Sentences with phrase «turmeric because»

A word of caution: some dogs who are «hot» (seek out cool places to lie) may not do well with turmeric because it is «warming.»

I noticed your comment about Turmeric, I also give my Buddy turmeric because I take it myself.

I like to add a bit of black pepper whenever I cook with turmeric because the piperine (a compound in the pepper) helps our bodies to absorb more of the curcumin.

I've cooked Indian food being careful not to overdo it with turmeric because it can lend terrible flavor and chalky texture, but the right amount is very good.

Can you not take turmeric because of allergies?

I love this brand of turmeric because it's incredibly fresh, flavorful, and never tastes bitter like some store - bought options.

In using organic olive oil we enhance the action of both CBD and Turmeric because they are highly lipophilic, combining with fat rather than water.

This tea actually maximizes the natural antioxidant power of turmeric because it is served hot and is combined with other beneficial spices and a little bit of fat.

I suppose if I did, I'd say turmeric because it's supposed to be the anti-inflammatory spice of the moment.

Along with the spices mentioned above, I also included ground turmeric because I've heard a lot of good things about it being anti-inflammatory and really good for you.

I love this brand of turmeric because it's incredibly fresh, flavorful, and never tastes bitter like some store - bought options.

I added turmeric because it's so good for you when you're sick, I also added a few more carrots, some fresh garlic that's also good for cold and flu bugs; overall this is pretty much the same amazing recipe!

I've never made it with fresh turmeric because fresh turmeric is hard to find.

i added fresh turmeric because unusually, i had some and was probably a bit generous with the other spices.

I have many more «superfoods» in my pantry, but at the risk of completely boring you, I will end with turmeric because it holds a special place in my heart.

I like the addition of turmeric because it is great for inflammation.

I love using turmeric because it's so versatile.

Not exact matches

One of the reasons turmeric has healing powers is because it contains a compound called curcumin.

I go pretty light on the turmeric overall (because of that whole curry latte thing) and have found fresh turmeric to be a milder, more pleasant flavor overall.

Because turmeric does not dissolve in water it produces mottled effect which is a nice touch.

Because I want my body to be inflammation and disease - free, I added double turmeric to this curry.

Also freaks me out a little bit because who wants turmeric flavored icing?

Turmeric that you don't dare use because... well, because it's so damn technicolor?

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!!!

why didn't I use it when it's sitting there!!!! I added fresh turmeric as well because it's so health giving.

I'll have to try this soup because it has turmeric, the new super spice.

I always start the day with a turmeric tonic made with one of our blends — usually cacao or original because the matcha also makes me a bit hyper.

I'm a huge fan of turmeric, but find it hard to incorporate into many foods because it's so overpowering.

i added a bit extra honey because i was afraid of the turmeric taste being too strong, but it was totally unnecessary!

It was hard to do because the turmeric color made it hard to see its doneness while cooking.

And they're a great way to hide the stuff we don't want to eat separately because of taste (think turmeric, flax / chia, greens, etc.).

Because the blend contains diatomaceous earth and the wonderful spice turmeric, it's packed with anti-inflammatory, anti-bacterial properties and can even help improve nutrient absorption, digestion and regulation.

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

Golden Milk is powerful at reducing inflammation because it is loaded with such powerful spices, most notably, turmeric.

When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut - milkTurmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut - milkturmeric and ginger in that nut - milk recipe.

I love curry powder because it contains such healthy spices including turmeric which contains curcumin.

Turmeric milk is a traditional Indian beverage that is commonly referred to as «Golden Milk» because of its healing properties.

Because turmeric isn't just a popular ingredient being used in everything under the sun these days; it's also one of my favorite beauty and anti-inflammatory spices to include during winter.

Because raw turmeric reminded me so much of carrots, (not just the color, but its texture and scent too) I thought of combining the two into a salad.

It's no news that curcumin, turmeric's main active ingredient, is one of the most potent anti-cancerous, and anti-inflamatory natural compounds, but simply ingesting turmeric will not be very beneficial, because the human body has a hard time absorbing curcumin on its own.

If you have ever heard of golden milk, which is turmeric beverage that has become really popular, it has black pepper in the recipe, it might have sounded weird at first glance but don't skip it as an ingredient because there is a reason for it!

I really prefer fresh turmeric in this recipe because the flavor is so much better.

Turmeric is a big influencer here because it's a superfood I am trying to eat more of.

And lastly because the dressing sounds and looks amazing, and I've wanted to buy a nub of turmeric root for ages, just, you know, not to let it wither into a witch's finger in the fridge.

I like to add turmeric, because it complements the other flavours so well and gives a gorgeous yellow glow to the plate.

I also try to up my turmeric for anti-inflammatory reasons AND because some think it may be one of the reasons there is so little Alzheimer disease in India.

Just because LA's trendy Punchbowl will sell you a mango, turmeric, and coconut butter blend for $ 10, doesn't mean that one a day will keep the doctor away.

We must be on the same page because I was just telling my students to drink a similar Ayurvedic concoction of turmeric + raw honey + lemon + pinch of cayenne this week during class for anti-inflammatory properties.

or so of turmeric to my daily fruit smoothies — daily only since I got a working blender about 3 weeks ago — precisely because of its health properties, but your tea seems like an even nicer way of adding more turmeric to my diet!

I've been doing turmeric in capsule form because very little of what I cook calls for it.