I full tea spoon of pre-prepared «golden elixir» — a mixture of 3
tablespoon of turmeric powder, a quarter tea spoon of black pepper powder and a cup of water simmered for 15 minutes to for a paste and then refrigerated — stays for 2 weeks.
Breakfast: — 2 teaspoons of cocoa + 200 ml water + 300 ml organic oat drink (water + 10 percent oats); — 1 raw banana; — 1 teaspoon of organic virgin coconut oil (love it though its saturated:)-- 1,5 tablespoons of flaxseed (crushed and added just before consuming); — 0,75
tablespoon of turmeric powder + 200 ml of water; — 1 apple.
Ingredients: 1 liter water1 tablespoon of stevia4 tablespoons of lemon juice1
tablespoon of turmeric powder 1/2 — 1 tablespoon of ginger powder 1/2 teaspoon of cayenne powder.
Not exact matches
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin
powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut for decoration Salt
170gr
of silken tofu 1/4 cup
of chickpea flour also called gram flour 1/4 cup
of water 1
tablespoon of nutritional yeast 1 teaspoon
of corn flour 1/2 teaspoon
of garlic
powder 1/2 teaspoon
of turmeric powder salt and pepper to season 1
tablespoon of coconut oil for cooking
Once the oil was hot, I sauteed a diced onion, two
tablespoons of chopped cilantro, about an inch
of sliced lemongrass, two cloves
of minced garlic, and one teaspoon each
of turmeric, curry, ginger
powder, and cumin.
1/2 teaspoon
turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2
tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry
powder (
of choice) 1 teaspoon
turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
1
tablespoon unsalted butter 2
tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry
powder 1/4 teaspoon
turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
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
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
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)
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2
tablespoons of cold water, mustard
powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and
turmeric into a blender and process until the consistency
of a thick, smooth sauce.
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...
After 15 minutes, add
turmeric powder, coriander
powder, red chili
powder, half
of the onion paste, half
of the ginger - garlic paste, 3 to 4
tablespoons of oil and salt to the mutton and mix well.
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
1
tablespoon cumin seeds 1 inch fresh ginger, peeled and finely chopped 1/2
tablespoon medium curry
powder Pinch
of turmeric 2l stock — vegetable or chicken
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon
turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1
tablespoon soya sauce + 1
tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder,
turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
8 ounces elbow macaroni 1
tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon
turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon
turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1
tablespoon soya sauce + 1
tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder,
turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Ingredients 250 g tempeh, cut into cubes 2
tablespoons turmeric powder 1
tablespoon curry
powder Himalayan salt, just enough to taste extra virgin olive oil, just enough to taste 1 garlic clove, peeled 150 g black Venus rice 1 bunch
of fresh asparagus, cleaned and cut into pieces sesame oil, just enough to taste the -LSB-...]
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
~ 2
tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each
turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
1 large white onion 1 cup raw cashews, soaked in water for a couple
of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3
tablespoons nutritional yeast 2
tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon
turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
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
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
Take one
tablespoon each
of sandalwood and
turmeric powder and add a few drops
of almond oil to it.
Lucuma sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4
tablespoons (18 - 36g) lucuma
powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea salt 3
tablespoons (36g) unsweetened almond milk 1
tablespoon (11g) refined coconut oil (optional)
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece
of ginger, peeled 1
tablespoon cumin
powder 2 teaspoons coriander
powder 1 teaspoon
turmeric powder 1 teaspoon cayenne
powder 2
tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6
tablespoons vegetable oil
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
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
Ingredients 1/2 cup red lentils 1/4 teaspoon
turmeric powder 1
tablespoon sunflower oil 1/2 teaspoon cumin seeds pinch
of asafetida (hing) 1/2 red onion, sliced in half circles 1 beet, peeled & diced 2 teaspoons rasam
powder 2 - 3
tablespoons lemon juice parsley or cilantro leaves, chopped salt to taste
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking
powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon
turmeric — for colour • juice
of 1 lemon
Ingredients 2 delicata squash 1/4 cup rice flour 1/4 teaspoon
turmeric powder 1 teaspoon red chili
powder or cayenne or to taste 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder big pinch
of asafetida (hing)
powder 1/2 teaspoon salt juice
of 1/2 a lemon (~ 1 1/2
tablespoons) 3 - 4
tablespoons sunflower oil
For the icing: 6
tablespoons powdered sugar, grated zest
of 1 organic lemon, very little natural yellow dye (maybe a bit
of turmeric), coloured sprinkles.
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
Add 1
tablespoon of chili
powder, 1 teaspoon cumin,
turmeric, and ground pepper and stir well to combine.
Ingredients: 2 cup unsweetened coconut milk 1
tablespoon Coconut Oil 1/3 cup raw cashews 2 scoops
of Protein or Detox
Powder (Vanilla) 1 teaspoon cinnamon powder 1/2 teaspoon ginger powder 2 teaspoon turmeric powder 1/4 teaspoon cardamom powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend
Powder (Vanilla) 1 teaspoon cinnamon
powder 1/2 teaspoon ginger powder 2 teaspoon turmeric powder 1/4 teaspoon cardamom powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend
powder 1/2 teaspoon ginger
powder 2 teaspoon turmeric powder 1/4 teaspoon cardamom powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend
powder 2 teaspoon
turmeric powder 1/4 teaspoon cardamom powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend
powder 1/4 teaspoon cardamom
powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend
powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend well.
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
I put 3 to 4
tablespoons chia seeds, a cup or so
of unsweetened almond milk (carrageenan - free), cinnamon, cacao
powder, nutmeg,
turmeric, and blueberries (fresh or frozen).
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...
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
To prepare this scrub you would need an orange peel, half a
tablespoon of Fullers earth, half a teaspoon
of turmeric powder, two
tablespoons of of green tea and a bowl.
2
tablespoons apple cider vinegar 1 lemon juiced 1/2 grapefruit juiced 2 cups sparkling water (could use regular this just makes it delightful) 1/2 teaspoon cayenne pepper or as much as you can handle 1/2 teaspoon
of cinnamon 1
tablespoon turmeric root
powder 1 teaspoon
of manuka or raw honey (optional, I omitted because
of sugars) 1 huge handful
of mint Ice Shake it up shake it up!
Ingredients: 3 - 5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar) 1/2 cup peeled and chopped ginger 1/2 cup peeled and chopped garlic 1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped
turmeric (can use 1
tablespoon turmeric powder as substitute for fresh) Zest and juice
of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers
of choice chopped 3
tablespoons chopped parsley 2
tablespoons chopped (fresh or dried) oregano (can also use 1/2
tablespoon oil
of oregano as substitute) 1
tablespoon chopped (fresh or dried) rosemary 1 teaspoon black pepper 1 teaspoon cinnamon
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.