Tag Archives: turmeric

Advanced Raw Cuisine: Day 4

green curry kelp noodles

Day 4 of Advanced Raw Cuisine at Matthew Kenney Culinary has been completed!

Today’s creations were very exciting! We revisited the coconut wrapper technique that we learned in Level 1 and used to create the kimchi dumplings. For this variation, we added a little carrot juice to give them a brilliant orange color. They went into the dehydrator and will be used in a recipe tomorrow to create ravioli!

This is a really simple method to create flexible grain free wrappers that can be used in a variety of ways, from wraps to dumplings, to ravioli. Just blend some fresh young coconut, toss in a pinch of salt and whatever vegetable juice you’d like to color/flavor it with, and dehydrate until it holds together, but remains flexible. 

carrot coconut wrappers carrot coconut wrappers

The next project, green curry kelp noodles, was the main focal point of the day, and was used to illustrate today’s sauce lesson: plant based sauces. This is a class of raw vegan sauces that use pureed produce as a base. The green curry sauce we made today incorporated coconut milk and herbs with sweet and spicy notes.

It was plated with kelp noodles that we tenderized with warm water and baking soda. This was nothing short of amazing to me. I’ve tried kelp noodles before, and I could never completely get past the crisp texture and semi-bitter flavor until now. Simply soaking them with a little baking soda softened them up just like rice noodles and made the flavor more neutral, and they are completely raw! In this state, they are easily seasoned by any sauces and flavors that are mixed with them. We marinaded these in some chili oil and lime juice. 

The marinaded kelp noodles are topped up with a variety of vegetable noodles that include zucchini, carrot, and radish. Also in the mix are some marinaded mushrooms, fresh cilantro leaves, and some of those curried nuts we made yesterday

It was an amazingly fresh and vibrant dish, full of flavor and texture. I ate every last drop! 🙂

thai green curry kelp noodles green curry kelp noodles green curry kelp noodles green curry kelp noodles

The final task of the day was to flavor our nut cheeses that we started fermenting on day 2. Below, I have created:

  • caraway and smoked paprika (macadamia nut/ fermented coconut water)
  • honey, cinnamon, cardamom, and fig (brazil and pine nut/ water kefir)
  • parsley, onion, garlic, and turmeric (cashew/ probiotic powder)
  • dill (macadamia nut/ rejuvelac)

I can’t wait to eat these! They have a couple weeks to set up in the fridge though, as this is a lesson in aging nut cheeses. 

raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese raw vegan fermented nut cheese

Anti-Inflammatory Juice

Anti-inflammatory juice blend of pineapple, cucumber, turmeric, and cinnamon

Inflammation is something we all deal with on a daily basis. We lead stressful lives that weaken our adrenal glands, we consume too much omega-6 fatty acid in proportion to omega-3, and our world is becoming more polluted every day. All of these things lead to inflammation in the body.

While a little bit of inflammation is necessary to protect the body’s cells from foreign pathogens and is part of the healing response, chronic inflammation is a bad thing. There are many diseases and conditions of chronic inflammation: arthritis, asthma, chronic sinusitis, Chron’s disease, allergies, fibromyalgia, etc. This anti-inflammatory juice is a potent blend of foods and nutrients that assist in reducing the inflammation levels in the body.

Below is a breakdown of the ingredients and how each acts to sooth the inflammatory pathways in the body.

Pineapple

Pineapple contains an enzyme called bromelain. In addition to aiding digestion, bromelain has anti-inflammatory properties and is especially good at reducing inflammation related to infections and injuries. Some studies have shown it may also be helpful to reduce sinus inflammation and mucous as well. 

Cucumber

Cucumber is newcomer to the list of anti-inflammatory foods. Of course, cucumber has always had these properties, but we are only recently discovering what it can do. Fresh cucumber extract is a potent antioxidant that combats free radical damage (it is also very good for the complexion) and inhibits the action of certain enzymes that cause inflammation. It also helps to prevent overproduction of a molecule that plays an active role in inflammatory diseases. 

Fresh Turmeric

Turmeric has been used in Chinese and Ayurvedic medic as an anti-inflammatory for thousands of years. It contains more than two dozen anti-inflammatory compounds, and is particularly useful for those that suffer with arthritis. Because of the specific ways that turmeric acts against inflammation, it has also been found to be potent at treating and preventing certain types of cancer, such as that of the colon, prostate, and breast. 

Cinnamon

As cinnamon is a bark, you can’t really juice it, so you can either mix ground cinnamon into the juice from the other ingredients, or you can make a strong cinnamon tea to mix into the juice. 

Cinnamon’s anti-inflammatory effect is due to it’s blocking of an inflammatory fatty acid from platelet membranes, which reduces the formation of inflammatory messaging molecules. There is also evidence that cinnamon reduces muscle soreness after athletic activity.

Pineapple and turmeric juice.

Pineapple and turmeric juices mingling together, fresh out of the juicer.

Sources:

Pineapple and Turmeric Anti-Inflammatory Juice
Yields 6
A highly anti-inflammatory juice blend of pineapple, turmeric, cucumber, and cinnamon.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 pineapple
  2. 2 cucumbers
  3. 15 three inch (appx) pieces of fresh turmeric root
  4. 1TB ground cinnamon
Instructions
  1. Juice pineapple, cucumber, and turmeric.
  2. Stir in cinnamon after juicing is completed.
Notes
  1. If you have a masticating juicer, the juice will keep for 72 hours, and you have 3 full days to drink it. If you have inflammation problems, I recommend 1 cup of the juice 3 times per day.
  2. If you have a centrifugal juicer, the juice will need to be consumed within 24 hours. I recommend cutting the recipe in half and portioning it out into 3 servings.
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