Just add two
tablespoons of ground turmeric to your homemade brine to turn your eggs the color of a marigolds in bloom.
Not exact matches
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)
2
tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1
tablespoon peeled and grated fresh ginger 1 1/2
tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric Pinch
of ground cinnamon
2 cups sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon
ground turmeric 4
tablespoon mustard seeds 4
tablespoon coriander seeds (if
ground, use 1 teaspoon) 1 teaspoon celery seed
3
tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1
tablespoons paprika 1/2 teaspoon
turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1
tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
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
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
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
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
The Marinade: 4 large pieces
of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1
tablespoon ground turmeric 3 pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips
Mix together 2
tablespoons tahini, 1
tablespoon apple cider vinegar, 1
tablespoon water, pinch
of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon
ground or fresh
turmeric for a salad dressing.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons
turmeric 2 teaspoons sweet paprika 1 teaspoon
ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2
tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
I've been adding
ground turmeric to soups and dumping heaping
tablespoons of it into curry.
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...
2 - 3
tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon
ground cumin 1 teaspoon
turmeric 1
tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two
of us) 1/2 cup feta cheese, crumbled 1
tablespoon chopped flat - leaf parsley Warm pitas, for serving
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1
tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1
tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3
tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
2 cups chopped kale 3 carrots, peeled and cut into 1 - inch pieces 1 parsnip, peeled and cut into 1 - inch pieces 1 red onion, cut into 1 - inch pieces 2 stalks celery, sliced 1 / 2 - inch 3
tablespoons olive oil 2 teaspoons
turmeric 2 teaspoons
ground cardamom 2 teaspoons cumin pinch
of saffron salt and pepper to taste
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
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
tablespoon ground coriander 1/2
tablespoon ground cumin 1/4 teaspoon
ground turmeric 1/4 teaspoon cayenne pepper 3
tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob
of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted
4 - 6 Rosie & Jim Chicken Goujons 1
tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch
of ginger, peeled and finely chopped 1
tablespoon medium curry powder 1 tsp
ground turmeric 1 heaped tbsp gluten free plain flour 100g Basmati rice 400 ml water Coriander & spring onion to serve
3
tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3
tablespoons curry powder * (preferably Madras - style) 1 teaspoon
ground cumin 1/4 teaspoon cayenne 1/4 teaspoon
ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
Add parmesan, veggie broth,
turmeric, garlic salt,
ground mustard, lemon juice, 2
tablespoons of bacon bits and pepper.
1 small onion 2 cloves
of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch
of fresh parsley, roughly chopped (about 1/4 cup) 2
tablespoons potato starch 1 - 2 teaspoons
of sea salt freshly
ground black pepper 1 teaspoon
turmeric powder 1/2 — 1 teaspoon cayenne pepper (optional)
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1
tablespoon of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander leaves 1/4 teaspoon
ground cardamon 1 heaped teaspoon
ground turmeric (or 1 heaped
tablespoon of freshly grated) 2 teaspoons heaped
ground coriander 1 teaspoon heaped
ground cumin 2
tablespoons olive oil 1 heaped teaspoon sea salt 2
tablespoons gram flour (chickpea flour) Extra gram flour for rolling with
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons
ground cumin 1 teaspoon
ground turmeric 1 teaspoon
ground cinnamon 1 teaspoon paprika 1 teaspoon
ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice
of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Mustard sauce is made from
grinding mustard seeds, red chiles, and
turmeric (plus optional ginger and coriander seeds)-- use one red chile for one
tablespoon of mustard seeds and one teaspoon
of ginger and coriander seeds — and add water until you achieve a creamy, but non runny, consistency.
One
of the following depending on desired color: 2 small red beets, shredded on a box grater, 2
tablespoons ground turmeric, or 1 cup blackberries
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1
tablespoon apple cider vinegar 1
tablespoon pure maple syrup 2
tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon
ground turmeric 1/4 teaspoon fine sea salt few dashes
of black pepper
Ingredients: 1 cup roughly chopped carrots 1 medium head cauliflower, florets only 1
tablespoon extra-virgin olive oil 2 teaspoons
ground turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon
ground cumin Salt Juice
of 1 lemon 3/4 cup chopped Italian parsley leaves 1/2 cup golden raisins 1/2 cup chopped raw almonds Lemon wedges for serving (optional)
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
Add 1
tablespoon of chili powder, 1 teaspoon cumin,
turmeric, and
ground pepper and stir well to combine.
Here are some tips (try any
of these options): - add 1/2 cup finely grated Parmesan cheese (you may need to add a few more
tablespoons of water) + 2 to 3 teaspoons dried Italian herbs - 1 teaspoon smoked paprika or ancho chile powder + 1/4 teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2 teaspoons curry powder + 1/2 teaspoon
turmeric - 2 to 3 teaspoons onion powder + 1/2 teaspoon
ground caraway
So, consider cabbage juice (slow, 80 RPM or less juicing, this is very important), several glasses a day, vitamin C, several thousand milligrams a day,
turmeric one 3 in long root a day, flax seed, freshly
ground 2
tablespoons a day and whole oats / oat bran (2 T - spoons each) to reduce gut inflammation; in addition, from a herbology perspective this is what I am using, with good results: an equal part combination
of yarrow, chamomile, mint, motherwort, lemon balm, St John's - wort; you can buy them on line, as 1/2 lbs packages, mix them all up good, and make a tea (boil for 10 - 15 min a quart
of water and 4 T - spoons
of mix); keep the mix in a sealed jar; this may benefit multiple digestive disorders such as IBS, colitis and Chron's.
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...
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...
1/2 -1 teaspoon cinnamon pinch
of cardamom 2 - 3 teaspoons lemon zest, orange zest or lime zest 1 teaspoon matcha green tea powder 1
tablespoon fresh
turmeric, grated (or 1 teaspoon
ground) 2
tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended into the mixture Maqui berry powder
Ingredients: Jam jar with lid,
turmeric 3/4 teaspoon, coconut oil 1 teaspoon, good pinch
of ground black pepper, 2
tablespoons warm water, 1/4 teaspoon honey, 1 piece kitchen roll.
I've been adding
ground turmeric to soups and dumping heaping
tablespoons of it into curry.
1 block
of firm tofu 1/4 cup cashew cream 1
Tablespoon olive oil 2
Tablespoons minced onion 1/4 teaspoon
turmeric pinch
of salt and freshly
ground pepper 1
Tablespoon...
* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks
of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons
ground coriander * 1-1/2 teaspoons
ground turmeric * 2
tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice
of colors), finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper
1 pumpkin or squash, cut into wedges 200 g sweet potato, cut into wedges 3
tablespoons of coconut oil, melted 1/4 teaspoon
turmeric 1/2 teaspoon curry powder 1/4 teaspoon
ground cinnamon 1/2 teaspoon sea salt
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1
tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2
tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon
ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon
ground cloves 2
tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
8 ounces silken tofu 2
tablespoons olive or refined coconut oil, plus more as needed 1
tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon
ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces
ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly
ground black pepper 6 vegan English muffins or 12 slices
of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
So, for example, I recommend a quarter teaspoon
of the spice
turmeric a day, a
tablespoon of ground flax seeds, berries every day, greens every day.