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Apricot and turmeric muffins

<p>These muffins are lovely and moist and will stay this way for days. Since they aren't overly sweet or buttery, you could even eat these wee cakes for breakfast. The earthy aroma of turmeric gives a delicate flavour and colour to add depth to these gently sweetened muffins.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8 muffins</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g ground almonds</li> <li>Generous pinch salt</li> <li>½ tsp baking soda</li> <li>2 tsp ground dried turmeric</li> <li>2 organic eggs</li> <li>60g unsalted butter, melted</li> <li>¼ cup runny honey</li> <li>6 ripe apricots, halved and stones removed</li> <li>Drizzle of runny honey to top with</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 170C fan bake. Line a 12-hole muffin tray with paper cupcake cases.</li> <li>In a large bowl, combine all of the dry ingredients. Gradually mix in the eggs, melted butter (once cool) and honey, being careful not to over mix.</li> <li>Evenly divide the batter between the cupcake cases. Place an apricot half into each one and press in lightly, but not so much that the apricots are covered by batter.</li> <li>Bake for approximately 25 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow them to cool completely.</li> <li>Serve warm with a drizzle of honey.</li> <li>Store in an airtight container in a cool place for up to 3 days.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.</em></p>

Food & Wine

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Maggie Beer’s turmeric, soy and ginger chicken

<p>“Chicken is quite a staple in our house but then we do have my daughter Saskia’s birds on hand, and the difference a well-brought-up chook makes in flavour and texture is incredible. The great thing is that each state of Australia has wonderful producers and they need to be encouraged as it costs a lot more to grow out a free-range bird to full maturity. The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin. You’re a stronger person than me if you can peel that off before you eat,” writes Maggie Beer in her new book <em>Maggie’s Recipes for Life.</em></p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>6 x 230 g chicken thighs, skin on, bone in</li> <li>⅓ cup (80 ml) extra virgin olive oil</li> <li>Sea salt flakes</li> <li>Roasted carrots, kale and hazelnuts, to serve</li> </ul> <p><em>For the marinade</em></p> <ul> <li>1 tablespoon soy sauce</li> <li>Finely grated zest of 1 lime</li> <li>1 tablespoon lime juice</li> <li>1 teaspoon finely grated orange zest, plus extra to serve</li> <li>1 tablespoon fish sauce</li> <li>1 clove garlic, finely grated</li> <li>1 tablespoon finely grated ginger</li> <li>1 lemongrass stalk, pale end only, finely chopped</li> <li>1 teaspoon finely grated turmeric</li> <li>1 teaspoon raw honey</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>To make the marinade, place all the ingredients in a bowl and whisk until well combined.</li> <li>Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2–4 hours.</li> <li>Preheat the oven to 200˚C (fan-forced).</li> <li>Heat the olive oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.</li> <li>Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.</li> <li>Transfer to the oven and bake for 4–5 minutes or until just cooked through.</li> <li>Remove from the oven and allow to rest in a warm place for 8–10 minutes. Scatter with extra orange zest and drizzle with any resting juices. Serve with the roasted carrots, kale and hazelnuts.</li> </ol> <p><strong><span style="text-decoration: underline;">Note</span>:</strong> Turmeric contains the polyphenol curcumin which has antioxidant, anti-inflammatory, anti-cancer and anti-diabetes properties.</p> <p><img width="140" height="187" src="https://oversixtydev.blob.core.windows.net/media/45129/image__140x187.jpg" alt="Image_ (18)" style="float: right;"/></p> <p><em>This is an extract from </em>Maggie’s Recipe for Life<em> by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

Food & Wine

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Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

