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 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 f
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 f
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
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
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
• 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
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)
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 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
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)
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut
oil (or other
oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno,
seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground
cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked
black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and
black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Warm Salad of Roasted Cauliflower, Grapes and
Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
Black Rice for the salad 1 cup
black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
black forbidden rice (I
use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive
oil 1 garlic clove — minced 1 teaspoon
cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally,
use a variety of grapes) 1 small chili pepper —
seeded and minced (optional) bunch cilantro leaves
There are now over 600 studies showing the effects of
black cumin seed oil and there is promising research on the
use of
black cumin seed oil for dealing with autoimmune disease (which is why I've been experimenting with it).
Turns out,
black cumin seeds and
oil are
used in traditional medicine by many Middle Eastern and Asian healers for a broad array of diseases, including some immune and inflammatory disorders, says Hwyda A. Arafat, MD, PhD, associate professor, departments of surgery and pathology, anatomy and cell biology at Jefferson Medical College.
Perfect Press ®
Black cumin seed (Nigella sativa)
oil has been
used for centuries to promote health and wellness.
Perfect Press ®
Black cumin seed oil has a long history of
use as a natural health and beauty remedy.
Containing over one hundred vitamins, minerals and EFA's,
Black Cumin Seed Oil has been
used internally and topically since ancient times.