Two of my favorite additions that I discovered while in Israel are pomegranate syrup for my sweet tooth and
turmeric oil for my more tangy taste buds.
Not exact matches
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground
turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
The idea of putting coconut
oil, apple cider vinegar,
turmeric, honey and spirulina on my face would have seemed beyond crazy, but as I started to nurture my body with foods that it loved I started to become conscious of everything else I was doing and whether it was really the most loving thing to do
for my body.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs
turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
In a frying pan sauté garlic, ginger and onions in coconut
oil push to one side and toast cumin and coriander and
turmeric for a couple of minutes, stirring consistently
Ingredients
For Dhokla Gram Flour (Besan)-- 1 cup Ginger paste — 1/4 tsp
Turmeric powder (haldi)-- 1/4 tsp Lemon juice — 2 tsp (optional)
Oil -2 tsp Salt...
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
Mix the coriander, cumin,
turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and
oil and marinate the cauliflower in the mixture in the fridge
for 30 minutes to over night.
Here is the ingredient list I found
for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean
oil, Sugar, Salt, Fresh
turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel,
turmeric), Kaffir lime.
Add the curry and
turmeric oil to the
oil, leave it in a minute
for the
oil to absorb the flavor of the spices.
«Put spaghetti squash in the oven
for about 20 minutes
for it to soften, then cut it open, scoop out seeds, and coat with coconut
oil,
turmeric, and ginger, then bake
for about another 20 minutes.»
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
1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of
turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive
oil * toasted whole grain buns or bread
for serving
However, salt,
oil,
turmeric powder act as natural preservatives which help in storing these pickles
for a long time.
1 tablespoon extra virgin olive
oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground
turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado
oil or ghee,
for cooking
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
My go to is a big bowl of steamed organic broccoli (doesn't take too long to cook as long as I've got it all chopped and prepped beforehand — I often chop veggies in the morning ready
for dinner) dressed with olive or macadamia
oil,
turmeric, dulce, Himalayan salt and pepper.
1/2 a head of cauliflower 1 — 2 teaspoons
turmeric 1/2 teaspoon freshly cracked black pepper sea salt to taste grapeseed or mustard
oil for drizzling
For a fail - safe stir - fry, toss
turmeric in a wok with sesame
oil, ginger, onion, garlic, and a rainbow of vegetables.
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
About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of
turmeric powder salt & pepper to taste the juice of 1 lemon olive
oil for cooking
1 + 1/4 cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons coconut
oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground
turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime
for serving
2 tbsp ghee, coconut or olive
oil 1 tsp cumin seeds 1/2 tsp ground
turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more
for serving 1 -2 tbsp honey salt & pepper, to taste
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive
oil for sauteeing 1 teaspoon
turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
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
I have learned that raw unpasteurized honey,
turmeric, cinnamon, organic lemon juice, ginger root, apple cider vinegar (from the mother), virgin coconut
oil and cayenne pepper are all fantastic
for health issues and preventions.
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 (optional)
4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground
turmeric 5 - inch piece ginger, peeled and chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup water 6 tablespoons vegetable
oil 6 cups coconut milk 3 cups rice, washed and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings
for garnish
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water
for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground
turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable
oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
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 tsp neutral
oil (olive
oil or refined coconut
oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded
for less heat if you prefer) 1/2 tsp of
turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
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
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive
oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon
turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots
for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive
oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t
turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together
for a minute or two / Stir in chopped apple and carrot and cook together
for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer less heat) * 1/2 teaspoon ground cumin * 1/2 teaspoon ground
turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra
for garnish (optional) * 1/4 cup water *
oil for frying * lemon wedges (optional)
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more
for serving 1 tbsp poppy seeds 2 tbsp
oil (I used rice bran
oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp
turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves
for serving
first fry some garlic, ginger, ground coriander,
turmeric powder and cashews on olive
oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook
for a minute or two, then remove from heat and stir in the couscous.
While waiting
for the lentils to cook and onions to fry, mix the dressing: in a small cup or bowl whisk together the mustard, maple syrup,
turmeric, cumin, coriander, cayenne, lemon juice, olive
oil and vinegar.
Seasoned with coconut
oil, curry spices like cumin,
turmeric, onion, and garlic, the cauliflower rice is the perfect base
for iron - rich spinach and protein - rich chickpeas.
Cooking
oil 1 tsp freshly grated ginger 1 tsp
turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast chicken
Ingredients 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 -LSB-...]
Add
turmeric, coriander powder, chili powder cook
for 2 - 3 minutes, add tomato mix well and cook the spices till the
oil separates.
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
Obviously, there's room
for all with nature's most nearly perfect plant — a complete protein source is used in powders, and hemp
oil supplements containing the non-psychoactive cannabinoid CBD is sweeping the country (market leader CV Sciences and its PlusCBDOil has gone from 300 to 1,400 stores in the last three years), and hemp extract is being added to PLNT's
Turmeric + Ginger beverage.
* 1 head cauliflower, washed and cut into large florets * 3 Tablespoons olive
oil,
for extra
for drizzling * 1 - inch piece fresh, peeled and grated ginger * 3 cloves garlic, minced * 1/2 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon
turmeric * 14.5 - ounce can diced tomatoes * 1 Serrano chile pepper, quartered lenthwise * 1/2 teaspoon cayenne pepper * salt and pepper * 3 Tablespoons chopped cilantro
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
Roast three olive
oiled red peppers in a 450º oven
for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit
for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive
oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and
turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
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.
1 eggplant / brinjal, sliced very thinly 1 cup besan / chickpea flour 1 teaspoon
turmeric powder 1/2 teaspoon chili powder 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon nigella (optional) 1 cup water
Oil for frying
1 teaspoon olive
oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas dash of hot sauce (optional) dash of
turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional,
for serving)