Mix cumin seed oil and apple cider vinegar in equal proportions to prepare a skin toner.
Not exact matches
Directions: Using a mortar and pestle, or a small grinder,
mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this
mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add
cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Water, vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower
oil *, Balti spice
mix (turmeric *, coriander *,
cumin *, black pepper *, cardamom *, fenugreek *, chilli powder *), rice flour *, ginger puree *, corn syrup *, sea salt *,
cumin seed *.
Free & Easy Organic Vegetable Balti Ready Meal Water, vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower
oil *, Balti spice
mix (turmeric *, coriander *,
cumin *, black pepper *, cardamom *, fenugreek *, chilli powder *), rice flour *, ginger puree *, corn syrup *, sea salt *,
cumin seed *.
(Meat Topping) 2 tbsp olive
oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled
seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp
mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and
cumin) salt, pepper, and red pepper to taste
Basmati Rice: 2 cups Ghee or olive / canola
oil: 1 tbsp full
Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp
Mix veg (frozen): 2 cups
Mix wheat flour, methi leaves, red chilli powder, turmeric powder, jeera /
cumin seeds, salt and 2 tbsp of
oil together.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive
oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive
oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon
cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (
seeded, diced) 1 jalapeno pepper (
seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (
seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste)
MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
MIXED OLIVE RELISH: 2 cups
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, cho
mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive
oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons
oil for stir frying (butter / coconut
oil / ghee) 1 teaspoon sesame
oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground
cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame
seeds Salad
mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive
oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant
oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon
cumin seeds 1 teaspoon coriander
seeds 1 teaspoon caraway
seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant
oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped
mixed greens olive
oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive
oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp
seeds 1 tsp dried oregano 1 tsp ground
cumin juice of one lime 1 tsp celtic sea salt Method In large
mixing bowl place cooked quinoa & mashed sweet potato.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored
oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut
oil 1/2 teaspoon black mustard
seeds pinch of asafetida (hing) 1/2 teaspoon
cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon
mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
roasted coriander
seeds powder, roasted
cumin seeds powder,
mix and cook the whole mixture on low flame until the masala leaves
oil.
1) Heat the
oil in a non-stick pan before adding the mustard, curry leaves, chilies,
cumin seeds, mustard
seeds and allow them to crackle 2) stir in the onion and shallow fry until softened and transparent 3) Introduce the scrambled tofu and then
mix thoroughly 4) Add the black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree before turning off the heat
In a heavy bottom pan, add
oil, fenugreek
seeds,
cumin seeds, ginger, chillies and curry leaves and
mix.
Yesterday I had super sprout
mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli with Vegenaise (my only
oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame
seeds, no
oil, home boiled chick peas boiled in water with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic,
cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.