#1 teaspoon turmeric powder

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[macaulaywrites]

With these five seasonings, you can make a wide range of crunchy, flavorful chickpeas. It's great as a snack, on top of salad, or even in wraps!

Ingredients: 2 cans chickpeas, drained and rinsed. 1 tablespoon olive oil. Salt to taste. Seasoning options choose one or mix and match: -1. Spicy: 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper -2. Sweet: 1 tablespoon maple syrup, 1 teaspoon cinnamon -3. Garlic Herb: 1 teaspoon garlic powder, 1 teaspoon dried parsley -4. Curry: 1 tablespoon curry powder, 1/2 teaspoon turmeric -5. BBQ: 1 tablespoon BBQ seasoning, 1/2 teaspoon smoked paprika.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Put chickpeas, olive oil, and the seasoning of your choice in a bowl and mix them together. Add chickpeas and toss until they are well covered. Put the chickpeas in the air fryer basket and spread them out so they are all in one layer. If you want the chickpeas to be crispy and golden brown, air fry them for 15 to 20 minutes and shake the basket every so often. Take it out of the air fryer, let it cool down a bit, and then serve.

Prep Time: 5 minutes

Cook Time: 20 minutes

#HealthySnack, #SeasonedChickpeas, #HealthySnacking, #VeganOptions

Megan Proctor

[reality-detective]

What would happen if you consumed turmeric for 2 weeks straight? 🤔

How to Prepare and Use the Mixture 👇

Creating a turmeric and honey mixture is simple and straightforward. Here's a basic recipe: 👇

1. Mix 1/4 cup of raw, local honey with 1 teaspoon of high-quality turmeric powder

2. Optional: Add 2 drops of lemon essential oil for additional flavor and benefits

3. Add ¼ tsp. Black pepper

4. Consume half a teaspoon, 2-3 times daily

[thecheekyblog]

It’ TIME!

You all know my passion for beauty and self care especially when it is DIY ! Like there is nothing better than taking care of yourself in the comfort of your home ( except maybe a 5 star but hey we do we what we can )

So here is few homemade recipe to take care of yourself right in your casa babes!

Hair mask :

1 ripe avocado

2 tablespoons honey

2 tablespoons olive oil (or coconut oil)

Optional: a few drops of essential oil (like lavender or rosemary)

Instructions:

Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

Mash the Ingredients: Use a fork or a blender to mash the avocado until smooth.

Mix in Other Ingredients: Add the honey and olive oil (and essential oil, if using) to the mashed avocado. Mix well until you have a creamy consistency.

Apply the Mask: Start with clean, damp hair. Apply the mask evenly, focusing on the ends and any dry areas. You can use a comb to help distribute it.

Let It Sit: Cover your hair with a shower cap or a towel to keep the mask warm. Leave it on for 30 minutes to an hour.

Sugar wax :

2 cups granulated sugar

1/4 cup water

1/4 cup lemon juice (freshly squeezed is best)

Instructions:

Combine Ingredients: In a medium saucepan, mix together the sugar, water, and lemon juice.

Heat the Mixture: Place the saucepan over medium heat. Stir constantly until the sugar dissolves.

Cook the Mixture: Once dissolved, stop stirring and let it boil. Keep an eye on it, as it can bubble up. Cook for about 8-10 minutes, or until the mixture turns a golden amber color. Use a candy thermometer to check the temperature; it should reach about 240°F (115°C).

Cool Down: Remove the saucepan from heat and let the mixture cool for a few minutes. Pour it into a heat-safe container and allow it to cool completely.

Check Consistency: Once cooled, the wax should be pliable but not too sticky. If it's too hard, you can add a little water and heat it again briefly.

Face mask :

2 tablespoons plain yogurt (preferably unsweetened)

1 tablespoon honey

1 tablespoon oatmeal (finely ground)

Optional: a few drops of essential oil (like tea tree or lavender)

Instructions:

Mix Ingredients: In a bowl, combine the yogurt, honey, and oatmeal. Mix until you have a smooth paste.

Add Essential Oil: If desired, add a few drops of your chosen essential oil and mix again.

Apply the Mask: Clean your face and gently apply the mask evenly, avoiding the eye area.

Let It Sit: Allow the mask to sit for about 15-20 minutes.

Rinse Off: Rinse your face with warm water, gently massaging in circular motions to exfoliate.

