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...
1 tablespoon coconut oil 1 teaspoon cumin 1/4
teaspoon turmeric Pinch Himalayan salt 6 chicken thighs 1/2 cauliflower, chopped into pieces, steamed Cos lettuce Parsley Spring onion
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1
teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4
teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
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 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
Requirements: 1
teaspoon of coconut oil, 1
teaspoon of
turmeric, a
pinch of cinnamon, nutmeg and cardamom, maple syrup.
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
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
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.
I usually use about one
teaspoon of both fresh grated ginger and
turmeric or a large
pinch of each when powdered.
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
VARIATIONS:
Turmeric & Hempseed Tortillas: Add 2 tablespoons hemp seeds, 1 teaspoon turmeric, and a pinch of crumbled saffron to the masa
Turmeric & Hempseed Tortillas: Add 2 tablespoons hemp seeds, 1
teaspoon turmeric, and a pinch of crumbled saffron to the masa
turmeric, and a
pinch of crumbled saffron to the masa harina.
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
~ 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)
1/2 cup of raw cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1
teaspoon of a hot sauce 2 tbl nutritional yeast 1
teaspoon of
turmeric powder 1/2
teaspoon of smoked paprika 1
pinch of salt
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
2 tablespoons olive oil 1 onion, finely diced 1 clove garlic, minced 1 tablespoon Engevita nutritional yeast 3/4
teaspoon dillweed 1
teaspoon garlic powder 1/2
teaspoon salt 1/2
teaspoon black pepper
Pinch turmeric 1/4 cup filtered water 2 cups chopped firm tofu
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
for the
turmeric spiced carrots: 2 cloves of garlic 1
teaspoon of
turmeric 1
teaspoon of cumin 1/2
teaspoon of cinnamon 1/2
teaspoon of kosher salt a
pinch of cayenne 1/4 cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need additional salt, about 1/4 -1 / 2 a
teaspoon juice from 1/2 a lemon
For a healing mask, mix about 1
teaspoon of chickpea flour (option to add a
pinch of
turmeric) with water until a paste forms, then spread over the skin for 10 minutes before rinsing.
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.
In a bowl, toss peeled, thinly sliced beets with 1 T coconut oil, sea salt, pepper, 1
teaspoon of Green Dream + a couple
pinches of
turmeric.
1 cup coconut milk (this brand is free of guar gum & preservatives) 3/4
teaspoon turmeric 1/2
teaspoon cinnamon 1/4
teaspoon ground ginger 2
teaspoons raw honey
pinch of salt
2 - 3 frozen bananas 600 ml plant - based milk (almond or coconut) 2 heaped tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1
teaspoon turmeric 3/4 - 1
teaspoon cinnamon 1/4
teaspoon ginger
pinch cardamom
pinch black pepper 1 tbs raw honey or rice malt syrup (optional - i don't use either) 1 scoop vanilla protein powder (optional) 1 cup ice (optional)
Dissolve a full
teaspoon of
turmeric and a
pinch of black pepper into hot coconut oil and pour it into your smoothie or juice.
Blend a cup of unsweetened almond milk with half a lemon, 1/2
teaspoon turmeric, a thumb of fresh ginger root and a
pinch of black pepper.
* Alternatively, you can substitute with 1/2
teaspoon good - quality
turmeric powder, 1/4
teaspoon ginger powder, and a
pinch of black pepper.
For gargling: mix two
teaspoons of
turmeric, warm water, and a
pinch of salt.