The Golden Goddess...Turmeric Spice of Life

Praise the power of the energetic and spiritual qualities of Turmeric.  As I always say…Energy runs through all living things with specific purpose and the healing properties of turmeric are worth taking note.

Most are familiar with this spice used in South Asia and Middle Eastern cooking.  But this herbaceous plant’s inner powers make it the most powerful healing botanical in herbal pharmacopeia.

 

The Arya Culture; a group of people that worshipped the solar system and the sun as a God, believe that turmeric was a sacred spice and its golden color like the sun had special protective properties.  An ancient talisman, turmeric rhizome bead is worn to ward off evil and grant the wearer healing and protection.  Believed that turmeric contains the energy of the Divine Mother, it will help grant prosperity, cleanse the chakras energy centers in the body and purify the channels of the body.

Turmeric has been used for centuries in Ayurveda medicine; a 5,000 year old natural healing system of India Ayurveda especially recommends turmeric for cancers of the female reproductive system, specifically breast and uterine cancer.   

Ayurveda uses turmeric to purify and move the blood; it helps to remove stagnant blood while stimulating the formation of new blood tissue.  Turmeric regulates and decreases the intensity and pain of menstrual periods, and of uterine tumors.  It is well recognized as the best anti-oxidant, hypoglycemic, colorant and antiseptic and wound healer.

Curcumin is the chemical ingredient in turmeric root that gives it it’s bright orange color the essential oil called Turmerones can slow the progress of Alzheimer disease; assist with preventing the spread of prostate, breast and colon cancer; it promotes healing in wounds, will alleviate inflammation and arthritis plus detox the liver.  

Native to India, this herb’s goldenrod root is also known as Indian Saffron.  In the ginger family and its botanical name is Curcuma Longa.  Curcuma comes from the Arabic name Kurkum meaning saffron.  But saffron comes from a crocus, which is not even a member of the ginger family so I’m guessing it’s because of the brilliant yellow that comes from the root which is the same color as saffron.

Scientists are beginning to realize the importance of turmeric in treating modern disease. So expect to see more on this incredible ancient spice to be incorporated into modern life.   

 

In India the pre-wedding ceremony of the bride is smeared with turmeric paste to enhance their skin and give a golden glow and ward off the evil eye.  At the wedding it is applied to the forehead (third eye chakra) by the bride and the groom.  

But to me, one of the most fascinating qualities of turmeric is its healing properties for the treatment of all kinds of wounds, burns, sun-damaged skin, skin conditions with inflammatory issues such as eczema and psoriasis.  

Having a long suffering of psoriasis myself, I’m seeking all natural ways to improve my skin and cure this terrible debilitating skin problem…PSORIASIS.  

I’m turning away from the harsh, expensive and sometimes dangerous psoriasis treatments and I’m turning to natural treatments as a long term solution for this troublesome condition.   

I mean, I can only throw this spice in so many foods and I need to harness the power of it in larger doses.  So…I’m heading off to Whole Foods Market to purchase some Turmeric Capsules for my daily dose of turmeric.

Interested in what I'm saying...Then here is some recommended reading for you to learn more about this Spice of Life...

 

I pray that a capsule a day will light the way.

Stormy

Coconut Sugar Glazed Salmon & Garam Masala Brown Basmati

Sweet, Spicy...Bursting with Flavor!  I love Salmon and try to eat it regularly.  One thing I love about it is it's so vertile like chicken, just add your favorite seasonings and it takes on whatever you want it to be.  Last night I wanted a lot of flavor and only protein and rice.  So I had to pack the punch.  My new favorite ingredient...Coconut Sugar.  

Coconut Sugar – Becoming known as one of the best natural sweetener that is non-toxic.  It is a whole food that is derived from the sap that drips from the coconut flower which is grown organically.  It is unrefined and not highly processed such as brown or other sugars.

Love it.  It's similar to brown sugar and so much better for you... 

Mix up some Garam Masala mix and keep in your pantry.  It will transform rice wonderfully.  I thought I had chicken broth in the cabinet and accidently picked up beef broth.  It made the rice nice and rich with the garam masala.  

Here is how I did it...

Garam Masala Mix 

4 tbsps Coriander Seeds

1 tbsp Cumin Seeds

1 tbsp Black Peppercorns

1 ½ tsps Black Cumin Seeds

1 ½ tsps Dry Ginger

¾ tsp Black Cardamom (3-4 pods)

¾ tsp Cloves

¾ tsp Cinnamon (2 X 1” pieces)

¾ tsp Crushed bay leaves

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. 

When the spices are roasted turn off the heat and allow them to cool. 

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. 

Grind them all together, to a fine powder in a clean, dry coffee grinder. 

Store in an air-tight container in a cool, dark place.

 Coconut Glazed Salmon

1 Salmon Filet (1lb)

1 tsp Summer Salt Seasoning Mix

2 tbsp Coconut Aminos (Soy Replacement)

2 tbsp Coconut Sugar

1 tbsp Sesame Seeds

Rub salmon filet with summer salt seasoning mix.  

