Podcasts about dukkah

Das türkische Nationalgetränk gibt es in nahezu jedem Supermarkt. Dabei kann man Ayran leicht selbst zubereiten. Genussexperte Helmut Gote, Moderator Uwe Schulz und Studiogast Sigrid Müller testen, welcher Joghurtdrink geschmacklich überzeugt. Von WDR 5.

Curious about Queensland's food and drink culture? Join host Sunila Patil, Co-founder and Chief Product Officer at Veena World and guest Ryna Sequeira, International Director - India Tourism and Events Queensland on "Travel. Explore. Celebrate Life Podcast" as they uncover what's in Queensland food and drinks menu! Find out why self-drive adventures are a hit and laugh along with Ryna and Sunila's hilarious trip stories. Ever tasted Mud Crabs, Moreton Bay Bugs, Green Ants, Crocodile, or Kangaroo Steak? Well, check out to know how it tastes! Discover where to enjoy MasterChef-style dining, the best street food spots, and the perfect times to visit Queensland, Australia. Get intrigued by the wild Chinchilla Melon Festival and understand why Flame of the Forest is a perfect destination for MICE tourism. Find out why Dukkah is a must-buy souvenir plus, Ryna shares her picks for must-try drinks and desserts and wine-glamping experiences. Tune in for a fun-filled, flavour-packed episode that will tantalize your buds and make you eager for a Queensland trip!

Curious about Queensland's food and drink culture? Join host Sunila Patil, Co-founder and Chief Product Officer at Veena World and guest Ryna Sequeira, International Director - India Tourism and Events Queensland on "Travel. Explore. Celebrate Life Podcast" as they uncover what's in Queensland food and drinks menu! Find out why self-drive adventures are a hit and laugh along with Ryna and Sunila's hilarious trip stories. Ever tasted Mud Crabs, Moreton Bay Bugs, Green Ants, Crocodile, or Kangaroo Steak? Well, check out to know how it tastes! Discover where to enjoy MasterChef-style dining, the best street food spots, and the perfect times to visit Queensland, Australia. Get intrigued by the wild Chinchilla Melon Festival and understand why Flame of the Forest is a perfect destination for MICE tourism. Find out why Dukkah is a must-buy souvenir plus, Ryna shares her picks for must-try drinks and desserts and wine-glamping experiences. Tune in for a fun-filled, flavour-packed episode that will tantalize your buds and make you eager for a Queensland trip!

What a treat you have in store with today's episode about the lovely (and, as you'll see, very yummy!) rose plant. The best teachers breathe love and life into what they're teaching. And my guest today, Liz Knight, is no exception! She reminds me of a little fairy, with her sparkly smile and deep rooted love of the green world.I know you're going to love Liz, the bits of culinary and life wisdom she sprinkled like flower petals throughout our conversation, and last but not least, her wonderful recipe for Sweet Rose Dukkah. (There's a free, downloadable and printable recipe card available just for you.) By the end of this episode, you'll know:► Twelve hints for working with roses in food and drink► A surprising way to enhance the taste of olive oil► A secret for preserving the flavor of dried rose petals► A to-die-for floral threesome (whether you infuse them into food or just breathe in their scents on a warm morning)► Three tips for working safely with flowers in food► and so much more…For those of you who don't already know her, Liz Knight is a teacher and author from the borders of England and Wales. As a child, she loved gardening and cooking and when she bought a second hand wildflower ID book, complete with hand written notes courtesy of its previous owner about how to eat the plants, her life was sent on a different, more delicious path. In 2021, after 10 years of teaching foraging and running an acclaimed wild food business, her first book about edible wild plants, Forage, was published to global acclaim, selling out in weeks. If you'd like to hear more from Liz, which I highly recommend, then head to the show notes where you can get easy links for her website and social media channels. You can also find the transcript for this episode in the show notes and you can access your recipe card for Sweet Rose Dukkah at: https://bit.ly/44iuz9V.I'm thrilled to share our conversation with you today.----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!The secret to using herbs successfully begins with knowing who YOU are. Get started by taking my free Herbal Jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at herbswithrosalee.com.----Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal and co-author of the bestselling book

Vad fungerar bra som mellanmål? Jessica tipsar om en rad olika mellisar med varierade tillagningssätt!Alla recept finns att hittas på Instagram: @receptdirektRing in din fråga till recept direkt på: 08 12 15 33 50

