maggie’s magical turmeric tea

ingredients

1.5-2 cups water
1 nub fresh turmeric, grated
1 thick slice lemon
1/2 tsp black pepper
1 tsp honey

instructions

Boil the water, add the ingredients, let steep 5-10 min (may reheat after steeping).

notes

Black Pepper: Black pepper contains piperine, which significantly enhances the absorption of curcumin (the magical turmeric ingredient) by up to 2000%. Including black pepper with turmeric, therefore, maximizes the health benefits you receive from the curcumin present in the turmeric.
Lemon: Lemon is rich in vitamin C and antioxidants. Vitamin C can enhance iron absorption from other foods and strengthen the immune system. The acidity of lemon may also aid in preserving the antioxidants in turmeric when steeped in tea.
Honey: Honey is a natural sweetener that brings its own set of health benefits, including anti-inflammatory and antibacterial properties (great for Strep!) and can soothe the throat.
eat, don’t strain, the grated Turmeric: Consuming the actual grated turmeric root in your tea ensures you’re getting the full spectrum of nutrients, essential oils, and curcumin present in the root. It’s a more holistic approach than using turmeric powder alone, as some of the volatile oils and compounds can be lost during the drying and powdering process.
Why fresh Turmeric?

A. Anti-inflammatory Properties: Curcumin is renowned for its potent anti-inflammatory effects, which can help in managing conditions associated with inflammation such as arthritis, certain digestive disorders, and possibly even neurodegenerative diseases.

B. Antioxidant Capacity: Raw turmeric contains antioxidants that can neutralize free radicals, molecules that can cause oxidative stress and damage to cells. This antioxidant action can help protect against chronic diseases, including heart disease, cancer, and Alzheimer’s disease.

C. Immune System Support: The compounds in turmeric, including curcumin, have been shown to support the immune system. Its anti-inflammatory, antibacterial, and antiviral properties can help protect the body from various pathogens and diseases.

D. Digestive Health: Turmeric stimulates the gallbladder to produce bile, which can improve digestion and reduce symptoms of bloating and gas. Its anti-inflammatory properties can also benefit individuals with digestive issues like inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS).

E. Wound Healing and Skin Health: Applied topically in paste form or consumed orally, turmeric can help in wound healing due to its anti-inflammatory and antimicrobial properties. It also benefits the skin by potentially reducing acne, scarring, and inflammation.

F. Detoxification: Turmeric supports liver function and detoxification pathways. The curcumin in turmeric can help increase the production of vital enzymes that detoxify our blood in the liver by breaking down and reducing toxins.

G. Nutritional Content: Beyond curcumin, raw turmeric is also a source of vitamins (such as vitamin C and B vitamins), minerals (including iron, potassium, and calcium), and dietary fiber. These contribute to overall health and help in the proper functioning of the body.

Zucchini + Corn Farro “Pasta”

dinner, mediterranean, pasta/grains

ingredients

4 zucchinis (or as many as you want!), cubed
1-2 cups frozen corn
1-2 onions, diced
6 cloves garlic, diced
14oz farro

instructions

Prepare the Onions:
- Slice the onions thinly.
- In a large skillet over low heat, add the sliced onions.
- Season with salt and pepper to taste.
- Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
- Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
- Transfer the caramelized onions and garlic mixture to a bowl and set aside.
Cook the Farro:
- In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
- Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
- Once cooked, drain the farro and set it aside.
Caramelize the Zucchini:
- Slice the zucchini into half-moons or rounds, depending on your preference.
- In the same skillet used for onions (now empty), heat it over medium heat.
- Add the sliced zucchini to the skillet, seasoning with salt and pepper.
- Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
Combine with Corn and Farro:
- Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
- Stir in the cooked farro and the set-aside caramelized onions and garlic.
- Toss everything together over medium heat until well combined and heated through.

peanut shortbread w/honeycomb

dessert, holiday food

ingredients

cookie layer

1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
½ cup/110 grams light brown sugar
½ cup/100 grams granulated sugar
1 teaspoon vanilla paste or extract, or scrapings from ½ vanilla bean
½ teaspoon kosher salt
2½ cups/320 grams all-purpose flour, plus more as needed
1 cup/140 grams whole salted, roasted peanuts, finely ground, plus about ½ cup/70 grams roughly chopped salted, roasted peanuts

honeycomb layer

1 tablespoon baking soda
1½ cups/300 grams granulated sugar
¼ cup/60 milliliters honey

chocolate topping

4 ounces/115 grams dark chocolate, chopped (about ⅔ cup)
½ teaspoon vegetable shortening
Flaky sea salt, for sprinkling

instructions

Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
_
Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
_
Add 2½ cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
_
Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and ¼ cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
_
Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don’t overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
_
Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
_
In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
_
Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
_
Frost with chocolate buttercream. To make the buttercream, beat the butter, milk, cocoa powder, and half the powdered sugar on medium for several minutes, until mixture is smooth. Add in more powdered sugar (perhaps all) and more cocoa powder as needed.
–
Frost the cake at room temperature with frosting at room temperature.