Finish with a splash of cool water to close the pores.

Detox shot :

Ingredients:

1-inch piece of fresh ginger (helps with digestion and inflammation)

1/2 lemon (rich in vitamin C, supports immune function, and helps with digestion)

1 tablespoon apple cider vinegar (supports digestion and balances pH)

1/4 teaspoon turmeric powder (anti-inflammatory and antioxidant properties)

A pinch of cayenne pepper (boosts metabolism and circulation)

1 tablespoon honey or maple syrup (optional, for sweetness)

Instructions:

Prepare the ingredients:Grate or finely chop the fresh ginger.Squeeze the juice from the lemon.

Blend: In a blender, combine the ginger, lemon juice, apple cider vinegar, turmeric powder, cayenne pepper, and honey (if using).Add about 2–3 tablespoons of water to help with blending.

Strain (optional):If you prefer a smoother shot, strain the mixture through a fine mesh sieve or cheesecloth to remove any pulp.

Serve:Pour into a small shot glass (about 1 to 2 ounces).Stir well before drinking, as some ingredients might settle at the bottom.

So girlies, i hope this helps and see you on my next blog!!!

[softzosan]

Hi! Could you please share a recipe for date curry dip from green (like hope) fic? I googled it but there are a few variations of it so I'm curious about your version

hiii omg yes here it is! the link leads to a german website which just lists the ingredients, so I've put an english translation of it and my comments under the read more (I also don't own a Thermomix which it suggests using)

somebody else I shared it with said it's such a european recipe which... yeah... VALID. (but still tasty in my opinion lmao)

 150 g dates, pitted (if you have some food processor I'd suggest using it, I always cut mine into small bits but the knife and your fingers get sticky easily)

at least 1 chopped garlic glove (they list it as optional but I disagree)

300 g cream cheese

200 g heavy sour cream (you could also add yoghurt or quark instead... I've used both)

as much curry powder as your heart desires (the recipe lists 2 teaspoons but I'm pretty sure I use more. I also add turmeric/curcuma for more warmth and the colour)

salt and pepper to taste

combine all the ingredients and you're done, it's literally so easy :D if you don't want to make so much of it, I'd suggest just using half of everything

[andmaybegayer]

Ooooo can you share the vegetable soup recipe for the weak travellers out there

To roast:

one small squash, in this case butternut

three small potatoes

two red peppers

four carrots

Other ingredients:

two onions

three cloves of garlic

chili flakes and/or whole chili peppers, to taste

spice powders: cumin, turmeric, fennel, a teaspoon each

Italian, Spanish, or French style mixed dried herbs, to taste

~1 cup cooking cream

1-3 teaspoons of sugar

salt and pepper

Cut these into chunks suitable for roasting, toss in a tray with oil, roast in an oven for 45 minutes at 180°C. Take these out, allow to cool to handling temperature.

While that's cooling, slice two onions and start frying that in some oil in a deep-sided pot for a few minutes

Once the roasted vegetables are cool, remove any inedible parts like squash skin, chop any particularly large pieces down to size, and toss in with the onions, stir and fry for a moment. Roughly crush the garlic and toss that in as well, you can just whack it with a knife, this all gets blended later.

Cover everything with water, bring to a simmer for 45 minutes

Add spice powders and chili (I used one small habanero) and turn off the heat. Blend smooth with an immersion blender.

Add herbs (here Herbs de Provence), sugar, and cream, blend to mix, bring up to a low simmer for a minute or two to thicken the cream.

Turn off heat, add salt and a truly stupendous quantity of ground black pepper. Get some bread for your soup. Lord this fact over passing knights.

[beautyandlifestyleblog86]

Golden Turmeric Smoothie

Ingredients:

- 1 cup unsweetened almond milk (or milk of your choice)

- 1/2 cup frozen mango chunks

- 1/2 cup frozen pineapple chunks

- 1/2 banana

- 1 tablespoon chia seeds

- 1 teaspoon turmeric powder

- 1/4 teaspoon ground ginger

- 1/8 teaspoon black pepper

- 1/2 teaspoon honey (optional)

Instructions:

1. Combine all ingredients in a blender.

2. Blend until smooth.

3. Pour into a glass and enjoy!

Nutritional Breakdown:

- Vitamin C: Mango, pineapple, and chia seeds are excellent sources of vitamin C, a powerful antioxidant that helps protect cells from damage caused by oxidative stress, a major contributor to inflammation.