The median life expectancy for a man living in the United States is roughly 80 years. That works out to 960 months, 4,160 weeks, or about 29,000 days. Rick is sneaking up on 70 years old, which means, on average, he's got about 10 years – or 520 weeks – left. Putting the time we have left into simple numbers can be both a bit daunting and remarkably clarifying. When you're in the middle of them, the days can blur together. But the truth is that our time's limited, and how we use it is up to us. On today's episode of Being Well, Dr. Rick and Forrest Hanson talk about what's helped them come to terms with mortality, the reality of our limited time, and how we can use that knowledge to refine our focus and live a more fulfilling life.Watch the Episode: Prefer watching video? You can watch this episode on YouTube.Key Topics:0:00: Introduction2:30: Five reflections from Tibetan Buddhism4:45: How Rick's relationship with death has changed over time11:05: Appreciating life as a comfort in accepting death14:00: Dukkah, Tanha, and contentment16:30: Distinguishing the ocean (reality) from the wave (ego)21:20: Acceptance, contraction, and expansion25:35: Finite experiences, and undelivered communications31:30: “Life is for the living”33:10: Giving, contribution, contentment, and fulfillment40:05: What to do about regret?47:40: Serenity in old age49:00: Practical ways to hold awareness of death55:05: Recap Grief and Loss Workshop: We all face losses in life, from separation and disappointment to shocking, even traumatic events. Join me August 13 and 14 for 7 hours of LIVE, online teaching focused on learning simple, powerful practices that help us come to terms with loss, heal, and find happiness again. Use coupon code BEINGWELL25 at checkout for an additional 25% off the registration price.Support the Podcast: We're now on Patreon! If you'd like to support the podcast, follow this link. Sponsors:Bombas designed their socks, shirts, and underwear to be the clothes you can't wait to put on every day. Visit bombas.com/beingwell and use code beingwell for 20% off. Join over a million people using BetterHelp, the world's largest online counseling platform. Visit betterhelp.com/beingwell for 10% off your first month!Want to sleep better? Try the Calm app! Visit calm.com/beingwell for 40% off a premium subscription.Ready to shake up your protein Ritual? Being Well listeners get 10% off during your first 3 months at ritual.com/WELL.Connect with the show:Subscribe on iTunesFollow Forrest on YouTubeFollow us on InstagramFollow Forrest on InstagramFollow Rick on FacebookFollow Forrest on FacebookVisit Forrest's website

In dieser Episode treffe ich auf die Feuerköchin Nina Green. Nina kocht am liebsten mit echtem Feuer unter freiem Himmel. Und nicht nur das: Nina hat sich auf eine pflanzliche Feuerküche spezialisiert und zeigt, wie man Gemüse, Kohl, Früchte und Co. mit Flammen, Rauch und Asche zur Geschmacksexplosion veredelt – z. B. Baba Ganoush mit glut-gegarten Auberginen, Süßkartoffeln aus der Asche mit geröstetem Dukkah – dazu Tahini-Dressing und etwas Limettensaft, in Kräuter mariniertes Blumenkohl-Steak vom Grill oder als Dessert - auf der Plancha kurz karamellisierte Orangenhälften mit Sahne serviert – ODER: geräucherte Erdbeeren im sommerlichen Obst-Salat. Mir ist im Gespräch mit Nina dauerhaft das Wasser im Munde zusammengelaufen. Und genau darauf legt sie es an: Denn wenn die eigenen Verdauungssäfte anfangen zu fließen, weiß die außerdem ausgebildete Ayurveda-Köchin, ist das Verdauungsfeuer – das sogenannte Agni - groß genug, um die Nahrung in Energie umzuwandeln. Für Nina ist das Feuer daher nicht nur besonderer Aromengeber, sondern das Symbol schlechthin für mehr Bewusstsein für die eigene Verdauung. Diese Episode ist auf jeden Fall passend zur Sommersaison ein leidenschaftliches Plädoyer für ein kulinarisches Feuerfest - am besten mit der Familie, mit Freunden mit viel Zeit und Liebe für das gemeinsame Essen draußen am Feuer. Nina schenkt soviel Inspiration, den Grill-Horizont ganz einfach zu erweitern, wir sprechen darüber, welche Holzsorte am besten schmeckt, über sinnvolles Zubehör für den Anfang und natürlich gibt sie am Ende des Gesprächs auch Tipps, worauf Du achten musst, damit nichts anbrennt.

