Level: Scoolinary Team

For me, desserts are about enjoyment. If we can add nutritional properties through the inclusion of products like matcha and turmeric AND enjoy the product, that’s great.

I think a good example would be one of Richard’s matcha doughnuts: https://www.scoolinary.com/courses/doughnuts. The matcha flavour genuinely works there on that doughnut and the matcha is nutritionally better than using an artificial colour.



I was once given some chocolates containing an adaptogen, reishi mushroom. In this case I didn’t like the flavour at all and would have preferred to just eat a nice bonbon and enjoy it, even if the nutritional properties were less beneficial. I can put the reishi, or another mushroom, such as Maitake, elsewhere in my diet.



Thinking of ways to include turmeric in a dessert… we could juice turmeric root and use it to make a meringue with albumin, and then dry the meringues in a dehydrator. (Would the yellow color remain? Would the nutritional properties of the turmeric be maintained?). Whole lemons could be used to make a lemon puree, adding the minimum sugar needed for it to taste not too sour. (Or we could do something with carrot, orange, or ginger, for example). We might have something that tastes good, looks good, is interesting to eat, and contains quite a few plants.