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#ginger and turmeric
worldhealth360 · 2 years
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💪Get Solid immunity & Multiple Benefits from this🥤 Simple Recipe
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fattributes · 2 months
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One Pot Turmeric Chicken and Rice
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fullcravings · 4 months
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Golden Glow Pineapple Turmeric Smoothie
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morethansalad · 3 months
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Lemon-Turmeric-Ginger Congee with Roasted Romanesco, Shaved Fennel, Avocado, and Pine Nuts (Vegan)
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brattylikestoeat · 4 months
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angelkin-food-cake · 8 months
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Iced Golden Tea
2 cups + 6 cups of water. (2 cups for steeping, 6 cups of cool water to add to your steeped concentrate) 
8 tsp. (or 2 heaping Tbsp.) of dried turmeric or 4 in. of fresh turmeric, thin sliced or chopped (including the skin is fine)
8 tsp. (or 2 heaping Tbsp.) of dried ginger or 4 in. of fresh ginger (or less if it’s the fatter ginger variety but it’s hard to go wrong), thin sliced or chopped (including the skin is fine)
1 tsp. ground black pepper
¼ -½ cup of honey
Add the turmeric, ginger, and pepper to a saucepan. Cover with two cups of water. Bring to a boil. Reduce the heat to a simmer for a few minutes. Turn off the heat. 
Cover your pan and allow it to steep for an hour or so or even overnight.
Add the honey in the heating stage to help it dissolve. If it is high-quality raw honey, allow the mixture to cool a bit before adding it.
Strain out the root. If you are using fresh root, you can save it and make more tea. If you are using powder, I recommend straining your mixture through cheesecloth or a tight-weave strainer just to remove some of the gritty powder. The texture of your drink will be far better.
You now have a concentrate. Cool it in your refrigerator and dilute it to taste. I would add an extra six cups of water to the mixture as the recipe calls for but you may want to add far more water for a lighter beverage.
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thestudentfarmer · 8 months
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Its rime for a Garden update. 🌱🌱 :)
First up the velour beans and sunflower mix,
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Second pic of same
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The pumpkin, I have been checking the undersides of the leaves regularly for the dreaded squash Beatles. I've heard of a few new ways to be rid of them so I'll be giving a few new tries to find what works best. With luck I'll be able to grow regular zuchinnis and squashes again :)
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The eggplants
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Carrot and radish row, more carrots have sprouted but still not so much on the radish
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Armenian cucumbers
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Nasturtium
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A few lil back bits,
The deep bed planted with sweet potatoes and asparagus
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This upcoming week I'm planning to thining a bunch of the vines to blanch for quick meals later.
Seed bed update,
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Leftover bean tray (left side, I'll be dumping it soon)
Broccoli (middle), I'll be planting them soon
Turmeric tray (right side)
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Moringa and ginger (left) I'll be uppotting the moringa this week.
Leftover nasturtium (middle)
Cabbage (right) I'll be planting them this upcoming week.
I'm hoping to get around to starting some new planter beds cut out so I can get more grow space going soon. The new beds I'm wanting to put some Olla style waterers.
That's it for the garden goings right now,
🌱🌻Happy Homesteading and Gardening 🌻🌱
10 5 2023
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bzedan · 28 days
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Very probable I overfilled the cake pan but that was not the first thing that went wrong with the cake so.
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foodandfolklore · 6 months
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Are they related? Food vs Food
How often do you look at foods in the grocery store, back and forth between two items thinking 'This looks exactly the same. Are they exactly the same? How are they not the same?" and no, I'm not talking about the processed repackaged foods and you're looking at 40 different kinds of tomato sauce. I'm talking about the produce lane.
Sure in some cases it's obvious they're not EXACTLY the same. But they must be related. Right? Well, sometimes they are, some times they're not, and some of these may surprise you. I know they surprised me!
Cucumber Vs Zucchini
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I think anyone looking at these two would assume they're related. They're both long with dark green skin and light green flesh. When eaten raw and unseasoned, they also have a similar taste. However, these are two completely different foods.
The zucchini is a type of gourd, being more closely related to a Pumpkin. The cucumber is a Melon and is more closely related to the Watermelon. ....alright fine, technically gourds are a type of melon, still making them related; but my point remains! Try eating a cucumber with some sweetener like sugar or honey and it'll taste like watermelon. Won't work with zucchini.
Both cucumbers and zucchini are related to Fidelity, Chastity and general sex and Lust magic. But cucumbers are also associated with youth, beauty, glamor, stress relief, and rejuvenation. There was an old superstition that cucumbers had to be planted by young men in order for the crop to be successful.
Parsley Vs Cilantro
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At a glance, these two herbs can easily be mistaken for the same thing. But once eaten, the difference is very clear. Cilantro (Also called Coriander) has a strong, lemon pepper taste; while Parsley is mainly an aromatic with a Lighter earthy taste.
