Le Wolfe Magique: turmeric

First of all I would like to warn all fair skinned women out there to probably not try this mask - As excellent as it is this mask because is has no oil base can stain your skin! I will be adding a special coffe & chocolate mask to the blog next week which can be used by you whiteys (me included).

Thank goodness you have me to try out these recipes and risk looking like I have cancer of the liver!

Anyway once again I am using Turmeric as my base ingredient - This time I made a heap of paste by combining 2 cups of water to half a cup of turmeric and boiled it on a medium heat. I gave some more to my Dad to try as he has told me he is seeing significant improvements in his skin tone and inflammation since trying my witch craft. I also have noticed a significant evening in skin tone and my cheeks are much less red - The ways of Turmeric, I love this spice!

So the Turmeric & Coffee mask is to be used no more than once a week as the coffee works as a strong exfoliant.

All I did was follow the recipe for making the paste above and add about 1/2 cup of paste to 1/2 cup of used ground coffee. I mixed this all together and applied to my skin. Leave this on for 10-15 minutes until the paste is dried and then proceed to remove with a hot face cloth. If you do try this and experience some staining then all you need to do is apply a little bit of coconut oil to your face and remove the staining gently with a cotton pad.

While I may not be running to try this mask again soon I can confirm that I am no longer yellow and it has been 5 hours since I applied the mask - Thank goodness I work from home!

Blogged by: Megan

It is my cooking night again and I have decided to go with one of my Dad's famous in-house recipes. It is so simple and tastes extremely good so thought it would be a handy one to share with all those who want to impress with their cooking skills without really doing too much work.

I was also asked today to write an entry for another blog on my crazy obsession for the super spice Turmeric so I thought that I could show an easy way to tie in a spoon or two into your diet without cooking a curry which people traditionally think of when using this wonder spice.

Check out link below to see what I wrote at The Mind Body Connect:

https://m.facebook.com/#!/profile.php?id=376248009126953&__user=611785351

Happy Face :)

As I mentioned in a previous post my boyfriend Juan is from Argentina and his English is better than mine, but there are a few words that pop up now and again which are quite cute and make me smile - And so for the reasoning behind calling mashed kumara 'Smashed Kumara'. He thought all this time I was saying I was going to smash the kumara - LOL anyway I thought it was cute.

Once again I am cooking for my monster family of 6 so adjust proportions as you see fit! AND of course once again this is a dairy-free, gluten-free, sugar-free meal :)

Ingredients:
1Kg Chicken thigh cutlets
5 rashers of bacon
3 Onions
3 cloves of garlic (crushed or smashed hehe)
Couple of handfuls of mushrooms (these can be as much or as little as you want and of any variety of mushroom)
1 can of coconut cream
1/2 cup of chicken stock
1 tsp of Rice flour (to thicken)
1 tsp of Thyme
1 tsp salt
Pepper for seasoning

3-4 large kumara
2 tsp turmeric
1 tsp salt
1 Tbsp sweet chili sauce
2 tsp whole grain mustard
1/2 cup of Rice milk

Method:
- Preheat oven to 180 degrees celsius
1. Cook diced onions and crushed garlic with a little bit of oil (grapeseed is preferable) in a large oven proof dish over the element on a medium-high heat.
2. Cut chicken to desired size (however if they are small enough cutlets I just put them in whole) and add with bacon to dish when onion has slightly cooked.
3. Also chuck in the mushrooms and cook everything until the chicken has seared lightly on the surface (you do not need to cook the chicken completely as this will be done slowly in the oven)
4. Add coconut cream and chicken stock so that the chicken and other ingredients are just covered by the liquid.
5. Add Thyme, salt & pepper and stir through all the ingredients.
6. Sprinkle the rice flour over top and mix through thoroughly and you will see the liquid thickens a little bit.
7. Take the dish off the element, place the lid on top and put in pre-heated oven for 2 hours. During the cooking time of 2 hours it is advisable that you take it out of the oven half way through and stir slightly.
8. While the chicken casserole is in the oven peel, cut and boil the kumara until soft.
9. Add all remaining ingredients and SMASH it all together!

I served this also with steamed beans & broccoli - Do NOT forget to eat your GREENS !

Happy Healthy Eating Everyone !