View allAll Photos Tagged Tumeric
fresh shark steak, marinated in sesame oil, soy sauce, salt, pepper, garlic, lemon juice, broiled to 140 degrees (via meat thermometer), with sauteed/steamed broccoli, flavored with reserved marinade, salt, chicken stock and red wine, and then a pretty rice, yellow color from tumeric, with raisins and salt and chicken stock. and a glass of white wine
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From left to right: Tumeric Classic, Edward's Volvo Classic, Cloud Classic, Sandalwood Single Ply and Spiced Single Ply.
LOVE!
Dyed with food-tumeric for yellow, beets for red, blueberries & raspberries for purple, coffee for brown, kale for light green. Used tape & rubber bands for stripes. Started with brown eggs.
I prepared Lamb Shank and Yoghurt Curry for Andries' mom's birthday.It cooked slowly for five hours and was a great success
351/365: Turmeric Ginger Tea
My new favorite drink at Trio Craft Coffee… Turmeric Ginger Tea.. it is so good.. Sweet and spicy and just perfect. If you haven’t tried it yet, you should!
© Cathy Neth
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365 Photo Project | thedook.com/365
10.23.07
I made something quick and easy for dinner. Since I doubt the little portobello purses and crab rangoon are low in fat, I steamed some veggies and then sauteed them in a little butter with some tarragon, tumeric, and something else... I forget. The little pastry-like things were from the frozen section of Target, by the way. They actually have some yummy stuff!
Indian curry style kraut came out great. The smell is potent after three days and something akin to hiding dead bodies after the first week. I loaded this kraut up with caraway, tumeric, sweet curry, garlic and green onion. #fermented #fermentation #kraut #curry
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I used curry, hot pepper, and tumeric & copied something I tasted today from Udupi's sample table @Vegfest. Apparently close to Channa Masala. I'm in dire need of checking out the local Vegetarian Indian place. Very very SOON! I will post as soon as I do.. OMG I could marry this food. :)
Still simmering over low heat, the coconut gravy has to be evaporated till a thick and oily paste is obtained
See my blog www.worceatsveg.blogspot.com for the recipe. Go to a Local "The Loving Hut" for the mock meats shown in this dish.
These were the only spices used to flavour our meals. No onion, no garlic, very little hot pepper. The food was mild, always yellow with Tumeric. It was the best food I've ever had in my life.
One of my fav raw vegan lunches: organic tomatoes & spinach w/ "Save the Chicks" pate (almonds, sunflower seeds, tumeric, water)
Recipe from "Ani's Raw Food Kitchen"
I love the colour of spices and mixing them together. The orange/yellow of turmeric and the red of paprika especially.
2 T veggie oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 T ginger, peeled and finely grated
4 T tomato paste
2 tsp garam masala
2 tsp cumin
2 tsp ground tumeric
1.5 tsp coriander
¾ tsp cayenne pepper
¾ tsp ground cardamom
½ tsp salt
1 large 28 oz can crushed tomatoes
4 cups vegetable broth
½ cup cream
5 yukon gold potatoes, chopped into ½” pieces
1 cup peas
paneer
Cook onion, garlic, and ginger in 2T vegetable oil on medium heat in a large pot until they become soft and light brown. Add the tomato paste and spices and cook until tomato paste browns and becomes fragrant (about 4 minutes). Add the vegetable broth, crushed tomatoes, cream, peas and potatoes. Bring to a boil and then cover and simmer until the potatoes are slightly tender (25 mins). Add the paneer and cook through—about 5 minutes. Serve over rice and with naan and garnish with some cilantro.