Sprinkle on coconut aminos and top with coconut sugar and then sesame seeds.

Grill or bake at 400 degree temperature for at least 20 minutes.  

The coconut will start to caramelize the top as it bakes.

Garam Masala Brown Basmati Rice

1 Cup Brown Basmati Rice, rinsed

1 3/4 Cup Beef Broth

2 Tbsp Coconut Oil, Divided

1 Tbsp Garam Masala Seasoning Mix

1/4 Cup Onion, Finely Diced

3 Tbsp Cilantro, Chopped

Himalayan Pink Sea Salt (to taste)

In medium size pot over medium high heat, add 1 tbsp coconut oil and rinsed brown basmati rice.  Coat rice thoroughly and then add the garam masala seasoning mix.  Mix to coat with seasoning and let it bloom in oil.

Add beef broth and cover, lowering heat to a low simmer and cook covered for 40 minutes.

Fluff with fork and add the remaining 1 tbsp coconut oil, diced onions and fresh cilantro to mix into rice prior to serving.  Season with Himalayan Pink Sea Salt to taste.

Summer Salt

(I call this summer salt because it gets used all summer long when grilling.  It's excellent on just about anything!  Move over Morton's...)

1 Cup Himalayan Pink Sea Salt, Fine Grain

3 tsp  Smoked Paprika

1 tsp  Black Mustard Seeds (optional - but I like it!)

2 tsp Oregano, Dried & Crushed

1 tsp  Thyme, Dried & Crushed

1 tsp   Yellow Curry Powder (not hot, just great flavor)

2 tsp  Onion Powder

Mix all ingredients together and store in a cool dark place in an airtight glass jar.

Hope you enjoy these today...

Make it a great day!

Stormy

Elote Shrimp Stuffed Roasted Pablano

Saturday night dinner with my sister this past weekend turned into Sunday Brunch!  We had too much fun celebrating our weekend together that we didn't stop talking and having a good time long enough to fix our dinner!  However we got up, made some Chicory Coffee and whipped up these stuffed pablano's for brunch and they were killer! 

I've taken the unforgettable tastes of Mexican Street Corn on the Cob (Elote) and combined it with sauteed shrimp and stuffed it in a roasted pablano pepper.  Perfect for brunch, dinner appetizer or as a meal with fresh green salad.

Elote Shrimp Stuffed Roasted Pablano Pepper

Yields 2 Pablanos

3 Ears Corn, Kernels Cut off

1 lb 21/25 ct Shrimp, Peeled & Devined

1 Jalapeno Pepper, Fresh Diced Fine (seeds removed)

1/4 Cup Onion, Chopped 

1/4 Cup Fresh Cilantro, Chopped

1 Tablespoon Mayonnaise or Veganise

1 Lime, Juiced

1 Tablespoon Seasoning Mix (I use my Summer Salt Seasoning - I'll post tomorrow)

1/4 Cup Parmesan Cheese, Shredded (Good quality)

 2 Tbsp Coconut Oil, Divided
2 Pablano Peppers

In a large bowl, cut off corn kernels off the cob, add diced jalapenos and onion.

In a medium cast iron skillet, add 1 tbsp coconut oil and saute corn, jalapeno and onion until softened.  Remove from heat and set aside.

In same skillet, add the other tbsp of coconut oil and cook shrimp until pink and season with your favorite seasoning mix.  I use the Summer Salt recipe if make with Himalayan Pink Sea Salt.  (I'll post tomorrow...running late today.)

Remove shrimp from heat to cool a bit.  Then dice into large chunks.

In bowl with corn add mayonnaise, lime juice and Parmesan cheese.  Mix together and then add fresh cilantro.  Mix in shrimp and set aside.

Roast Pablanos by rubbing with coconut oil and broiling in oven on all sides until black.  Remove from oven and place in a plastic bag and let it rest in the bag for about 10 minutes.  Then peel the black skin off the pablanos.  Do not rinse or it will take the smokey flavor away.

Slice the pablano on one side from the top to the point, gently and remove the seeds.  

Stuff pablanos with filling and bake in 350 degree oven for 10 minutes until filling is heated through.

Here's to you my Soul Sister!

Stormy

Candied Coconut Lime Pumpkin Seeds

Mix these little suckers up and keep around for a snack or throw in a salad!  Crunchy, Sweet and Salty!  My favorite combinations.  I love texture combined with a flavor punch.  Yum!

Candied Coconut Lime Pumpkin Seeds

1/2 Cup Coconut Flakes (unsweetened)

1/2 Cup Pure Maple Syrup

1 1/2 Cups Raw Pumpkin Seeds

1 Lime - Juiced & Zested

Preheat your oven to 300 degrees.

In a medium pan over medium high heat.  Add Maple Syrup, Lime Zest and Lime Juice.  Let it boil for about 3-4 minutes.

Mix in the Pumpkin Seeds then spread on a parchment lined baking sheet pan.  Spread it out evenly.

Bake for approximately 6 minutes until pumpkin seeds are lightly browned. 