Ein schneller Dipp zum Aperitif - für Silvester, Neujahr oder einfach zwischendurch. "Dukkah" heißt die außergewöhnliche Mischung aus Nüssen und Gewürzen, dazu gibt's Olivenöl und Fladenbrot.

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California's Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah. Recipe at: http://www.ciaprochef.com/americanlamb/lambchops/

Johannes Paetzold war wieder im Miele Experience Center und hat geworkshopt. Omri McNabb von der Night Kitchen und Gal Ben-Moshe vom Restaurant Prism führten durch den Donnerstagabend. Die Levante-Küche erlebt auch aufgrund der Zuwanderung von Geflüchteten einen Trend, der gerne länger bleiben kann. Im Workshop zeigten die beiden Israelis die Vielfalt dieser Küche von Bagel, der Gewürzmischung Dukkah über die “Levante-Ravioli” Shish Barak bis hin zu Oktopus und Ochsenschwanz. Einen süßen Abschluss gab es natürlich auch.

Yoga is a practice that begins in our minds. Yoga has a unique perspective on what the mind is. In this episode, we are joined by MOSAIC Co-Founder, Ryan Glidden who explores how yoga defines the mind and how our yoga practice at best is designed to evolve our minds.

Originally aired February 19, 2012 Janie makes a connection between her gross stomach virus and Supermodel Naomi Campbell, Aaron makes a connection between Australia and a food called Dukkah, and the duo discuss Janie’s inevitable criminal trial and her unavoidable prison sentence. Plus the power of Asymmetry, the importance of liquid soap, and is giving someone flowers an eco-travesty? Gotta question for Janie and Aaron? Tweet @JanieHaddad and @DrLawyercop (or email: janieandaaron@gmail.com) Like us on our Facebook page: http://www.facebook.com/JanieandAaron). Jingles by KatParsonsMusic.com. Logo by AllOneWordDesign.com

Executive Chef John McConnell of Clif Family Winery's Bruschetteria Food Truck makes a Smoky Eggplant Baba Ganoush Topped with Almond Dukkah. Dukkah is a delicious Egyptian condiment that is traditionally served with bread. To make his dukkah, he blends together roasted finely chopped almonds, almond meal, toasted sesame seeds, ground cumin, fennel seeds, cloves, cinnamon, coriander, dried mint, sea salt, and fennel pollen. This nutty, savory and spicy almond dukkah is the perfect complement to smoky eggplant appetizer. Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/smoky-eggplant-baba-ganoush-almond-dukkah-and-evoo

BBC Good Food Producers Bursary Award beneficiary, Jane Sanderson, from Penzance, brings a taste of North Africa to the NEC via Cornwall, with her range of Dukkah...including one made with Cornish seaweed.

Dukkah is a state of mind. Butt stuff is a state of pleasure....sorta. Shoutout to the official liquor sponsor Drink Cups Twitter/IG/Snapchat: @DrinkCups Email info CupsCrackers@gmail.com for prices and event info. If you would like your question answered in "The What?!" segment, email dominoeffectpodcast@gmail.com Find us on iTunes and subscribe and give us a review and rating. Search "Domino Effect Podcast" under the Podcast App or at soundcloud.com/dominoeffectpodcast and leave a comment. Follow the crew on IG:@Domino_Effect_Podcast Twitter : @DominoEffectPod Facebook: Domino Effect Podcast Follow the clique CT Shooterz on IG @ctshooterz.inc X'Wun IG:@KingLife_Media_Group IG: @TheRealKingXWun Twitter:@TheRealKingXWun Facebook: KingLife Media Group H.K. Domino IG:@HK_Domino Twitter:@HK_Domino Facebook: H.K. Domino SC:BlazeWun7 Periscope: HK_Domino Nikki Nicole IG:@Beyouniqueen IG@ToBe_LLC Twitter:@MsExquisite Facebook: To Be LLC

I first tried dukkah many moons ago on a holiday to Sharm El Sheikh with my mum. This Egyptian nut, seed and spice blend has become very popular over recent years with trendy cafés and foodies worldwide, and there are loads of ready-made varieties on the market. But why buy ready-made when it's just so simple to make? You can use any nuts you like, try pistachios, cashews or almonds. Pine nuts would also work well. You only need half the amount listed here for the 4 lamb fillets, however I always find it so much better to make double when you have the time, so dinner is super fast to whack together next time around. Try it with chicken, salmon or pork, or sprinkled over roasted veggies.