Month: April 2016
Turmeric a healing spice
I personally used Turmeric to help me with my Lupus and the 2 other conditions mentioned above. When I was diagnosed with #SLE in 2009 I was taking many pain killers daily to help with my joints, body pain, and kidney infections. Honestly, I was on 21 pills a day inbetween supplements, cortisone steroids, pain killers, high blood pressure and cholesterol meds! It was a horrible experience popping pills almost every hour!
*Turmeric has also shown signs of eliminating cancerous cells from our #digestive system as well as preventing more to form.
*I even use it as a #mask on my #face to help with skin disorders related to my illness. (weekends only you will turn yellow orange color like a bad fake tan! )
*You can easily introduce #turmeric to your #diet by purchasing it in powdered form from us. Turmeric Spice. We get ours from #India and grind it ourselves.
Alhamdallah. God is Great! There is a saying in Arabic, “nafseeya nos elaij”. Loosely transalates as, “The psychological well being the mental aspect is half of the cure/treatement.” I couldn’t agree more! What about you?
Easy Lemon Black Pepper Salmon
ROASTED BUTTERNUT SQUASH SOUP
Ingredients:
Butternut Squash
Carrots
Vegetable Stock
Herbs
White Onion
Parsley
Walnuts
Garlic
InfusionsKW Turmeric Spice
InfusionsKW Himalayan Pink salt
Infusions Orange Ginger Blend
Recipe:
Step 1: How to Cut the Butternut Squash
Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half lengthwise, just where the thinner end begins to widen around the middle. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler to peel off the skin.
Health & Safety Peel in downward strokes away from your hands. After peeling use spoon to thoroughly scrape out the seeds in the center of both halves.
Kitchen Hack I don’t like wasting anything, roasting the seeds with Infusions KW Himalayan Pink Salt is perfect topping for the soup. Just rinse off, pat dry, and dry roast for 15 minutes at 225 degrees. Lastly, cut the squash into even 1 inch cubes.
Step 2: Preparing the Vegetables
Now that you have finished the hard part of the meal, the next step is probably the easiest besides eating! Cut the white onion in slices and separate into individual pieces. Wash the carrots and cut in even chunks. Preheat your baking tray for 5-7minutes in 225 degrees. Carefully spread the butternut squash, onion, and carrots evenly on the hot baking tray. Drizzle good quality olive oil, 1 tablespoon Infusions Orange Ginger Blend, teaspoon of Infusions KW Turmeric Spice, and 2 pinches of Infusions KW Pink Salt. Mix well until all vegetables are coated well with oil and seasonings.
Step 3: Roasting the Vegetables
Place the baking tray in preheated oven. Kitchen Hack Do not turn off oven from when preheating baking tray. Bake the prepared vegetables at 225 for 30 minutes making sure to flip at 15 minutes to ensure even roasting. Last 2 – 3 minutes of the time open the broil on top and toast your veggies just enough until edges turn brown. Remove the tray from oven and let vegetables rest until cool.
Step 4: Finalizing your Soup
After vegetables have cooled, blend in food processor to a smooth puree. Then add to a cooking pot with 3 cups of vegetable stock, 1 leveled tablespoon of Infusions KW Orange Ginger Blend. Bring to a boil and reduce to a simmer for 10 minutes. Kitchen Hack While waiting for the soup to simmer, dry roast crushed walnuts for couple of minutes and saute garlic bits until golden brown. Serve soup hot in bowl garnished with pinch of diced parsley, golden garlic, roasted butternut squash seeds, and crushed walnuts.
Savory Tuna/Crabmeat Waffles
2 cups organic cornmeal
1 cup almond flour
2 eggs seperated (the whites beat until stiff peaks)
Herbs dices finely about tablespoon each: dill, green onion, cilantro
1 small red onion, 1 carrot, grated
1 cup milk room temperature with teaspoon yeast and teaspoon brown sugar (keeps it fluffy)
Pinch of Pink Salt (or any natural salt) and turmeric powder any season u like ( i used fajita from my line).
1 can of tuna in water rinsed and smashed (or use crab meat too)
2 tablespoons of olive oil or coconut oil (butter tastes fab but I have try to cut as much as possible)
Mix dry ingredients …add egg yolk and foamy milk (from yeast) and herbs and veggies… fold in whipped white egg gently.
