characters so excited to make—and eat!—sweets and desserts like the exotically named Blancmange or the mysterious Bonbons with Mottoes, along with favorites like Apple TurnoversPlum Pudding, and Gingerbread Cake? Find out for yourself with over 50 easy-to-make recipes for these delectable treats and more, all updated for the modern kitchen.

From Hannah’s Pounded Potatoes to Amy’s Picnic Lemonade, from the charming Chocolate Drop Cookies that Professor Bhaer always offers to Meg’s twins to hearty dinners that Hannah and Marmee encourage the March sisters to learn to make, you’ll find an abundance of delicious teatime drinks and snacks, plus breakfastsbruncheslunchessuppers, and desserts. Featuring full-color photosevocative illustrations, fun and uplifting quotes from the novel, and anecdotes about Louisa May Alcott, this is a book that any Little Women fan will love to have.

My Review

Who doesn’t love a good cook book? I know I can’t resist, even more so when it’s Little Women! I mean, come on for those who are Bibliophiles, surely this is appealing to you as well. Even for the non-cookers, it’s a cook to check out.

I really enjoyed this back to basics, savory and sweet book and can’t wait to whip something up!

Heirloom by Sarah Owens

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Description

Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.

Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food.

Organized into two parts, you’ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens’ unique perspectives and stories on food.


My Review

Back to basics with this book and I’m totally here for it!

I love learning new cooking methods that are focused on cooking from scratch and meals that be can be done the slow way. I truly enjoyed this book and would not hold back from sharing this fabulous book with a friend!

Mindful Kitchen by Heather Thomas

Description

An environmental foodie on a holistic path, Heather Thomas is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat.

Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions, creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavors for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library.

With fresh takes on old favorites, and new dishes to tickle the taste buds, there’s a recipe for every season. The recipes include a mix of fresh takes on family classics and completely fresh ideas, including Leek and Hazelnut Risotto, Spiced Pumpkin and Coconut Soup, Preserved Pizza, Zero Waste Veggie Broth, Rhubarb and Lentil Curry, Oatmeal Honey Bread, and Apple Cake Lasagne.

My Review

With Fall setting in for real now, I always look to find new savory meals. After all, when the hot weather fades and you’re inside a little too much, there’s nothing better to soothe the mind than to cook.

I love to lose myself in the meal that I’m preparing, throwing in all the love I can muster up. I usually dance while cooking, highly recommended… you’re moving, feeling good and doing something that stirs the soul.
Get new ideas, be inspired and get back to nature!

The Family Guide to Aromatherapy by Erika Galentin, MNIMH, RH (AHG)

Description

Mix up a happier home with aromatherapy recipes for the whole family.

Full and busy households are a beautiful thing, but they can also create stress and chaos. The Family Guide to Aromatherapy is a complete, family-friendly reference for using essential oils at home to promote wellness and harmony. With safety at the forefront, this book teaches you how to use aromatherapy to benefit the whole family.

Learn how to mix and properly dilute the right oils to help ease everything from acne and anxiety to indigestion and insomnia. The whole family can make blends to help with things like mood and confidence, and even make their own shampoo—with safe ingredients for all ages.

The Family Guide to Aromatherapy offers:The real scoop—Learn the joy and benefits of essential oils, along with their honest limitations and potential risks.Aromatherapy for every life stage—Hundreds of recipes are sorted by age group, from prenatal to seniors.Safety first—Each chapter begins with watch-outs for the associated ages, and charts explaining which essential oils are safe, which to use in moderation, and which to avoid altogether.Handy references—You’ll find pages to write notes, and a glossary of 30 common essential oils and their properties.

Use aromatherapy to create a peaceful, pleasant, and safe environment for everyone.

My Review

If you’ve ever had a headache or felt anxiety before and couldn’t find relief with medications either over the counter or prescribed, you should check this book out.

I’ve been using essential oils for years now, and have even made homemade lotions, soaps, lip balm and more with them but there’s nothing like getting rid of your headache with peppermint oil or drifting off to sleep with the scent of lavender hanging in the air!

You can find quick relief without side-effects from natural alternatives like aromatherapy and you can learn all about how to use them with this fantastic read!