People who love Cilantro might be perplexed by the hate it gets. Sure it's a strong taste but it's not overpowering. Well it turns out Cilantro is related to Fennel. Which is also related to licorice. It turns out, if your DNA is set up one way, these foods taste great. But if your DNA is set up another way, these foods taste TERRIBLE. My partner describes Cilantro as tasting like soap. So we stick with Parsley.
Superstitious farmers used to refuse growing parsley. See, parsley only grows back every other year. So, because of how long it takes to grow, it was believed parsley had to travel to hell and back 7 to 9 times. This was to try and convince the devil to give it permission to grow. And if the devil did not give the parsley permission to grow, the people who planted it would die. Was dubbed The Devil's Oatmeal.
Cilantro is a great protection herb. Protect the home, protect the garden, protect your health, protect your secrets. Parsley is also good for protection, but also has more general uses. Cleansing, Attract love and prosperity, Wisdom, commune with spirits; parsley has a long history in Rome of using to honor the dead and wear to enhance thinking power.
Ginger Vs Turmeric
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Both roots, often eaten together as a seasoning. They look very similar; they must be related. Well, you'd be right! They are both part of the Zingiberaceae family. Both have strong anti inflammatory properties and have been used in natural remedies.
They still have very different tastes, however. Ginger will have a fresh, somewhat spicy taste. Turmeric is a bit heavier and earthier. Turmeric is also recognizable for it's bright yellow orange pigment. It's known to stain and dye.
Because they are roots, both Ginger and Turmeric have good Grounding properties. They are also both good for healing, cleansing, purification, prosperity and protection. But then we start to split off. Ginger is great for raising one's personal power, success, new experiences, passion, and general energy. Turmeric is better for communication, family relations, courage, confidence, beauty, memory, and honesty.
Peach vs Nectarine
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So what's the deal with these two? They look a lot a like. They smell a lot a like. They taste a lot a like. Are they the same fruit? Well no. But also yes. It's kind of interesting.
A peach is just a fuzzy nectarine. Their genetic composition is structured in a way they they are identical except for one difference that occurred naturally, stopping the fuzz from growing on peaches. Giving us nectarines. They are exactly the same in every other way. Which is hilarious because I remember growing up, I hated nectarines but loved peaches. I think the peaches were just grown local so they tasted better.
I want to be clear, this genetic deviation is a naturally occurring mutation. It was not a result of science or GMOs or any kind of known human interference.
Peaches are a very spiritual fruit. They are linked to wisdom, happiness, harmony, longevity, love and protection. Nectarines....would probably be an acceptable substitute.
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yugiohz · 3 months
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you may know this already but (part of) the reason that in some chinese restaurants vegetarian / vegan dishes are 'bland' is because of the correlation of buddhist cuisine / the avoidance of alliums. in chinese culture you can be 'five alluim vegetarian'... the chinese character for vegan / vegetarian ('su') can also mean 'simple' or 'plain'. i'd add characters but i suspect they wouldn't render. it's interesting if you'd like to read about it. best wishes + pleased to hear that you ate well!
oooh, i didn't know! but that's sounds so interesting :) i love onions but i'd be willing to try one of these dishes, soetimes very simple food can be so nice
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urbansoulfarmer · 1 year
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Get to the root of your health.
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deliciously-vegan · 4 months
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Ginger Turmeric Mochi Cookies
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2 tbsp egg replacer 1/3 cup coconut milk
2 1/2 cups mochiko flour (aka; sweet rice flour) 2 tsp ground ginger  1 tsp ground turmeric 2 1/2 tsp baking powder
1 cup salted vegan butter, softened 1 1/2 cup cane sugar 1 tsp pure vanilla extract
1 cup coconut flakes 1/2 cup toasted black sesame seeds
In a small bowl, whisk together the egg replacer and coconut milk. Set aside.
In a large glass mixing bowl, sift together the; mochiko flour, ginger, turmeric, and baking powder.
In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the vanilla extract along with the “egg” mixture. Mix well.
Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes and sesame seeds. Use hands to ensure everything is fully incorporated. Place batter in fridge for about 30 minutes.
Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.
Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.
Store in air-tight container. (Freezes nicely.)
Yields; about 3 dozen cookies
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fattributes · 3 months
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Ethiopian Red Lentil Stew and Collard Greens on Homemade Injera
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falchuk · 6 months
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Turmeric Milk This warm turmeric milk, which is made with almond milk, has a spicy and calming flavor thanks to fresh turmeric and fresh ginger. 1 piece fresh ginger root peeled and grated, 1 cup unsweetened almond milk, 1 pinch ground cinnamon, 1 pinch ground turmeric, 1 tablespoon honey, 1 piece fresh turmeric root peeled and grated
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morethansalad · 8 months
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Cauliflower Pumpkin Tikka Masala (Vegan)
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brattylikestoeat · 5 months
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