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Today's Power Smoothie from #ckscooking
1-1/2 cups cashew milk
2 scoops vegan chocolate fudge protein
1 tsp tumeric
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp espresso powder
2 tbsp organic peanut flour
1 tbsp dutch cocoa
1 cup ice
1-1/4 tsp Organic #PinesWheatGrass Powder
from @wheatgrass_people
This recipe is from CK Hall (@ckscooking). She is a consultant for Pampered Chef®, who 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 important for #greensuperfood products, which can be blended 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.
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.
Nearly all our Pines products consist of ingredients that we grow ourselves on our own #familyfarm. All products are certified #organic,#gmofree,#raw, #Kosher and #glutenfree.
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
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The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
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Today my boy is a lot better. He was actually chewing his bone tonight. When I talk baby talk to him his adorable little stub wags back and forth again. He's stil on some pain med, an antibiotic and prednisone. We've added flaxseed oil, organic cottage cheese, ground flaxseed and ground tumeric to his diet of Blue Wilderness.
Zooie has two incisions. My vet removed his drain yesterday. Both sites are healing well. He actually slept through out the night and his urine is really starting to clear. I am relieved to see that my boy is feeling so much better.
Today has been a very hard day. I learned that my good friend and neighbor has cancer. We aren't sure what kind, but it doesn't sound good. She is only 44 and has three children, 13, 10 and 2. I am still in shock.
Thanks to everyone who has asked about how Zooie is doing. It means a lot to me.
1. Cut chickenbreast into even stripes
2. Dust with flour, spiced with some ground cumin, ground coriander, cayenne pepper and tumeric.
3. Dip into plate with beaten egg.
4. Turn in plate with panko breadcrumbs
5. Deep fry in 180C oil for about 3 minutes or until done.
Serve with some sort of ranch dressing
om nom nom
I'd show off that delicious egg sandwhich a bit better, but it didn't look pretty at all! tasted better than I expected though... eggplant fried in dried onions and white wine; mushrooms fried with garlic, poached egg, gouda cheese and topped with roasted garlic tzaztiki. Only problem was that I went shopping in the middle of the night last night and the bakery only had some weird "curry bread" full of cumin and tumeric left. Did. Not. Work.
2 grooms, brothers, and way too many people wanting to help set up their headdress...
that was after they each got a complete bath, washing the tumeric powder that gave them a yellow glow.
too complicated an image for flickr. too "busy" and the profile of the groom (that i find interesting) is hard to see in the vignette. there really is a "flickr" style that makes some images work and some fail.
These make a great side to a Indian dinner.
Dough Recipe:
1 1/2 flour
3 tbsp butter
1 tsp salt
6 tbsp water
Knead together to form the dough.
Filling recipe:
1/2 can garbanzo beans
1 tbsp butter
1/4 tsp cayenne
1/2 tsp tumeric
1/2 tsp garam masala
1/2 tsp cumin
1/4 tsp salt
1 russet potato, peeled, cooked
1/2 tsp pepper
2 tbsp water
1/4 cup cilantro
Cook bean with butter and seasonings on low heat, add the potato when its done cooking in boiling water, mash together until it becomes a chunky paste, add in the water and cilantro. Roll dough into 4 in circles, as thin as possible, using melted butter and water to keep dough moist. Spoon in 2 tbsp of mixture to each circle. Fold and pinch together. Fry or bake.
-breanna-
My husband is always a hit in the kitchen, it runs in his blood. This is a dish he made recently; urid beans over turmeric rice topped with sautéed white onions, cilantro & mustard seed. Delicious and healthy in so many ways!
Recipe to follow:
1 watermelon radish, peeled and quartered
2 beets, peeled and quartered
1 rutabaga, peeled and quartered
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
3 cloves garlic
1 bunch scallions, cleaned and cut into thirds
3 tbsp extra virgin olive oil
Salt, Pepper
2 tsp tumeric
2 tsp cumin
2 kaffir leaves seeped in 1/4 cup lemon tea
1/4 cup salt cured black olives
Place all on baking sheet and roast 30 minutes until tender. Remove the veggies and set aside.
