View allAll Photos Tagged Tumeric
Wet felted nuno scar/wrap. MAde of soft merino and coton gauze. Decorated with mohair locks, lincoln locks, wool nebs, and silk strips. Eco dyed, with misteltoe and tumeric amongst others.
The reason why the colour of the banh xeo doesn't look yellow enough is because I don't use tumeric powder.
We've released this photo under Creative Commons (Attribution-non commercial). You are welcome to use this image for non-commercial purposes, but please provide an attribution link to www.pushdoctor.co.uk
Smoothie:
1 cup cashew milk
2 scoops Orgain organic vegan chocolate fudge protein (only 29.99 at Costco for almost 30 servings!)
1/2 tsp ginger
1 tsp espresso powder
1 tsp tumeric
2 tbsp organic peanut flour
1 tbsp dutch cocoa (can u tell I ♥️chocolate)
1 tsp Pines organic Green Duo (alfalfa/wheatgrass) and 1 tsp beet juice powder from @wheatgrass_people
1 cup frozen organic triple blend berries from @costco
As always, #ckscooking :-)
CK Hall (@ckscooking) is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools! CK teaches sourcing individual ingredients rather than using complex blends. This is especially true for #greensuperfood products like #wheatgrass, which can be blended with darkly colored ingredients to hide poor color and quality. When you select single ingredients rather than blends, you can see, smell, touch and taste each individual ingredient for quality.
Green blends are often packaged in plastic tubs or paper packets. In fact, even some wheatgrass is packaged that way.
All Pines products are packaged in amber glass bottles with special metal caps containing tight seals that allow us to remove the oxygen from each bottle. That protects the product from oxidation and loss of nutrients that occurs when sensitive green food products are packaged in plastic tubs or paper packets.
Many companies that produce blends do not grow most of the ingredients themselves but deal with dozens of suppliers from far flung places, often China, for the cheapest price without consideration for quality.
With Pines, nearly all our products consist of only one or two ingredients that we grow ourselves on our own #familyfarm. All our products are certified #organic, #nongmoproject verified, #raw and #glutenfree. We are renown for the most nutrition per consumer dollar.
CK's Twitter: twitter.com/CKsCooking
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Pampered Chef Website: www.pamperedchef.com/pws/ckhall
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Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
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More tags: #marathon #protein #probiotics #prebiotics #workout #bodybuilding #athlete #spartan #ironman #nitricoxide #antioxidants #vegan #vegetarian #paleo #sugarfree #stamina #endurance #nongmo #greenduo
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Special accommodations were made for a vegetarian at the table where blocks of tofu were substituted for the pork in the salad dish
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Dragon Jasmine Green Tea Sorbet and Hojicha (?) sorbet served wit cookies for dessert
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Colette patterns "laurel" shift dress. I made it from a black eyelet material and tumeric-dyed lace-print cotton, which I dyed myself. I blocked my own design on the dress.
Yellow onion:orange, red cabbage:blue, tumeric:yellow, beet juice:pink, grape juice:purple and let soak for 1 hour or 1 day!
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316:365
ingredients...
boneless, skinless chicken, cut into strips
1/2 onion, sliced
handful shredded carrots
1 cup frozen petite green peas
2 tbsp olive oil
seasonings...
1/2 tsp each - harrissa...black pepper...tumeric...celery seed...red pepper flakes
1 tbsp each - worchesterchire sauce...sesame oil...olive oil
1/2 preserved lemon
added all seasonings to chicken and marinate for at least 30 min.
heat 1 tbsp olive oil in pan and saute onion for approx 1 min & remove from pan.
add remaining tbsp olive oil & chicken to pan. stir occasionally to brown all sides.
add carrots, peas and onions to chicken. cook an additional 1-2 min to thaw peas.
stir to combine.
serve over rice.
*i probably added more seasonings than are listed; and unfortunately...i didn't write them down as i was adding them to the chicken. :( if i remember anything else....i'll update the list.
bottom line...adjust according to your tastes.
Two Fat Ladies
1 tablespoon oil
1 small onion, chopped
1 green chile, seeded and chopped
1 ripe tomato, sliced
1/2 green mango, sliced (optional)
1 pint (2 cups) each coconut milk and water
1/4 teaspoon each tumeric, paprika and ground coriander
Salt
10 fresh curry leaves
Handful chopped fresh coriander (cilantro)
Juice of 1/2 lemon
4 eggs
In a heavy frying pan heat the oil and saute the onion until golden. Add the chile, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika, ground coriander, and salt and simmer 5 to 10 minutes.
Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice.
Kidney beans and tomato with yogurt, garam masala, cumin, tumeric
Fresh onion naan
Delicious, if I say so myself.
Besides laser hair removal
which is the most effective and permanent solution, here are a few ways to remove hair or thin off hair, as you apply and repeat these home remedies a few times.Unwanted hair is a common problem in both men and women. As you grow up, and mature, you get not just unwanted hair in private areas, but also on the forearms, back and shoulders. This may grow thick and dark, and cause enough embarrassment. The easiest way is to wax or shave off. But these are repetitive processes. And you may not have time to do them again and again. Hence, if you can sit with any of these permanent unwanted hair removal remedies you would be happiest.
