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ISSUE 9 • JANUARY EDITION
TEJVI TALKS
THE OFFICIAL NEWSLETTER OF TEJVI HOLDINGS LTD.
HIGHLIGHTS
Aromatherapy: What Is It?
Aromatherapy is a practice of using essential oils in therapeutic ways. It is gaining more and more popularity among people of all ages because of its numerous benefits and easy ways to implement it into your day-to-day life.
People discovered that there is a way to use these natural scents and remedies to promote health and well-being, as well as help heal wounds and fight illnesses.
Now there are various types of essential oils all used for different benefits and outcomes, and aromatherapy is widely used nearly everywhere in the world.
RECIPE OF THE MONTH
What You Need
Shrimp:
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1 pound extra-large shrimp (26-30 ct.), peeled and de-veined
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1 tablespoon of lime juice
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1 teaspoon of curry powder (yellow)
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1/2 teaspoon of salt
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1/4 teaspoon of pepper
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1/8 - 1/4 teaspoon of cayenne pepper
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2 tablespoon of olive oil
Curry :
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1 13.5 oz. can quality (coconut is preferred) milk
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1 tablespoon cornstarch
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1 medium onion, chopped
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2 cups 1/2-inch cubed, peeled, Yukon gold potatoes
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1 1/2 cups cauliflower florets
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1 red bell pepper, sliced
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1 tablespoon of grated ginger
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6 minced garlic cloves
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1 tsp EACH curry powder (yellow), ground cumin, ground coriander, ground turmeric, paprika, chili powder salt
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1/4 tsp cayenne pepper (more or less to taste)
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1/8 tsp EACH ground cinnamon, nutmeg
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1 14 oz. can crushed tomatoes
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1/2 cup low sodium chicken broth, plus more as needed
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1 teaspoon dried basil
Shrimp Curry
Portion Size: up to 6 servings Cook Time: 35 minutes
By Jen ( @carlsbadcravings ) Prep Time: 10 minutes
How to Make It
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Marinate shrimp: Whisk 1 tablespoon of lime juice and Shrimp seasonings together in a large bowl. Add the shrimp and stir to evenly coat. Set aside while you prep the rest of the ingredients.
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Cook Shrimp: Heat 2 tablespoons of olive oil over medium-high heat in a large saucepan. Add the shrimp in a single layer and cook just until opaque, flipping halfway through, about 2 minutes per side. Transfer to a plate. You can remove the tails once cooled, if desired.
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Curry sauce: Whisk the milk and cornstarch together in a bowl and set aside.
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Add another drizzle of oil to the pan if needed.
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Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes.
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Add the cauliflower, bell peppers, ginger, garlic and all the seasonings and cook 1 additional minute.
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Add in the milk, crushed tomatoes, chicken broth and basil.
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Cover with the lid slightly askew, with about a 1-inch opening, and bring to a simmer. Simmer for 15-20 minutes, until the potatoes are tender, stirring and replacing the lid occasionally so the bottom doesn't burn.
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Add additional broth as needed to achieve your desired sauce consistency.
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Stir all together and enjoy!
FUN FACT
The History Behind False Eyelashes
Women of different ages, from different cultures and different parts of the world valued longer and fuller eyelashes all throughout history; however, the first ever false eyelashes were not officially patented until 1911. A Canadian woman, Anna Taylor, was the first one to officially present the concept of false eyelashes to the world.
In 1915, a famous hairdresser, Karl Nessler, provided eyelash services at his New York salon for the first time.
Although, the true popularity of false eyelashes didn't spread until 1916 when an actress was filmed with false eyelashes. That movie reached thousands of young women and spread the concept of false eyelashes.
Circa 1920
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