Dr. Greger recommends 1/4 teaspoon
of dried turmeric daily as part of his Daily Dozen.
Dr. Greger recommends 1/4 teaspoon
of dried turmeric daily as part of his Daily Dozen.
I also used fresh turmeric, which will most likely be available where you purchase the yuca, but you could always use a tbsp
of dried turmeric in it's place.
Not exact matches
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon
dried ground galangal 1 teaspoon ground
turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2
dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons
turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp
dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs
turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp
turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
To prepare green dye: Add 2 Tbs
of dry lavender leaves + 1 tsp
turmeric powder in 1 cup
of water, and boil for 15 minutes.
This year I experimented with
dry lavender flowers and added a bit
of turmeric for a grassy yellow - green, kind
of mustard - color hue.
It was full
of my favorite cooking spices -
turmeric, coriander, cumin, fennel, cardamom, black pepper,
dried herbs - oregano, basil, parsley, olive oil, and chilies -
dry red chilies, chipotle, and even some paprika.
In a heavy saucepan or top
of a double boiler mix the sugar, flour,
dry mustard, salt and
turmeric.
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1 cup
of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry,
turmeric, garlic and cinnamon 2 tbsp
of rice flour
Crushed and
dried rosemary, thyme,
turmeric, oregano, and cinnamon are all inflammatory, but you'll only get a sprinkling
of each at best.
You probably already know all about
dried ground
turmeric: with a mustardy - ginger sort
of flavor, it's one
of the foundational spices in many curry blends, and the ingredient responsible for the bright yellow color
of many Indian and other Southeast Asian dishes.
But as vibrant as
dried turmeric can be, the flavor
of fresh
turmeric puts it to shame.
Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out
of regular all purpose... I usually can't taste a big difference except things are occasionally
drier but these weren't because all the pumpkin... But I replaced the ginger with
turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!!
* to make tortillas the amazing yellow color, simply add 1 teaspoon
of turmeric per «our recipe» to the
dry ingredients, so for this recipe you triple our basic recipe to get 24 tortillas, so it would be a 1 tablespoon.
I have blogged my own version
of cauli couscous salad a few months ago: http://kelliesfoodtoglow.com/2014/04/01/loaded-cauliflower-couscous-salad-with-roasted-
turmeric-chickpeas-that-study/ («That study» is not about chickpeas, btw) I favour a quick
drying a softening blast
of grated and
turmeric - coated cauliflower in a hottish oven, with preserved lemon and lots
of shaved veggies stirred in.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon
turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or
dried apricots, chopped Chopped cilantro for garnish (optional)
2 cups
of dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground
turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups
of cooked chickpeas 4 1/2 cups
of water 2 teaspoons
of garlic 1 teaspoon onion powder 1/2 teaspoon
turmeric 1/2 teaspoon ground coriander 1 Tablespoon
dried dill...
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp
turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Dice the remaining half
of your onion and add it to the skillet, along with the serrano pepper, 1 tablespoon
of garam masala, cumin,
turmeric, black pepper, cardamom and cloves (you can add a dash more oil if it seems to
dry), and sauté until onion is soft, about 5 minutes.
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup
of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon
turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
A few shallots, ginger,
turmeric, a whole lot
of dried red chilies, combined with the smoky sweetness
of turmeric and roasted coconut pieces (thenga kothu) make this a quick and easy recipe.
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground
turmeric 2 teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup
dry quinoa 5 cups water 26.5 oz box
of chopped tomatoes 2 cups chopped kale, tough stems removed
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3 cups
of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12
dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
The secret is a small amount
of garam masala: a mix
of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods,
dried red chili peppers,
dried garlic, ginger powder, sesame, mustard seeds,
turmeric, coriander, bay leaves,...
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp
turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick
of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps
dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.
1 head
of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika
dried, ground
turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle
of cold pressed olive oil drizzle
of pure maple syrup chopped fresh parsley
Italian — 1 tsp each
of dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes
of cayenne pepper Indian — 1 tsp ginger, 1 tsp ground corriander, 1/2 tsp
turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes
of cayenne pepper
Add the cumin and
turmeric, with a few splashes
of water if it seems
dry.
A background
of turmeric - tinted rice brings out the gem - like colors
of dried apricots, cranberries, and currants in this simple side dish.
It's hard to advise as I've never been able to get hold
of fresh
turmeric, but I would say that
dry spice is probably more potent so I would start off with the same amount
of grated
turmeric root and increase if necessary.
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
Lemon Ginger Date Bites (makes 12 bites) 1 cup
of pecans 1 cup
of dates, pitted 2 tbsp
of dried mango (roughly chopped) 1/4 tsp
of turmeric 1 tsp
of poppy seeds 1/2 tsp
of minced, fresh ginger (or 1/4 tsp
dried) 1 heaping tbsp
of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp
of coconut water 1 tbsp
of maple syrup the juice and zest
of half a lemon
I also add some ground pepper and sea salt, and chopped parsley (fresh or
dried, depending on the season) right to the sauce when it is done, and I add a bit
of turmeric to make the sauce nice and yellow.
easy cleanse: invigorating
turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole
turmeric root, washed and sliced + a 3 - inch piece
of ginger root, washed and sliced + 1/2 t freshly ground black pepper + 2 t salt + 2
dried chili peppers + 1 strip
dried kombu seaweed + 12 c water for finishing + juice
of 1 lemon + 1/4 c extra virgin coconut oil
Inspired by many
of your comments in my recent post Tumeric Milk Baked Oatmeal with Pistachios and
Dried Cranberries, I used
turmeric.
If you can't get fresh
turmeric + ginger, use 1/4 teaspoon
dried of each, taste and adjust by adding more to your liking.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh
turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
Any thoughts on using fresh
turmeric instead
of dry ground
turmeric?
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
After satisfying the spice demand at home, the country now is second in the world in chile production (after China), it accounts for twenty percent
of the world's black pepper, fifty percent
of its
dried ginger, ninety percent
of its cardamom, plus copious amounts
of turmeric, saffron, cumin, cloves, fenugreek, cinnamon, and fennel.
Turmeric is the
dried ground rhizome
of Curcuma longa Linn (106).
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon
dried curry leaves, rehydrated and patted
dry 1/2 teaspoon
turmeric powder 1 quart water Juice
of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
3
dried chipotle peppers 3
dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch
of ground clove) 1 teaspoon
turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
I doubled the nooch and added a tsp
of miso, along with some
dry mustard and
turmeric.
Warming foods, like
turmeric, have the effects
of dry and light yang energy whereas cooling foods, like cucumber, have the effects
of cold and dark yin energy.
There are other ways to boost curcumin absorption: consuming it in the form
of fresh or
dried turmeric root, when it's still abundant with natural oils, and consuming it with fat, as fat helps curcumin to be absorbed much more easily.