turmeric Archives - Haleo

Curried sweet potato soup

Haleo — Thu, 22 Oct 2015 09:44:02 +0000

This clean vegan soup near kills me, because it contains very few ingredients, but it is unbelievably delicious! It is particularly good to make when you are trying to ward off that lingering flu/cold and you want to build up your immune system (which is how this recipe was born).

It centres around one main ingredient – the sweet potato. The sweetness of this tuber, together with the curry powder, delivers an explosion of flavour as well as providing some amazing health benefits along the way.

Curcumin is the magical phytonutrient in turmeric, which is the main ingredient in curry powder and is a powerful antioxidant that can neutralise harmful cancer-causing free radicals, reduce inflammation, slow the growth of tumours and helps build up our immunity.

I like doubling this recipe so that I can freeze the left overs (which lasts well for up to 3 weeks). Enjoy!

Serves: 2 large serves (or 4 starter serves)

Ingredients

4 medium sized sweet potatoes (washed and peeled).
2 tbsp. coconut oil (melted)
½ tsp. ground cinnamon
2 cups vegetable stock
1½ tbsp. curry powder
1 tsp. fresh lemon juice
Coriander (chopped to garnish)
Sea salt and pepper to taste

Instructions

Preheat oven to 180 degrees.
Chop the sweet potato into small chunks and place onto a lined baking tray.
Drizzle the coconut oil over the sweet potato and season with sea salt, pepper and sprinkle with cinnamon.
Using your fingers, massage the sweet potato in with the coconut oil and spices.
Roast for around 30 minutes or until the sweet potato is cooked and soft.
Place sweet potato into a blender, add vegetable stock, lemon juice and curry powder and blend until smooth.
Add another cup of water to adjust consistency.
Place in a medium pot and heat for a further 4-5 mins.
Serve and garnish with coriander.

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Beautifully spiced broccoli dal

Haleo — Tue, 21 Jul 2015 18:22:11 +0000

This is a magical dish which I am very proud of. It is packed with flavour, nutrients and isn’t too complicated. Don’t be put off by the broccoli – it truly isn’t overpowering and it fits in just perfectly with the spices and lentils.

It is a nourishing meal and a real ‘comfort’ sort of dish, to be enjoyed especially on a rainy day. Make sure the coconut milk you use contains at least 75% coconut. Enjoy x

Serves: 2-3

Ingredients

1 cup red lentils, (uncooked and rinsed thoroughly)
2 red onion (finely diced)
1 tsp. ground cumin
2 tsp. mustard seeds
2 tbsp. coconut oil
1 head of broccoli
4 cups vegetable stock
1 can coconut milk
1 tsp. chilli flakes
1 tsp. garam masala
1 tsp turmeric
Paprika, to garnish

Instructions

Wash and cut the broccoli into florets and place into a food processor. Process until the broccoli forms a cous cous like consistency. Set to one side.
Add 2 tbsp. of coconut oil to a large pot over a medium heat. Add the red onion, uncooked lentils, cumin and mustard seeds and cook for around 6 or so minutes (until the mustard seeds pop). The lentils should soften but will still be quite firm.
Add broccoli to the pot, followed by the vegetable stock and stir well. Cover and cook on a low heat for 20 minutes, stirring frequently.
After about 20 minutes, add in the rest of the ingredients and cook on low for a further 20-25 minutes. If too thick, add some water (I add around half a cup). Add salt to taste.
Sprinkle with paprika and serve.

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Sweet potato and spinach dal

Haleo — Mon, 13 Apr 2015 14:14:35 +0000

This lentil and sweet potato dal is both creamy and spicy, packed full of flavour and goodness. Since saying goodbye to red meat, my husband and I have gone nuts for lentils and making dal! The different spices in this dish triggers an explosion of flavour and it is exceptional comfort food. It is beautifully matched with cauliflower rice.

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion, (diced)
2 large cloves of garlic (diced)
2 tbsp. cumin
1 tbsp. coriander
½ tsp. chilli flakes
½ tsp. turmeric
¾ cup whole almonds
1 cup split red lentils
2 medium sweet potatoes (cut into cubes)
2 cups of spinach
½ can coconut milk
2 cups water
⅓ cup chopped coriander
1 tbsp. chia seeds

Instructions

Heat the coconut oil in a medium pot on a moderate heat and add the red onion and garlic.
Place the lid on the pot and allow the onion and garlic to gently soften for about 5 minutes, then add the spices and almonds and cook until the almonds become slightly toasted.
Add the lentils, sweet potato, coconut milk and water and simmer for around 30 minutes until the lentils have absorbed all the water and the sweet potato is soft.
Add the spinach and cook for a further 3-4 minutes.
Add the chia seeds, then take the pot off the heat and let stand for 10 minutes before serving.
Add coriander and serve (with cauliflower rice if desired).

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Jon’s regime

Graydon Pieterse — Sun, 29 Mar 2015 15:28:41 +0000

When Dad was told he had less than a month to live, we were very fortunate to have met some people who were going through (or had gone through) a similar experience. They had done a mountain of research into natural remedies and how those remedies worked in the body and then compiled a daily regime that they believed would help.

Mum and Dad on our wedding day, the 6th October 2013, days after he was given less than a month to live.

Below is Dad’s regime that my Mum (Fay) administered to him everyday on his fightback trail. The list has been compiled from things we learnt from people going through (or had gone through) a similar experience and had done a mountain of research into natural remedies and how those remedies worked in the body, as well as our own discoveries we’ve made along the way.

