Hi everyone and Welcome to my October Newsletter
I hope that this newsletter finds you fit and well. I’m getting super excited as my departure date for my trip to India draws ever closer. I’m gradually getting all the jobs that I need to get done finalised and setting into place things so that my friend Deb can do a couple of markets for me whilst I’m away. Travelling to India has been on my bucket list for a long time so it will be a wonderful opportunity. My daughter, Lexi, and I will be travelling with a small, women only tour group through northern India, starting in Delhi taking in the delights, sights and sounds of…before ending up back in Delhi. So, I will be missing in action from the 10th – 25th October. As I said, Deb will cover a couple of markets for me whilst I’m away and my son, Mike will be taking over on the phone and internet sales. I’m sure that between them they will keep things running for me.
In keeping with my trip to India, and as turmeric is a key ingredient in many curries, I thought that I would make this month’s recipe a Chicken Balti. I love a good Balti, though they are hard to come by here in Australia. Believe it or not but Balti was first introduced to Birmingham around 1975 by a local Pakistani restaurateur, in an effort to appeal to westerners with a fast-cooked, mildly spiced dish. So, I really am showing my “Black Country” roots. In fact, the only time I have come across a Balti in Australia, is when the chef has come from the UK. 😊 😊
Finally, sticking to my Indian theme, for my article this month I have looked briefly at the history of turmeric in Asia and the amazing variety of ways that it’s used in everyday like. I have to say that the more I learn about turmeric and its amazing qualities and properties, the more I’m sure that I will be taking it for the rest of my life.
A Short History of Turmeric and its uses
The use of turmeric dates back nearly 4000 years to the Vedic culture in India, where it was used as a culinary spice and had some religious significance. Because of its brilliant yellow colour, turmeric is also known as “Indian saffron.” In 1280, Marco Polo described this spice, marvelling at a vegetable that exhibited qualities so similar to that of saffron.
Turmeric is a product of Curcuma longa, a rhizomatous herbaceous perennial plant belonging to the ginger family Zingiberaceae, which is native to tropical South Asia. As many as 133 species of Curcuma have been identified worldwide. Most of them are used for various medicinal formulations. The turmeric plant needs temperatures between 20°C and 30°C and a considerable amount of annual rainfall to thrive. The rhizome, from which the turmeric is derived, is tuberous, with a rough and segmented skin. The rhizomes mature beneath the foliage in the ground. They are yellowish brown with a dull orange interior. When the turmeric rhizome is dried, it can be ground to a yellow powder with a bitter, slightly acrid, yet sweet, taste.
India produces nearly all of the world’s turmeric crop and consumes 80% of it. With its inherent qualities and high content of the important bioactive compound curcumin, Indian turmeric is considered to be the best in the world.
Turmeric has been used as a foodstuff, cosmetic, and medicine. It is widely used as a spice in South Asian cooking. It lends curry its distinctive yellow colour and flavour. Turmeric has numerous uses in Asian cuisine in both savory and sweet dishes.
Botanical supplements have been used for centuries in traditional medicine. In folk medicine, turmeric has been used in therapeutic preparations over the centuries in different parts of the world. In Ayurvedic practices, turmeric is thought to have many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms, improving digestion, regulating menstruation, dissolving gallstones, and relieving arthritis. Many South Asian countries use it as an antiseptic for cuts, burns, and bruises, and as an antibacterial agent. In Pakistan, it is used as an anti-inflammatory agent, and as a remedy for gastrointestinal discomfort associated with irritable bowel syndrome and other digestive disorders. It is used to cleanse wounds and stimulate their recovery. Indians use turmeric, in addition to its Ayurvedic applications, to purify blood and remedy skin conditions. Turmeric paste is used by women in some parts of India to remove superfluous hair. Turmeric paste is applied to the skin of the bride and groom before marriage in some parts of India, where it is believed to make the skin glow and keep harmful bacteria away from the body. Turmeric is currently used in the formulation of several sunscreens and face creams.
