Not exact matches
Add the sour cream, two of the poblano peppers, garlic, onion, juice
from 1 lime, 2 tablespoons of the cilantro,
cumin, salt, and ground
black pepper to a food processor.
We handcraft this blend
from pure maple sugar, white sugar,
black pepper, coriander, turmeric, ginger, nutmeg, fenugreek, anise seed,
cumin, Saigon cinnamon, regular mustard powder, mace, cardamom and minced green onion.
-- Juice
from an orange — Juice
from a lemon — Olive oil — Sumac —
Cumin — Balsamic vinegar — Pomegranate Molasses — Salt & cracked
black pepper
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp
cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce
from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice
from jar 1/4 cup chopped pickled jalapenos 1 tsp
cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground
cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce
from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced
black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
We handcraft our curry
from coriander, turmeric, cayenne, ginger, fenugreek, anise,
cumin, cinnamon,
black pepper, yellow mustard, mace and cardamom.
The most famous seasonings
from the Yucatán are the recados, or seasoning pastes which are made
from spices and herbs such as cinnamon, allspice,
black pepper, oregano,
cumin, annatto seeds and cloves, along with garlic and, of course, chiles.
Typically, a Sri Lankan
black curry is made as follows: coriander,
cumin, fennel, and fenugreek seeds are roasted separately, then combined with whole cinnamon, cloves, cardamom seeds, and leaves
from the curry tree.
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water
from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon
cumin seeds — ground 1 1/4 teaspoon salt freshly ground
black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
1 cup frozen corn 1/2 cup
black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp
cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and
black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice
from 1/2 lime salsa, for serving
1 can organic
black beans rinsed or 1 1/2 cup cooked beans
from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground
cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon
cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut
black rice (
from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
In addition to the plantain, they derive their Cuban flair
from black beans, rice, red pepper, lime, coriander, paprika and
cumin.
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce
from the chipotle can 1/2 teaspoon ground
cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but
black will also work!)
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds
from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon
cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup
black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground
cumin 2 teaspoons ground coriander Kosher salt and freshly ground
black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice
from 1 lime
It is well seasoned
from the onions, green chilies,
cumin, garlic powder, oregano, and
black pepper.
Remove
from oven and whisk in orange juice and zest,
black bean garlic sauce,
cumin, and garlic and onion powders.
In a large bowl, combine cooked rice, sautéed vegetables -LCB-
from first step -RCB-,
black beans, corn, tomato,
cumin, chili powder, cayenne pepper, salt and pepper.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked
Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon
Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice
From 1 Large Lime Salt to Taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka
black cod that I purchased
from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground
cumin * 1/2 teaspoon sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of
black beans, rinsed and drained Juice
from 2 limes 2 teaspoons of ground
cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 can organic
black beans, rinsed or 1 1/2 cups cooked beans
from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground
cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
* 3 tablespoons olive oil * 1 teaspoon
cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes
from my garden last summer instead) * Sea salt and freshly ground
black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
1 tablespoon Coriander Seeds 1/2 tablespoon
Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup
Black Beans, with liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest
from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon
cumin 1/2 teaspoon freshly ground
black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (
from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Sweet potatoes, lime juice, cilantro,
black beans, roasted red peppers and some spice and smokiness
from jalapenos,
cumin & chili powder.
1 1/2 cups cooked
black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground
cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste juice
from 1 lime
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb)
Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground
black pepper (to taste)-- where to buy
black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan,
from grass - fed cows (2 oz)-- where to buy cheese
These are the simple items needed to make creamy roasted garlic hummus at home: canned chickpeas (garbanzo beans), baking soda (for removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon juice, high - quality virgin olive oil, chickpea liquid
from the can, roasted garlic cloves,
cumin, paprika, salt to taste, freshly - ground
black pepper to taste.