Fast & Easy Vegan Cookbook by Douglas Lindsay

Description

Versatile vegan recipes for quick and easy meals.

Whether you’re a full-time vegan or just interested in eating more plant-based foods, variety will spice up your life. The Fast & Easy Vegan Cookbookbrings a new selection of fresh meals to your table, pronto! From one-pot to pressure cooker, choose your favorite cooking method—without being held hostage for hours in your kitchen.

This flavorful vegan cookbook doesn’t require a long list of ingredients or a huge time commitment. The preparation techniques are simple—there’s even a chapter devoted to not cooking at all (Gazpacho, anyone?). Every recipe lists nutritional information, and most include tips for ingredient substitution, adding more protein, or other easy customizations.

The Fast & Easy Vegan Cookbook includes:100 tasty recipes—Whip up meals full of personality and variety like Artichoke Heart Salad, Spicy Pinto Bean Skillet, Mushroom Stroganoff Bake, and more.Fast, easy, or both—Choose from chapters on 30-minute recipes, sheet pan and casserole meals, 5-ingredient dishes—or even recipes with no cooking required!Dietary options—This vegan cookbook lets you adapt menus to your needs with handy labels for gluten-free, nut-free, oil-free, or soy-free diets.

Eat easily, healthfully, and deliciously with the Fast & Easy Vegan Cookbook.

My Review

Let’s face it… changing your diet from being a omnivore to strict vegan isn’t easy. I tried it several years ago and went right from eating a steak to only veggies, no dairy (not a fan anyway) and no eggs or fish! When you cut out so much, trying to cook for a family with small children who are picky eaters anyway, it’s extremely difficult.

Now I love to cook, I follow the basis of recipes but I do my own thing when it comes to measurements and additional flavors, but I had no idea what I was doing and every meal I made came out horribly wrong. If you’ve ever had a vegan meal professionally prepared at a restaurant or something, you know for sure that vegan meals can taste good… they must have some magic stuffed up their sleeves, because it didn’t matter what I tried, nothing was edible.

With this book, I’m happy to report that you can eat that way you want, without going through what I went through. It’s super easy to follow with great recipes that aren’t too difficult and you’ll actually be able to eat what you’ve made, unlike me who wasted countless amounts of food trying recreate some magical dish I’ve previously had.

Thank you to Netgalley for this ARC!

The Foxfire Book of Appalachian Cookery by Edited by T. J. Smith #BOOKREVIEW #REVIEWATHON @netgalley

Description

Revised Edition, with a new foreword by Sean Brock.

From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region’s culinary culture, it is now reimagined with today’s heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire’s extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. 

Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book’s spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book’s original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.

T. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana–Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef’s Table on Netflix.

Advance Praise

“People who have been following the back-to-the-land food trends that have resurfaced in the past decade might find some of the recipes in [The Foxfire Book of Appalachian Cookery] familiar and focused around a simple, self-sufficient way of life. There are instructions for making bread in a Dutch oven (specifically over coals in the fireplace.) For pork, the authors note that Appalachians ‘stand by their belief that virtually no part of the hog should be thrown away,’ and its recipes for homemade scrapple, hog’s head, jowl or sausage wouldn’t be out of place on a certain kind of Brooklyn menu. . . . Although foraging and using imperfect vegetables and local food are popular concepts today, they’ve been a way of life for generations in many cultures. Making charcuterie in-house has become a selling point for restaurants; Foxfire was one of the few books to describe how to make sausage from scratch.”–The Salt, NPR Books

“If you’re interested in real American cooking (not the media-hyped trend), spend time with the people in this wonderful book.”–Cuisine

My Review

Part history, part cookbook this fantsitc book encompasses everything you ever wanted to know about Appalacian Cooking. If you’re wondering why you might be interested in the roots of this culture, don’t – we could all use a blast from the past!

Filled with recipes to share with family and friends, you’ll also learn more about the history of one of America’s greatest treasures. Not only because we lived in North Carolina am I interested in the topic but also becuase getting back to the earth and learning how older generations survived off the land and what they put together for thie families.
Thank you to Netgalley for this ARC! I truly enjoyed it and learned something along the way!

