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Another surprise dish in the balance menu! Prawn and fermented rice simmered in fresh coconut cream with lemongrass, white tumeric and chilli.
Fresh flower offering and kumkum on forehead - not traditional bindi which represents a married woman - but a red dot applied at a temple. .(The red 'kumkum' between the eyebrows is said to retain energy in the human body and control the various levels of concentration. Usually made of red tumeric and zinc oxide.)
Final savory course of the night at Restaurante Arzak in San Sebastian, Spain: Lamb with rosemary and tumeric, served with a pimenton flake and lamb jus
Fresh veggies from the Farmers Market:
mushrooms
tomatoes
broccli
cauliflower
onion
scallions
corn
garlic
Shrimp
Garam Masala
Tumeric
Salt
Sugar
Cardamom
Cloves
Cinnamon
Bay Leaves
Lite Organic Coconut milk
tortilla shells sliced and cooked in olive oil, sprinkled with parm cheese and tumeric. Kale with lemon and parm cheese. Cherries, avocado and hummus with roasted red peppers
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.
A Bottle of Spanish 2011 Noemus Tinto Rioja, a super large swede, lime, flat-leaf parsley, one box each of organic mustard seed, ground cumin, ground tumeric, ground ginger & chili powder!
Revolution Tofu Curry
By Jamie Olivier, adapted from LaFujiMama: www.lafujimama.com/2010/03/revolution-tofu-curry/
Variations: added carrots and sweet potato for color and additional nutrition. Used 1/2 lemon. Added tumeric and a little five spice in addition to the curry powder. Served on Japanese short grain rice.