In Ayurvedic medicine, turmeric is a well-documented treatment for various respiratory conditions (e.g., asthma, bronchial hyperactivity, and allergy), as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis. From ancient times, turmeric has been used to treat sprains and swelling). Unani practitioners also use turmeric to expel phlegm, as well as to open blood vessels in order to improve blood circulation. It can be incorporated into foods, to improve digestion and reduce gas and bloating. It is a cholagogue, stimulating bile production in the liver and encouraging excretion of bile via the gallbladder, which improves the body’s ability to digest fats.
Sometimes, turmeric mixed with milk or water is taken to treat intestinal disorders as well as colds and sore throats.
Abstracted from an article in The National Library of Medicine https://www.ncbi.nlm.nih.gov/books/NBK92752/
Chicken Balti
I love a good Balti – I think it’s my British roots showing.
INGREDIENTS:
300g basmati rice 25g butter
1 large onion, finely sliced 1 bay leaf
1 tsp Health2all turmeric 850ml chicken stock
4 skinless chicken breasts, cut into large chunks
4 tbsp Balti curry paste 85g raisins
30g coriander, ½ chopped, ½ leaves picked
2 tbsp toasted flaked almonds, to serve
DIRECTIONS:
Soak the basmati rice in warm water, then wash in cold until the water runs clear.
Heat the butter in a saucepan and cook the finely sliced large onion with the bay leaf, cardamom pods and small cinnamon stick for 10 mins.
Then add the chicken breasts, cut into large chunks, and the curry paste. Cook until aromatic.
Stir the rice into the pan with the raisins, then pour over the chicken stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat and leave for 10 mins. Stir well, mixing through the Health2all Turmeric and the chopped coriander.
To serve, scatter over the leaves of the remaining coriander and the toasted almonds.
Enjoy. 😊
THIS MONTH’S EVENTS AND MARKETS
Since I’m away for a couple of weeks in the middle of October, and the school holidays are on there is a real mash up of markets, so check them out below.
Wednesday 2nd Oct – Scotts Head Market – 3pm – 8pm Held down by the campsite/beach – lots of great stalls, music and food.
Thursday 3rd Oct – Hat Head Market – 3pm – 8pm – Held down by the Bowling Club – lots of great stalls, music and food.
Saturday 5th Oct – Gloucester Community Mega Market – 8am – 1pm. Held at Billabong Park, where they hold the Farmers Market. Lots of extra stalls so come along for a great family day out.
Sunday 6th Oct – Blackhead Bazaar – 8am – 1pm. Hopefully we will be back up and running at the Bazaar this month. I assume that I will be in my usual spot, so look out for my bright orange gazebo.
Monday 7th Oct – Harrington Market – 8am – 1pm Held down by the river. Great way to spend a Bank Holiday Monday. Lots of great stalls, something for everyone.
Wednesday 9th Oct – Scotts Head Market – 3pm – 8pm Held down by the campsite/beach – lots of great stalls, music and food.
Saturday 12th Oct – The Foreshore Market, Port Macquarie - 9am – 1pm. Held at Westport Park, down by the river. I’m away this week, which is why the change of venue. Deb will be manning or should I say womaning my stall for me today. So, go on down and say hello.
Sunday 20th Oct – Laurieton Market - 8am – 1pm down by the river on Short and Tunis Streets. Another market ably covered for me by Deb, same time, same place just a different face. Hopefully this month it will be calm and sunny.
Saturday 26th Oct – Tuncurry Market – 8 am – 1pm - I will be back, probably jet lagged but I will see you over the bridge at the John Whiley Park. Plenty for the whole family and Marine Rescue do a great bacon and egg butty.
Sunday 27th Oct – Pacific Palms Market - 8am – 1pm. At Elizabeth Beach, another great market for all the family and dog friendly, so come along for a fun day out.
For those of you who can’t get to those markets all you need to do is ring me on 0406 036 845 or you can now go to my website – www.achealthysolutions.com.au and order from there, and I will arrange for it to be posted or delivered to you. The cost is the same as at the market and postage/delivery is free on all orders over $100 with a flat rate of $10 below that.
Yours in Health and Happiness
Alison Carroll
aka The Turmeric Lady
AC Healthy Solutions
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