Chicago Food Crawls by Soo Park – #BOOKREVIEW #NEWRELEASE

Full disclosure, I’ve never actually visited Chicago but I love food and after reading this, I feel like it’s my new life mission to travel there and indulge in all this tasty goodness!

Soo Park pulls together a beautiful, delightful and tantalizing food travel guide that is beyond measure. I’ve been to a few food crawls in the past and always loved the community vibes, amazing dishes that you wouldn’t normally mix together, paired with the right beverage and music. The experience it something everyone needs to try at least once, if for only the food! It’s so worth it!

Opening your eyes and teasing your tastebuds with new flavors gets the mind firing on all cylinders. Broadening your scope on what’s possible in your own kitchen.

Description

In Globe’s newest approach to food by city, Chicago Food Crawls will take the reader on a fun, tasty culinary tour. Discover the hidden gems and long-standing institutions of Chicago neighborhoods. Experience more than 13 crawls, each featuring 3-8 establishments, centered on a neighborhood or theme. Each tour is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home.

Soo Park created FabFoodChicago.com to showcase her love of food, writing, photography, and all things Chicago. Soo has 17 years of marketing and branding experience, including over a decade in the magazine publishing industry where she worked on Chicago, Chicago HOME, Ebony and Jet. Along with @FabFoodChicago (59.7k followers), she also runs @FabSooPark (32.8k followers), which Zagat has rated as a top 100 Instagrammer, and @FabFoodBaby. A video of Soo’s (similar photo used on the book cover) was featured on food celebrity Andrew Zimmern’s #MyZimmernList web series, winning Soo a private lunch with him. Soo lives in Uptown Chicago. 

Author Website

Publisher Website

Soo Park on IG

Twitter

Pinterest

Wednesday Dinner – Sausage & Peppers

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)

  • Extra-virgin olive oil

  • 3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips

  • 2 medium red onions, sliced into 1/4-inch half-moons

  • Salt and pepper

  • 2 garlic cloves, minced

  • Pinch of crushed red pepper

  • Pinch of dried oregano

  • Basil leaves, for garnish

PREPARATION

  1. Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.

  2. Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more.

  3. Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.

  4. Season with Salt & Pepper to taste and serve with rice or pasta!

Clean Enough by Katzie Guy-Hamilton

Talk about gourmet done easy! This wonderful book not only has amazing food photography that had me drooling, but I found the recipes to be delicious and easy to make!

I love to cook and experimenting with new flavors and I was able to replicate the dishes and add my own twist to some to sate the other pallets I have in the house!

Clean eating with yummy dishes, desserts and smoothies will get you feeling and looking great before summer!

Redefine clean eating with over 100 whole-food, vegetarian savories and sweets that nourish your body and mind—every day

It seems that every day a new superfood or gadget promises to be the key to making healthy eating a reality. Ditch the trends and get back to basics with this comprehensive guide to cooking with simple, whole ingredients that don’t require sacrificing flavor or satisfaction—including the often taboo category of dessert.

Here are over 100 inspiring recipes that make real foods—from greens and grains to chocolate and cream—sing, with methods and combinations perfect for whipping up on a weekday night, leisurely preparing on weekends with plenty of leftovers, or impressing guests with at a dinner party.

From energizing the day with a Green Pow Wow Smoothie, munching on Luxury Granola at the office or on your sofa, savoring a crisp bite of Charred Broccoli with Poached and Crispy Miso Sweet Potatoes, or indulging in a slice of Pan di Spagna, this refreshing approach to health proves that eating clean enough is the key to satisfaction at every meal.

Not-so Thin Mints – Cookie Recipe

Ingredients

  • 1 and 1/4 cups (160g) all-purpose flour 

  • 1/2 cup (43g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) packed light brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

Cream Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature

  • 1/4 cup (48g) vegetable shortening, room temperature

  • 1 and 3/4 cups (210g) confectioners’ sugar

  • 1 teaspoon mint extract

Directions:

  1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

  3. Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  4. Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).

