Prep: 10 mins Total time: 10 mins
Original Author: Lisa Lin | healthynibblesandbits
Recipe Type: Vegan Friendly
Serves: 8 to 10
- 440g can of chickpeas, drained with liquid reserved
- 3 tablespoons olive oil
- 2 tablespoons reserved liquid from chickpeas
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon grated nutmeg
- 1 large clove of garlic
- Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
- Serve with your favorited vegetables and crackers!
|This hummus develops even more flavour the next day!|
Prep: 25 mins Cook time: 35 mins Total time: 60 mins
Original Author: Sylvia Fountaine | eatingwell.com
Recipe type: Dinner
For the Rice
- 1¼ cups water
- ½ cup brown basmati rice
- ¼ cup raisins
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon onion powder or garlic powder
- ½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
For the Vegetables & Chickpeas
- 2 tablespoons coconut oil or ghee
- 1 can chickpeas, rinsed and patted dry
- 1 teaspoon Indian curry powder
- 1 cup roasted root vegetables
- 1 teaspoon sugar or honey
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons lemon juice
- 2 tablespoons low-fat plain yogurt or tahini
- Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish
- To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and ⅛ teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Meanwhile, to prepare vegetables & chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
- Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.
Prep: 5 mins Cook time: 45 mins Total time: 50 mins
Original Author: The Mediterranean dish
Recipe type: Vegan
Cuisine: Side Dish
- 1.5kg whole carrots, peeled
- Extra Virgin Olive Oil
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground coriander
- Salt and pepper
- 3 garlic cloves, minced
- 1/2 lime, juice of
- Fresh dill or parsley for garnish
- Preheat the oven to 200 degrees C.
- Arrange the peeled carrots in a single layer on a large lightly-oiled baking sheet.
- Add 2-3 tbsp olive oil. Add the spices, salt and pepper, and minced garlic. Toss to combine.
- Bake in the 200 degrees C heated-oven for 40-45 minutes or until the carrots are fork-tender and caramelized or browned in some parts.
- Remove from the oven. Arrange on a serving platter and add the lime juice and fresh dill or parsley for garnish. Enjoy!
Prep: 10 mins Cook time: 45 mins Total time: 55 mins
Original Author: Evi | evseats
Recipe type: One Pot Dinner
Cuisine: Middle Eastern
For the Chicken
- 5 skin on, bone in, chicken thighs
- 2 tbsp of lemon juice
- 2 tbsp of turmeric powder
- 1 tbsp of cumin
- ½ tbsp of curry
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of black pepper
For the Rice
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 1 clove of garlic, finely minced
- 1½ cups basmati rice
- 1½ cups chicken broth
- 1 cup water
- 1 tbsp dried oregano
- 1 tbsp of turmeric powder
- 1 tsp of cumin
- 1 tsp salt
- Combine the chicken and all the ingredients for the chicken in a large resealable bag, and let marinade for at least 30 minutes (preferably over night for more flavour).
- Preheat the oven to 220°C.
- In a large oven safe skillet, heat 1 tbsp of olive oil over medium high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes), then flip over and cook the other side until golden brown (another 3-5 minutes).
- Remove the chicken and set aside.
- Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium high heat.
- Add the onions to the skillet with the oregano, turmeric, and cumin. Sauté until the onions become translucent.
- Add the garlic and basmati rice and sauté for 1 minute, just until the rice begins to turn golden.
- Add the chicken broth, water, and salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice and liquid. Once the liquid has begun to simmer, cover with a lid, and transfer to the oven to continue cooking.
- Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed.
- Remove from the oven and let sit for 10 minutes before serving. Garnish with grilled lemon slice, and fresh parsley.
|Serve as is or with Greek yogurt and fresh kale that has been massaged with olive oil, salt, and pepper.|
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Original Author: S. Fountaine | Feasting at Home
Recipe type: Vegan & Gluten Free Optional
- 1-2 tablespoons oil
- 1 onion, diced
- 1- 2 tablespoons fresh ginger, grated or finely minced
- 4-5 garlic cloves, grated or finely minced
- 2 teaspoon turmeric powder
- ¼ teaspoon mustard seed (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¾ – 1 teaspoon salt
- 4 cups water
- 4 cups veggie or chicken stock
- ⅛ teaspoon cayenne, or to taste
- 1-3 teaspoons apple cider vinegar – or lime or lemon juice (to taste)
- Garnish with fresh herbs: coriander, chives, mint, or dill and serve with lime
- Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
- In a large heavy bottom pot, sauté onion in 1-2 T olive oil over medium heat for 2-3 minutes.
- Add ginger. Lower heat to medium low and sauté 5 minutes until it begins to brown, stirring often.
