Not exact matches
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of
fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave
syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground
ginger 3/4 cup coconut oil
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt
syrup 1 teaspoon vanilla powder 2 - 3 cm long
fresh ginger root, peeled and grated
We pair both
fresh fruits and vegetables with captivating flavors like boiled cider
syrup from a 100 year old Vermont press, Hawaiian crystallized
ginger, the finest quality vinegars and spirits, island Madagascar vanilla beans, local honey sourced from Geneva Florida, and both Callebaut and Valrhona bittersweet chocolates to name a few.
For this particular dressing I used garlic, olive oil, lemon juice,
fresh ginger and a touch of honey (or maple
syrup if you want to keep it vegan) for a little bit of sweetness.
Tags: almond milk, breakfast, brown sugar, buckwheat, coconut oil,
fresh ginger,
ginger, maple
syrup, orange, orange juice, pear, pears, rhubarb, salt, sugar free, sweet, vanilla, vegan
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple
syrup 1 tablespoon
fresh lime juice 2 teaspoons yellow mustard
1 teaspoon
ginger paste 2 teaspoons minced
fresh garlic 2 tablespoons
fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave
syrup or maple
syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Create a
ginger - infused simple
syrup by mixing together 1 shot warm simple
syrup and 3/4 tablespoon chopped and peeled
fresh ginger.
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple
syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced
fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
All you have to do when the
ginger is strained / separated from the
syrup, is add some
fresh lemon juice and zest, let it steep for probably 20 - 30 minutes, strain again, cool, and freeze!
My grandma used to make
syrup with rock candy,
fresh sliced
ginger and water to put on the grass jelly.
1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece
fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple
syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
A summertime cocktail made with
fresh cucumber juice, a tasty
ginger lime simple
syrup and white rum.
Filling 1 cup
fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave
syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
The Ameri - Can ™ Mule is Red Robin's unique take on a trendy Moscow mule cocktail, made with Tito's ® handmade vodka, Stirrings ®
ginger liqueur, simple
syrup and
fresh lime juice over soda water, stirred in a collectable copper - colored can.
We like to keep it
fresh by making our own
syrups, mixes, citrus agave blends and
ginger beer using only premium ingredients.
1 cup / 150 g almonds 15
fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple
syrup, agave
syrup or clear honey 1 - 2 tsp ground
ginger 1 tsp ground clove 2 tsp ground cinnamon 1 cup / 250 ml whole wheat spelt flour 1/2 tsp baking soda
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground
ginger (dependant on how
ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8
fresh chopped cherries 5 tbsp fruit
syrup (I use Sweet Freedom's
syrup) 2 tbsp water
It gets some crunch from the chopped almonds, lovely flavours from the spices and
fresh ginger and just enough sweetness from the sultanas and pure maple
syrup.
8 honeycrisp apples, peeled, cored and cut into chunks 1 cup apple juice or water juice of 1 lemon 1 2 ″ piece
fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple
syrup
2 Oz of
fresh lemon juice 2 Oz of pineapple Juice 2 - 3 Tablespoons of
ginger syrup 1 Oz of vodka Pomegranate Kombucha for
ginger syrup 1 Cup of granulated sugar 1 Cup of water 1 Small thumb of
ginger, sliced... Continue Reading →
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple
syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
I used white miso paste,
fresh ginger, rice vinegar and maple
syrup to make the maple miso glaze.
It's made with lemon, turmeric,
ginger,
fresh mint leaves, and maple
syrup or honey.
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon
fresh grated
ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple
syrup 1 teaspoon vanilla extract
Dressing: 2 cloves garlic, minced 2 tablepoons
fresh ginger, minced 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons maple
syrup 2 tablespoons water
«Grill wild salmon fillets marinated in a bit of soy sauce, sesame oil, pure maple
syrup,
fresh ginger, and garlic for an Asian flare.
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon
ginger 2 tablespoons molasses 2 tablespoons pure maple
syrup 1 tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving
fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw
fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple
syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper
Ingredients 6 sweet, organic oranges, cleaned 1 teaspoon vanilla powder a 6 cm piece of
fresh ginger root, peeled and chopped 400 g rice malt
syrup 250 g muscovado sugar Makes 4 small jars.
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz
fresh sweet onions 2 1/2 tablespoons
fresh chopped garlic 2 tablespoons
fresh ginger, grated 1/3 cup
fresh lime juice 3/4 teaspoon
fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple
syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
4 ripe pears, preferably Bosc 1 1/4 cups water 1 ″ piece of
fresh ginger 2 teaspoons
fresh lemon juice 2 teaspoons agave
syrup (optional) 1 teaspoon vodka
2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1 - inch chunks 1/4 cup coconut milk 1/4 cup pure maple
syrup 1 teaspoon
fresh ginger, minced 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves pinch of salt
Featuring pure maple
syrup,
fresh ginger and a touch of coconut milk, this naturally sweetened glaze will leave no one at the table missing their marshmallows.
For the cashew cream base: in the bowl of a high powered blender, combine the soaked cashew, melted coconut oil, maple
syrup, Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage, cardamom, vanilla, lemon juice and
fresh ginger (or sub powdered
ginger).
almond milk, breakfast, brown sugar, buckwheat, coconut oil,
fresh ginger,
ginger, maple
syrup, orange, orange juice, pear, pears, rhubarb, salt, sugar free, sweet, vanilla, vegan
Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt
syrup 1 teaspoon vanilla powder 2 - 3 cm long
fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
1 tablespoon lemon juice 2 tablespoons olive or pecan oil 1 teaspoon maple
syrup or other sweetener 1 teaspoon grated
fresh ginger Salt and pepper to taste
1/2 cup granulated sugar 1/4 cup dried hibiscus flowers 1 ″ piece
fresh ginger, peeled and quartered Grapefruit juice, freshly squeezed St. Germain elderflower liqueur Lunetta Sparkling Rosé Hibiscus flowers in
syrup, for garnish
Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon powdered
ginger the juice of about 6 cm
fresh ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple
syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
The secret to the rich spicy flavour of this chai
syrup is the
fresh ginger, cracked pepper and a pinch of cayenne.
I also add extra lemon juice, sometimes an extra slice of
fresh ginger and some sweetener (honey, agave or maple
syrup or whatever sweetener you prefer) to give it more flavor.
1 large cucumber (or 2 medium) 4 pink radishes 1 large handful snow peas 5 cm knob
fresh ginger 1 large handful
fresh coriander 2 Tbsp rice wine vinegar 1 Tbsp rice
syrup 1 Tbsp lemon or lime juice 1/2 tsp chilli flakes (or to taste) pink Himalayan salt to taste 1 Tbsp black sesame seeds
With floor to ceiling windows of the rolling hills of wine country, patrons can dine on specialty culinary creations while imbibing in one of the bistro's signature cocktails including My Lover, made with pineapple juice, cranberry juice, house made
fresh orange juice, prickly pear
syrup, Malibu coconut rum, Aylesbury Duck vodka, and
ginger beer; or the Spice of Life, with Aylesbury Duck Vodka, agave,
fresh jalapeno, a
fresh cucumber slice,
fresh cilantro, house made sweet and sour, and
fresh house made orange juice.
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple
syrup or agave
syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp
fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp
fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
I also like to add
fresh ginger and a lil maple
syrup, orange juice or pineapple juice when I want it a little sweeter.
Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp
fresh grated
ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple
syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste
Lemon
Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a
Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced,
fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a
ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple
syrup the juice and zest of half a lemon
Called Swizzle, this effervescent drink features water, USDA Organic maple
syrup, organic raw apple cider vinegar and
fresh ginger root.