Not exact matches
So bouillabaisse, the seafood chowder, is transformed by chiles, ginger, coriander, cumin, and
turmeric into Cassoulet de Fruits de Mer, while a simple French roasted poulet, or young chicken, is curried with masala
powder and enriched with yogurt and double cream.
6 cloves garlic, minced 1/2 teaspoon
turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Put all the toasted spices including
turmeric into a spice grinder or blender and process to a very fine
powder.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion
powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp mustard
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp
turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion
into the steaks before cooking Deidra's Chili
Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
Powder # 6 Ingredients: 1 Tbsp Guajillo chili
powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pequin chili
powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp New Mexico chili
powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Chile de Arbol chili
powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pasilla chili
powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Ancho chili
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon
turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Place the oats, chopped nuts, pumpkin seeds, buckwheat groats, coconut chips,
turmeric and ginger
powder into a mixing bowl.
A small pinch of
turmeric powder will add a nice orange - yellow color to spice vegetables or mix it
into dressings.
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn
into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground
turmeric 1/4 tsp of garlic
powder 1/4 tsp of onion
powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped
into pieces
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
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp
turmeric powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
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
Dry - roast the cumin, mustard,
turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet for about a minute, and then place them
into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon
turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced
into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
Throw onion flakes, granulated garlic, broth
powder,
turmeric, curry
powder, frozen artichoke hearts, sweet potato cubes and corn onto a saucepan or
into a small pot.
Soup Ingredients: 1 ButterCUP squash, chopped
into bite - sized pieces 2 Bosc pears, chopped
into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp
Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
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.
Cut the chicken
into 2 cm cubes then put them
into a bowl, adding the ginger, garlic, chilli
powder,
turmeric, salt and ground coriander.
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon
turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground
into powder freshly ground white pepper, to taste
To make your tofu scramble, crumble your tofu
into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic
powder, 1/2 tbsp onion
powder, 1 tbsp sea salt, yellow mustard, almond milk, and
turmeric into a skillet and cook over low heat for 5 - 6 minutes until heated through and the almond milk slightly evaporates.
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.
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.
1 can of chickpeas - drained and rinsed 1 pepper — deseeded and cut
into pieces 1 small sweet potato - peeled and cut
into chunks 1 garlic clove - minced 1/2 teaspoon of cumin
powder 1/2 teaspoon of
turmeric powder Salt to taste
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-...]
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut
into crescents 1/2 tbsp
turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion
powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut
into pieces 1 can full fat coconut milk
On May 1, I'm diving
into SUPERFOODS — and not just exotic potions and
powders from faraway places — we're talking about getting to know and love plant - based ingredients with extraordinary health benefits: Iron - rich nettles, Omega -3-packed purslane, anti-inflammatory
turmeric, mineral - rich sea vegetables... the list goes on!
This adds roasted chickpeas
into the mix, along with curry
powder and
turmeric for a truly Indian taste.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down
into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry
powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced
into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry
powder 1/4 teaspoon
turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced
into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced
into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Use a spice grinder to crush them
into a
powder along with the curry,
turmeric, sugar and 1/2 teaspoon of salt.
Ingredients 1 medium cauliflower, cleaned and divided
into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (I used almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon
powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
Toasted cumin, coriander, mustard,
turmeric and chili
powder «come together
into one flavor that's both fruity and funky,» he says.
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
Melt some coconut butter, and pour 1 tbsp of the liquid coconut oil
into a mug with ground
turmeric powder (this may be emptied out of
turmeric capsules).
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
That's when I saw your post in my inbox, a quick easy way to get my
turmeric:) I added black lemon
powder for the tang (and ease of use, so I wouldn't have to squeeze a lemon each time), and stirred some black pepper directly
into the honey mixture (again, the laziness kicked in).
Rub curry leaves between your fingers a little to release their natural oils and drop them,
turmeric powder, ginger and green chili pepper
into the ghee or oil.
1 cup dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp
turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken
into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
Caldeen — Goan Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1 tsp ginger
powder 1 tsp cumin 1 tsp
turmeric 1 tsp ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut
into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
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
500 grams fresh pink ling chopped
into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground
turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped
into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped
into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
1 tbsp
turmeric 1 tbsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili
powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger, grated (1/2 tsp ground ginger okay) 1 cup yogurt (coconut yogurt okay) 2 - 3 lbs chicken breast, cut
into large chunks
Add chopped veggies
into a bowl and add olive oil to coat, next add
turmeric, garlic
powder, and a dash of salt and pepper and stir until everything looks evenly mixed.
There isn't a specific recipe for creating the perfect smoothie bowl, you just need to blend your favorite fruits and vegan milk, pour the mixture
into a bowl, then top with healthy ingredients like — raw or toasted seeds and nuts, superfood
powders (spirulin, maca, acai, lucuma,
turmeric), honey, bee pollen — and serve right away.
1/3 cup raw cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut
into 1 - inch pieces 1 14 - oz can light coconut milk 2 tbsp curry
powder 1 tsp ground
turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt
While this bright yellow - orange
powder is available in capsule form, incorporating
turmeric into food, spice blends, and drinks is a great way to enjoy its benefits.
Turmeric's spicy, earthy flavor is an acquired taste, so newbies should blend powdered turmeric, often available in the spice aisle at the grocery store, into smoothies with greens, juice, and other poten
Turmeric's spicy, earthy flavor is an acquired taste, so newbies should blend
powdered turmeric, often available in the spice aisle at the grocery store, into smoothies with greens, juice, and other poten
turmeric, often available in the spice aisle at the grocery store,
into smoothies with greens, juice, and other potent herbs.
I love adding Golden
Turmeric powder into my every cup of coffee and tea and also I use the blend to mix it
into my daughters porridge.
2 onions 6 carrots 1 bunch kale (about 6 ounces) 1 bunch collard greens (about 6 ounces) 3/4 cups coconut milk 2 teaspoons dried basil 1 teaspoon
turmeric 1/2 teaspoon chili
powder Peel onions and slice vertically
into thin crescents.
Stir Fry Ingredients 1 package tempeh, cut
into strips 4 carrots, julienned 3 radishes, julienned 6 leaves green kale, removed from stems and chopped water Marinade Ingredient for Tempeh 1 cup hot water 1 teaspoon onion
powder 1 teaspoon garlic
powder 1/2 teaspoon garam marsala 1/2 teaspoon
turmeric 2 teaspoons dry dill In a bowl,...
I'm a huge fan of
turmeric and I tend to add fresh or
powdered turmeric into my meals on a regular basis.