For the love of Spices !!!!!!

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Namaste !

Spices inspire my life !
We roast them and toast them
We pound them
We grind them
and selflessly they give their fragrance, taste and themselves to our food and our health!
A spoon of cumin seeds rubbed together between my palms is a connection to the beautiful women on the farm who have toiled hard to harvest the seeds.
Crack the peppercorns and you spike the dish with stories, travel and long forgotten history!
Spices keep me totally mindful when cooking a dish. It could be the simplicity of one spice or the complex layers of flavors of many, many spices. Jeera Aloo , a simple rustic dish of potatoes and cumin seeds. The complexity of food of the royal Courts of India ….more than 20 different spices in one dish.
Spices are wrapped around traditions . The Masala Dabba….. A common spice box in every Indian household. Picture the continuity of blessing when the mother packs the spice box for her daughter when she gets married.
I moved far away from home after marriage and everyday when I used the spices from my box, I was connected to family .
This deep connection to the spices for so many decades resulted in The Spice Whsiperer. Just recognizing the gift of people and connections on the path of self discovery.

Namaste all !

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WTF!#* Turnip Tapas

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These began with pure inspiration and creativity. A by product of Mindfulness in the kitchen!

6 medium turnips, peeled and sliced
2 tablespoons olive oil
2 tablespoons mustard seeds, yellow , brown or black
A pinch of saffron…6-8 strands
1 level tablespoon of paprika
2 tablespoons of sherry vinegar
Salt to taste

Heat olive oil in a pan on medium heat.
Add the mustard seeds and toast them a couple of minutes till they snap, crackle and pop in sound and release a nutty aroma.
Add the saffron and toast a minute.
Now add the turnips , paprika and salt. Stir well. Cover and cook for about 5-7 minutes till turnips are tender.
Finish off with the vinegar and cook another minute or so to dry off the liquid.

Serve garnished with cilantro or parsley!
Here they were served with a plum grilling jam and spiced amaranth!