Autumn is here (well in Melbourne, anyway) and all I want to do is cosy up on the couch with a blanket, my dog, a cup of my favourite lemon tea and something sweet. Oh, to spend a Saturday like this would be bliss.

If last week was anything to go by, then I don’t see that happening in my foreseeable future. With trips to the vet, early mornings, days full of work, nights full of study and the odd catch up with friends, it was a pretty full week.

During weeks like these, I know if I’m not supporting my body and immune system then I’m bound to get some kind of cold. I was lucky enough to have a small window on Monday that allowed me to meal prep some nourishing foods for the week. The one ingredient I included in them all those meals was Turmeric.

You’ve probably heard me go on and on about turmeric but, that’s because I absolutely love it! Check out my favourite turmeric latte recipe here

Turmeric does have this subtle bitter taste, so if you aren’t use to the flavour start by using it in small quantities or in delicious desserts like my raw Lemon and Turmeric Golden Cheesecake Slice.

The use of Turmeric dates back nearly 4000 years to the Verdic culture in India. It’s a plant that has such a long and beautiful history mainly within medicinal use. Due to its rich yellow colour it can often be known as Indian Saffron. It’s widely used in South Asian and Middle Eastern cooking and can often be used as a colouring agent.

The major active component of Turmeric is curcumin. Curcumin actually has poor bioavailability, therefore, the body can not absorb it. One small way to assist with its bioavailability is to combine it with some black pepper because it has piperine in it. This inhibits the breakdown of the turmeric compounds within the gut resulting in higher levels of curcumin remaining in the body. Therefore, increasing its bioavailability.

This increase in bioavailability may benefit the body in ways such as reduced inflammation and improved digestion.

Leave a comment and let me know if Turmeric’s your jam!

Lemon and Turmeric Golden Cheesecake Slice

Course Dessert
Servings 12 slices



  • 1 C Almonds
  • 1 C Walnuts
  • ½ C Coconut (shredded/desiccated)
  • 2 Tbsp Maple Syrup (can substitute for any sticky liquid)
  • 1 Handful Lemon Zest


  • 2 C Macadamias (can substitute for cashews)
  • 400 ml Coconut Cream
  • 2 Tbsp Lemons, juiced (keep zest for topping)
  • 2 Tbsp Coconut Oil, melted
  • ½ Tsp Vanilla (can use extract)
  • 1-2 Tsp Turmeric, ground and mixed with black pepper (can use premade latte mix)
  • 1 Tsp Cinnamon, ground



  • Line a 20×20 baking tin with baking paper
  • In a food processor, blend all the ingredients for the base until a slightly stick crumb forms
  • Press base into prepared tray and place in fridge/freezer to set approx. 30 minutes


  • Once the base has set, blend all the topping ingredients on high speed until it’s super smooth and creamy
  • Pour the cheesecake mix over the base and sprinkle with extra lemon zest
  • Place in fridge to set for approx. 5 hours
  • For a firmer cheesecake place in freezer for 30 minutes before serving
  • If there's any leftovers, store in an airtight container in the fridge for up to 1 Week
DID YOU MAKE THIS RECIPE?I’d love to see your kitchen creations. Make sure to tag @mysimpleplate or use #mysimpleplate!

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