The first week of Autumn has been a hot one, with the thermostat pushing 30C on most days, and this week should be the same. But despite the warmer weather, I found myself coming down with a cold only a month after finishing my last one. This recipe was born out of a desire to improve my immune system before the cold actually sets in, and all the turmeric I’ve eaten whilst recipe testing seems to have worked a treat!
Inspired by my very popular Warming Turmeric Tea (or golden milk) recipe, this breakfast bowl brings turmeric into your morning ritual. This yoghurt is lightly spiced and just-sweet-enough, and is great paired with some sweet and tart seasonal fruit. I use coconut milk yoghurt here, because I love the creaminess and find the flavour is complemented by turmeric – feel free to use your favourite unsweetened yoghurt.
For the next month I’ll be sharing immune-boosting recipes here on Homespun Capers, and I hope they’ll prove helpful to you wherever you are in the world. Regardless of whether you’re coming into spring or autumn, the change of season can knock your immune system a little whilst the weather settles into its next routine. Even if you’re not someone who gets sick regularly, there’s no harm in including more turmeric in your diet – with it’s host of health properties, what’s to lose? xx
Titbit: Turmeric (curcuma longa) is a potent spice, which grows as a rhizome and is from the same family as ginger. You can buy it as either a fresh root (to grate) and also the more common dried ground spice. Well known for its bright yellow colour, turmeric has an earthy taste and heady muskiness. It can be used in both sweet and savoury contexts, the latter being more common. Used originally as a dye, the name of the genus curcuma is an arabic word that is used for both saffron and turmeric – two spices that share a similar colour and ability to stain. Turmeric’s active compound Curcumin is touted to be a superfood – its scientifically proven to be anti-inflammatory for the body, cancer fighting, mood enhancing and boosts your immune system against infection (to name just a few). A native to South West India, where turmeric is also used topically on insect bites and stings, and is one of the base spices for curries. It is important to consume turmeric with both fat and black pepper (active compound Piperine) both of which enable your body’s absorption and use of the precious Curcumin .
Golden Turmeric Yoghurt Bowl
The black pepper in this recipe gives just a little spicy kick, but it’s actually included here as it helps your body absorb and get the most out of the turmeric – include it if you can.
Based off my recipe for Warming Turmeric Tea.
Prep time: 5 min
Golden Turmeric Yoghurt Bowl
300g | 1 1/4 cups unsweetened coconut yoghurt (or yoghurt of choice)
3/4 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cardamon
A few grinds of black pepper
1.5 tbls runny honey or maple syrup (+ more to serve)
Fresh figs and plums, sliced (or seasonal fruit of choice)
Buckinis (activated buckwheat groats, or puffed gf grains)
Toasted sesame seeds
Toasted coconut flakes
In a medium bowl mix together the yoghurt, spices and honey, till well combined and golden in colour. Serve topped with fresh fruit, buckinis, seeds, and a drizzle of honey or maple syrup.
The spiced yoghurt will keep for at least a week airtight and refrigerated (keeping your yoghurt’s use by date in mind).