  5. While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and mint extract. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

  6. Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

Delicious and Different Gingerbread Cake

Ingredients

  • 1/2 cup white sugar

  • 1/2 cup butter

  • 1 egg

  • 1 cup molasses

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup hot water

  • 1/4 cup powdered sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

  5. Sprinkle lightly with powdered sugar and serve!

Easy to Make – Peppermint Bark

Who doesn’t love crushed candy canes over melted white and dark chocolate?

This is almost too easy to make and looks fabulous on the holiday buffet table or in gift basket!

Ingredients

1 package Ghirardelli dark chocolate chips
1 package Ghirardelli white chocolate chips
8 Peppermint Candy Canes
1 tsp Peppermint Extract

Directions

Using a 9’x13” pan, line with foil.

Melt the dark chocolate chips over a double boiler or in the microwave. Be sure to stir as much as possible to avoid over cooking.

Once the chocolate chips are melted pour into pan and spread into a thin layer.

Leave to set for 10-20 minutes.

Repeat process with the white chocolate chips then pour over set chocolate and spread out to completely cover the first layer.

Now, before the white chocolate sets top with the crushed candy canes. Press gently.

Leave to set for another 10-20 minutes, then remove from pan and foil, break into pieces and enjoy!

Will keep in an air-tight container for a couple of weeks!

Chocolate Brownie Cupcakes with White Chocolate Drizzle

Happy Thanksgiving! I hope you were able to relax and enjoy the day with family and friends! I had the delight of not having to cook this year with all the long hours working it leaves little time to create a menu and prepare the meal. It just wasn’t in the stars this time, but I really do love to put out a spread for those I love!

Even though I was spared from the main course, I couldn’t show up to my in-laws empty-handed so I whipped up a batch of delicious Chocolate Brownie Cupcakes with White Chocolate Drizzle!

If you’re feeling chocolatey, try this recipe out!

Ingredients

  • 1 1/4 cups (2 1/2 sticks) butter, melted

  • 2 cups granulated sugar

  • 1 1/3 cups unsweetened cocoa powder

  • 1 tsp. vanilla extract

  • 4 large eggs

  • 3/4 cup all-purpose flour

Instructions

  1. Preheat oven to 325 degrees. Generously spray a muffin tin with nonstick cooking spray or line with cupcake liners.

  2. In a large bowl, combine melted butter, sugar, cocoa powder and vanilla until well blended. Add eggs one at a time, stirring well after each addition. Add the flour and stir until well blended.

  3. Spoon batter evenly into muffin cups filling just a little over 3/4 full.

  4. Bake from 18-20 minutes. Edges should be set but the cupcakes should still be gooey in the middle. Cool in pan for 10 minutes, then remove carefully.  Repeat with any remaining batter.

For the Topping

1/2 cup of White Chocolate Chips

Using a microwave safe bowl, melt ships in microwave for shorts bursts. I start out at 20 seconds before mixing, making sure to not burn the chocolate.

Once the cupcakes are cooled, take a spoon and drizzle the white chocolate on top – get creative with your designs if you’re feeling extra that day!

Curious About Turmeric Tea? Learn the Benefits and the Recipe

The hype over turmeric has been overwhelming the last few years and unless you live under a rock, you’ve heard at least something about this magical root.

As someone with an autoimmune disease and post-hysterectomy, I’m always curious about medicinal herbs and herbal remedies that claim to support health and well-being.

That being said, I won’t just try anything! I’ve learned throughout my 39 years that if something sounds too good to be true, it usually is! Ever notice how one day, coffee is super great for you and the very next a report comes out with damning evidence to prove otherwise? This is one good reason to do your research!

I did some digging and found a wealth of turmeric knowledge. Check it out below and let me know your thoughts and would LOVE new recipes! Please share in the comments and we’ll share the best ones in a FEATURED POST!

Turmeric is native to Southeast Asia and is a member of the Zingiberaceae or ginger family. It has been used as an herbal remedy for thousands of years in Indian Ayurvedic and Chinese medicine.

The active ingredient in turmeric is Curcumin.

Curcumin gives turmeric its characteristic yellow color.

Curcumin is proven to have anti-inflammatory and immune-boosting properties.

