Spices

*Perfect for fresh, hot, cooked, convenient & tasty meals…whenever you want

Ideal for Vegetable Pasta, Rice, Semolina, Dhal, Noodles etc

For pasta, semolina, cous cous, noodles etc

Ingredients:

• fresh ginger (fruit & vegie shop)
• turmeric, coriander, cumin seeds, others you like ( supermarket )
• black mustard seeds, asoefitida/hing (Indian/ Asian market/grocers)

Quantities: based on 2 people

Pre-preparation

• Have whatever you are spicing ready in advance – cut vegies, wash rice/dahl etc
• Finely cut/grate fresh ginger – approx. 1 tspn)

Directions

1. In a saucepan pour in some oil ( olive etc ) – approx 3 tspn or according to recommendation
2. heat oil on low/medium heat
3. Add black mustard seeds – approx ¾ tspn ( have lid on!!!)
4. Wait until seeds have danced (popped)
5. Add cumin seeds – ¾ tspn
6. Add fresh ginger
7. Add turmeric – approx. ¼ teaspoon
8. Add asoefitida/hing – 1-2 pinch (small quantity)
9. Add other spicesyou wish – coriander, cloves etctomato great with dahl (add here)
10. add vegies or rice or dahletc and stir into spices ( brings flavour into)
11. add water and cook

*** add salt near end of cooking

Notes:

Dry roasting rice first makes it lighter ( easier to digest )

This is a general guide only – vary to suit

Would you like to add massive anti-cancer, anti-inflammatory, anti-oxidant & digestion / metabolism boosting activity to your body each day?

Sometimes we can get so consumed analyzing calories, fat ratios, vitamin %’s etc, we forget about the unbelievable power of traditional herbs/spices – not the KFC variety!!!

As a rule, we westerners don’t use spices nearly enough, so this week, if you are not already, add some or all of the following into your cooking to start reaping some amazing benefits.