Turmeric….. this ingredient seems to be everywhere at the moment.  Mum use to make us turmeric milk when we were unwell, it’s been a firm favourite in our family for generations. This is how mum use to make it and how I make it now.  Grab a small milk pan and a really tiny amount of butter, melt the butter, add a tiny amount of turmeric and give it a quick mix. The turmeric will quickly turn dark brown, that’s when you add the milk, or milk substitute.  Mix and warm slightly, take of the heat, add a small amount of honey and drink.

This method was used as there were no fridges, you would make it when needed.

If we look at the health properties of turmeric,  there are loads of reasons for why we should use it in to our diet.  Indian food nearly always has turmeric in it, so if were not drinking it were definitely cooking with it!

I found a really good video on YouTube by Dr  Kahalsa. This video is well worth a view, she shows you how to make a Turmeric paste and keep it in the fridge and use it every day.  The key with using spices in this form is not to over do it, for example don’t use two teaspoons instead of one because you think it will work better or faster.  Our body can only process and coupe with spices in moderation, it is important not to under estimate their power.

Turmeric Paste & Golden Milk


Self preservation…..

This month is all about our two new drinks and everything they have to offer. I love the taste of chai and when I saw it on the menu board in the local coffee shop, I was super excited and very quickly disappointed.  The chai was a flavouring in a pump of sweetened syrup, tasted okay but a million miles away from what we had at home.

Khara, well that’s a family treasure and we’ve been so lucky to have it in our family for generations.  It comes from a time were doctors weren’t readily available, so families relied on blending spices that worked in harmony with each other and created fabulous results. Mother Natures helping hand.

Tradition is good, especially when it offers so much wisdom and well being.


Second month of success…..

We have always been a family of baking, my daughter loves making cookies, cupcakes and the occasional chocolate brownie. When we didn’t have any homemade goodies, we would buy them in our weekly shopping. This year is all about making small achievable changes, so now, if we don’t make it, we don’t eat it, unless were out for dinner.

We started with a baking box and now have a baking cabinet, completely dedicated to all things baking and desserts. slowly, slowly we have built up quite a collection of ingredients and equipment.

We now plan our sweet treats for the week and have a better idea of how much sugar we are in taking. We chop and change our recipes and adapt them to our taste.

Adopting this type of life style does require more organisation and planning. but it is so worth it. The rewards far outweigh the convenience of easy shopping. I have a weekly meal planer on the fridge with an extra section it for sweet treats.

Two successful months of making and keeping small changes and I must be honest, it feels good and we save money!

spice up your beans!

Growing up mum use to add masala to most things, my friends use to love it! and their parents too.  A throw back to my child hood with curried beans on toast, the recipe is simple.  Begin by frying a  small finely chopped onion, with one clove of garlic and a handsome amount of fresh chilli in some butter or Spray.  When the onions start going slightly brown, its time to add a pinch of tumeric powder and a large pinch of Sukhis India Masala.  Cook on a low heat for a few seconds, stirring all the time.  Add one tin of baked beans and season with salt, keep stirring until piping hot and serve.

how to serve? well you could have a big bowl of this on its own or you could put it on some buttered toast.  Me…..I like it both ways!

Give it a go… spice up you beans!

My change for February…

I am happy to say, I have stuck with my two changes I made in January! usually I’m not so consistent, so I’m very impressed with myself.  This year is about positive thinking, I’ve signed up with an online programme with ‘The Daily Om’ and I love it! Especially when life gets hectic and I need to feel grounded.

So, my first change for this month is, starting each day with a positive affirmation.  As soon as I wake up, which is usually very early, I start the day with a deep breathing exercise whilst repeating positive affirmations as I breath in and exhale. I spend a few minutes feeling centred and in the present, trying not to think of yesterday or tomorrow, just today and that moment.

Its well worth a try, you don’t need to sign up with a programme to get going, there are loads of free videos online you could use.  Happy body comes with a happy mind, together with the right foods, your on to a winner.



Our fabulous dinner….

The other day I popped into the fish shop, in Wicklow and asked Alan for some of his fabulous Dublin Bay Prawns and a new type of flat fish for my son to try.  As soon as  got home I knew exactly what I was making with the Prawns, Egg Noodles with a hand full of fresh ingredients, quick, simple and delicious.

for this recipe you will need:

  • I packet of fine egg noodles, this gives you a generous main course portion for three people.
  • 1 red onion, finely sliced length ways
  • 2 spring onions, chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 inch of fresh ginger, finely chopped into small match sticks
  • 1/2 fresh red chilli, seeds removed, finely chopped
  • A dash of fish sauce
  • A generous amount of dark soya sauce
  • Boiled water to cook noodles
  • oil/cooking spray
  • salt and pepper to taste


Place the noodles into a large bowl, top them with  boiling water from the kettle and cover with cling film.  In the mean time add oil/spray to a large frying pan, on a medium heat fry the  onion, garlic and ginger.  (Try not to burn the garlic as it will taste bitter). when they are a light brown colour your ready to add the prawns, spring onions and chillis.  keep mixing  and cooking on a medium heat until the prawns are fully cooked.  By now the noodles should be cooked, drain and add to the prawn.  Add a couple of splashes of fish sauce and a generous amount of soya, keep cooking and tossing for a couple of minutes, season to taste and your ready to serve!

If you have picky eaters who don’t like fish, remove the prawns from the pan, set aside and toss just the noodles in the fish and soya sauce.

You could add veg or even tofu, its so simple to make, you could easily serve this up mid week.