As winter’s chill settles in, there’s nothing quite like a comforting bowl of golden warmth to lift your spirits and nourish your body. My Golden Broth Bowl recipe is a celebration of wholesome ingredients that come together to create a soul-soothing experience. Packed with anti-inflammatory turmeric, creamy coconut milk, and a medley of flavours, this bowl is not just delicious—it’s a health elixir perfect for the season.
Good for you!
The Winter Wellness Boost:
Winter often brings with it a need for foods that not only satisfy our taste buds but also support our immune systems. The star ingredient, turmeric, is a powerhouse of antioxidants and anti-inflammatory properties. These properties may help ward off winter woes, keeping you feeling your best even in the coldest months.
One of the main compounds in turmeric is called curcumin. Curcumin is a powerful antioxidant and anti-inflammatory agent, which means it can help protect the body against cellular damage and inflammation. Inflammation is linked to a range of chronic diseases, including heart disease, cancer, and Alzheimer’s disease, so consuming anti-inflammatory compounds like curcumin may help reduce the risk of these diseases.
However, the problem with curcumin is that it is not easily absorbed by the body. In fact, the bioavailability of curcumin is quite low, meaning that only a small percentage of the curcumin you consume actually makes it into your bloodstream. This is where black pepper comes in.
Black pepper contains a compound called piperine, which can increase the bioavailability of curcumin by up to 2000%. That’s right – by adding a small amount of black pepper to your turmeric, you can drastically increase the amount of curcumin that your body is able to absorb.
So, why is turmeric good for you? In addition to its anti-inflammatory and antioxidant properties, turmeric has been linked to a range of other potential health benefits. For example, studies suggest that turmeric may help improve brain function and reduce the risk of heart disease. Turmeric may also have anti-cancer properties, though more research is needed in this area.
Comforting Coconut Goodness:
Coconut milk, another key player, not only adds a rich and creamy texture but also delivers a dose of healthy fats. These fats are essential for nutrient absorption, ensuring you get the most out of every ingredient in this nourishing bowl.
Ingredients
- 1 onion finely diced
- 2 cloves garlic minced
- 2 tsp turmeric
- 1 tsp mild curry powder
- 1 400ml coconut milk
- 2 nests rice noodles
- 200 g tofu
- 1 green chilli deseeded and sliced
- 1 tsp sesame seeds
Instructions
- Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 2
- Preheat the oven to 200°C. Place tofu cubes on a baking tray, drizzle with olive oil, sprinkle with 1 tsp turmeric and salt. Bake for 25-30 minutes.
- In a saucepan, sauté onions and garlic in olive oil for 8 minutes until soft. Add 1 tsp turmeric and 1 tsp mild curry powder, cook for an additional 2 minutes until fragrant.
- Stir in the coconut milk, simmer for 10 minutes.
- Cook noodle nests according to package instructions, then drain and set aside.
- When ready to serve, pour the turmeric broth into bowls, top with cooked rice noodles and tofu. Finish by sprinkling sesame seeds and green chilies.
Recipe Notes, Hints, and Tips:
- Make it Your Own: Feel free to add your favourite veggies or protein for extra nutrition.
- Prep Ahead: The turmeric broth can be made in advance and refrigerated. Reheat before serving for a quick meal.
- Play with Heat: Adjust the green chili quantity based on your spice preference.
Comment, Like and Share!
The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.
Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Do you have any personal twists or favorite pasta pairings? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!
Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!
Tofu Golden Broth Bowl
A delicious bowl packed with anti-inflammatory turmeric to bring you comfort on a cold day.
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 2 tsp turmeric
- 1 tsp mild curry powder
- 1 400ml coconut milk
- 2 nests rice noodles
- 200 g tofu
- 1 green chilli (deseeded and sliced)
- 1 tsp sesame seeds
Pre-heat an oven to 200C to roast the tofu and aubergine. Cut the tofu into cubes and place on a baking tray. Drizzle with olive oil and sprinkle with 1tsp turmeric and salt. Bake in the oven for 15-20 minutes. Alternatively, you could fry.
In a saucepan, drizzle a little olive oil and saute chopped onions and garlic, cooking for 8 minutes until soft.
Sprinkle some turmeric and mild curry powder and cook for another 2 minutes until fragrant.
Stir through a can of coconut milk and simmer for 10 minutes.
Boil a kettle, and pour over two nests of rice noodles and leave to sit for 3 minutes. Drain and set aside.
When ready to serve, pour the turmeric broth mix into two bowls and top with cooked rice noodles and tofu.
Sprinkle over the sesame seeds and sliced chilli and serve.
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