Cupcakes: immune-boosting raw recipe
“Curcumin is the active ingredient in the traditional herbal remedy and dietary spice turmeric (Curcuma longa). Curcumin has a surprisingly wide range of beneficial properties, including anti-inflammatory, antioxidant, chemopreventive and chemotherapeutic activity.”
Its complex chemical structure present this spice the ability of influencing multiple signalling pathways, such as survival pathways involved in counteracting metastatic and angiogenic pathways; (the former is the spreading of a cancer and the latter the increased vascularisation in the areas surrounding, in order to “fuel” it).
Curcumin is used in this recipe to paint in a beautiful ochre our cupcakes (reminding the traditional Creme Patiessere).
It is a remarkably non-toxic ingredient and exhibits great promise as a therapeutic agent; currently is studied by a number of human clinical trials for a variety of conditions, including multiple myeloma, pancreatic cancer, myelodysplastic syndromes,colon cancer, psoriasis and Alzheimer’s disease.
Cupcakes recipe
Ingredients for base
- 1 cup wheat germ (rice flour for gluten-free)
- 4 carrots
- 1 cup pitted Medjool dates
- 2 teaspoon cinnamon
- 1/2 cup almonds
- 1 teaspoon carob molasses
Ingredients for frosting
- 1 teaspoon curcumin
- 3 Medjool dates
- 1 cup soaked cashew nuts
- 1 glass almond milk
- 5 raw almonds
- 1 teaspoon cinnamon
- 1 vanilla pod (or essence)
- a dash of orange flower essence
Directions:
- Blend all ingredients of the base in a high-speed food processor
- Place the dough obtained in the cupcake liners.
- Let it set in the fridge
- Blend smoothly all ingredients of the frosting until it reaches a creamy consistency
- Place the cream in a piping bag
- Top the cupcakes with the frosting (be creative with decorations!)
- Garnish with flaked almonds and a sprinkle of julienne carrot.
- Set in the fridge or freezer until your guests arrive!
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