Curcuma: indispensable even during the holidays
Curcuma is that yellow spice, the beneficial effects of which are the word around town. It is best known for its anti-inflammatory and detoxifying effects, as it prevents, among other things, the accumulation of fat around the liver and thus protects it. It sounds like an excellent counterbalance to fatty and sweet holiday foods and goes great in the recipes of many holiday dishes. It is also a natural Easter egg dye.
Turmeric with its yellow colour is a great natural dye for Easter eggs. With a couple of tricks we can even create different shades:
Gold: Mix a cup of water and two tablespoons of vinegar in a pot. Increase the amount of vinegar proportionally to a larger amount of water. Add three tablespoons of turmeric and cook the eggs for half an hour.
Soak eggs in water, vinegar and turmeric for half an hour at room temperature.
Soak eggs in water, vinegar and turmeric for half an hour at room temperature, then another half hour in the water, vinegar and onion peels.
Soak eggs in water, vinegar and turmeric for half an hour at room temperature, then quickly dip them in the red cabbage solution for 5 seconds.
Natural colouring for the nut roll
- 0,5 kg whole-wheat flour (or gluten-free)
- A packet of baking powder or cream of tartar
- 1 teaspoon of Curcuma
- 80 g coconut oil
- 3 tablespoons Yacon syrup/agave syrup
- A cup of plant-based milk
- 400 g ground nuts
- A cup of soaked dried fruit
- 3 tablespoons coconut sugar
- 3 tablespoons carob flour
- 2 dl of plant milk
Mix the ingredients in the dough, knead and roll out. Boil the plant milk and mix in the ingredients for the filling. Spread the filling on the rolled out dough, roll into a log and place in a baking dish. Bake for an hour at 180 °C.
Instead of the traditional horseradish sauce, you can make a Curcuma one.
Mix all the ingredients together and serve.
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