Curcumin has low bioavailability, which means the body has a hard time accessing and absorbing the compound. For this reason, turmeric supplements, with their guaranteed high concentrations of curcumin, are popular.

Turmeric tea, brewed using grated turmeric root or pure powder, is considered one of the most effective ways to consume the spice.

There is no specific recommended daily intake of turmeric. Based on available research, the suggested daily intake depends largely on the condition it is being used to treat.

Most research in adults supports the safe use of 400 to 600 milligrams (mg) of pure turmeric powder three times daily, or 1 to 3 grams (g) daily of grated or dried turmeric root. Grating the turmeric yourself is the best way to ensure a pure product.

Here’s how it helps:

1. Reduces arthritis symptoms

As an anti-inflammatory, curcumin may help reduce the most prominent symptoms of arthritis.

A 2017 study found that out of 206 American adults with self-reported rheumatoid arthritis, 63 percent used non-vitamin supplements to manage their symptoms, with turmeric being the most popular product that was taken.

2. Boosts immune function

Curcumin is proven to improve immune function with antioxidant, anti-inflammatory, antiviral, and antibacterial properties.

Curcumin has also been shown to act as an immune modulator, helping regulate immune cell function against cancer.

3. Helps reduce cardiovascular complications

Several studies have shown curcumin to have beneficial heart health properties by acting as an antioxidant and anti-inflammatory.

A 2012 study found that taking 4 g per day of curcumin 3 days before and 5 days after coronary artery bypass grafting surgery, reduced the risk of acute myocardial infarction or heart attack by 17 percent.

4. Helps prevent and treat cancer

One of the most clinically established therapeutic properties of curcumin is its anti-cancer action.

As an antioxidant and anti-inflammatory, curcumin is thought to lower the risk of cells in the body becoming damaged, reducing the risk of cell mutations and cancer.

Furthermore, numerous studies have shown that curcumin has anti-tumor properties, limiting the growth of tumors and spread of cancerous cells.

According to a 2014 medical review, more than 2,000 articles have been published using the keywords “curcumin” and “cancer.” The use of curcumin as a cancer treatment alongside chemotherapy and radiation therapy is currently being investigated.

5. Helps manage irritable bowel syndrome or IBS

Curcumin has long been used in traditional medicines as a treatment for many digestive conditions.

Several studies have found that curcumin may help reduce the pain associated with IBS and improve the quality of life of those people with the condition.

A 2012 study in rats found that curcumin helped decrease the time it took for food to empty from the stomach to the small intestine, otherwise known as gastric emptying.

6. Prevents and treats Alzheimer’s

Studies have shown that curcumin may help reduce the chances of several neurodegenerative conditions. Its antioxidant and anti-inflammatory powers are thought to reduce cellular damage, inflammation, and amyloid deposits or plaques that occur with these conditions.

Curcumin may also be able to slow down or prevent some of the age-associated protein changes linked to neurodegeneration.

7. Protects against liver damage, gallstones, and manages liver conditions

Several studies have shown that curcumin can protect against liver damage. Potential liver and gallbladder benefits of curcumin include increasing production of the digestive fluid bile while also protecting liver cells from damage from bile-associated chemicals.

8. Helps prevent and manage diabetes

Traditional medicines have used turmeric for diabetes for thousands of years. Several studies using animal and human models have shown that curcumin supplementation may have anti-diabetes properties.

9. Helps treat and manage lung conditions

Researchers suspect that the anti-inflammatory and antioxidant properties of curcumin may help reduce the symptoms of chronic or long-lasting lung conditions.

A 2017 medical review concluded that although the clinical evidence is limited, curcumin might help treat asthma, pulmonary and cystic fibrosis, lung cancer or injury, and chronic obstructive pulmonary disease (COPD).

Preparation

To make a turmeric tea, a person can add ground, grated, or powdered turmeric to boiling water.

Turmeric tea can be prepared from either pure turmeric powder or grated or ground, dried turmeric. Fermented turmeric preparations, commonly sold as tea products, claim to have higher concentrations of biologically available or absorbable curcumin.

