Suit up (or rather armour up) with mineral and vitamin-rich ingredients such as garlic, ginger, turmeric and more to help keep the sniffles at bay. 

Powerhouse picks 

Keep your immune system strong with these nutrient-rich ingredients:  

Leafy greens 

Leafy green vegetables (such as spinach, Swiss chard and kale) are iron-rich and packed with vitamins C and E. These work together in keeping your body fighting fi t by acting as antioxidants. Add these veggies to your soups and stews, bulk up grain salads or blend together with avo, kiwis, pineapple and mango, or citrus and ginger to make a power-packed breakfast smoothie. 

Garlic 

Pungent and punchy, this immune-boosting bulb contains high concentrations of sulphuric compounds, which are thought to increase virus-fighting cells in your bloodstream. Chop or slice and add it to just about anything, or ferment the cloves in honey for an easy homemade cough remedy. 

Chilli 

Hot and happening, chillies are said to be high in vitamin C and A, both of which are vital to a well-functioning immune system. Capsaicin, the compound that gives chillies their heat, is thought to help combat phlegm and congestion. Just like garlic, you can ferment a variety of chillies in honey or use them to make a spicy condiment like chilli crisp. 

Citrus 

Lemons, limes, oranges and grapefruit all have one thing in common (besides being part of the citrus family) – they’re all teeming with vitamin C! These gems help your body produce more white blood cells (the soldiers that fight off infection).  

Turmeric  

This is a popular immune-boosting ingredient and is often deemed the superfood spice of choice for its anti-inflammatory properties. Turmeric’s level of curcumin, the compound that gives the root its orange-yellow hue, is believed to help lessen inflammation. Add it raw to your curries and stews, or add the powder to your morning coffee for a golden latté! 

Ginger 

Packed with the compound gingerol, this humble root is thought to be anti-inflammatory, which is known to help soothe sore throats. Enjoy a raw slice of ginger in tea to aid blocked sinuses, or add it to soups and broths. 

Words by: Gail Damon
Photography: Fresh Living Magazine 

The post Give your immune system a boost with these powerhouse ingredients appeared first on MyKitchen.

Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

The post An essential guide to curry spices appeared first on MyKitchen.

Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

SERVES 4

INGREDIENTS
For the Vietnamese chicken
2 chicken breasts, cooked and shredded
1 carrot, peeled and grated
¼ cucumber, cut into strips
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp caster sugar
2 tbsp chopped coriander, plus extra to garnish
For the pancakes
200 ml water
65 g rice flour
2 tsp olive oil
1 egg, beaten
Pinch salt
¼ tsp ground turmeric
2 tbsp vegetable oil

METHOD
For the Vietnamese chicken
1. Place all the ingredients in a bowl. Toss to coat.
For the pancakes
1. Whisk together all the ingredients, except for the vegetable oil, to form a thin, runny batter.
2. Heat the oil in a non-stick pan over medium heat. Pour in a thin layer of batter. Once set, flip and cook the other side. Set aside. Repeat with the remaining batter.
3. Serve the Vietnamese chicken with pancakes and garnish with coriander.

Another recipe to make use of  your leftover roast would be our Asian rice salad with shredded roast chicken!

The post Vietnamese chicken pancakes appeared first on MyKitchen.

Fancy a little twist on the classic gnocchi recipe? Then this delicious flavour-filled sweet potato gnocchi with turmeric cream recipe is for you!

SERVES 4–6// COOK TIME 20 min

INGREDIENTS
For the gnocchi
300 g sweet potato, mashed
60 g flour
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground caraway
¼ tsp ground cinnamon
10 ml olive oil
½ tsp xanthan gum
Corn flour, for dusting
For the turmeric cream
1 tsp turmeric, freshly grated
1 × 410 g tin coconut cream
Salt and pepper to taste
To serve
Sweet-potato skins, baked until crispy
Micro herbs

METHOD
For the gnocchi
1. In a large mixing bowl, crumb the sweet-potato mash with the our. Add the spices and olive oil. Mix well. Add the xanthan gum and knead the dough until it’s soft, but not sticky.
2. Divide into ½ tbsp units and roll them out to rectangle noodles. Dust
it with cornflour.
3. Boil the gnocchi in a big pot of salted water. Once the pasta oats to the top (1 minute), it is cooked. Remove from the water and drizzle with oil. Set aside until ready for use.
For the turmeric cream
1. Add the turmeric and coconut cream to a pot, then bring to the boil. Once boiling, transfer to a blender and blend until smooth. Strain and season with salt and pepper to taste.
To serve
1. Brown the gnocchi in a pan with 2 tbsp olive oil. Serve with the hot turmeric cream, sweet-potato skins and micro herbs.

Care for another vegetarian gnocchi dish? If so, we have you covered with this delicious carrot gnocchi with basil pesto recipe!

The post Sweet potato gnocchi with tumeric cream appeared first on MyKitchen.

Gut-friendly and filled with loads of immune-boosting nutrients, the turmeric latte may just be the hot beverage of the season.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
4 cups milk
3 tsp ground turmeric
3 tsp fresh ginger, grated
½ tsp ground cinnamon, plus extra to serve
¼ tsp ground nutmeg
1 tsp vanilla essence
1 tbsp nut butter
1 tbsp honey

METHOD
1. Heat the milk, turmeric, ginger, cinnamon and nutmeg in a pot over medium heat, stirring to incorporate the spices.
2. As soon as the milk starts to simmer, transfer the mixture to a blender.
3. Add the vanilla, nut butter and honey and pulse until combined and milk becomes frothy.
4. To serve, pour into mugs and sprinkle cinnamon over the top.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Looking for more ways to improve your health this season? Try our top 5 immune-boosting and flu-busting recipes.

The post Immune-boosting turmeric latte for winter appeared first on MyKitchen.

Mb’atten is the traditional name of these savoury potatoes with turmeric rice and is the Libyan version of a stuffed spud. Try our take on this traditional African dish!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the savoury potatoes
1 onion, chopped
2 green chillies
1 garlic clove
1 tsp ginger
1 cinnamon stick
1 tbsp tomato paste
1 kg beef mince
500 g baby potatoes, parboiled and cut into wedges
1 tsp turmeric
¼ cup water
For the turmeric rice
2 cups rice
1 tsp turmeric
3 cardamom pods, crushed
Handful coriander
1 spring onion, chopped

METHOD
For the savoury potatoes
1. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. Add the garlic, ginger and cinnamon, and heat until fragrant, about 2 minutes.
2. Then add the tomato paste and mince. Once the mince has browned, add the potatoes, turmeric and water. Simmer for 10 minutes.
For the turmeric rice
1. Cook the rice according to packet instructions, adding the turmeric and cardamom to the cooking water.
2. Serve the savoury potatoes with the turmeric rice, fresh coriander and spring onion.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The options for potatoes are endless! You can enjoy this veggie favourite in all kinds of ways, but we tend to prefer ours extra spicy. Make these smashed potatoes with Bombay spice to see why!

The post Libyan savoury potatoes with turmeric rice appeared first on MyKitchen.