1 bunch kale, torn and massaged in olive oil from baking sheet
1 apple, cubed
3 tbsp dried cherries
2 tbsp sunflower seeds
1 tbsp hemp seeds
Toss all ingredients together and enjoy. Feeds 2-4.
This ruffly leafed ginger is Alpinia rugosa. The flower throats are similar to Shell Ginger but Alpinia rugosa is a New Species from Hainan, China.
The Genus Alpinia, Family Zingiberaceae
This is a large genus of evergreen gingers from Asia, including Polynesia. Several of these gingers are robust enough for a place in a shady shrub border. A few species are cold hardy in northern zone 9a (some into zone 8) but they are not reliably evergreen. They die to the ground when winter temperatures dip into the mid-20's F. Since they flower on the previous year’s stems, they do not flower after they die to the ground. Fortunately, the attractive foliage is reason enough to grow these plants north of zone 9. They grow best in a shady site in a reasonably well-drained soil. Plants under the canopy of an evergreen tree, such as a live oak, suffer less damage from frosts and stay green at lower temperatures than plants growing in the open.
The ginger family, Zingiberaceae, ranges through warm regions of Africa, Asia, North America and South America. It contains several genera of plants that we grow in our gardens, including hidden lily (Curcuma,) butterfly ginger (Hedychium,) peacock ginger (Kaempferia) and ginger (Zingiber.) Cardomom, ginger, galangal, and tumeric are some important commercial spices from this family.
Alpinia rugosa
Windows of the Tropics, Fairchild Tropical Botanic Garden, Miami FL
We made three separate edibles in an hour and a half on a weeknight, an endeavor the thought of which would ordinarily have slayed me before I began. Okay, one of them was just a condiment, but hey, even condiments take work.
Totally vegetarian, totally awesome.
Saag with Chickpeas
Ingredients:
12 oz baby spinach
oil (2-3 tablespoons)
2 heaping teaspoons gram flour (chickpea flour; you can also use regular flour or corn starch, but gram flour rocks so why would you?)
2 red onions, chopped
1 green chill, chopped
3 cloves garlic, minced
2 inches ginger, minced
2 tomatoes, sliced
1/4 tsp tumeric
3/4 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp salt
light cream, 1/2
1 can chickpeas
a touch of ghee (or butter)
Blanch the spinach for a minute or two in boiling water and transfer to an ice bath. Drain and blend until smooth.
Cook the gram flour in the oil until it becomes smooth and a nutty brown color -- several minutes. Then add the onions and fry the heck out of them. You want them to be golden brown, but if you've been frying for 15 minutes and they're not there yet, don't worry. Just move on.
Add the green chilli, garlic, and ginger, and cook for a couple more minutes. Then add the tomatoes, mix, cover the pan, and cook for a few minutes.
Next, add the spinach paste. Also add the dry spices (including salt) and the cream. Stir, simmer 10 minutes.
Add the chickpeas and cook until they're soft. Add the touch of ghee or butter just before serving.
Voila!
Spinach and Cauliflower Pakoras
Ingredients:
oil for deep frying
about 2 cups of baby spinach
1/2 a cauliflower or one whole small one, cut into finger-sized pieces
2 cups gram flour (see above)
1 small onion, diced small
1.5 cups water
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tsp cumin seeds
1 and 1/4 tsp salt (the recipe calls for 2, but we found the batter a little too salty. Maybe 1.5 tsp would be good too.)
1 green chilli, diced fine
small bunch of cilantro, chopped fine
Put the gram flour in a mixing bowl and add water, turmeric, red chilli powder, cumin, and salt. Whisk until it's smooth. Then add the onions, green chilli, and cilantro. Mix well.
Heat the oil. Dip the cauliflower pieces and individual spinach leaves, one by one, in the batter and transfer to the oil. Don't try to cook too many at once! Fry until golden brown and serve with cilantro chutney.