- Vitamin D: Almond milk is often fortified with vitamin D, which plays a role in regulating the immune system and has been shown to have anti-inflammatory effects.

- Curcumin: Turmeric powder is rich in curcumin, the active compound in turmeric, known for its strong anti-inflammatory and antioxidant properties.

This smoothie is not only delicious but also packed with nutrients that can help reduce inflammation in your body. Enjoy it as a healthy breakfast or a refreshing snack!

[theanoninyourinbox]

TIINGILAR CHICKEN CURRY RECIPE!

WHAT YOU WILL NEED

TOOLS - Slow cooker, large pan, measuring cups, measuring spoons, willingness to measure with the heart

INGREDIENTS (optional ingredients marked with a *)

1 medium to large sweet potato (to be peeled and diced into roughly 1/2in pieces)

2 Red bell peppers (core and thinly slice these sweeties)

*Mushrooms (sliced lengthwise, less than the amount of potatoes)

*Spinach (three handfuls, they cook down so if you want more I physically can't stop you)

1/4cup water

1/4 cup lime juice (store bought is fine, you don't need to juice them yourself if it's hard)

1 1/2lbs chicken thighs (chicken breasts could be healthier but the flavor may be different)

1 tablespoon Olive oil or oil of your choice (for the chicken)

1 can (14oz) coconut milk (I used light, but regular may make the sauce thicker)

2 tablespoons cornstarch mixed with 3 tablespoons water

*Naan bread and rice (to dip in the sauce and to serve the Tiingilar onto if you want)

SEASONINGS

2 tablespoons curry powder (you heard right, TABLESPOONS)

2 teaspoons paprika (smoked paprika if you want to be fancier)

1 teaspoon ground cumin (it's pronounced cue-min)

1 teaspoon ground chili powder

1 teaspoon salt

*Dash of garlic powder

*Dash of Turmeric

STEPS

FIRST put those chopped veggies (not the spinach if you're using it) into the slow cooker. Pour the water and lime juice in there

SECOND combine the spices, mix em up all nice, then coat the chicken with 2/3 of the spices - you will need the rest of the spices shortly

THIRD heat your oil in a pan over medium-highish. Get it shiny but not bubbling, then get your chicken searing. First side for 2 minutes, then the other for 1 minute. Then get those tasty boys into the slow cooker.

FOURTH Put the chicken on top of the veggies, then the remaining spices, then set that timer for EITHER 2-3 hours on high OR 4-5 hours on low. Don't do both you will break the space-time continuum and no one wants that.

This is a great time to clean up your kitchen right here, and prepare and side dishes you want. I had grapes, naan bread, and brown rice with it this time!

FIFTH when the chicken is at 165 degrees, pull it out! Then let it cool off enough to chop or shred it up!

SIXTH Get your can of coconut milk and your cornstarch-water mix, and pour them in! After this (and additional spinach goes in now) set your slow cooker on high for 30 minutes - and a second timer for 15 minutes.

SEVENTH when the 15 minute timer goes off, put the chicken chunks in, and stir it in really nice - get it coated in the sauce, then put that lid back on and WAIT

EIGHTH when the 30 minute timer goes of SERVE AND EAT YOU DID IT!!!!!!!!!

(Imagine that's a Mythosaur, they're very proud of you)

[youdoyoucooking]

A Little Salad Dressing

When I was little I used to long for bottled salad dressing. It was exotic and something we never had (along with jarred pasta sauce). I come from a “make it from scratch” kind of home. I used to long for the day I lived on my own and I would buy all the bottled salad dressing. I quickly learned that a homemade dressing is easy, more economical, and almost always tastier.

A jar with a lid is all you need—a jar and a little math. Three parts fat to one part acid, or oil to vinegar. Those rations and the flavoring of your choice—it could even be just a little salt—are all you need. A homemade salad dressing keeps 3-5 days in the refrigerator. That’s a delicious homemade salad every night for 3-5 days.

Homemade salad dressing

(this dressing can be easily doubled)

½ cup of oil (vegetable oil or olive oil)

3 tablespoons of acid of your choice (see list of suggestions). More or less depending on your taste for something acidic.

