This especially caught my eye, because over the holidays my partner and I were gifted with a set of Perfect Press Oils from Activation Products, which included a bottle
of Black Cumin Seed Oil and The 5 Seed Oil Blend (which also includes Black Cumin Seed Oil).
I spent hours combing through many articles relating to skin conditions, and one thing that I came across several times was the mention
of Black Cumin Seed Oil in treating skin conditions -LSB-...].
There are now over 600 studies showing the effects
of black cumin seed oil and there is promising research on the use
of black cumin seed oil for dealing with autoimmune disease (which is why I've been experimenting with it).
Not exact matches
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp
of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp
cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel
seeds — optional Handful
of mushrooms — I used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper,
seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground
cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive
oil freshly squeezed lemon, to taste
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and
seeds removed, finely diced 1 yellow bell pepper, core and
seeds removed, finely diced 2 tablespoons grape
seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground
cumin 1/2 teaspoon ground,
black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
• Olive
oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground
cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored,
seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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.
Orange Chile
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
Oil Marinade: 6 cascabel chiles, stems and
seeds removed, or substitute 2
of the chiles above 1/4 cup chopped onions 1/2 cup vegetable
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
oil 2 cloves garlic, minced 1 teaspoon
cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground
black pepper
1 cup mung beans — soaked overnight 1/2 cup pumpkin
seeds juice
of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut
oil or olive
oil 1/2 tablespoon
cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground
black pepper — to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons
black peppercorns 2 teaspoons anise
seed 2 teaspoons
cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander
seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable
oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the garlic, the
cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon
cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon
black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola
oil, for brushing • Sour cream or creme fraiche, for serving (optional)
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
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1 teaspoon
cumin powder or
seeds 1 teaspoon sesame
seeds,
black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful
of parsley, rinsed and chopped
Oil Salt
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 can organic
black beans, rinsed 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 Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive
oil
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
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive
oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or
black) or 1 can beans, rinsed Salt to taste
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive
oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground
cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno,
seeded and minced 1 28 - ounce can crushed tomatoes 2 cans
of beans - I used
black and kidney but any are fine!
* 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)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive
oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground
black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon
cumin 1 teaspoon mustard
seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g.,
black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive
oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper,
seeds removed, diced 1 orange pepper,
seeds removed, diced 1 cup corn frozen kernels Juice
of 1 small lime 1 teaspoon ground
cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans
black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese
750g carrots, preferably organic 1 tablespoon olive
oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon
cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch
of mint, leaves finely shredded
Black pepper Sea salt Sumac (optional)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower
oil 1/2 teaspoon
black mustard
seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground
cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds
of apple and find granny smith is the best) 23g Butter 2 tbsp Olive
oil 1L vegetable stock 1 heaped tsp
cumin seeds 1 bay leaf Juice
of 1 lemon Salt &
black pepper to taste
2 Tablespoons olive
oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted
cumin (I toasted
cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground
black pepper)
Raw pumpkin
seeds 1 tablespoon olive
oil sprinkle
of cayenne pepper 1/2 teaspoon ground
cumin (or any other spices that you like Kosher salt and
black pepper
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive
oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or
black) or 1 can beans, rinsed Salt to taste
2 medium butternut squash, halved and
seeded (or 8 cups, chopped) 3 tablespoons olive
oil Kosher salt Freshly ground
black pepper 5 - 6 cups
of vegetable stock 3 teaspoons olive
oil Generous pinch
of saffron threads 1/4 cup hot water 1/2 teaspoon
cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive
oil 1 medium yellow onion, diced small 1 large green bell pepper,
seeded and cored, diced small 1 large red bell pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground
cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground
black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
* 2 ripe avocados, cut in half and pits removed * juice
of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut
oil * 1 teaspoon
black mustard
seeds * 1/2 teaspoon fennel
seeds * 1/2 teaspoon
cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
1 ping pong ball sized piece
of tamarind 3/4 cup boiling water 1/2 tsp
cumin seeds 1/2 tsp
black pepper 4 cloves 3/4 tsp kala namak (Indian
black salt) 1 tbsp coconut
oil 1/3 cup cashews 500g dates 1/2 cup sesame
seeds
1 tbsp coconut
oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp
black mustard
seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander
seeds, toasted and ground 1 tsp
cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
Warm Salad
of Roasted Cauliflower, Grapes and
Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
Black Rice for the salad 1 cup
black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive
oil 1 garlic clove — minced 1 teaspoon
cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1 small chili pepper —
seeded and minced (optional) bunch cilantro leaves
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol,
seeds and stems removed 2 teaspoons
cumin seeds 3 teaspoons coriander
seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece
of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable
oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
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.
5 — 6 large leaves
of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut
oil 1/4 cup pine nuts or sunflower
seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons
cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked
black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground
black pepper (optional)
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
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can
black beans, drained and rinsed 1 tablespoon extra-virgin olive
oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower
seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground
cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground
black pepper, to taste
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
A prominent example
of a fascinating therapeutic
oil that I encountered through my travels (and wrote about in my book) is
black cumin seed oil.
Black cumin seed oil is simply a food product that contains some concentrated compounds that may be protective
of health.
Turns out,
black cumin seeds and
oil are used in traditional medicine by many Middle Eastern and Asian healers for a broad array
of diseases, including some immune and inflammatory disorders, says Hwyda A. Arafat, MD, PhD, associate professor, departments
of surgery and pathology, anatomy and cell biology at Jefferson Medical College.
Organic Cooked Brown Jasmine Rice, Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked
Black Lentils, Onions, Coconut Milk (Coconut Milk, Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower
Oil, Cauliflower, Contains Less Than 2 %
of Water Chestnuts, Red Bell Peppers, Basil,
Black Mustard
Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño Peppers, Natural Flavors, Organic Agave Syrup, Organic
Cumin, Organic Curry Powder (Spices, Turmeric), Organic Dried Red Chili Pepper, Organic Dehydrated Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).
The specific benefits
of Health Ranger's
Black Cumin Seed Oil are derived from 5 major ingredients:
This scientific research concludes that the
oil of Black Cumin Seed, taken alone or combined with other botanicals, may have remarkable health benefits.
Perfect Press ®
Black Cumin Oil is simply some of the best, most nutritious black cumin seed oil available in the w
Black Cumin Oil is simply some of the best, most nutritious black cumin seed oil available in the w
Cumin Oil is simply some of the best, most nutritious black cumin seed oil available in the wor
Oil is simply some
of the best, most nutritious
black cumin seed oil available in the w
black cumin seed oil available in the w
cumin seed oil available in the wor
oil available in the world.
I have been taking the
Black Cumin Seed Oil for a couple
of months now and my lung capacity has increased -LSB-...] and can see a big improvement.
Perfect Press ®
Black cumin seed oil has a long history
of use as a natural health and beauty remedy.