Cilantro Chutney
Blend 1 small bunch of cilantro, 1/2 a small onion, 1/2 a green chilli, the juice of half a lemon, 2-3 spoons of water, and 1/4 tsp of salt in a blender until smooth. That's it!
Indian recipe called Tisru (Thisra). A kind of retro style photo approach using saturated colors with a second main front light. In this 2nd version I have tried to get the retro style back into a more modern idea with getting closer and not too saturated colors.
These markings, which I believe are religious, are common on doorways in Pondicherry & Tamil Nadu. Thanks to "India Pictures" for letting us know that orginally they were markings made in tumeric & kumkum to welcome the Goddess Laxmi.
Persian style omelette consisting of coriander, dill, parsley, mint, shallot, powdered tumeric, and a bit of basil and eggplant. held together with a few well beaten eggs
I'm a great fan of Indian cooking for its flavor and Ayurvedic health benefits. I put (starting from left) tumeric, cardamom, cinnamon, cayenne and nutmeg in almost everything. Here its about to be mixed into a dish of freshly home-made yogurt with local honey. I stirred some in my coffee too.
Freshly ground yellow tumeric, red chili, and green coriander powders for sale at busy market in New Delhi for making traditional Indian food. Highlights of New Delhi: including the Connaught Place market and authentic Indian food in Pahar Ganj.
Click here to see more New Delhi, India pictures.
You can also download free New Delhi iPhone and desktop wallpaper for your computer.
Last night Ben slipped pretty badly coming up the stairs, getting his legs all tangled up in the process. Later in the evening, he couldn't even make it up the porch step, much less the stairs, so Hubby had to carry all of Ben's 80-pound self up said steps! He was having trouble getting up, so of course we took him in to the vet this afternoon.
Happily (considering our somewhat understandable fears, considering Ben is 10-1/2), the vet says she thinks Ben has very mild arthritis, which was made worse by the fall. He is favouring one leg a bit, but should be all right. He gets to take a doggie pill and tumeric (paging Todd Friel & HIS elderly dog...) now, and yes, Hubby just carried Ben up the stairs. We need a George Costanza chair for collies!
Anyhow. Because of the medicine, Ben had to have bloodwork done. We think the lovely vet tech picked the perfect bandage for Ben! Plus all of the lady dogs will be overwhelmed with concern for him. Win-win for Ben.
The kitties are glad he's okay, too.
When we went to Vancouver we visited Vij's. We were absolutely floored by their food. Subsequently we bought his cookbook and proceeded to try to make one of our favourite dish from that visit, the Lamb Popsicle.
Dried fenugreek leaves (that's what we used in this dish) is called kasoori (or kasuri) methi. We found a big bag of it in an Indian groceries store. The smell and flavour of the fenugreek is very hard to describe and very exotic. It's no wonder that this herb hasn't made it into many mainstream western dishes.
The recipe called for a "sweet white wine" to be used when marinating the rack of lamb. Since this is a spicy (literally, and also piquant) dish, we thought we'd be cute and used a Gewürztraminer. I picked one of my favourite: Pelee Island Winery. Remember, kids: Always buy a wine that's good enough to drink for cooking. Especially when faced with a recipe that calls for something like 3 tablespoons of wine (Doh!)
If you make the dish please make sure you have lots of rice or bread around -- you won't want to waste a drop of the sauce, it's that good. :-)
smileyorc.wordpress.com/2013/04/26/cosmetic-fair-shakeup-...
Shakeup! Cosmetics - Sessie Lip Gloss options
Skin: Jalwa Skins - Sonam - Tumeric - Brown Brow @ marketplace
Eyes: IKON Ardent Eyes - Chocolate
Hair: Magika [Hair] Awake
I like cooking, but I love making curries.
I am not talking about adding a jar of cook-in sauce to some chicken, I mean cooking it from scratch.
I love the aromas when I have ground the spices and lightly toasted them. Everything about the preparation of a curry is colour, texture and aroma.