½ teaspoon of salt

1/2 teaspoon of any other dried seasoning (see list of suggestions)

1 or 2 tablespoons of flavoring (see list of suggestions)

Place everything in a jar that has a lid.

Shake really hard and ta-da! You made salad dressing.

Types of Vinegar or Acid (the 3 tablespoons from the recipe)

White Vinegar

Apple cider Vinegar

Balsamic Vinegar

Red Wine Vinegar

Champagne Vinegar

Sherry Vinegar

Rice Vinegar

Herbed Flavored Vinegar

Malt Vinegar

Lemon Juice

Lime Juice

Seasonings (the 1/2 teaspoon from the recipe)

Pinch Of Sugar (taste and decide if the dressing needs some balance)

Black Pepper

Garlic Powder

Onion Powder

Lemon Pepper

Tajin (Chili Lime Seasoning)

Dried Herbs

Turmeric

Flavorings (The 1 or 2 tablespoons from the recipe)

Miso

Any Mustard

Grated Fresh Ginger

Tahini

Orange Zest

Lime Zest

Greek Yogurt

Chopped Herbs

Ketchup

Salsa

Toasted Sesame Oil

Honey

Maple Syrup

Chipotle Hot Sauce

Flat Champagne

Parmesan Cheese

Finely Chopped Sundried Tomatoes

Premade Pesto

Balance the fat-to-acid proportions and then flavor as you want. You may learn you want more fat than acid (Julia Child liked 6 fat to 1 part acid). That's okay. Learn what you like and stick to it. I have seen people use a permanent marker to draw lines on the jar to remove the measuring step.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[thorlokibrother]

Another autumnal soup, milder than yesterday's

Makes 4 servings

3 tablespoons olive oil

2 white onions

2 spring onions

1 baking potato

1 carrot

2 sticks celery

1 stock cube (chicken or vegetable)

3 tablespoons bouillon powder or another stock cube

1 teaspoon ground black pepper

½ teaspoon ground turmeric

¼ teaspoon ground smoked paprika

500ml water (cold if using soup blender, boiling if using pan on hob)

Dice the white onions and chop the spring onions into discs.

Sauté the white onions and the spring onions in the olive oil.

Dice and add the rest of the vegetables to the pan or blender.

Pour the water over the top of the vegetables, and add the stock cube(s) and bouillon powder, and the spices.

Blend and then cook for 25 minutes.

Blend again and serve.

This one was delicious with Bovril spread on sourdough, but I think it would work well with Marmite if you wanted a vegetarian or vegan alternative!

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.

[shenzi-hemlock]

@genuine-hyperbole hath summoned me for mine Receippé™️ and I shall endeavor to make it useable.

First I’ll listen ingredients and then my process. They will not have accurate measurements! You measure that roast with your heart!!!

Ingredients:

2-3 lb roast (can be chuck, mock tender, whatevs you want bby)

5-7 carrots (I prep mine so they’re on a slant bias, just means I cut them ✨Fancý✨)

At least one onion, I put in three

1 lb of potatoes (I just buy the small bite sized ones to make this easy for myself)

Seasonings:

Salt

Pepper

Bay leaves (3)

Garlic (preferably fresh, granulated is fine)

Onion powder

Thyme

Sage

Rosemary

(Ok now stay with me)

Ginger

Turmeric

Mustard (I use both yellow and Dijon)

Worcestershire sauce

Chicken bullion

Red wine

OK I KNOW ITS A LOT HERE WE GO

1. Get your Dutch oven over medium heat and oil it lightly. Olive oil is fine or butter, just not margarine because that stuff is terrible for you. While doing this set your oven to 325.

2. Sear the beef on all sides or as many as you can get.

3. Chop your onions into half moons (you can dice if you want) and mince your garlic, once the beef is done searing you’ll take it out to rest. Toss your onions and garlic in to sauté.

4. Once those are sautéed, add in equal amounts of thyme, sage, and rosemary. This is also the time to add salt and pepper. This step and the next are kind of the “add everything together” steps.

5. I add only a little of ginger and turmeric, I’m talking like 1/8 of a teaspoon. Does it affect the flavor?? I think it does but I could be hallucinating, idk. I also add about two teaspoons of Worcestershire sauce, one teaspoon of each mustard, and a good spoonful of the Better than Bullion chicken. (I actually just eyeball all of these so adjustments may be needed.