Cover let rest for 10 -15 min
I use this time clean up my mess lol
Uncover and fold tuna in gently
Scoop mixture into your waffle iron and cook until crispy and golden brown
Thai peanut sauce: 2 tablespoons rice vinegar 1 tablespoon peanut butter pinch chili powder and juice of 1 lime ….all inside food processor until nice creamy sauce to drizzle or dip your savory waffle
Roasted Sweet Potato Bites with Feta Cheese and Basil and Balsamic
IINGREDIENTS:
2 sweet potatoes, large
5 oz feta goat cheese
⅓ cup toasted pine nuts
10 fresh basil leaves sliced
balsamic to drizzle
Infusions pink salt to season
1/2 teaspoon Infusions Italian Pomodoro
Good quality olive oil
INSTRUCTIONS
Preheat your oven and baking tray to 425”F
1)In a small bowl combine the olive oil, pinch of Infusions pink salt and Infusions Italian Pomodoro
2)Peel and cut the sweet potatoes into 1 inch thick rounds.
3)Take each sweet potato round and coat it in the olive oil mixture all over.
4)Place them on a large baking tray without touching each other.
5)Bake the sweet potato rounds for 10 to 12 minutes on each side until golden.
6)Transfer to a serving tray and top with the goat cheese, toasted pinenuts, and basil slivers.
Just before serving finish with a light drizzle of the balsamic glaze and serve!
Roasted Sweet Potato Bites with Herb Ricotta and Cinnamon Orange Honey
INGREDIENTS:
2sweet potatoes, large
5 oz feta ricotta cheese
⅓ cup toasted walnuts crushed
1/3 dried cranberries
Infusions Cinnamon Orange Honey to drizzle
Infusion pink salt to season
1/2 teaspoon Infusions Orange Ginger Mix
1/2 teaspoon Infusions Mixed Herbs
Good quality olive oil
INSTRUCTIONS
Preheat your oven and baking tray to 425”F
1)In a small bowl combine the olive oil, pinch of Infusions pink salt and Infusions Orange Ginger Mix
2)Peel and cut the sweet potatoes into 1 inch thick rounds.
3)Take each sweet potato round and coat it in the olive oil mixture all over.
4)Place them on a large baking tray without touching each other.
5)Bake the sweet potato rounds for 10 to 12 minutes on each side until golden. As baking them mix Ricotta cheese with 1/2 teaspoon infusions Mixed Herbs
6)Transfer roasted potatoes to a serving tray and top with the ricotta cheese, toasted walnuts, and dried cranberries.
Just before serving finish with a light drizzle of our Cinnamon Orange Honey.
SHRIMP CURRY STIRFRY
Ingredients:
Shrimp
Curry Leaves
Chili Peppers
Lemon Juice
Long grain Basmati Rice
Infusions KW Curry Blend
Rice Aroma Spices
Ghee
Step 1: Preparing the shrimp
Remove the shrimp from the refrigerator about 30 minutes before you plan to cook them. Soak them with cool water and teaspoon Infusions KW Himalayan Pink Salt and allow them to sit at room temperature for 5 minutes while preparing the marinade for them. Rinse well, pat dry. Place in clean marinade bowl.
Step 2: Marinating the Shrimp
In the bowl of your resting shrimp, add the juice of 1 big lemon and 2 tablespoons of Infusions KW Curry Blend. Mix well and let marinate for 15 minutes. KITCHEN HACK Always marinate first for more intense flavor and also gaining time to do other prepping for the meal. Well planned procedures save you time and reduces stress during cooking. During this time waiting for shrimp to marinate:
Cut red onion finely. Pound or dice finely garlic and ginger.
Step 3: Cooking Your Shrimp
Add the mustard seeds, cumin seeds, curry leaves, chili peppers (optional), the garlic ginger paste ( you smashed or diced finely earlier), 2 tablespoons coconut oil, diced onion, 1 tablespoon Infusions KW Curry Blend in wok or big skillet. Heat on high heat. When aroma of spices fill air (about 30 seconds) add the shrimp few pieces at a time. Technique Keep the ingredients moving so the shrimp absorbs all the flavor and does not leech out its own liquid.
Step 4: Making your Shrimp Curry
After all shrimp have been evenly cooked and color has changed (about 3 minutes), add 2 tablespoons of organic tomato paste, 1 tablespoon infusionskw Curry blend to mix and sautè well for 1 minute. Juices will start to gather at bottom. Shake and add your coconut milk slowly and keep the ingredients moving while doing so. Turn fire down to low and simmer for 3 minutes. Taste for flavor and add Infusions KW Himalayan Pink Salt as needed.
Roasted Rosemary Garlic Wedges
Rosemary Garlic Rub is our most popular flavor. Use for roasted potatoes, lamb chops, steaks, and vegetable stews. My favorite use is with roasted potatoes. So simple and very yummy! You can use sweet potato, pumpkin, and small potatoes.