<p>“I can’t resist white sweet potato; I’ve loved it since childhood. For you it might be orange or purple sweet potato, both of which I use often as well. It’s important that the spices are fresh. Forgive me for repeating myself but you should only buy spices in small quantities and roast them before grinding for maximum freshness and flavour. Black barley is my new favourite grain – so much so that I’m working on some South Australian growers to plant it. Might take a few seasons but watch this space!” writes Maggie Beer in her new book Maggie’s Recipes for Life.</p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span><strong> </strong></p> <ul> <li>½ cup (100 g) raw black barley (see note)</li> <li>1.2 kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3 cm chunks</li> <li>2–3 tablespoons extra virgin olive oil</li> <li>½ teaspoon freshly grated nutmeg</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>¼ teaspoon ground allspice</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>1 cup flat-leaf parsley leaves</li> <li>½ cup mint leaves, torn</li> <li>160 g Persian feta, crumbled</li> </ul> <p><em>For the honey turmeric walnuts</em></p> <ul> <li>1 cup (100 g) walnuts</li> <li>1 tablespoon raw honey</li> <li>½ teaspoon ground turmeric</li> <li>Pinch of sea salt flakes</li> </ul> <p><em>For the vinaigrette</em></p> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>3 tablespoons walnut oil</li> <li>3 tablespoons orange juice</li> <li>1 tablespoon lemon juice</li> <li>Sea salt flakes and freshly ground ground pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Preheat the oven to 220˚C (fan-forced). Line a baking tray with baking paper.</li> <li>Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.</li> <li>Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30–35 minutes or until golden and tender. Reduce the oven temperature to 180˚C (fan-forced).</li> <li>To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.</li> <li>In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.</li> <li>To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined.</li> <li>To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside.</li> </ol> <p>Note: Sweet potato is rich in beta-carotene, vitamin C, manganese, copper and fibre. Black barley is an heirloom grain variety that is rich in nutritional value and flavour. Sometimes called purple barley, it has a nuttier taste than white barley and provides protein, fibre, manganese, selenium, anthocyanin antioxidants and some B-vitamins. Contains gluten.</p> <p><img width="158" height="211" src="https://oversixtydev.blob.core.windows.net/media/44800/image__158x211.jpg" alt="Image_ (13)" style="float: right;"/></p> <p><em>This is an extract from </em>Maggie’s Recipe for Life<em> by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

Food & Wine

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Turmeric latte

<p>Turmeric is the ingredient on everyone's lips. More and more cafes are spicing up their menus with this golden ingredient… and for good reason.</p> <p>Not only does it add a richness of flavour, it also contains curcumin, a potent anti-inflammatory. This immune boosting latte can be whipped up in just minutes and will surely satisfy with every sip.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400 mml coconut milk/cream</li> <li>1 tsp turmeric</li> <li>½ nutmeg</li> <li>1 tsp cinnamon (or stick)</li> <li>½ tsp vanilla</li> <li>1 tsp honey</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Simply add all the ingredients into a saucepan on low heat. Bring to a simmer for 3 minutes, remove from heat and serve.</li> </ol> <p>Do you have an interesting latte recipe to share with the community? Let us know in the comments below.</p> <p><em>Written by Scott Gooding. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/diy-pumpkin-bread/"><strong><em><span style="text-decoration: underline;">DIY pumpkin bread</span></em></strong></a></p> <p><a href="/news/news/2016/05/what-happens-to-your-brain-when-you-quit-coffee/"><em><strong><span style="text-decoration: underline;">This is what happens to your brain when you quit coffee</span></strong></em></a></p> <p><a href="/news/news/2015/05/foods-to-eat-after-50/"><em><strong><span style="text-decoration: underline;">3 foods you SHOULD eat after the age of 50</span></strong></em></a></p>

Food & Wine

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Turmeric and yogurt roasted chicken with cauliflower and eggplant

<p>If you’re looking for a different spin on your standard Sunday roast try this recipe for turmeric and yogurt roasted chicken served with cauliflower and eggplant. The results are delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon whole cumin seeds</li> <li>1 tablespoon ground coriander</li> <li>2 teaspoons turmeric</li> <li>1/2 cup natural yogurt</li> <li>4 x 150g chicken breast fillets</li> <li>Chilli flakes, optional</li> <li>1/2 cauliflower, cut into small florets</li> <li>1 medium eggplant, cut into small cubes</li> <li>1/2 red onion, cut into thin wedges</li> <li>2 tablespoons olive oil</li> <li>1 teaspoon sea salt</li> <li>1 cup natural yogurt, extra</li> <li>1/4 cup pistachio nuts, toasted</li> <li>2 teaspoons sesame seeds, toasted</li> <li>Fresh coriander, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine spices and divide mix in half.</li> <li>Combine half of the mix with yogurt and use to coat chicken breasts.</li> <li>Place chicken in a single layer on a large lined baking tray.</li> <li>Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated.</li> <li>Arrange on the baking tray around the chicken.</li> <li>Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.</li> <li>Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.</li> </ol> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></a>.</em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/"><strong>Piri piri chicken</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/"><strong>Pumpkin and ricotta cannelloni</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hot-chocolate-mousse/"><strong>“Hot chocolate” mousse</strong></a></em></span></p>