6. Add half a bottle of wine to deglaze the bottom of the Dutch, add your bay leaves, and add your beef back to the whole mix. Put into the oven at 325 for like three hours.

7. While that’s in the oven, cut your carrots and wash your potatoes. Once three hours has gone by double check that the meat is falling apart. Add your carrots and potatoes and let that cook in the oven for another hour.

8. I cheat and make a cornstarch slurry for my gravy but basically I spoon out all the stuff into a big metal bowl, make the slurry, add slurry to broth making gravy, add everything else back.

And you’re done!! I hope that was coherent, if anything is confusing or if you have questions, let me know!

[dizzymaiden]

Flu/Cold - pop one of these in hot water (and a shot of brand or whisky if you wish) and enjoy the feeling of cozy healing.

Details: Prep Time: 10 minutes, Freeze Time: 1-2 hours

Total Time: 1-2 hours 10 minutes, Servings: 12 tea bombs

Ingredients:

1/4 cup honey

1 tbsp lemon juice

1 tsp grated ginger

1/2 tsp ground turmeric (with pinch of black pepper)

1/4 tsp ground cinnamon

1/2 tsp echinacea powder (optional)

1 tbsp green tea leaves (or 1-2 green tea bags)

Silicone mold for shaping (small, round molds work best)

Directions:

In a small bowl, mix the honey, lemon juice, grated ginger, turmeric, cinnamon, and echinacea powder (if using) until well combined.

Fill each silicone mold with about 1 teaspoon of the mixture, then press the green tea leaves on top, filling each mold completely. For tea bags, cut open and use the loose tea leaves.

Freeze the molds for 1-2 hours, or until the tea bombs are solid.

Pop the tea bombs out of the molds and store them in an airtight container in the freezer until ready to use.

To make the tea, place one tea bomb in a mug and pour 1 cup of hot water over it. Stir until the bomb dissolves, and enjoy the soothing flavors.

Questions? DM me!

[ourrecipebook]

Aloo Gajar Matar

Serving: 4

Ingredients

1.5 cup Potatoes , cubed

4.5 cups Carrots , cut into small pieces

1 cup Green Peas, fresh or frozen

2.5 tablespoon Oil

1 teaspoon Cumin seeds (Jeera)

1 Green Chili Pepper, chopped, optional

2 teaspoon Garlic, minced

1/4 teaspoon Ground Turmeric (Haldi powder)

1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste

1 teaspoon Salt, adjust to taste

3 tablespoon Water

1 teaspoon Pomegranate powder (Anardana), or Dry Mango Powder (Amchur)*

Directions

Peel and cut the potatoes and carrots.

Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.

Add the cubed potato and stir well. If using fresh green peas, add them now.

Add carrots, water and stir them in.

Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.

Check that the veggies are cook by pressing with a ladle.

Add pomegranate powder and mix welll. Check seasoning and adjust if needed

Garnish with cilantro and enjoy with roti or paratha.

Notes

The cooking time can vary a bit depending on the size of the diced carrots and potatoes. In this recipe, they are cut into very small pieces. 

If you don’t have pomegranate powder or dry mango powder on hand, substitute with lime or lemon juice. 

(Source)

[beautyandlifestyleblog86]

Turmeric Golden Latte ——

Ingredients:

* 1 cup almond milk (or your preferred milk)

* 1 teaspoon turmeric powder

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground black pepper

* 1 tablespoon honey (or maple syrup)

* Pinch of nutmeg (optional)

Instructions:

▫️In a small saucepan, heat the almond milk over medium heat until warm but not boiling.

▫️Add turmeric, ginger, cinnamon, black pepper, and nutmeg (if using) to the warm milk.

▫️Stir the mixture well to combine the spices.

▫️Add honey or maple syrup to taste.

▫️Pour the golden latte into a mug and enjoy.

This golden latte contains a blend of powerful spices that offer a range of nutritional benefits. Turmeric is known for its anti-inflammatory properties and potential immune-boosting benefits, while ginger can help reduce inflammation and support digestion. Cinnamon is rich in antioxidants and may help regulate blood sugar levels. Also, black pepper is included to enhance the absorption of curcumin, the active compound in turmeric. Enjoying this golden latte is a delicious and healthy way to boost your immunity and experience the advantages of these potent spices.