Off shoe flash was triggered at the right side of groom. Some flare enters a frame hence an awesome photo.
This ceremony represents a blessings for the couple on their new journey as husband and wife. In Malay wedding, the bride is sitting on a dais with hands on her lap.
First of all, look for a pedestal tray in front of her. At the centre, You see an octagonal container with fine henna paste, around it there are plates of yellow-coloured tumeric rice ( beras kunyit ), fried rice grains ( bertih ) and tepung tawar water.
With your fingertips, take some beras kunyit and scatter to the left and right of the bride, followed by some bertih and then pat some tepung tawar water on her hands. Finally take a pinch of henna and smudge on her palms.
DISCLAIMER: We post information here that we find interesting and encourage you to do your own research and make informed choices. It is not intended to diagnose, treat, cure or prevent any disease. Consult your health / nutritional professionals before starting any exercise, nutritional, or treatment program. These statements have not been evaluated by the FDA.
Setia Alam, Shah Alam, Selangor, Malaysia.
Sonerila heterostemon Naudin. Melastomataceae. CN: [Malay and regional vernacular names - Hati-hati hutan, Hati-hati gajah, Kerekap air, Kodok hutan, Bunga kembang petang hutan], Six-stamened Sonerila. Distribution - Sumatra, Penin malaysia and Borneo. Herb to 50 cm tall. Habitat - widespread in lowland forest. In folk Malay medicine the root with tumeric is giving for grippig pains in the stomach after childbirth; in the others, leaves or root are used in a bath or an application for icterus neonatorum (neonatal jaundice).
Ref. and suggested reading:
FRIM Flora Database
www.theplantlist.org/tpl1.1/record/ifn-80219
A Dictionary of the Economic Products of the Malay Peninsula, I H Burkill et. al., Oxford University Press, 1935
Items necessary for the purification ceremony at Rajan's house prior to the wedding. This was very interesting - only family and close friends attend. In the ceremony, simple brushes made of plant twigs are dipped in mustard oil, yogurt, semolina and various spices, then annointed on the feet, knees, elbows, shoulders (joints) and on the face of the groom.
This is done 5 times, first by the parents, then siblings and cousins and aunts and uncles, then by family friends and friends.
I was honoured by the way Raj's family treated me like their own son. I functioned in the role of best man, though formally this doesn't exist in Hindu weddings (or other Indian weddings to my knowledge other than Christian ceremonies).
After this annointing, Rajan was playfully covered with a tumeric based mix to further clean his skin. Many of these ingredients are found in Ayurvedic (traditional Indian) medicine and an aunt explained, function like scrubs and purifiers.
We had a lot of fun in this ceremony. We laughed when Raj would protest with each annointing, hehe.
Lemongrass Pikake loose tea sample was circulated and we were served hot tea in our little keepsake teacups by local potter, Daven Hee. Later we were served some of this tea over ice.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Ingredients include...
Dry
rice, spinach, tomato, canned salmon, red onion, sesame seeds, green pepper, garlic
Spices
white pepper, cayenne pepper, oregano, ginger powder, tumeric
Wet
olive oil, Mirin, rice vinegar, chicken stock, water, fish sauce
Pink Bamboo Forest tea
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
When browned slightly, add the 3 boiled potatoes, 1 tsp. tumeric and 1 tsp sesame seeds. Fry till potatoes crisp.
Adapted from World Food Cafe's Potato and Peanut Pawa.
Photo by Molly Sheridan
Taken for the Take Aim - Ordinary Items Made To Look Interesting challenge. Shot with my nifty 50 lens at f1.8 with off camera flash
Feel free to sign up to the group and take part in one of the two regular challenges www.flickr.com/groups/challenge_yourself/pool/
Chicken Tikka Masala is my favorite Indian dish. My experiences with it have been varied. In Seattle, the best version of it is in my mind at Roti's.
I've been experimenting with this at home for some time. I think the key is really the tomato paste, I've tried using tomato sauce but its lacks the condensed flavor and coloring effect. I've tried it with and without Yogurt and while it definitely yields a different taste, I often don't care too much whether its present or not. I like the curry in this dish to be slightly sweet.
The curry was made like a French white sauce, using a roux. Then thinned with coconut milk to give a distinct flavor and texture. Added all the curry spices (my curries are usually made up of some abritrary combination of cardamom, cinnamon, tumeric, coriander, bay leaves, and a dash of nutmeg). I add tomato paste, sweeten the curry using about a tablespoon of brown sugar, and then thin the curry using water.
I made the Armenian flat bread as well. Its very nice and crunchy and keeps-well, sitting on the counter top a long time.
The chicken was marinated in some lemon juice and the same melange of spices that made up the curry's masala. Its difficult to mimick the effects of a tandoor at home, so instead I just brown the chicken in a skillet. I then deglaze the skillet with the curry so that none of those great juices nothing is lost.
blogged by the heavy table and by me.
csa: zucchini, onions
recipe based on The Wednesday Chef's recipe. I added curry powder, less tumeric, a dried Japanese red pepper, and more mustard seeds.