- Add garlic, sauté 2 minutes. Add all the spices and cook 1 more minute.
- Add water, stock, and salt.
- Bring to a simmer.
- Add vinegar or citrus.
- Adjust salt, acid, and spice level to your liking. At this point you will have a flavourful base to add what you like. You can also refrigerate or freeze this in batches for later use.
- Remember uncooked pasta and beans will double or triple in size, so add moderately.
- Remember to think and be sensible about cooking times for each ingredient you add.
Optional Soup Variations:
|Middle Eastern “Minestrone”
½ cup dry basmati rice or pasta, quinoa
½ cup dry lentils
1 cup cooked garbanzo beans
1 can diced fire roasted tomatoes
The Three C’s Noodle Soup
If you are cooking the broth for any length of time, uncovered, remember it will reduce –intensifying the flavour and salt –so you will need to add more water, or it may be too salty. So be sure to dilute the broth to your taste.
Using ground turmeric gives the soup this lighter golden colour you see in the photographs. Fresh grated turmeric gives the broth a deeper colour.
Blast cold, flu, and inflammation with these easy-to-make DIY turmeric gummies!
- ½ cup steamed carrots
- 1 cup natural orange juice
- ½ cup hot water
- ¼ cup quality natural gelatin
- 2 tablespoons golden paste (find the golden paste recipe here)
- You’ll also need to have silicone moulds or a coconut oil greased glass dish for pouring your mixture into.
- Combine the orange juice, carrots, and golden paste together until smooth in the blender.
- Pour into a small saucepan and quickly whisk the ¼ cup gelatine and a ¼ cup of the orange juice mixture. Follow with the hot water, again whisking quickly. As soon as that is dissolved add the remaining orange juice mixture and whisk until combined.
- Continue whisking in the saucepan over low heat until the mixture is very smooth. Just a moment or two. It is not necessary to do this step, but I do find it helps to give the gummies a smoother texture.
- Pour the liquid into your silicone moulds or coconut oil greased glass dish. Set the tray in the refrigerator, they should set in about 1 hour. Store in an airtight container. These will keep in the refrigerator for up to 1 week, or you can freeze them.
Credit: This recipe is from www.mayihavethatrecipe.com and if you have the time, you should totally check out the recipes from these two sisters in Barcelona. They are awesome!
Serves: 6 servings
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
For the Meatless Meatballs
- 230g cauliflower rice (about 2 cups, see note)
- 1 cup cooked quinoa, cold
- 1 cup fresh chopped coriander or parsley
- ½ cup flour (you can use any kind here)
- 2 eggs, beaten
- 2 tsp extra virgin olive oil
- ½ tsp salt
- ¾ tsp allspice powder
- ½ tsp ground cinnamon
- 3 tbsp vegetable oil (to pan fry the meatballs)
For the Coconut Turmeric Sauce
- 2 tbsp extra virgin olive oil
- 1 medium onion, sliced thin (about 2 cups)
- 4 garlic cloves, sliced
- 1″ fresh ginger root, grated (about 2 tablespoons)
- ½ tsp organic turmeric powder
- ¼ tsp salt
- ⅛ tsp cracked black pepper
- ⅛ tsp red pepper flakes (optional)
- 1 cup canned full fat coconut milk
- 1 cup vegetable broth or water
- 2 tbsp lime or lemon juice
- ½ cup chopped coriander
- Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes.
- In the meantime, prepare the sauce.
In a large skillet, heat olive oil.
Add onions and cook over medium high heat for 7-8 minutes or until translucent.
Add garlic and ginger and cook for another 2 minutes.
Add turmeric, salt, black and red pepper flakes and cook for 2-3 minutes.
- Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes.
- Add chopped coriander, remove from heat and set aside.
- To prepare the meatballs, heat the vegetable oil in a separate skillet.
Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs.
Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside.
- Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).
- Serve warm over rice or quinoa.
You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor.
Make sure quinoa is cool before making the cauliflower meatballs.
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper
Mixed seeds and nuts, to garnish
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper and serve garnished with mixed seeds and nuts.
- 1/2 large sweet potato grated
- 3 eggs, whisked
- 1/3 cup coconut flour
- 1 tablespoon of tapioca flour
- 1 1/2 tsp ground turmeric
- salt and pepper
1. In a glass jug/bowl add all of the ingredients except the sweet potato. Mix well so that you have an even paste, then mix in the sweet potato and leave aside for about 2 mins to let it soak.
2. Add some coconut oil to a pan over a high heat, and add a good tablespoon of the mixture to your heated pan. Press down with a spatula to flatten. Cook on both side until crisp and serve immediately