Food & Wine

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Turmeric boosts mood and mind

<p>It might be time to embrace an Indian diet with new research showing what the country has long known: turmeric is good for the mind and body, and could potentially ward off cognitive decline.  </p> <p>Numerous studies have found turmeric helps conditions like heart disease and arthritis, but how about the brain? With India having one of the lowest rates of cognitive decline in the world, as well being the largest consumers of turmeric-spiced curries, it’s begging the question: is it because of turmeric?</p> <p>Over60 spoke to Professor Andrew Scholey, co-author of a world-first study that examined the effects of curcumin (the active compound in turmeric that gives its rich yellow flavour) in 60 healthy seniors aged 60-85.</p> <p>“It's true that at a population level it seems that eating curry is associated with lower rates of dementia,” says Professor Scholey, continuing, “We need to be cautious though, firstly I wouldn't like to give the impression this is a binary effect – ‘eat curry, don't get dementia’. We are talking about effects in populations. Secondly, in these types of studies there may be some unknown third factor which makes some people more likely to both eat curry and not get dementia.”</p> <p>While we shouldn’t get ahead of ourselves and start gulping turmeric by the spoonful, Professor Scholey’s study, published in the Journal of Psychopharmacology does have some promising results.</p> <p>The Director of the Centre for Human Psychopharmacology at Swinburne University in Melbourne, Australia, explained: “In our double-blind, placebo-controlled study a special extract of curcumin increased working memory and attention following a single dose. After four weeks of taking the supplement, the working memory benefits remained and we also saw reduced fatigue.”</p> <p>We think that sounds like a pretty good result. Surprisingly, Professor Scholey also discovered a life in mood for his participants.  </p> <p>“Another interesting element was that usually undergoing cognitive testing causes stress and anxiety, especially in older people. This effect was significantly reduced in the people taking curcumin,” he said. “It was as if they were protected to some degree from the stress of being mentally challenged.”</p> <p>But again, don’t expect turmeric off the shelves to start boosting your memory and mood. As Professor Scholey explains, “Unfortunately curcumin in turmeric off the shelf does not get absorbed. We used a special extract called longvida which is treated to get into the body.”</p> <p>However, he adds, “there are lots of other health benefits associated with curcumin”. It’s antimicrobial, anti-inflammatory, antioxidant and antiviral properties helps boost immune function, decrease join inflammation, lower cholesterol and prevent arthritis.</p> <p>So even though the research isn’t quite there to definitively prove that turmeric will stop Alzheimer’s, it’s other proven health benefits means you should definitely consider spicing up your diet.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/health/mind/2015/08/health-benefits-of-cabbage/"><span style="text-decoration: underline;"><em><strong>9 surprising health benefits of cabbage</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/health/mind/2015/08/cures-from-the-kitchen-cupboard/"><span style="text-decoration: underline;"><em><strong>8 kitchen cupboard cures for common ailments</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/health/mind/2015/08/professor-tim-spector-diet-book/"><span style="text-decoration: underline;"><em><strong>Why calorie counting is a waste of time</strong></em></span></a></p>

Mind

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If you suffer from arthritis, you should add turmeric to your diet. Here’s why

<p>If you suffer from arthritis, you may be surprised to know that a simple spice you probably have in your cupboard could help ease your pain: turmeric. Although there is no concrete evidence to support the theory, there is a belief that turmeric can help in the treatment of arthritis.</p> <p>Turmeric contains curcumin – an inflammation-fighting antioxidant compound – and this is what some experts believe are what will help people who suffer from arthritis.</p> <p>A study published in the <em>Journal of Natural Products</em> in 2006 suggested that turmeric may actually help prevent rheumatoid arthritis. In tests on animal subjects, a turmeric extract was shown to prevent rheumatoid arthritis-like joint inflammation.</p> <p>Other studies have tested the effectiveness of herbal formulas containing turmeric on osteoarthritis. The <em>Journal of Clinical Rheumatology</em> published a 2004 study that found a supplement containing turmeric, ashwagandha, boswelia, and ginger may be beneficial in relieving the symptoms of osteoarthritis in the knees.</p> <p>Despite the various studies that have been completed, there is still not enough hard evidence supporting the theory to recommend that people start taking supplements. But nothing should stop you from using a little turmeric in your dinner.</p> <p>As always, if you have any health concerns, consult your doctor before trying any new medications or vitamins.</p>

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