Recipes

Turmeric Delights: Warm Turmeric Vegetables + Turmeric Milk

January 9, 2016

The alarms blare and we can hear each other’s different iPhone ringers from our separate rooms; hers the blaring and classic iPhone ringtone you hear on the movies and mine the more subtle jungle-themed ringer that some mornings I completely miss.

The sun has yet to rise for 2 more hours but we have mascara to put on and our aprons to pack as we prepare for our fourth cooking segment on Fox 10 Phoenix News! (Woot Woot! It’s been such an honor and a blessing to be given the opportunity to share some of our recipes in front of that scary, robotic, incredibly-futuristic-looking camera stand.)

Our durable tote bags are loaded up with ingredients and props and we lock our door and inch our way to the car, scarves pulled tight around our necks. (It’s 47 degrees this morning and we are too tired to handle it.)

The highway is empty, and the street lights and building lights off the I-10 West seem much brighter. With Justin Bieber’s new album playing through Spotify (an album us sisters can seriously get down with), we quietly sing along and practice what we’re going to say about turmeric and about our two dishes (which we’re so stoked to talk to the public and you all about!).

There’s a new gal at the security gate with a welcoming grin and as she asks for our ID’s she tells us it’s her first day and that she’s off in about 5 minutes. Waving her a “Thanks” and telling her to sleep well, we lug our tote bags as we’re escorted through the numerous security doors and plop our booties into the green room where we become mesmerized by an infomercial for Shaun T’s new workout craze called Cize that looks SO DANCEY. We literally were two seconds away from calling the number until the cameraman informed us that we could set up — sorry Shaun T, we’ll call you soon, buddy.

On the movable countertop with an electric stove in center of the designated bistro area, we quietly set up our things and eavesdrop on the newscasters doing their morning thing and weather telling 20 feet away. Our promptness leaves us with 15 minutes to chill which honestly feels like 3 hours, an inconvenient amount of wait time for Miss Allison as her cold makes her super sleepy…the eyes were closin’…

Our mics connected and ready, the turmeric golden milk we’re highlighting and demonstraing is slowly coming to a boil on the stove and the beautiful and handsome Anita and Ty come our way. They’re acknowledgement of us now makes us feel like we all go way back, hangin’ and laughin’, maybe a few inside jokes (makes us feel like we’re totally in the news club). They’re energy is 23509808x that of ours and it truly blows us away. (Seriously, what time does your shift start for morning news? Do you sleep? Have the Dutch Brother Gods given you every drop of their morning pep??? CUZ SEND THAT OVER!).

Ty informs all the viewers that turmeric is so amazing for many reasons: can help fight infections, assist with digestive issues, is good for heart health and is an anti-inflammatory, which are points we were eager to mention, as well! Intrigued by the color, the two of them ask to smell and taste the turmeric in our sample dishes and both are very unimpressed as turmeric has a bold and bright color, but a subtle and natural taste (also, we maybe should have mentioned that turmeric can stain so hopefully they didn’t get any on their spiffy professional outfits…). But, humans have been using turmeric for about 40,000 years and is a staple in curry dishes and has now become quite popular in the health community.

In our four minute daze, we presented a vegetable dish that is tinted beautifully by turmeric with a fresh taste and as Ty mentioned, looks like a GREAT vegetarian dish — which we certainly don’t disagree with (totally blushing at the compliment on the big screen). It’s a delicious dish to put over rice or to enjoy as a side to a fish or a roasted chicken. The golden milk can take many forms as you can choose any milk you like and add as many additional spices that you enjoy. For us, we love almond milk (use it for basically all of our milk needs) and added nutmeg, cinnamon and ginger alongside the turmeric with a drizzle of honey to bring out the sweet flavors in the nut milk. Enjoyed warm, it makes for a great breakfast drink on those mornings you take slowly and sweetly. Ty and Anita may need to spruce up the golden milk to their liking as they were just a wee bit impressed with the flavor, so it certainly is something to cater to your taste buds! 

And for those of you that were able to tune into our segment THANK YOU MUCH. Means just everything to us that you’d take the time to tune in — and if you’re like our momma and if the segment is just as early as it was this morning (the sun is seriously just coming up right now..three hours later…) you can head back to sleep and have some healthy food dreams.

-xoxo

WARM TURMERIC VEGETABLES

Turmeric Delights // Abbey KitchenTurmeric Delights // Abbey KitchenTurmeric Delights // Abbey KitchenTurmeric Delights // Abbey Kitchen TO MAKE
Serves 3-4
4-5 cups of cauliflower florets, cut into 1 inch florets
1 bundle turnips, cut into 1/2 inch pieces
1 can chickpeas (15 oz), drained and rinsed
1/4 cup olive oil
1 1/2 tsp turmeric
1 tsp ground cumin
1 1/2 tsp mild curry powder
1 tsp garlic powder
sea salt to taste
1/2 tsp red pepper flakes, crushed
2 tbsp fresh cilantro, chopped

1. Preheat oven to 425 degrees. In a large bowl place the cut cauliflower florets, the turnips, and the chickpeas.
2. Drizzle in the olive oil to coat the vegetables.
3. Combine the turmeric, cumin, curry powder, sea salt, garlic powder, and pepper flakes into a bowl and sprinkle into the vegetable bowl and toss to coat.
4. On a sprayed baking sheet, spread out the vegetables. Bake for about 25-30 minutes, stirring occasionally. Cooking with be done until the edges of the cauliflower have browned and they are fork tender.
5. Remove from oven and place in a serving bowl. Sprinkle on the fresh cilantro and enjoy! Serve warm as a side dish or as a meal over rice.
6. Place leftovers in an airtight container for about 1 week.

TURMERIC GOLDEN MILK

Turmeric Delights // Abbey KitchenTurmeric Delights // Abbey KitchenTurmeric Delights // Abbey KitchenTO MAKE
Serves 1 (duplicate recipe to serve 2-3)
1 cup unsweetened almond milk
1 tsp honey (add more for your liking)
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

1. In a saucepan, gently heat up the almond milk and drizzle in the honey.
2. Bring the liquid to just a boil, and then remove from heat.
3. Sprinkle in the spices and whisk for about 2-3 minutes.
4. Pour into a mug and enjoy warm. May add in a cinnamon stick to provide extra warmth!

 

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