Turmeric, known as the "golden spice of life" gets its health benefits from circumin, which has powerful antioxidant and anti-inflammatory properties. For skin, its many benefits include boosting radiance, building collagen, healing wounds, reducing acne scarring, and calming irritation. Combined with our highest quality argan oil, aka "liquid gold" in the KAHINA™ Oil Cleanser, these two ingredients form a golden partnership to gently cleanse while nourishing, brightening and calming skin.
In Moroccan cuisine, turmeric and culinary argan oil form a classic combination, such as in this recipe for vegetarian harira soup, a traditional Moroccan dish used to break the fast during Ramadan. I like this vegetarian version featuring argan oil from essenceofargan.com
What You Need:
2 tablespoons KAHINA™ culinary argan oil
1 finely chopped sweet onion (Vidalia or similar)
3 peeled, finely chopped carrots
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 minced garlic cloves
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
28 oz (825g) canned diced tomatoes
30 oz (875g) canned garbanzo beans (chickpeas), drained and rinsed
1 cup (200g) dried red lentils
4 cups (1 liter) low-sodium vegetable broth
Juice of 1/2 a lemon
1/4 cup (5g) finely chopped cilantro leaves
How to Make It: Heat half the argan oil in a big pot over a moderate heat, then add the onions and carrots. Saute these vegetables for 10 minutes or until tender, stirring every now and then. Stir in the turmeric, coriander, garlic, ginger, cumin, cinnamon and salt. Cook for a couple of minutes or until fragrant, stirring frequently. Next you can add the tomatoes and cook the mixture, using a wooden spoon to scrape up any browned, stuck-on bits from the bottom of the pot. This will take about 5 minutes. Stir in the garbanzo beans and lentils, then add the vegetable broth. Increase the heat and bring the mixture to a simmer, then turn the heat back down and cook for 15 minutes or until the lentils are soft. Take the pot off the heat and stir in about half the cilantro and all the lemon juice. Divide the mixture between 8 warmed serving bowls and drizzle with the rest of the Argan oil. Sprinkle the rest of the cilantro on top and serve right away while it's still hot.
What You Need:
2 tablespoons KAHINA™ culinary argan oil
1 finely chopped sweet onion (Vidalia or similar)
3 peeled, finely chopped carrots
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 minced garlic cloves
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
28 oz (825g) canned diced tomatoes
30 oz (875g) canned garbanzo beans (chickpeas), drained and rinsed
1 cup (200g) dried red lentils
4 cups (1 liter) low-sodium vegetable broth
Juice of 1/2 a lemon
1/4 cup (5g) finely chopped cilantro leaves
How to Make It: Heat half the argan oil in a big pot over a moderate heat, then add the onions and carrots. Saute these vegetables for 10 minutes or until tender, stirring every now and then. Stir in the turmeric, coriander, garlic, ginger, cumin, cinnamon and salt. Cook for a couple of minutes or until fragrant, stirring frequently. Next you can add the tomatoes and cook the mixture, using a wooden spoon to scrape up any browned, stuck-on bits from the bottom of the pot. This will take about 5 minutes. Stir in the garbanzo beans and lentils, then add the vegetable broth. Increase the heat and bring the mixture to a simmer, then turn the heat back down and cook for 15 minutes or until the lentils are soft. Take the pot off the heat and stir in about half the cilantro and all the lemon juice. Divide the mixture between 8 warmed serving bowls and drizzle with the rest of the Argan oil. Sprinkle the rest of the cilantro on top and serve right away while it's still hot.
