Remove from heat, and add the lime juice, cilantro, and a dash
of mustard seed powder (to reap the sulforaphane benefits).
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash
of mustard seed powder ● Siete Foods grain - free tortilla chips
Bottom line: Whenever you cook cruciferous vegetables (from fresh or frozen), add a sprinkle
of mustard seed powder.
Not exact matches
And if we can use
mustard powder (instead
of buying and grinding the
seeds), what would be the amount?
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero
powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon
mustard seeds 1 teaspoon fennel
seeds
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower
seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain
mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking
powder 1 teaspoon fine - grain sea salt
hi heidi, your guacamole with
mustard seeds and curry
powder is one
of our favorite ways to eat avocados.
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)
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,...
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion
powder 1 teaspoon garlic
powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno,
seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
We use 100 % pure Manuka Health Manuka Honey and several kinds
of mustard like French Dijon Mustard, Grey Poupon, Gulden's Brown Mustard, mustard seeds and mustard
mustard like French Dijon
Mustard, Grey Poupon, Gulden's Brown Mustard, mustard seeds and mustard
Mustard, Grey Poupon, Gulden's Brown
Mustard, mustard seeds and mustard
Mustard,
mustard seeds and mustard
mustard seeds and
mustard mustard powder.
I upped the curry
powder by a 1/2 tsp, added a dash
of cumin, put in a whole onion, but skipped the
mustard seeds and cashews.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin
seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking
powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon
mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower
seeds (or more pumpkin
seeds if you prefer) for sprinkling on top
Contains 2 % or less
of the following: Distilled Vinegar, Water,
Mustard Seed, White Wine, Citric Acid, Tartaric Acid, Spices, Garlic, Parsley, Basil, Chives, Tomato Paste, Sea Salt, Potassium Chloride, Onion
Powder.
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown
mustard seeds 1 tsp curry
powder 1/4 tsp garlic
powder 1/4 tsp ginger
powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown
mustard seeds & curry
powder 1/4 cup
of cilantro, roughly chopped, the juice
of a lime & sea salt to 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
When it pops, add the rest
of the
mustard seeds and the tamarind
powder and give it all a quick stir, covering the pot with a lid to keep oil from spattering.
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
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
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
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
Despite its ease, the dish involves classic Indian approaches to layering assorted flavours that involves frying up
mustard seeds during the initial seasoning, cooking down the onion until it starts to caramelise along with loads
of garlic, adding the spices, simmering eggs with tomatoes and finally the garam masala
powder gives a magical touch to the recipe.
Make your own curry
powder by grinding five teaspoons
of coriander
seeds, one teaspoon fenugreek
seeds, one - half teaspoon
mustard seeds, one - half teaspoon cumin
seeds, two teaspoons turmeric
powder, 5 cloves, one and one - half sticks
of cinnamon, and one large bay leaf.
I recently heard a great tip on Dr. Rhonda Patrick's podcast (see video at bottom
of this post) for getting sulforaphane even from frozen or cooked cruciferous vegetables: adding
mustard seed powder.
I've just made this for supper and it was delicious, I made some substitutes as didn't have all ingredients - dried chilliest, curry
powder as I had no
mustard seeds and put some cauliflower in with potatoes and only had half bag
of spinach so added curly kale too.
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).
Materials: arrowroot starch *,
mustard seed *, honey
powder * (maltodextrin * & honey *) kaolin clay, essential oils
of eucalyptus *, rosemary * and clove * * organic
Broccoli cheddar (Water, milk, broccoli, pasteurized process cheddar cheese [cheddar cheese -LCB- pasteurized milk, cheese culture, salt, enzymes -RCB-, water, sodium phosphate, milkfat, salt, apocarotenal -LCB- color -RCB--RSB-, cream [cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth -LCB- chicken meat, chicken broth, chicken fat, modified corn starch and / or rice flour, salt -RCB-, salt, hydrolyzed corn and soy protein, sugar, natural flavorings, potato flour, autolyzed yeast extract, carrot
powder, turmeric], flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], butter [cream, salt], seasoning [salt, spices, extractives
of paprika], soybean oil,
mustard [water, vinegar,
mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [vinegar, red pepper, salt]-RRB-.
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4 teaspoon each
of spices such as ground
mustard, Chinese five - spice
powder, ground allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional Scoop out the zucchini
seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment
of a food processor (or grate by hand).
Contains 2 % or less
of the following: Distilled Vinegar, Water,
Mustard Seed, White Wine, Citric Acid, Tartaric Acid, Spices, Garlic, Parsley, Basil, Chives, Tomato Paste, Sea Salt, Potassium Chloride, Onion
Powder.
For instance, adding
powder from
mustard seeds, which contain a more durable form
of myrosinase, can help offset some
of the issues with cooking.63 Adding lemon juice can double the amount
of available sulforaphane.64 Further issues surface, however, as the final sulfur products share myrosinase's kryptonite; they are also heat sensitive.
Mustard Seed Powder:
Mustards seeds are full
of important minerals, such as calcium, magnesium, potassium, and phosphorus.
However, addition
of powdered mustard seeds to the heat processed broccoli significantly increased the formation
of sulforaphane.
Black pepper,
powdered onion,
mustard seeds, and ginger are the best type
of spices you should consume often.
Moral
of the story: add
mustard seed powder, which is found in the spice section, to all
of your cruciferous veggie dishes.
lunch - wrap w / chicken breast or tuna or turkey (1 portion size) & spinach with low cal sauce like salsa or low fat mayo or dijon
mustard (1 tsp)... serving
of fruit or veg OR Smoothie (1/2 cup frozen fruit, fat free vanilla yogurt, 1/4 to 1/2 cup
of almond drink or skim milk or combo, scoop
of protien
powder, scoop
of Chia
seed, water if to thick)
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow
mustard seeds 1 Tbsp coriander
seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry
powder a large thumb sized piece
of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed
Here is a quick list
of foods to avoid giving to your pet: Alcoholic beverages Apple
seeds Apricot pits Avocados Cherry pits Candy (particularly chocolate — which is toxic to dogs, cats, and ferrets — and any candy containing the toxic sweetener Xylitol) Coffee (grounds, beans, and chocolate - covered espresso beans) Garlic Grapes Gum (can cause blockages and sugar free gums may contain the toxic sweetener Xylitol) Hops (used in home beer brewing) Macadamia nuts Moldy foods Mushroom plants
Mustard seeds Onions and onion
powder Peach pits Potato leaves and stems (green parts) Raisins Rhubarb leaves Salt Tea (because it contains caffeine) Tomato leaves and stems (green parts) Walnuts Xylitol (artificial sweetener that is toxic to pets) Yeast dough
With this project, I added the Saltwash
powder to Miss
Mustard Seed's Milk Paint in Lucketts Green, then put a coat
of Farmhouse White on top.