inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
tasty base for other recipes.
Blend in high speed
ub sea salt, black pepper, turmeric and honey over the turkey
Mix all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
Combine turmeric root, ginger root, and honey
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
ater, reserved coconut milk and turmeric in a medium saucepan. Cover
Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook the corn kernels for 3 mins, stirring, until tender. Remove.
Heat the remaining 3 tbsp in same pan on low heat. Add the onions, cardamom, cinnamon stick, garlic and chili pepper. Cook for 15 mins, stirring occasionally, until tender and caramelized.
Stir in the turmeric, mushrooms, corn and 1/2 cup water. Cook on medium heat for 5-7 mins, until the mushrooms are tender. Season. Add the cilantro and lemon juice. Toss to combine and serve.
Heat oil in a large frying pan over high heat. Saute onions and garlic for 2-3 mins, until tender. Remove from pan and set aside.
Combine turmeric and flour. Dredge chicken in seasoned flour then saute for 4-5 mins, until all sides are golden.
Return onion mixture to pan. Add stock and lemon juice. Stir in ginger, chilies and brown sugar. Season to taste. Simmer, covered, for 25-30 mins, until chicken is tender. Serve with steamed beans and naan bread.
mall bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot
he ginger, honey, soy sauce, turmeric, cayenne and orange juice. Add
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.
rown put in the rice, turmeric and salt. Stir gently for
Boil the potatoes in their skins until just cooked but still firm. Plunge into cold water and peel.
Cut into 1in cubes and put in bowl. Sprinkle with salt and turmeric and toss lightly to coat.
Heat the oil over a medium heat. Add the potatoes and fry for 5 minutes. Sprinkle over chilies and 1 tablespoon of water.
Stir, cover pan and simmer for 10 minutes. Uncover and continue frying until potatoes are lightly browned.
Combine lemon juice, turmeric, garlic and onion in a large bowl.
Add chicken, turning to coat with marinade.
Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
Remove chicken from marinade.
Sprinkle lightly with salt and pepper.
Grill or broil chicken and onions until done, turning once.
Serve topped with onions.
Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water. Continue cooking until thickened into a paste, 7 to 9 minutes. Cool completely, 15 to 20 minutes. Pour into an airtight glass jar.
Whisk 1 teaspoon turmeric paste, almond milk, coconut oil, ginger, and cinnamon together in a saucepan. Heat over low heat until hot, about 5 minutes. Remove from heat; stir in honey.
Strain milk mixture into 2 mugs.
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.
Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.
alt and pepper.
Add turmeric.
Add 1/2 cup
Smash turmeric with the garlic, coriander roots
Chop cabbage, pepper and onion together; set aside.
Bring vinegar, sugar, salt, turmeric and mustard to a boil.
Pour over the cabbage, pepper and onion and mix well.
Put in refrigerator and chill 3 hours or overnight.