By the time it is ready to eat you cannot wait to dig in.
I have been experimenting with dhals and curries for a long time. My wife and kids have been my guinea pigs and have experienced some really good ones and some that would strip the paint off a flag pole. I now have my definitive recipes.
My wife very kindly bought me this masala dabba, so I can keep my precious spices to hand.
Most of my photos are creative commons licensed, so you can feel free to use them in blogs etc. I am generous like that. However this one is all rights reserved, so please do not use it. Just on the off chance that someone would like to commission me to take some recipe book photos - you never know.
A pleasant evening was had - my best friend and her partner came round and I made curry. This'll most likely be our last meal together for a very long time as they're off to live in New Zealand later this month.
The mosaic shows:
Lentil dahl and veg curry, lentil dahl, veg curry and fried onions, chopping onions for masala style veg, frying onions & spices for masala style veg, adding the veg, mint sauce, tomato and onion, spiced pears for dessert, the table, half way through our meal.
Poor Mr G: www.flickr.com/photos/kendalboatsman/2184271761/
Lentil Dal (Vegan)
Ingredients
225g/8oz Dried Red Split Lentils.
1 Onion, chopped.
1 Garlic clove, crushed.
1 Litre/ 1 3/4 pints Water.
Small piece fresh ginger root, grated.
1 teasp Tumeric.
1 teasp Cumin Seeds.
1 teasp Coriander Seeds.
1/2 teasp Chilli Powder.
Freshly Ground Black Pepper.
Fresh Coriander, chopped, optional.
Instructions
1)Wash & drain the lentils. Place in a saucepan with the chopped onion,
garlic and water.
2)Bring to the boil, then remove the froth that forms using a metal spoon.
3)Add the ginger and turmeric to the lentils and simmer gently for 30 - 40
minutes, stirring occasionally, until the lentils are soft.
4)Dry roast the cumin seeds and coriander seeds in a small saucepan for a
few seconds until they release their aroma, but be careful not to burn them.
Add to the lentil mix.
5)Add the chilli powder and season to taste with black pepper.
6)Serve sprinkled with chopped fresh coriander.
Special Notes
This is especially good if made in advance and then re-heated
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
You can simply mix #organic Pines Wheat Grass with organic #chocolate syrup and milk (cow, goat, flax, coconut, cashew, almond or soy) or produce a beautiful smoothie like this one, but always buy your green food separately so you can see its color. Otherwise, if you buy your greens already mixed with chocolate you won't know if the chocolate was used to disguise poor quality greens with a bad color.
With Pines' #superfoods, you are guaranteed great color, nutrient density and freshness because for 40 years, we have been growing and harvesting wheat grass correctly outdoors, through often-freezing winter temperatures and harvesting at the special once-a-year jointing stage in the early spring when it is 7 to 10 inches tall. We also provide the freshest possible product because we use amber glass bottles with special metal caps that allow us to remove the oxygen from each bottle. Without oxygen, the devitalization that occurs from oxidation of #wheatgrass in plastic containers or paper packets does not occur. #PinesWheatGrass is also available in convenient and economical tablets. Whether tablets or powder, any Pines' #GreenSuperfood will provide the additional dark green leafy vegetable nutrition that experts say is missing from most diets.
CK Hall (@ckscooking) created this beautiful smoothie. CK is consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools!
Cherry #chocolate espresso #smoothie YUM
Double tap for smoothie love!
1 cup flaxmilk with protein
2 scoops vegan chocolate fudge protein
1/2 tsp ginger
1 tsp tumeric
1 tsp espresso powder
1/4 tsp cayenne pepper
1-1/4 tsp Pines wheatgrass powder from@wheatgrass_people
1 cup frozen cherries
As always, #ckscooking :-)
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A little chemestry produces some really beautiful Easter eggs. All natural materials were used. Red cabbage, tumeric, coffee, red onion skins, blueberries, and beets made for some vibrant colors.
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Folkloric
- Used for coughs, toothaches and abdominal pains.
- In China, used for coughs.
