Ginger root juice is very simple to prepare, therefore making it an easy and healthy complement to your diet.
Pineapple Digest Aid 1/2 a pineapple 1 small hand full of fresh mint 1 slice of cabbage 1 inch of
ginger root This juice will help with digestion as pineapple contains bromelain.Cabbage helps sooth the lining in your stomach and ginger helps the digestive system.
Now if you got a problem with nausea, add a little squeezed
ginger root juice, then drink two or three times daily.
I have been on a juice detox with turmeric root and
ginger root juice for 14 days.
Sweet Pear Topping 3 - 4 Red Bartlet or any other type of pears — thinly sliced raw agave syrup or other preferred sweetener — enough to cover the pear slices seeds of 1 vanilla been 1 tablespoon grated fresh
ginger root juice of 1/2 lemon, OR to taste
Joint Relief Green Soup 3 cups beet greens 1 bell pepper, stem and seeds removed 1 - inch piece
ginger root Juice of 3 large lemons 1/2 avocado, pit and skin removed 2 cups water 1/2 cup fresh green peas 1/2 cup alfalfa sprouts
Not exact matches
Place the apple and peeled
ginger root in a saucepan with a shallow layer of fresh apple
juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh
ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
Place the apple and peeled
ginger root in a saucepan with a shallow layer of fresh apple
juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes, fresh lemon
juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera,
ginger root, fresh mint, fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds, fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds, ground cinnamon, cayenne pepper, natural herb blend
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
It's made with oranges, cucumbers, carrots, celery, and
ginger root, and has a flavor that's a bit sweet, very refreshing, and easy on the palate if you're not used to green
juices yet.
Let me get right to the
root (errr, rhizome) of the matter - you need to be
juicing ginger.
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve
juice of 3 cm fresh
ginger root a large handful of pumpkin seeds half a -LSB-...]
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon
juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
I added cinnamon but you can go down the
ginger root, cardamon, maybe some orange zest or
juice, just add a pinch of the spice you fancy and get experimenting!
Juice from 1/2 lime Equal parts (or close) coarsely chopped garlic and peeled, chopped
ginger root 1/4 tsp.
1/2 cup ketchup 1 tablespoon orange
juice 2 teaspoons fresh
ginger root, peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy sauce 1/2 lime,
juiced - Salt and pepper, to taste
Ingredients: Water, Cane sugar, Key Lime
Juice Concentrate, Nepeta, Bellflower, Aster, Mushrooms, Orange Peel,
Ginger, Licorice
root, Apricot Kernel
Ingredients: Water, Light Brown Sugar, Key Lime
Juice Concentrate, Nepeta, Bellflower, Aster, Lovage
Root, Orange Peel,
Ginger, Licorice
root, Apricot Seed.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange
juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated
ginger root 1 orange, thinly sliced for garnish
I have learned that raw unpasteurized honey, turmeric, cinnamon, organic lemon
juice,
ginger root, apple cider vinegar (from the mother), virgin coconut oil and cayenne pepper are all fantastic for health issues and preventions.
Emerald
Juice 1 very large bunch of celery 1 large bunch of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy vegetables 1 - 2 cucumbers a piece of fresh
ginger root — to taste
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot
juice, 1/2 ″ piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot
juice 1 teaspoon cinnamon 1/2 teaspoon ground
ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of
root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional)
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Ingredients: For the dressing
juice of 1 lemon 4 tablespoons sesame oil (from raw sesame seeds)
juice of 3 cm
ginger root 1 pinch -LSB-...]
