Tag Archive: tumeric


Ingredients

Dressing

  • 1/4 cup orange juice
  • 1 tsp sesame seed oil
  • 2 tsp soy sauce
  • 1 tsp orange zest
  • 1/2 tsp hot sauce
  • 1/4 tsp ground ginger
  • Sea salt and pepper to taste

Salad

  • 12 asparagus spears, julienned
  • 1/4 red pepper, julienned
  • 1/4 yellow pepper, julienned
  • 1/4 zucchini, julienned
  • 1/4 red onion, julienned
  • 2 tbsp grape seed oil
  • 45 g tofu, firm
  • 4 English cucumbers, seeds removed, julienned
  • Handful cilantro leaves
  • 4 handfuls watercress

Directions

  • Preheat barbecue or grill to high.
  • For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
  • For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
  • Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
  • Place vegetables on grill and grill until vegetables begin to soften
  • Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
  • Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
  • Add dressing, cucumber and half of the cilantro, and gently toss together.
  • Place equal amounts of watercress on four plates. Top with equal amounts of salad.
  • Sprinkle with remaining cilantro leaves.

Serves 4


Ingredients

  • 8 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 2 large carrots finely diced
  • 5 cloves garlic, finely chopped
  • 1/4 tsp tumeric
  • 1/2 tsp ground cumin
  • 1 teaspoons chili powder
  • 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
  • 2 (15-ounce) cans diced tomatoes
  • 1/4 cup chopped cilantro
  • sea salt and black pepper to taste

Directions

  • Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
  • Add onion, carrots, and garlic and cook about 8 minutes or until onion is translucent
  • Then add bell pepper until it is slightly tender
  • Stir in chili powder, cumin, and tumeric and cook 1 minute, stirring constantly
  • Add lentils, tomatoes and remaining 7 1/4 cups broth
  • Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender
  • Add sea salt and black pepper to taste
  • Uncover and cook 10 minutes longer
  • Stir in cilantro and serve

Serves 8

Cook Time and Prep Time: 60 min

recipe courtesy of wholefoods.com with adjustments made by me!

Ingredients

  • 3 tbsp red lentils
  • 2 tbsp brown rice
  • 1/2 tsp extra virgin olive oil
  • 1/2 cup water
  • 1/4 tsp tumeric
  • himalayan sea salt to taste

Directions

  • Wash brown rice and red lentils until water is clear
  • Boil with water, once water comes to a boil, reduce to a simmer and cook until rice is cooked and tender
  • Add tumeric, himalayan sea salt and olive oil and mix well

Ingredients

  • 2 tbsp red lentils
  • 1 carrot peeled and diced
  • 3 tbsp water
  • 1/4 tsp tumeric
  • himalayan sea salt to taste
  • 1/2 tsp extra virgin olive oil

Directions

  • Wash red lentils well until water is clear
  • Soak for approx 30 – 60 min
  • Boil red lentils and carrots until tender and cooked (add more water if needed)
  • Add tumeric
  • Puree with a blender or mash with a fork for lumpier texture
  • Add salt and olive oil and mix well

 

Ingredients

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8-ounce) package tempeh
  • 1 & 1/2 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground curry powder
  • 2 tsp ground cumin
  • 1/2 tsp tumeric
  • 1/2 green jalapeno minced
  • 1 (13.5-ounce) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
  • 1/4 cup chopped cilantro, chopped
  • sea salt to taste

 

Method

  • Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
  • Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  • Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
  • Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
  • Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
  • Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
  • Reduce heat to medium low, cover and cook 10 minutes.
  • Stir in green beans and return to a simmer, uncovered.
  • Cook about 5 minutes longer or until potatoes and green beans are tender
  • Stir in 3 tablespoons cilantro and salt.
  • To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Ingredients

  • 1 green pepper cut in 1 inch cubes
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 8 mushrooms
  • 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/4 tsp ground coriander seed
  • 1/4 tsp tandoori powder
  • 1/2 a small jalapeno minced
  • 1 garlic clove minced
  • juice of 1/2 fresh lemon
  • sea salt and black pepper to taste
  • You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken

Directions

  • In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
  • Mix in mushrooms, red, yellow, green and orange peppers
  • Allow this to marinate in fridge for several hours
  • Using wooden or metal skewers, alternate veggies until skewer is full
  • Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)

Ingredients

  • 4 large green, red, yellow or orange bell peppers
  • 1 cup uncooked quinoa
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 1/2 green chili minced
  • 3 cloves garlic pressed
  • 1 medium red onion diced
  • 1 red pepper diced finely
  • 2 carrots chopped finely
  • 5 mushrooms diced finely
  • 2 tablespoons cilantro chopped
  • sea salt and ground black pepper to taste
  • 2 tsp coconut oil
  • 1/2 lemon freshly juiced
  • extra virgin olive oil

Directions

  • Cook quinoa as directed on package and set aside
  • In a medium sized skillet, heat coconut oil and add onion.  Cook onion until translucent
  • Add garlic, red chili powder and tumeric
  • Add carrot and saute for 3 min
  • Add red pepper saute for 2 min, add mushroom, saute for another 2 min
  • Add green chili
  • Add quinoa and stir well
  • Add sea salt, ground black pepper and lemon juice, mix well and set aside
  • Cut tops off bell peppers and remove seeds
  • Stuff peppers with quinoa mixture
  • Bake peppers in oven at 350 F for 25 min
  • Once cooked, drizzle with a small amount of olive oil and top with freshly chopped cilantro

Ingredients

  • 1 medium onion diced
  • 1 bunch spinach chopped or 8 cups baby spinach
  • 2 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 tbsp coconut oil
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/2 a green chili minced
  • sea salt to taste

Directions

  • Heat oil in a large skillet
  • Saute onion on low-medium until it is translucent
  • Add red chili powder, tumeric, green chili, garlic and ginger and saute for 2 min
  • Add spinach and saute for 3-5 min
  • Add salt to taste