Health benefits of turmeric

Turmeric contains the active ingredient curcumin. Curcumin is the component responsible for the beautiful orange color inhibit to turmeric. It is also the component containing the powerfull anti-inflammatory effects and antioxidants.

These anti-inflammatory effects and antioxidants have been proven to have many health benefits. These are amongst others that it can help treat arthritis and psoriasis, counteract carcinogenic substances (cancer), and treating early stages of type 2-diabetes.

Source: “The Plantbased diet” (Danish) by Maria Felding (clinical dietitian) & Tobias S. Hansen (doctor)

Yummy Indian food to pair it with:

• Mung Bean Dal with Eggplant
• One Pot Yellow Split Pea Dal

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Turmeric Latte (Golden Milk)

A mug full of love and warming spices.

Course Beverages, Drinks, Tea

Cuisine Indian

Cook Time 5 minutes minutes

Servings 1 serve

Author Luna Linnemann

Ingredients

• 1 cup plant based milk (I prefer half soy & oat)
• 5 g fresh turmeric (or 1 tsp ground powder)
• 5-10 g fresh ginger* (or 1 tsp ground powder)
• ½ tsp cardamom
• pinch of pepper
• ¼ tsp cinnamon (optional)
• 1 date (optional, for a sweeter version)

Instructions

• Heat the milk in a pot on low heat.
• Rinse the turmeric and ginger. If using organic, you don't need to peel it. Add all ingredients to a high speed blender and blend for a few minutes.
• Serve as is or strain as it might have tiny fragments from the fresh ginger and turmeric.
• Enjoy!

Notes

* Depends on how strong you like it! 

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Try this warm and hearty vegan spaghetti bolognese for an easy and filling dinner. This recipe only gets better the day after making it, so make sure to double the ingrediens and have leftovers.

Another warm and hearty dinner recipe:

• Jerusalem Artichoke and Garlic Soup

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Vegan Spaghetti Bolognese – “Beanese”

Warm and hearty vegan bolognese which is easy to cook and leftovers are great for lunch.

Course Dinner, Lunch, Main Course

Cuisine Italian

Total Time 30 minutes minutes

Servings 2 persons

Author Luna Linnemann

Ingredients

Bolognese – "Beanese" sauce

• 3 onions
• 2 garlic cloves
• ½ chili (depends on strength)
• 3 tbsp tomato paste
• 100 g firm tofu
• 4 medium tomatoes
• 10 black olives
• ½ celery stem
• 1 dl water *
• 1 can black chickpeas (or black beans)
• 1 tbsp balsamic vinegar
• 1 tsp coconut sugar / brown sugar
• 2 tbsp Italian seasoning *
• 1 tsp pepper
• 0.5 tsp salt
• 10 fresh basil leaves

Further ingredients

• spaghetti (GF if necessary)
• nutrional yeast (optional) (GF if necessary)
• fresh basil

Instructions

• Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
• Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
• Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
• Meanwhile, cook the pasta according to instructions.
• Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.

Notes

* If you don’t have a premixed Italian seasoning, add 1 tsp oregano, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 sage, 1/4 basil.

You can skip the water, if you like a more dense beanese, or just cooking it on high heat for a few minutes will make the water evaporate even more.

The post Vegan Spaghetti Bolognese – “Beanese” appeared first on Cumin and Yin.

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are super low in refined sugar, and you can definitely sub the small amount of refined sugar in the dough with syrup. Also the cinnamon custard is completely free of refined sugar.

Folding and twisting the rolls

To create these beautiful and twisted cinnamon rolls, fold the dough by taking ⅓ (~15 cm) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.

Filling

Cinnamon is great with so many things, but you can definitely change the filling with any other desired filling. Try blueberry jam or chocolate. As you can see in the pictures, I added some chopped chocolate pieces to half of the buns and it turned out great. You can also try thisrhubarb citrus compote inside the rolls! Just add a bit of starch to the compote, to avoid the dough getting too wet and slippery to work with.

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Twisted Cinnamon Rolls

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion.

Course Breakfast, cake, Dessert, Snack

Prep Time 40 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 4 hours hours

Author Luna Linnemann

Ingredients

Dough

• 275 g all purpose flour / wheat flour
• 150 g oat flour
• 25 g fresh yeast *
• 2.5 dl oat milk or any other vegan milk
• 40 g sugar
• 0.5 tsp salt
• 2 tsp cardamom
• 75 g vegan butter

Marzipan custard/remonce

• 20 fresh dates *
• 80 g vegan butter *
• 2 tsp cinnamon
• 2 tbsp syrup
• 1 tbsp almond flour

Instructions

Dough

• Heat the oat milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
• Add the flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer yet. By hand is also possible)
• Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
• Let the dough sit for about 1 hour to rise.

Cinnamon custard/remonce

• Pit the dates.
• Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

• Once the dough has risen, roll it out in a rectangular shape (~30×50 cm).
• Spread the cinnamon custard all over the dough with a spatula.
• Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.
• Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well – just cover them with something that will keep them moist).
• Bake the rolls at 180°C for 15-20 min (until golden brown).

Notes

* If you only have dry yeast, 6 g should be enough.

* If you can’t find fresh dates, you can use dried ones. Just soak them in hot water for 15-20 minutes before using.

* You can sub 25 g of butter with ½ a ripe banana in the cinnamon custard/remonce.

The post Twisted Cinnamon Rolls – crispy and soft appeared first on Cumin and Yin.

Jerusalem artichoke and garlic soup is one of the many ways in which root veggies can be cooked and turn out lovely. Soups are perfect in winter or even chill summer evenings. Jerusalem artichokes might take a bit longer to rinse, but once done, the reward of it’s beautiful taste is definitely worth it!

Topping

I got a recipe from my mom for easy soy roasted sunflower seeds and they go perfectly with this soup! A nice salty and crispy topping goes excellent with the artichoke and garlic taste. Simply mix half water with half soy/tamari(GF) sauce and mix with some sunflower seeds. Let it sit for a bit for the seeds to soak up some of the soy mixture. Spread the mixture out on a baking tray covered with baking paper and bake on low heat (~150°C) for about 15 minutes or until they turn golden brown. (They are also great for snacking or on a “cheese” platter)

I am currently working on an amazing garlic bread which I’ll post soon. This would also suit the soup well. Garlic on garlic can never go wrong!

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Jerusalem artichoke and garlic soup

Enjoy this healthy and easy soup on a chill summer evening.

Course Dinner

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 350-400 g Jerusalem artichokes (~6)
• 3 garlic cloves
• 2 tsp dried rosemary
• 25 g vegan butter/olive oil
• ½ l vegan milk
• ½-1 tsp salt
• 2 tsp pepper

Optional

• 1 can butter beans *

Instructions

• Rinse the jerusalem artichokes and chop them in cube sized pieces.
• Peel the garlic cloves.
• Heat butter in a small pot and add the chopped artichokes and garlic cloves and fry the mixture for a few minutes.
• Add the rest of the ingredients to the pot. Add enough vegan milk to cover the ingredients and bring to a boil (I used half oat and almond milk; you can also use a bit of vegan cream for a more creamy version). Let it simmer until the artichokes are tender (~15 min). (Add the optional butter beans) Blend the mixture until smooth.
• Enjoy warm as it is or with some soy roasted sunflower seeds on top or a garlic bread on the side.

Notes

* This will give the soup a more dense texture. It is a great way to make it more filling as well.

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