Ingredients:
-Potatoes
-Olive Oil
-InfusionsKW Rosemary Garlic Rub
Method:
Cut the potatoes in quarters and parboil for 5 minutes. Then place in a bowl with the olive oil, Infusions KW Rosemary Garlic seasoning; toss until the potatoes are well coated.
Roasted Potatoes Mistakes – The Don’ts
1. DO NOT roast raw potatoes. Simply tossing raw potatoes into the pan before roasting will guarantee tough results because the high water content will steam out over the course of a long cooking time. The result will be the skin, because the structure just collapses inside and also gets too hard. To achieve that perfectly crispy exterior and creamy interior, parboil potatoes until 3/4 cooked. Tip: when a knife tip can pierce the potato skin, but won’t peel off when picked up. Drain and cool before roasting. Only roast 20 to 30 minutes at 425 degrees (need Celsius here) and turning midway.
2. DO NOT start with a cold tray. Putting potatoes in a cold roasting tray increases the likelihood that they’ll stick. It is best to heat the tray in the oven then adding oil after. Let that heat for minute and place the potatoes in the preheated tray.
3. DO NOT crowd the tray. Leaving space between the potatoes helps them cook evenly, so it’s best to keep them in a single layer.
4. DO NOT harass the potatoes. It’s important to let potatoes brown completely on one side before turning them over. Constant manipulation will disrupt the cooking process and create uneven cooking thus resulting in some funky potatoes.
5. DO NOT add tons of oil. Only use enough oil to coat the bottom of the pan; otherwise, they’ll have a fried quality. I prefer using pure ghee for flavor and higher smoking point, but good quality olive oil works well too.
Fajita Recipe
Fajita Recipe
Prep time: 20 min. + marinating
Cook time: 5 min.
Recipe Type: Stirfry
Cuisine: Mexican
Serves: 4-6
Ingredients
- 3 tablespoons Infusions olive oil (any flavor)
- 2 tablespoons lemon juice
- 2 tablespoons Infusions Fajita Blend
- 1 teaspoon Infusions pink salt (optional)
- 4-6 boneless skinless chicken breast, cut into thin strips
- 1 medium sweet red, green and yellow bell peppers sliced thinly
- 1 small chopped white onion julienned
- 2 cloves smashed garlic
Sides and Serving Suggestions
- 6-8 flour tortillas ready to warm
- Shredded cheddar cheese, hot sauce, salsa, avocado and sour cream
- Simple Mexican recipe
Directions
- In a large resealable plastic bag, combine 1 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1 hour.
- In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook garlic and chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Add more Fajita or Pink Salt if desired.
- Spoon filling down the center of tortillas; fold in half. Serve with suggested sides.
Healthy Spice & Herbs tip:
- If you do not mind golden color in your meals add 1/4 teaspoons of our Turmeric Spice to the marinade.
- Use fresh chopped cilantro as a garnish.
Simple Chicken And Dumplings Stew
Simple Chicken And Dumplings Stew
Cook Time: 30 mins
Prep Time: 10 mins
Recipe Type: Stew
Cuisine: American
Serves: 4-6
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INGREDIENTS 3 boneless skinless chicken breasts cubed Infusions KW Chicken Blend 1 tablespoon 1 clove garlic smashed 1 small white onion diced finely 1 tablespoons chopped fresh dill herb 1 cup diced carrots 1/2 cup loose corn 1/2 cup green peas 1/2 cup boiled elbow macaroni 3 cups filtered room temperature water 1 cup milk (low fat or full) Juice of 1 lemon
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Directions
1. Marinade the diced chicken with chicken blend and juice of 1 lemon.
2. Prep all other ingredients.
3. Sauté the seasoned diced chicken, smashed garlic, and chopped white onions with tablespoon of EVO.
4. When the chicken turns opaque add corn, peas, carrots and sauté for 1 minute.
5. Add 3 cups of warm water and 1 cup of milk. Bring to light boil.
6. Add 1/2 cup of elbow macaroni to boil.
Next step continue down.
Dumplings:
INGREDIENTS
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoons Infusions KW Roasted Garlic Salt
- 1 cup milk
Directions
1. Sift flour, baking powder, and garlic salt together.
2. Add liquid slowly and mix to make a batter that can be dropped from a tablespoon.
7. Drop onto boiling stew, being careful there is plenty of liquid, but try to keep the dumplings on top of the vegetables and/or meat.
8. Add dill herb. Cover and cook for about 10 minutes.
Healthy Spice & Herbs tip: If you do not mind golden dumplings add 1/4 teaspoons of our Turmeric Spice to the dry mixture and/or tablespoon chopped dill/chives.
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