The steps to follow for making turmeric tea are:

  • boil 4 cups of water

  • add 1 to 2 teaspoons of ground, grated, or powdered turmeric

  • allow the mixture to simmer for approximately 10 minutes

  • strain the tea into a container and allow it to cool for 5 minutes

Many people put additional ingredients into their turmeric tea to improve the taste or help with its absorption. Common additives include:

  • Honey, to sweeten the tea and give the mixture more anti-microbial properties.

  • Whole milk, cream, almond milk, coconut milk, or 1 tablespoon of coconut oil or ghee (unclarified butter) to help with absorption, as curcumin requires healthy fats to dissolve properly.

  • Black pepper, which contains piperine, a chemical known to help promote curcumin absorption, and that can add a spice flavor to the tea.

  • Lemon, lime, or ginger, to enhance antioxidant and antimicrobial properties in the mixture and improve taste.

New from Reese Witherspoon – “Whiskey in a Teacup”

Academy award–winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the southern style, parties, and traditions she loves with contemporary flair and charm.

Reese Witherspoon’s grandmother Dorothea always said that a combination of beauty and strength made southern women “whiskey in a teacup.” We may be delicate and ornamental on the outside, she said, but inside we’re strong and fiery.

Reese’s southern heritage informs her whole life, and she loves sharing the joys of southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea’s fried chicken. It’s reflected in how she entertains, decorates her home, and makes holidays special for her kids—not to mention how she talks, dances, and does her hair (in these pages, you will learn Reese’s fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea’s most delicious recipes as well as her favorite southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks.

It’s easy to bring a little bit of Reese’s world into your home, no matter where you live. After all, there’s a southern side to every place in the world, right?

Green Smoothie Recipe

One of my favorite things to boost my immune system is a green smoothie, not only am I am jampacking my cup with vitamins and minerals but I’m also getting a good dose of fruits and veggies! 

We all would like to believe that we eat enough of the good-for-you-foods, but the reality is we’re far from what’s good for us. Balance is key and of course, always moderation. 

Once you try this recipe out, add some of your favorites and switch them out to create new flavors! 

Ingredients

  • 1 cup almond milk

  • 1/2 cup baby spinach
  • 1 avocado, coarsely chopped
  • 1⁄2 banana
  • 1 Tbsp. almond butter
  • 1 Tbsp. honey (optional)
  • Pinch of ground cinnamon, plus extra to serve (optional)

How to Make It

  1. Process all of the above ingredients along with a handful of ice cubes in a blender until smooth. Serve the smoothie topped with extra cinnamon, if desired.

Note: Almond butter is available from select health-food shops and the health-food section of select supermarkets. If it is unavailable where you shop, substitute unsalted peanut butter. If you are allergic to almonds or do not prefer almond milk, substitute all-natural coconut milk, cashew milk, or any other non-dairy milk of your choice instead.

This recipe was originally written by Emma Knowles. For more, check out our sister site, Gourmet Traveller.

Cool Off with Blackberry Yogurt Pops

Ingredients

  • 1 3/4 cups plain full-fat Greek yogurt
  • 4 tablespoons sugar or agave nectar
  • 3/4 pound blackberries (about 3 cups)

How to Make It

Step 1

Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.

Step 2

In a separate bowl, combine the blackberries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.

Step 3

Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly.

Blackberry Crisp

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon coarse salt
  • 2 3/4 pounds fresh blackberries (5 pints)
  • 2 tablespoons instant tapioca
  • 3/4 cup granulated sugar
  • 1 tablespoon grated orange zest, plus 1/4 cup orange juice

DIRECTIONS

  1. 1. Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

Blackberry-Swirl Pound Cake

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 6 ounces blackberries (1 1/3 cups)
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature

DIRECTIONS

  1. 1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

  2. 2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

  3. 3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

Blackberry Chutney & Pork Medallions

INGREDIENTS

  • 3 tablespoons unsalted butter, divided

  • 2 large shallots, thinly sliced

  • 1/4 cup sherry vinegar

  • 1/4 cup dark-brown sugar

  • 1 1/2 cups blackberries

  • Salt and pepper

  • 1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm

DIRECTIONS

1. In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.

2. Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

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