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Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties.It has been used in India for thousands of years as a spice and medicinal herb. Recently, science has started to back up what Indians have known for a long time — it really does contain compounds with […]
Credit to Pickled Palm
- 1 tablespoon extra virgin olive oil (+ extra for drizzling)
- 1/2 small onion (peeled and chopped)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (peeled and minced)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 400 ml water
- 2 cups baby spinach
- 1 cup watercress (chopped)
- 10 goji berries (optional)
- salt and pepper (to taste)
- lemon wedges (to serve)
- In a medium size pot over medium high heat, add 1 tablespoon olive oil and onions. Sauté for 2-3 minutes, until translucent.
- Add garlic, ginger, turmeric and cumin and stir. Sauté for 3 minutes. Turn the heat off.
- Add water, spinach and watercress to the pot and using a hand mixer, blend until smooth. Alternatively, you can transfer all the ingredients to a food processor or blender and blend until smooth.
- Divide soup among two bowls and top with goji berries. Season with salt and pepper and serve with lemon wedges.
According to Sentience Institute 99% of US farmed animals are living in factory farms at present. By species, we estimate that 70.4% of cows, 98.3% of pigs, 99.8% of turkeys, 98.2% of chickens raised for eggs, and over 99.9% of chickens raised for meat are […]
Credit to The Spruce Eats Ingredients 1 teaspoon active dry yeast (1/2 package) 1/2 cup warm water 3 tablespoons soy milk 1 tablespoon sugar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon salt 1 3/4 to 2 cups bread flour 1 tablespoon olive oil (or as needed for cooking, plus […]
Credit to Bakerita
- 2 tablespoons avocado oil or olive oil
- 1 small onion diced
- 1 large carrot diced
- 2 stalks of celery diced
- 4 cloves garlic crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups water
- 1 (15 oz.) can crushed tomatoes
- 1 1/2 cups red lentils sort and rinse before using
- 3 cups spinach or mix of greens I used a “power greens” blend of spinach, arugula and baby chard
- 1 lemon zest and juice
- Lemon wedges
In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!
Real Organic Cuisine. Conscientiously Prepared. … food that rivals the finest restaurants, created in the context of what is healthy and sustainable ethically and environmentally. Ravens Restaurant Dinner Menu Farm to table since the day we opened, a truly exceptional experience, dinner at The Ravens […]