Turmeric Paste.

There are so many ways to use your turmeric paste. Too many to list. Remember that it has already been gently heated so you can use it cold straight out of the refrigerator in things that won't be heated. It's also nice to have it for hot meals.

On my blog I have the recipe for the turmeric paste, turmeric elixir, and golden milk.

Peppery Chicken Curry from my all time favorite indian cookbook (savoring the spice coast of india)

Ground Masala

• 2 t coriander
• 2 t cumin
• 1¼ t black peppercorns

¾ t sea salt

¾ t turmeric paste

1½ pounds boneless chicken thighs, trimmed and cut into 1 inch cubes

4 T coconut oil

2 cups of thinly sliced onions

2 t minced garlic

2 t minced ginger

1 t minced serrano or Thai chili (I leave the seeds, but it's up to you)

¾ cup coconut milk

1 T Ghee

½ halved or broken cashews

½ a lemon

1. Mix together and grind with a coffee grinder or mortar and pestle the masala. Add ¼ teaspoon of the salt and the turmeric paste. Rub the chicken pieces with this mixture and refrigerate for 1 hour ( you can skip the refrigeration step, but the extra flavor is worth the wait ).
2. In a deep sauté pan ( I use a cast iron ) heat oil over med-high heat and sauté onions until they are medium brown. Add the garlic, ginger, and chilli and fry for 1 minute. Put in the chicken and remaining salt stirring frequently until the chicken loses it's pink. Stir in ¼ cup of water and ¼ coconut milk, cover, and simmer for 30 minutes or so over low heat.
3. Heat the ghee, sauté the cashews until golden brown. Set aside.
4. When the chicken is cooked add the remaining coconut milk. Bring to a simmer and remove from heat. Stir in the juice from the lemon half. Check seasoning. Garnish with cashews and serve over rice or veggies.

Nut Butter

Nut Butter from lyann kemal on Vimeo.

NUT BUTTER

makes 4 

14oz(2boxes)       mix nuts, salted and roasted

1/2 cup                  sunflowers

1/4 cup                  chia seeds

1/4 cup                  flax seeds, whole

• In a food processor add all nuts and sunflower seeds.
• Blend till it looks like fine sand. Scrape sides of bowl and don't forget the bottom.
• Blend again until the mixture is forming a ball. Stop and scrape again. 
• Turn on processor till the butter starts to break down and looks like peanut butter. 
• NOTE: your butter will start to heat and smoke, stop machine, scrape the sides, give the machine a little break. 
• Once it is the consistence you like add the chia and flax seeds. Mix till the seeds are combined. 
• Add to jar(s). 

A recipe: When I make nut butter I usually make these pancakes for the family. 

Palm Springs Style Granola

PALM SPRINGS STYLE GRANOLA
Makes about 9 cups

Ingredients:
6 cups rolled oats 
2 cups raw sliced or slivered almonds
1 cup dried unsweetened coconut
1 cup sesame seeds
1 cup raw pumpkin seeds
1 teaspoon ground cinnamon, or to taste
Generous dash of sea salt
½ cup maple syrup
¼ cup olive oil
½ cup of coconut oil
1 cup dates, chopped and pitted

Instructions:
Preheat oven to 350 degrees. In a large bowl, combine oats, nuts and seeds, coconut, cinnamon, and salt.


On the stove in a small pot combine the sweetener and oil and bring to a boil. Immediately remove from heat and add to the oat mixture.


Place on a sheet pan lined with parchment paper and put in oven. Bake for 30 minutes or a little longer, stirring frequently. Be careful the edges do not burn.


Remove from oven and add the dates. Cool. Store in a sealed container.

Grain Free, Gaps Friendly Granola

I brought two types of Granola to our pantry party this past week. I will post both recipes.

GRAIN FREE GRANOLA

2 cups of raw sunflower seeds

2 cups of raw walnuts

2 cups of raw almonds (sliced, whole or a mix of the two)

1 cup of sesame seeds

1 cup of raw pumpkin seeds

1 cup of raw shredded coconut

1 teaspoon ground cinnamon, or to taste

½ teaspoon ground ginger
Generous dash of sea salt
1/2 cup maple syrup

2 tablespoons olive oil
1/4 cup unrefined coconut oil

Mix everything but the maple syrup and oils. Gently heat the maple syrup and oils on stove top to melt the coconut oil. Pour syrup/oil mixture over the mixed dry ingredients. Spread out on cookie sheet lined with parchment and put in a 150 degree oven for 6-12 hours. Stirring every hour or so.

* You could use crystalized ginger or fresh ginger. Also you don't have to cook on such a low heat. You can do it at 350 degrees for 30 minutes. Stirring every 10 minutes or so.