- In China and Malaya, poultice of leaves used for wounds and sores.
- Poultice of leaves also used for itches, headaches and vertigo.
- In Reunion, used as stimulant and antirheumatic.
- A decoction of leaves and Nigella seed or the fresh juice of tumeric and rice, used for ulceration.
- Juice of leaves used for headaches and colds.
- In Ceylon, plant used for mild fevers associated with indigestion; also, for pain caused by intestinal worms.
- Leaves used for itches.
- Bitter roots and bitter and pungent leaves used for skin diseases and for scabies.
- Infusion used as insecticide.
- In Malaysia, leaves taken as sedative and for wound healing. Entire plant rubbed on the abdomen after child-birth. Leaves used as anthelmintic.
- In India, used for fever, scorpion and snake bites. Leaves and flowers used for jaundice.
- In Sri Lanka, a principle vermifuge ingredient. Used for anorexia, flatulence, colic; in mixture, used to treat malaria. (11)
- In Thailand, leaves, roots, and flowers are used for weaning: the plant parts are crushed and smeared on the nipple. (10) Poultice of leaves used for wound healing and to stop bleeding. (12)
source: stuart xchange
Photography by Cajsa Lilliehook
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I won a free entry into a Food Network Cooking Class from Eat, Drink, Man and this is most of the stuff that we cooked during the 4 hour "Healthy Choices, Big Flavors" class. It was fun getting to work in the AIA kitchen and the food was tasty. I'd take a class again, but I'd have to make sure it would be more challenging than this one. I could have easily prepared these recipes without any extra help. I -did- find out that I really like quinoa, tumeric, and gremolata... but not together of course. All in all, a fun time!
freshly made bread crumbs. a dozen eggs, half pound of seasoned cooked lamb, soft cheese, fried potato cubes, parsley and cilantro. seasoned with tumeric. no relation to moroccan tajine, a sort of stew.
-1 package boneless skinless chicken breast or thighs
-1 onion chopped
-1 red bell pepper diced
-1 diced carrot
-1 zucchini diced
-1 cup green peas
-2 T shredded coconut
-2 T almonds
-1/4 c. biryani sauce
-2 T garlic
1 T minced ginger root
-dash each of molasses, datil pepper sauce, red pepper flakes, tumeric
-pot of steamed brown rice cooked with some tumeric and coconut in the water (cheap-o saffron rice)
Sautee the onion, ginger, and garlic in olive oil until soft. Add chicken pieces and continue to brown 5 mins. Then add other diced vegetables. Add 1/4 cup water and the biryani sauce and other spices, allowing to simmer about 10 mins.
When rice is done, pan out into greased casserole dish. Cover with the chicken and sauce when cooked through. Bake all together for 30 mins at 350 degrees.
Excellent if you include cauliflower and plumped raisins (I didn't have any on hand) and top with plain yogurt. Spicy and sweet.
I always like to try making something myself, at least once. This time it's the spice blend garam masala. The hardest part was just collecting the spices, as some of these just aren't commonly available in the town I live.
I based my recipe on the one I found here. I doubled it and used half the cloves, as I'm not a cloves fan.
1 2" Cinnamon Stick (about 1 heaping tsp broken)
2 Bay Leaves, broken
3 tablespoons Green Cardamom Pods
2 teaspoons Fenugreek Seeds
1 tablespoon Whole Cumin Seeds
1 tablespoon Whole Coriander Seeds
1 tablespoon Black Peppercorns
1/4 to 1/2 teaspoon Whole Cloves
1 teaspoon Blade Mace
Preparation Instructions
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Burns very easily! Leave to cool, then grind. I used a small coffee grinder that is reserved just for spices.
Apparently stored in a airtight jar this will last 3-4 months. I'm giving some away to friends to be sure it all gets used up by then.
I didn't do this yet, but the recipe said: "you can add 2 teaspoons of ground tumeric after grinding to add a golden color and/or add 1/2 to 1 teaspoon ground ginger to give some heat, or to taste."