Spices in all colors and sizes, in all shapes and textures, in different flavors and fragrances not only brought in new trade alliances among countries, but it also influenced cuisines wherever it reached. Here are some easy-to-make, healthy, and tasty recipes that use spices in different forms.
Tropical turmeric smoothie
Blend one cup of coconut milk, ½ cup diced mango, teaspoon coconut oil, ½-teaspoon ground turmeric powder, ½ teaspoon cinnamon and serve. You can add soaked chia seeds, add ginger, pineapple or avocado instead of pineapple. Turmeric is a great superfood spice for cooking.
Spiced turmeric latte
The vegan alternative to coffee that has taken our nation by storm is packed with nutrients and antioxidants. Blend three cm fresh turmeric or three teaspoon turmeric powder, two cm fresh ginger, a pinch of black pepper, one teaspoon honey, one teaspoon of any nut butter and water ½ cups (if you are not a vegan you can use milk), ground cinnamon and vanilla extract to your taste. Warm and pour it into mugs and enjoy. This could become a habit if you begin to like the taste of fresh turmeric.
Spicy ground beef
Combine four teaspoon chili powder, one teaspoon ground cumin, one teaspoon paprika, one teaspoon sugar, ½ teaspoon onion powder, one teaspoon salt, and ¼ teaspoon red and ¼ black pepper in a bowl. In a stove, heat a large skillet. Add one tablespoon oil, and fry three chopped garlic cloves. Once they begin to change color, add three pounds of cleaned and ready-to-use chopped ground beef chuck and the spice mixture for about five to six minutes. Add ¼ cup of tomato sauce and cook for about three minutes and serve.
For the lamb
Mix two pounds of lamb diced in 1 ½ inch cubes with two tablespoons of olive oil and set aside. In a tight zip lock or resealable bag add the following: two teaspoons paprika, ¼ teaspoon ground turmeric, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, one teaspoon ground cinnamon, ¼ teaspoon ground cloves, one teaspoon kosher salt ½ teaspoon ground cardamom, ½ teaspoon ground ginger, ¾ teaspoon garlic powder, ¾ teaspoon coriander powder and one pinch of saffron. Add the diced lamb to the bag. Also, shuffle well so that the spice coats the lamb well. Refrigerate for eight hours.
After eight hours, heat one tablespoon of oil, remove about 1/3rd of the lamb and sauté it until it becomes brown. Remove and set aside in a plate and do it for the other leftover lamb. In the same pot add diced onions, cook for a few minutes and add five carrots and cook for five minutes. Add three cloves of minced garlic and about a tablespoon of freshly grated ginger and cook for five more minutes. Add all the lamb to the pan. Add the zest of one lime, 14.5 oz. of homemade or canned chicken broth, one tablespoon sundried tomatoes, and one tablespoon honey. Bring the mixture to a boil and slow cook for about two hours.