Looking for natural remedies to boost your immune system? We’ve got you covered. To ensure you stay strong and healthy this winter, we’ve just introduced four wholesome new products on our webshop. Here, we tell you a little bit about their benefits, and how to use them in the kitchen. Prepare to see your energy levels soar!
Turmeric
What is it? Native to the Indian subcontinent, turmeric is a spice that comes from the turmeric plant. Used as colouring and flavouring agent in several Asian cuisines, it is also known as ‘the golden spice,’ and praised for its medicinal qualities. It has long been used in Ayurvedic medicine.
What are its benefits? Turmeric is a bit of a wonder spice. Besides being a natural pain reliever, it has anti-inflammatory and antioxidant properties that help digestion. In Ayurvedic medicine, it is believed to act as an antiviral, antibacterial and antiparasitic, and has long been used to help with diabetes, pain, rheumatism, osteoarthritis, memory and skin conditions like eczema. As we said -- a wonder spice.
How can I use it? Turmeric is used in curries, soups and teas, though the most hipster way of trying it is mixed with milk -- Turmeric lattes are all the rage these days. Simply chop it, and add it to your curry base if making one, alongside onions, garlic and ginger, or in a warm drink with a spoonful of honey.
Ginger
What is it? Zingiber officinale, more commonly known as ginger, is a root known for its health benefits and spicy flavour (fun fact: It's actually in the same family as turmeric). Originated in Southeast Asia, it’s one of the first spices to have been exported to Europe during the early spice trade, and was used by ancient Greeks and Romans.
What are its benefits? From curbing nausea and countering inflammation, ginger helps on a number of health problems. It’s great to soothe the digestive system, and has strong anti-inflammatory properties thanks to its volatile oils that contain the active component gingerol. It also said to be effective towards easing muscle pain, and fighting off colds.
How can I use it? Try sipping ginger tea or making a gingery salad dressing for a quickie health boost. Alternatively, add it to a hearty chickpea stew or red lentil dal.
Sicilian blood oranges
What is it? Cultivated exclusively in the piana di Catania and in some villages in the area of Enna and Siracusa, in Sicily, blood oranges are unique in the world for their taste and their nutritional value -- which is why they’ve been awarded the PGI Mark by the European Union and are considered the ultimate healthy fruit
What are its benefits? The brightly colored fruit contains anthocyanin, a substance with strong antioxidant and antineoplastic qualities that, combined to the high percentage of vitamin C, make Sicilian blood oranges great immune system boosters, cholesterol regulators, and even heart protectors.
How can I use it? Freshly squeezed orange juice is the most obvious choice, but try also using them in a salad with olives, capers and red onion (a Sicilian classic) or as base for all your smoothies.
Celeriac
What is it? Also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), it’s a variety of celery cultivated for its edible stem and shoots. Despite this bulbous and hairy root vegetable’s reputation as the “ugly duckling” among vegetables, it has enjoyed historic popularity throughout Europe (it even gets a mention in Homer’s epic poem, “Odyssey,” in 800 B.C). Early Greeks and Romans used celery root for medicinal and religious purposes, even as an aphrodisiac. It has a subtle, celery-like flavour, with nutty overtones.
What are its benefits? A nutritional powerhouse, celeriac is packed with fibre and vitamins B6, C and K. It's also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese.
How do I use it? Try it as mash, in big-flavoured, slow-cooked dishes, or in its classic form, and as they do in France, as a remoulade. Celeriac chips are also a delicious alternative, as is celeriac soup. To prepare it, simply top and tail the celeriac with a sharp knife, then use a potato peeler to remove the skin. It boils in 20 mins, and roasts in around 40 mins when cut into chunks.