The Greek physician Dioscorides supposedly
used black cumin seeds to treat headaches and toothaches.
The ancient Egyptians
used the black cumin as a digestive aid and as medicine for colds, headaches, and infections.
By the way, in the short time I have been
using the black cumin seed oil, I have had phenomenal results!
I use Black Cumin Seed Oil, Oceans Alive, and EASE Magnesium.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh
cumin seeds (
use powdered if you don't have fresh) Salt &
Black pepper
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I
use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon
cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon
black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp
cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
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 friend!
Basically, I
use sauteed onion / garlic,
black beans, salt, pepper,
cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground
cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic
black beans, 1 can fire roasted tomatoes, and
cumin / chili powder / salt / pepper / turmeric to taste.
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground
cumin 1/2 teaspoon ground,
black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 tablespoon vegetable oil (hs note: I
used clarified butter) 1 1/2 teaspoons
black mustard seeds 1/2 teaspoon
cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if
using yogurt
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground
cumin Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only
used 1/4 of it) Juice of half a lemon
3 Make the filling: In a large bowl mix the cooked quinoa, drained
black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping),
cumin, and cilantro if
using.
Filling 1 can drained and rinsed
black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp
cumin 1/2 tsp paprika 1/4 cup diced onion — I
used about 1/3 cup 1/2 cup shredded cheddar cheese — I
used Veggie Shreds Cheddar Flavored Cheese
For this paste, I didn't have coriander nor
cumin seeds, so I
used grounded ones instead - the same for the
black pepper.
• Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground
cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
If
using unseasoned
black beans, drain and jazz them up with ⅛ teaspoon salt, 1/2 teaspoon
cumin and 1/2 teaspoon chili powder.
Nigella is
black cumin that is often
used in Indian dishes.
I merged together your «doctored beans» ideas (onion,
cumin, oregano, garlic) and
used a can of
black beans and a little extra liquid and simmered for an hour until they were just falling apart creamy.
Ingredients: — 4 cups corn kernels (I
used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground
cumin — 1 tsp salt — 1/4 tsp
black pepper
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground
cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced
black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
I made this
using 1 15 ounce can of
black beans, drained and rinsed, 1/3 -1 / 2 cup of homemade chicken stock (I didn't have any vegetable), 1/2 tsp
cumin, 1/2 tsp chili powder and 1 crushed garlic clove.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground
cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
2 acorn squash • Olive oil • Salt • Fresh cracked
black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch
cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup
black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided
use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
I
used green / red peppers, jalepeno peppers,
cumin, chili powder, crushed garlic, onions and can
black beans and placed all in a crock pot for 5 hours..
1 pound
black beans, soaked overnight (or
use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground
cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
... can be eaten
using tortilla chips... is full of protein and nutrients... takes only 15 minutes to make (after the lentils are cooked)... is a mixture of
black lentils, creamy avocado, tomatoes, peppery arugula and fried onions all soaked in a tangy dijon vinaigrette with accents of
cumin, coriander, -LSB-...]
Hi, first thanks for stopping by... The ingredients I have
used for chat masala Especially in this recipe is, 1/4 tsp
black salt, 1 / 4 tsp
black pepper powder, 1/4 tsp dry mango powder, 1 / 4 tsp roasted
cumin powder..
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can
black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I
used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp
cumin 1/2 tsp
black pepper 1 C low - fat shredded sharp cheddar
I'd never
used Garam Masala before but it's a blend of spices
used in Indian cooking that consists of cinnamon, cardamom,
cumin,
black pepper and coriander.
3 oz cream cheese, softened (I
used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground
cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I
used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground
black pepper cooking spray
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I
used wild Alaskan sablefish aka
black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground
cumin * 1/2 teaspoon sea salt * 1/4 teaspoon
black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of
using a fresh chile pepper) * 1 1/2 cups coconut milk (I
used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
In this marinade I
used salt,
black pepper, paprika, thyme, oregano,
cumin and garlic.
2 medium sized tomatoes 8 mini peppers or you can
use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of
black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground
cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce —
use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
Instead I separately prepared and then
used a mix of three tablespoons of water, one tablespoon of Dijon mustard, 1/4 tsp ground
cumin, 1/2 tsp coarsely ground
black pepper, 1/8 tsp grated nutmeg and a few dashes of each cayenne pepper and Aleppo pepper.
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground
cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I
used black and kidney but any are fine!
* 3 tablespoons olive oil * 1 teaspoon
cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I
used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground
black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
1/4 cup Olive Oil (I
used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only
used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons
Cumin 3 (15 - ounce) cans
Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
1 1/2 pounds vine - ripened tomatoes, peeled, seeded and chopped, save any juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red onion 1 small jalapeno, seeded and minced (feel free to omit) 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced (I usually
use 2) 2 teaspoons red wine vinegar 1/2 teaspoon ground
cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground
black pepper
1 tablespoon Coriander Seeds 1/2 tablespoon
Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup
Black Beans, with liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I
used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
1 teaspoon chili powder, preferably ancho (if you
use a regular supermarket chili powder, cut down the
cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground
cumin 1/2 teaspoon ground
black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
They're
using coriander,
cumin, garlic powder,
black pepper, red pepper flakes, and sea salt so this is definitely not lacking in the flavor department.
1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon ground
cumin few cracks fresh
black pepper fine pink salt to taste (I
used scant 1 teaspoon)
Scatter with paprika,
cumin and a huge pinch of sea salt and
black pepper, and
using your hands, massage the oil and spices into the cauliflower.
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
1 Onion chopped 450g beetroot, peeled & sliced (or can
use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped tsp
cumin seeds 1 bay leaf Juice of 1 lemon Salt &
black pepper to taste
2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I
used canned tomatoes) 2 quarts chicken or vegetable broth (I
used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (
used prepared ground coriander) 1/2 teaspoon freshly toasted
cumin (I toasted
cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I
used ground
black pepper)
You can
use the
black beans as is out of the can, or you can mix them with tomatoes,
cumin and salt.