mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and
inutes) before proceeding with the recipe.
Melt butter in a
ater, reserved coconut milk and turmeric in a medium saucepan. Cover
nion, pepper and tomato, if using. Saute, stirring occasionally, until onions
he scallion whites, garlic, ginger, turmeric and 1/2 teaspoon black
hicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a
nd grate into the bowl using a fine tooth grater.
mount significantly from the original recipe adding about 2 tablespoons total
quash is fork tender.
Using a serving size spoon or
Bring vinegar, sugar, turmeric and mustard seed to a boil. Pour over chopped vegetables.
Keeps indefinitely in refrigerator. To freeze, double recipe if you want larger amount.
Freeze in amount to use at one meal.
Add all ingredients except red pepper and turmeric.
Cook down 1/2, then add cornstarch, dissolved in vinegar and the red pepper and turmeric.
Bottle and seal.
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
Remove the saucepan from heat. Blend until frothy using an immersion blender.
Pour espresso into a serving mug. Top off with frothed milk mixture.
he core in tact.
Using a large knife, cut the
Put all ingredients, except ice (and olive oil, if you're using that), in a small pot on the stove and heat on medium low until it simmers lightly; remove from stove.
If you are using honey or stevia or olive oil, add it now and dissolve; stir.
If you're drinking this hot (with the coconut oil), pour into a mug.
If drinking cold (with olive oil), pour into a tall travel mug, add ice to fill, mix and enjoy! You might have to stir occasionally to keep it from settling to the bottom.
ea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice
In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using), turmeric, paprika and cayenne.
Blend until smooth.
Note Use Salt if using Tofu.
You do not have to use the salt for the sour cream. No I have no clue why.
br>Add bone broth and turmeric to the skillet and reduce
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.