Turmeric and Ginger

I absolutely love growing my own produce. Growing ginger and turmeric for me comes quite easily, not sure if thats because it is so easy to grow or I just manage to get it right. Either way I manage to get quite a substantial crop, probably more than the average family would use in one year. Unlike other crops that you can see the growth of your harvest as it matures, ginger and turmeric are an under ground crop so its a guessing game to determine how much there is. I love looking out from my kitchen window and seeing the beautiful leaves of these crops,they really do bring an alive and thriving element to the garden.

 

 

 

 

 

 

I don’t know exactly how much I have harvested this year and I still have a few (6 different spots) to do, but so far I reckon I have dug up, combined around 15kg to 20kg and I reckon there will be at least another 10gk to come. So what do I do with such a large amount produce all in one go, cos as you can imagine we don’t consume that amount fresh. We have several different preserving methods here as we like to use the produce in different ways. Our most common ways is to turn them into pastes and freeze them is small jars, I also like to dehydrate them and turn them into powders.

Turmeric & Ginger Paste
I now have a freezer full of this beautiful paste to use throughout the year. I use this paste for to make,

🧡 Turmeric latte.
🧡 Curries.
🧡 Stews.
🧡 Spaghetti Bolognese.
Just to name a few things.

🗃 Turmeric & Ginger Paste Recipe 🗃

🖇 Equal parts Turmeric and Ginger
🖇 dōTERRA Black Pepper oil (you can purchase it from here)
🖇 Coconut oil enough to make the mixture a paste.

I’m very much someone who just estimates quantity’s but for every 100g of turmeric and ginger I use a drop of Black Pepper oil.

 

 

 

 

 

 

Dehydrated Turmeric & Ginger

The pantry is full with jars of dehydrated home grown turmeric and ginger. Wow the endless uses for these two powders, my favourite way is to put them into capsules and taking them internally to help with inflammation and gut issues.

With the freezer and pantry full with goodness for the years, I have plenty of time to get on with all the other important day to day runnings.

NUT BUTTER

I love making nut butter because it is so easy and tastes so so good. My favourite of all the nut butters that I make would have to be the cashew, and I love eating it with celery. I also make Almond and Peanut butters. When making your butter you will have to listen to your machine as to when you need to scrape down the sides.

200 g Nut

 

  • Place the nuts in the TM bowl and grind speed 7 / 1 min.
  • Scrape down the sides and repeat till smooth.
  • I repeat this process in 30 sec intervals.
  • If you like a crunchy butter, you will need to place you smooth butter in a container and then place 50g of nuts into the TM bowl and pulse.

Nut butter

 

MAYO

I know this recipe is in the everyday cooking for every family but I have a friend that loves my mayo but she doesn’t own a Thermomix. So I thought I would put it up here so that she can make it in her food processor. The recipe in the Thermomix book sais to separate the egg and then add the white in after the oil and once the mayo is thick. I found this step not necessary, as using the whole egg in the beginning works just fine 🙂

 

1 – 2 Cloves Garlic

1tsp Mustard

1 Egg room temp

1 tsp Apple cider vinegar

Salt and pepper

250 g Grapeseed oil

 

  • Place the garlic into the TM bowl and chop for 5 sec / speed 9. Then scrape down the sides.
  • Insert the Butterfly, then place the egg, mustard, salt and pepper and vinegar into the TM bowl and mix 1 min / speed 4.
  • Now you need to set the TM to 4-6 min / speed 4. Turn the TM on and slowly add the oil to the lid of the TM bowl with MC on.