View allAll Photos Tagged Tumeric
Lamb Merguez Sausage, "Morrocan" Ciabatta, Medjool Date Mustard.
The house-made sausage is done using Prince Edward County Texel Lamb and a harissa paste (blend of dried chilies, cumin, caraway and garlic).
The mustard is made with Canadian Mustard seeds.
The Ciabatta contains cumin, caraway and tumeric.
From Amuse-Bouche Restaurant.
Toronto, Canada
Celery Root Salad Ingredients...
I created this from looking online and getting some ideas what to do with raw celery root... I shredded the celery root and carrots in the food process and added diced apples and red onions. The dressing is hemp seeds, olive oil, water, sea salt, apple cider vinegar, lemon juice, mustard powder, agave nectar, raw garlic, black pepper and tumeric... blended and poured over veggies... Lish!
Red cabbage, fresh tumeric, apple smoothie. Gorgeous colour + zero red cabbage taste. Anti oxidants & anti inflamatories be popping!
34 Likes on Instagram
7 Comments on Instagram:
wonderlustinglynda: #smoothie #pink #red #healthy #juice #redcabbage #apple #tumeric #lemon #vegan #rawfood #nutritious #feelgoodfood #feelgoodfoodie #delicious #nom #breakfast
activewellness: Perfect
mymommashands: Love
wonderlustinglynda: @mymommashands first time using tumeric not as gingery as I was expecting but great!
wonderlustinglynda: #detox #veganfoodporn #veganfoodshare #fruit #vegetables #pinksmoothie #redsmoothie #eatclean #sugarfree
wonderlustinglynda: #smoothieporn #smoothierecipe
wonderlustinglynda: @foodiechats this is my favourite combination at the moment of non-green days!
swirled into lentils cooked with ginger, garlic, onion, tumeric
(Aarti Sequeira calls this Bagaar, i call it magic)
Curry in a hurry!! Rather than having to mix it when I need it... Now it's already ready already, just waiting for me to add it chicken or veggies!
This is enough to fill your standard size spice/herb container.
2 tablespoons cumin
2 tablespoons coriander (it's what makes the gravy grander)
2 tablespoons cardamom
1/4 cup ground tumeric
1teaspoon cayenne
Started with the spinach salad. I topped the spinach with rice noodles, carrots, egg plant, cucumber, mushrooms, beets and some green and yellows bell peppers. Then I added my own zany creation I like to call chick pea uzumaki. Which is just boiled chick peas that I combined with carrot/ginger/garlic and hot pepper in olive oil. I added garam masla, cardamon, tumeric, corriander, chilli powder and some water to puree easier. I then spreaded the hummus-y chick pea stuff on some cut up tofu sheets and rolled them danish style and cut into pieces.
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I needed to cook some chicken up before it went off. So I chopped some onion and sauteed in olive oil and a teensy bit of butter and then toasted some cumin seed, black and brown mustard seed. Then I tossed in the chicken and browned it and seasoned with ground coriander, garam masala, tumeric and a bit of red chili powder. I put in some diced tomatoes and a bit of tomato sauce and cooked for a few minutes. I tossed in some spinach and finished off with a bit of cream. It's tasty, but I think it's missing ginger.
Tarka dal.
This popular dal, served at roadside dhabas throughout northern India, is a blend of moong, toor, and chana dal, cooked with tumeric and cinnamon and flavored with a tarka of onion, garlic, spices and lime juice.
From the April 2013 full thali.
I think this photo gives a pretty interesting glimpse into our eating lives. We grocery shop on almost a daily basis, so aside from pickles (of which we apparently have a TON) we don't have a lot of "food" in the fridge. In the freezer, we have a few cuts of meat left from our monthly meat CSA. As a food blogger (on my own blog forkknifeandspoon.com, as well as on heavytable.com) I often have strange things in my fridge. Less normal items from this week would be the sunflower sprouts, duck eggs (the white eggs in the carton) three kinds of butter, and fresh tumeric root. I think the most interesting thing (though perhaps not appearance wise) is the sourdough starter that was passed onto me from one of my clients. Affectionately named "Sylvia" I made the first batch of bread from our starter just yesterday and both my husband and I declared it some of the best bread either of us has ever eaten.
Tofu, curry powder,tumeric, miso, sesame seed, onion, celery, lemon, mustard, vegenaise, and pepper.
With sea vegetable instead of lettuce.
And more sea vegetable on the side please.