In a processor, grind the coconut into small pieces and then toss pumpkin seeds in coconut when it comes out of the oven.

Store in an airtight container.

Missing the Beach!

I miss waking up in this beautiful beach house to the sounds of waves crashing close to the shore.  Laughing and cooking - enjoying a nice cocktail.

The beach, who doesn't love the beach?  Yesterday was the hottest it's been this summer in Dallas 108 degrees!  It's enough to make you wanna cry for a real vacation.

So if you can't go, then at least try to recreate some good food to make you feel like you went on a mini mind trip!

Have your own Luscious Lobster and Crab Claw Boil in your own backyard.  Grab a big pot, go to your favorite fish monger and purchase the best quality Lobster and Crab Claws you can find.  Lots of bright Lemons, Old Bay Seasoning, Coconut Oil, fresh Cilantro or Basil, Lemongrass and Garlic.

In your big pot, add water and sliced lemons with old bay seasoning.  Then add your lobster tails and crab claws.  Bring to a low simmer and cook until the your shell fish are bright red.  It should take about 30-45 minutes on a low simmer.  You don't want to cook these too fast.  Remember, you want them luscious not rubbery.

In a small pan over a low heat, melt 1 cup of coconut oil, add chopped fresh garlic, chopped lemongrass and wait until you smell the wonder of that mixture.  Then transfer to a bowl just prior to serving. 

Remove the shellfish from the pot and put on a large platter.  Grab a lot of paper towels and something to crack the shellfish with to reveal that luscious meat.  Put something on the table to protect it because you will make a mess, guaranteed.

Add the fresh herbs to your coconut oil mixture and season with Himalayan Pink Sea Salt and fresh Cracked Black Pepper.    Crack and dip!

Dig in...

Zero Guilt - Blueberry Peach Pecan Mini Breakfast Crumble

Zero Sugar - CHECK, Zero Dairy - CHECK, Zero Wheat/Gluten CHECK, Great Flavor CHECK CHECK!

I love cobblers and pies and I don't want to ever deprive myself of enjoying them from time to time, however I have discovered there are other ways to make these without using, sugar, flour and butter.  Yes, you heard me correctly.  This mini breakfast crumble is so healthy you can have this crumble for breakfast!

Fresh Peaches and Blueberries are a great combination together and adding a nice crunchy topping makes it decadent.  I've switched a few ingredients with Almond Flour, Coconut Butter and Coconut Sugar.  The result is worthy of trying.

Blueberry Peach Pecan Mini Breakfast Crumble

Yields 1 Mini

1/4 Cup Fresh Blueberries

1/4 Cup Fresh Peach

2 tsp Coconut Palm Sugar

Dash Cinnamon

Pinch of Himalayan Pink Sea Salt

Topping

1 Tablespoon Coconut Sugar

1 Tablespoon Coconut Butter

2 Tablespoons Almond Flour

2 Tablespoons GF Old Fashioned Oats (I use Bob's Red Mill)

Pinch of Himalayan Pink Sea Salt

Dash Cinnamon

2 Tablespoons Pecans, Chopped

In small bowl mix fruit with 2 tsp Coconut Sugar, Dash of Cinnamon and a pinch of Himalayan Pink Sea Salt.

Place fruit mixture in a ramekin approximately 5" wide.

Make Topping

Mix together 1 Tbsp Coconut Sugar with softened Coconut Butter, Almond Flour and mix together gently to make a crumble.  Add in the Old Fashioned Oats, dash of Cinnamon and pinch of Himalayan Pink Sea Salt.

(Leave pecans out until last 10 minutes of cooking).

Add crumble over the top of the fruit and bake at 375 degrees for 20 minutes.  The last 10 minutes of cooking add the pecans on top.  This will keep the pecans from getting to brown.  

Allow to cool down prior to serving.

Coconut Butter is made with the meat of the coconut.  It is a whole food not just an oil.  It melts in your mouth and give a full coconut flavor.  Providing whole food nutrition such as oil, dietary fiber, protein, vitamins & minerals.

Coconut Sugar is unrefined produced from the flower buds of the coconut tree.  A granulated Coconut Nectar. It is grown sustainably and is a all-natural alternative to processed sugar and artificial sweeteners.  It can be replaced 1:1 or Sugar.  It has a caramelized maple flavor and can be a replacement for brown sugar in recipes.  I love it in hot cereals over fruit or in my coffee or tea.

Benefits of Coconut Oil & Butter:

• Contains medium chain fatty acids which the body burns as fuel rather than storing as fat.
• Supports the immune system – Coconut Oil is 50% lauric acid which is a great antiviral and antibacterial property.
• Assists with lowering heart disease – studies show that people who consume coconuts on a regular basis have a lower incidence of heart disease and are slimmer.
• Raises HDL, the good cholesterol, which contributes to overall heart health.
• Improves blood sugar and insulin control
• Improves skin and hair

Now go pour yourself a glass of cold Almond Milk and eat your crumble for Breakfast! 

Stormy