We feel the apricot kernels (containing the compound amygdalin or Laetrile) were the cornerstone of his come back. That supplemented with antioxidant vitamin C, cancer fighting turmeric and the mighty black cumin seed made a powerful cocktail of immune system boosters. Altering his diet to fresh, organic whole foods and cutting out red meats, processed and refined foods as well as dairy. Drinking lots of filtered water and staying away from sugar as much as possible was very important to the healing process. He also had an antioxidant rich fruit and veggie smoothie everyday infamously nicknamed “Fay’s Dirt”.

Other important factors were cutting the stresses from his job and practising mindfulness and gratitude which then releases hormones from the brain that allows the body to heal itself. He had reiki sessions and went for walks when he was strong enough. But most importantly, he had a positive attitude that never wanted to give in.

Dad “walking” the Rotorua Marathon, May 2014.

In saying that, please keep in mind this regime worked for Dad and it may not be the best course in another circumstance. We just want to share our story so others in a similar position can find hope and, hopefully, do their own research. The facts are out there, you just have to ask the right questions.

Mum put this final list together for Dad and he has been sticking to it everyday since October 2013 with the exception of the apricot kernels. Dad was on 60 apricot kernels a day until he got the all clear – then he cut down to 20 a day and now he is on 9 a day (3 in the morning, 3 at lunch and 3 in the evening).

Please Note: for a full dose of amygdalin you need raw bitter apricot seeds. If they don’t have a bitter taste to them then they have probably been steamed or treated which is no good. You want to taste that natural, bitter cancer poison – that means they are the real deal.

MORNING

Apricot kernels x 20
Vitamin C x 1 Sachet / 3 tabs
Black cumin seed oil x 1 tsp
Olive leaf oil x 1 tsp
Coconut oil x 1 tsp
Turmeric powder x 1 tsp
Nigella seeds x 1 tsp
Selenium drops x 2
Vitamin D x 1
Vitamin B complex x 1
Jason Winters Tea (available on Amazon)
Water kefir drink
Milk kefir smoothie

NOON

Apricot kernels x 20
Vitamin C x 4 tabs
Black cumin seed oil x 1 tsp
Olive leaf oil x 1 tsp
Coconut oil x 1 tsp
Turmeric powder x 1 tsp
Nigella seeds x 1 tsp
Water kefir drink
Percy’s Powder®

NIGHT

Apricot kernels x 20
Vitamin C x 2 tabs
Black cumin seed oil x 1 tsp
Olive leaf oil x 1 tsp
Coconut oil x 1 tsp
Turmeric powder x 1 tsp
Nigella seeds x 1 tsp
Water kefir drink
Percy’s Powder®

2 Heaped teaspoons of cocoa powder (pure cocoa) in hot water once a day and as much filtered water during the day as you can manage.

He also has a quark mixture once a day :

2/3^rd cup of quark
1/3^rd cup flax oil
1 tsp linseed and 1 tsp chia seeds
Plus about 10 blueberries for a bit of taste

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Curried cauliflower and sweet potato salad

Haleo — Sun, 26 Oct 2014 19:12:20 +0000

This salad was invented out of a desire to incorporate more cauliflower into our diet. An excellent source of important antioxidants – vitamin C, beta-carotene, and quercetin, cauliflower also contains the sulfur-rich phytonutrients glucosinolates, which, when broken down through chewing, become anti-cancer compounds hindering the growth of tumours and in some cases, killing off cancer cells.

Don’t be put off by the turmeric and curry powder in this recipe as these spices are really good for you and simply make it divine. The dates offer a light sweetness, whilst the crunch and flavour of the red onion gives it a real kick with the spices. This perfectly balanced dish has become one of our all time favs and is great as either a main or a side.

Serves: 2 main (or 4 side dishes)

Ingredients

1 medium cauliflower head
2 large sweet potatoes
15 dates
1 red onion
¾ cup of almonds
8 mushrooms
18 cherry tomatoes
3 packed cups mixed rocket and spinach
1 cup pitted olives
Juice of a lemon
3 tbsp. coconut oil
1 tsp. curry powder
1 tsp. turmeric
Salt
Pepper
Olive oil

Instructions

Preheat the oven to 180 degrees.
Wash, peel and cut the sweet potato into bite size pieces and place on a baking tray.
Drizzle 1 tbsp of melted coconut oil over the sweet potato and massage together with your hands then place in the oven for 15-20 minutes, (cook until soft).
While the sweet potato is cooking, chop the head of cauliflower into florets and place to one side.
Finely slice the red onion, chop the cherry tomatoes in half and chop the dates into quarters.
After 15-20 minutes, take the sweet potato out of the oven and set aside to cool.
Place the cauliflower on a baking tray, sprinkle over the turmeric and curry powder and drizzle with olive oil. Massage together with your hands.
Place the cauliflower on a baking tray and cover the tray with tin foil and place in the oven for 15 minutes.
While the cauliflower is cooking, chop of the mushrooms in half (so they are still chunky), heat 2 tbsp of coconut oil in a medium pan and cook the almonds for around 3-4 minutes, followed by the mushrooms. Once the mushrooms are cooked, set aside.
After 15 minutes, take the cauliflower out of the oven, turn the florets over and place back in the oven uncovered for a further 10 minutes, then take out and set aside to cool.
Once cooled, place the cauliflower, sweet potatoes, almonds, mushrooms, red onion, dates, olives, rocket and spinach into a bowl followed by the lemon juice. Add the salt and pepper and then toss before serving.

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