Sarah Di Lorenzo shares her favourite culinary power couples to double the goodness in your daily diet.

TURMERIC AND BLACK PEPPER

Sarah says this is a perfect pair because the black pepper can help the absorption of the black pepper and both are great ingredients to help reduce inflammation.

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Turmeric and black pepper latter. Turmeric and black pepper chicken

FRUIT AND NUTS

Sarah says this is a good pairing because it’s her favourite snack that will help keep you fuller for longer because the fruit has fibre and the nuts have protein

Banana and nut butter (cut in 1/2 with nuts sprinkled over the top). Apple and cashews. Pear and almond butter. Walnuts and blueberries.

CITRUS AND SPINACH

Sarah says this is a good pair because the Vitamin C in the citrus can help the absorption of the iron in the spinach and together it’s two very nutrient dense and vitamin packed combos.

Spinach and citrus salad with orange juice dressing.

Turmeric Latte

1/4 cup of water

3/4 cup of milk of choice

1 teaspoon of honey

1 teaspoon of turmeric

Cracked pepper

Method

Add to a saucepan, bring to the boil then simmer for around 5 minutes and then enjoy!

Turmeric and Black pepper Chicken

Ingredients

1 tablespoon of olive oil

1/2 chopped brown onion

4 cloves of garlic minced

5 cm of fresh ginger grated

2 level teaspoons of turmeric

1 teaspoon of ground coriander

1 can of coconut milk

1 tablespoon of tamari

Sea salt and black pepper

Juice of 1 lime

750 grams of skinless chicken thighs

Serve with fresh coriander

Rice

2 teaspoons of extra virgin olive oil

3 cloves of minced garlic

1 cup of basmati rice

Fresh cracked pepper

Sea salt

1 3/4 cup of water

Method

Heat the oil in a casserole dish, add the onion and cook until translucent, add the garlic, ginger, turmeric and coriander.

Cook for a few more minutes.

Next add the tamari and coconut milk, bring to a boil and then add the chicken. Put the lid on the pot and simmer for around 20 minutes, just until your chicken is cooked through.

Add the lime juice at then end.

Rice

Add the garlic, pepper, salt and oil to a saucepan on a low heat for a minute. Add the rice, coat with the oil and then add the water. Bring to the boil and then reduce to a simmer for around 20 minutes or until cooked through.

Serve with the chicken and garnish with coriander.

Spinach and orange salad

Ingredients

Salad

6 cups of baby spinach leaves

2 oranges, sliced

1/2 red onion chopped

Sea salt and cracked black pepper

1 tablespoon of fresh rosemary

125 grams of danish feta cubed

Garnish - roasted walnuts

Dressing

Juice and zest of 1 orange

1/4 cup of apple cider vinegar

1/4 cup of olive oil

2 teaspoons of Dijon

1 teaspoon of freshly chopped rosemary

1 tablespoon of finely chopped red onion

Method

Add all the salad dressing ingredients to a bowl and shake well.

Assemble the salad ingredients in a bowl, add the dressing, garnish and enjoy.