1 tablespoon + Southwest seasonings
from Penzeys (salt, ancho pepper, onion, garlic,
black pepper, Mexican oregano, cayenne pepper,
cumin, chipotle and cilantro)
This Chorizo seasoning is hand mixed
from: Kosher salt, ancho chile, guajillo chile, chipotle chile, garlic,
cumin, oregano, Tellicherry
black pepper, cayenne, bay leaf, Ceylon cinnamon and clove.
For these beans
from NYC chef Takashi Inoue, feel free to swap the
black pepper for other spices, such as
cumin, or fresh chopped herbs.
In Germany I came across a «Shaschlik Gewürz» spice mix made
from paprika, mustard powder, turmeric, ground coriander seeds, clover seeds, cayenne pepper,
black pepper,
cumin, caraway, and dried garlic - with information in English, French, Italian, Spanish, Polish, and Turkish printed on the container.
Falafel (Adapted
from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground
cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
Wanted to share that I had tremendous relief
from Black Seed Oil (
cumin seed) as well.
They are made
from our own Gold Label Virgin Coconut Oil and Virgin Palm Oil, and include organic macadamia nut oil or
black cumin seed oil, and organic jojoba oil.
I am currently using a curry blend
from Frontier (ingredients: turmeric, coriander,
cumin, lemon peel,
black pepper, powdered lemon, cardamom, cinnamon, garlic, cayenne)-- a variation on garam masala.
Black Bean Salad with Fuyu Persimmon, Avocado, and Lime -
Cumin Vinaigrette (Makes about 6 servings, recipe created by Kalyn with inspiration
from Andrea's persimmons, and the Fuyu Persimmon Salad in the L.A. Times.)
3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground
cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground
black pepper, to taste 2 tablespoons fresh lemon juice (
from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.
Salsa: 1 cup fresh corn kernels cut
from a cob or defrosted frozen corn 1 cup chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground
cumin 1/4 teaspoon freshly ground
black pepper
Black Bean Salad with Fuyu Persimmon, Avocado and Lime - Cumin Vinaigrette — This recipe from Kalyn's Kitchen takes a Mexican twist on savory persimmon dishes, and is the best black bean salad we've discov
Black Bean Salad with Fuyu Persimmon, Avocado and Lime -
Cumin Vinaigrette — This recipe
from Kalyn's Kitchen takes a Mexican twist on savory persimmon dishes, and is the best
black bean salad we've discov
black bean salad we've discovered.
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground
black pepper 1 teaspoon
cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1 cup refried beans, warmed (
from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
1 pound ground beef, or lamb 1 onion, chopped 1 teaspoon red pepper flakes 1 teaspoon ground red pepper 1 teaspoon
cumin 1 tablespoon oregano 4 large tomatoes, cut in half
from top to bottom 4 green bell peppers, seeded, cut in half lengthwise 2 tablespoons olive oil Salt and freshly ground
black pepper 1/2 cup chopped, fresh parsley Turkish type pita bread Olive oil
shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4 cups corn, fresh or frozen and thawed 6) 3/4 cup diced cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can
black beans, rinsed and drained 9) 1/2 cup finely chopped red onion 10) 3/4 cup chopped fresh cilantro 11) juice
from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground
cumin 15) 1 tsp ground chili powder
Many of the new menu items,
from the marionberry vinaigrette dressing that will replace the once - ubiquitous ranch to the
black bean and corn salad seasoned with
cumin, lime juice and fresh cilantro and garlic, were developed by Snow and other registered dietitians on staff at Portland schools.
Black cumin seed oil is the most absorbable and concentrated form, and from my research, the most effective way to consume black s
Black cumin seed oil is the most absorbable and concentrated form, and
from my research, the most effective way to consume
black s
black seeds.
Black Cumin Seed Oil (also often called
Black Coriander Oil or simply
Black Oil) comes
from the Nigella Sativa plant that is native to Asia.
The specific benefits of Health Ranger's
Black Cumin Seed Oil are derived
from 5 major ingredients:
One of the healthiest and best
black cumin oil brand on the market is
from a really great company that I love dearly is called Activation Products.