Turmeric Paste for inflammation
You can use this to make Golden Milk, Smoothies, add it to muffins, rice dishes or chicken dishes. I have a morning teas and use a spoonful with black tea, along with milk and honey, then pour the hot water in. You have to keep stirring as you drink, because the paste will settle at the bottom of the cup.
Turmeric, known in Sanskrit as the “Golden Goddess” has been used in India for thousands of years as a spice and medicinal herb to boost immunity. Turmeric comes from the root of the Curcuma Longa plant and is a member of the ginger family. Curcumin is the main active ingredient in turmeric. It is purported to have powerful anti-inflammatory effects and is a very strong antioxidant. It is also suggested to be a natural blood purifier, analgesic and antiseptic. I use a teaspoon every morning in my cup of black tea. I also use it in rice or salad dressings.
Prep Time 3 mins Cook Time 7 mins Total Time 10 mins
You must have the two essential ingredients:
Spiralized Spring Salad
Warm weather means lots of veggies in my garden. Nothing better that a salad made from garden fresh veggies.. This one is an adapted version of one a friend makes. All vegetables can be chopped instead of spiralized. This is a great salad to take on a boat, it holds up well.
2 T. Balsamic vinegar
2T. Lemon juice
1/4 c. EVOO
Salt and pepper to taste
2 T. fresh basil chopped
whisk vinegar and lemon together, slowly add the EVOO and whisk quickly until thickened. Whisk in the S & P, then add the basil.
1 watermelon, approximately a 5 pounder, cut into chunks
6 cups of arugula and spinach mix
1 red onion thinly sliced
2/3 c. feta crumbled
1/2 c. pine nuts toasted ( or sunflower seed or sliced almonds)
With the cool air we are having, I am thinking about fall, pumpkins and this delicious recipe. This is changed a bit from the original. You will love it! I almost.... ALMOST feel guiilty posting it on my YOGA website, as it is decadent, with cream, butter and pasta... But ooohhh sooo good! Serve with a simple salad... Our house favorite is a dressing with lemon, garlic, EVOO and celery salt... Try it! It will become your house fav too... It's my Dad's creation, one we always had and still do.
2 packages pumpkin ravioli (about 2 pounds)
8 strips Dry Aged Bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces cream cheese, cut into cubes
1 cup pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1 cup half and half (or whole milk)
Kosher salt and pepper, to taste
3 green onions, sliced
Directions: Bring large pot of water to boil over high heat. Add ravioli and cook according to package directions.
Once cooked, drain and drizzle with a little olive oil (to keep moist and from sticking together) and set aside.
Set large skillet over medium heat and add bacon. Fry until crispy and remove from pan to paper towel lined plate to drain off remaining fat.
To pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from pan and set aside.
If there is more than a tablespoon of fat remaining in the pan, drain, then add cream cheese. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.
Add in pumpkin puree, parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add half and half and stir until combined.
Add ravioli, chicken and bacon to pan, stir. Let cook for 5 minutes, or until warmed throughout and sauce is thickened. If sauce is too thick add more half and half, if it's too thin cook until desired consistency is reached. Season with kosher salt and pepper if desired.
Sprinkle with green onions and serve immediately.