In an epic turn of events, my life is now heading in a different direction. I moved from the small, coastal town of Western Australia where I spent my entire childhood to Sydney. From 40,000 to over 4 million. Even now, I’m sort of banging my head against the wall for what could become the worst decision I’ve ever made. I’m a firm believer that “everything will be all right in the end, and if it’s not all right, then it’s not the end”.
So whilst things are not currently what I expected, at least I know my adventure has only just begun. Not only am I now living out of home (at age seventeen!), I am also a university student, an entrepreneur and a tutor. The next thing you’re probably thinking is, but Rosie – what are you studying? I’m glad you asked. But I’m not telling. Hehe. Next time, I might be a little more forthcoming. No promises though 😉
Meanwhile, there’s turmeric to talk about. I’ve been adding this stuff to everything. Of course, there’s always curries, noodles and the classic tofu scramble, but now I’m using it in everything from cookies to immunity boosting banana bread.
Here I am, wanting an immunity boost without intentionally exposing myself to all kinds of gross things. I do this enough daily on public transport. Let’s not talk about that. In short: I don’t want to catch a cold! I just moved to a new city, studying at a new university, with
new no friends. There’s no time for colds! I need to boost my immune system as much as possible. And, one of the best ingredients for boosting the immune system is luckily one of my spice stapes – turmeric. By adding it to a cake, I can eat a whole loaf of turmeric banana bread solely for ‘health purposes’. Who would have thought, turmeric banana bread, the new superfood.
Lots of love, your somewhat lost author in a big city, Rosie.
- 250ml almond milk
- 60ml coconut oil
- 2 tablespoons ground flax
- 100g coconut sugar
- 200g brown rice flour
- 120g almond meal
- 20g coconut flour
- 2 teaspoons baking powder
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3 bananas, mashed
- First, preheat the oven to 200 C and line a loaf tin with baking paper.
- Combine the almond milk, coconut oil and flaxseed in a small jug. Set aside.
- In a large bowl, stir together all the remaining dry ingredients (everything but the bananas).
- Pour in the milk mixture and then add the bananas. Mix until well combined.
- Spoon the batter into the prepared tin, smooth the surface and bake for 35-40 minutes, until lightly brown and a skewer inserted into the centre comes out clean.