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal
root 1 tsp cumin powder 1 tsp chipotle powder
Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal
root 1 tsp cumin powder 1 tsp chipotle powder
Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp
ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis
Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
1/4 cup lime
juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon sugar 2 tablespoons dry sherry 2 teaspoons soy sauce 1 teaspoon grated
ginger root 1 garlic clove, crushed 1/4 teaspoon pepper 1 pound beef chuck, or thereabouts 1 teaspoon meat tenderizer, or as needed
This
Ginger, Carrot, Turmeric and Grapefruit Juice uses the sweetness from fresh carrots and grapefruit to create a zesty, healthy treat with a little kick from the fresh ginger and turmeric
Ginger, Carrot, Turmeric and Grapefruit
Juice uses the sweetness from fresh carrots and grapefruit to create a zesty, healthy treat with a little kick from the fresh
ginger and turmeric
ginger and turmeric
root.
Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime
juice (approx. 1 lime) Zest of 1/2 lime 1 teaspoon
root ginger, freshly grated 1 tablespoon soy sauce 4 teaspoons liquid honey
Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece
ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers —
juice
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.
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-...]
Ingredients: White vinegar, sweet onions, orange bell peppers, scotch bonnet hot peppers, lime
juice,
ginger root, garlic, olive oil, salt and spices.
2 tablespoons ghee or vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5 dried whole red chilies 1 cup chopped red / white onion 1 tablespoon peeled
ginger root julienned into 1 inch strips 1 tablespoon thinly sliced garlic 1 - 15 1/2 ounce can chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons fine - grain sea salt 1/2 teaspoon black pepper 1/2 cup water 4 tablespoons freshly squeezed lemon
juice
Ingredients 1 ripe cantaloupe pulp, seeds removed, cut into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh
ginger root, peeled 3 tablespoons extra virgin olive oil the
juice of 1 lemon 2 tablespoons apple vinegar half a teaspoon whole sea salt ground white pepper, to taste ground paprika, to taste red chili -LSB-...]
You will love the colorful flavors of pineapple, lime
juice and
ginger root as well as the vitamins in the cilantro and spinach.
This version uses lemongrass (which I found in the herb section of Whole Foods — and I plan to try planting in my garden soon), and substitutes regular lime zest and
juice for the kaffir lime leaves, and
ginger root for the galangal.
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole turmeric
root, washed and sliced + a 3 - inch piece of
ginger root, washed and sliced + 1/2 t freshly ground black pepper + 2 t salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water for finishing +
juice of 1 lemon + 1/4 c extra virgin coconut oil
Ingredients 200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2 cloves of fresh garlic, peel removed 2 - 3 cm of fresh
ginger root, skin removed 2 handfuls of fresh parsley
juice of 1 lime -LSB-...]
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (
root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece
ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange
juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh
ginger (peeled, grated) 1 teaspoon lime zest
Ingredients 200 g cleaned cherries 300 g cleaned strawberries, cut into quarters the
juice of half a lemon the
juice of 1 orange 1 tablespoon naturale vanilla extract 2 tablespoons molasses (from whole cane sugar) the
juice of 2 cm cleaned and grated fresh
ginger root 4 - 5 fresh mint leaves, cleaned and chopped 1/4 teaspoon -LSB-...]
Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2 tablespoons shoyu 2 tablespoons rice vinegar 1 tablespoon
ginger juice (from 2 - 3 cm fresh
ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4 tablespoons extra virgin olive oil 1 tablespoon shoyu -LSB-...]
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh
ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon,
juiced 1/2 tsp cayenne pepper
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated
ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime
juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
Organic Fermented Nutrient Blend with Flora CultureTM (mung beans *, chick peas *, red lentils *, quinoa *, linseed *, chlorella *, spirulina *, barley grass *, wheat grass *, adzuki beans *, honey *, molasses *, chia seed *, millet *, parsley *, broccoli sprouts *, lemon
juice *, kale *, beetroot *, rosemary *, St Mary's thistle, dandelion
root, burdock
root,
ginger, cinnamon, fennel seed *, Lactobacillus Acidophilus, L. delbrueckii, L. caseii, L. bulgaris, L. caucasicus, L. fermenti, L. plantarum, L. brevis, L. helveticus, L. lactis, Bifidabacterium bifidum, Saccharomyces boulardii, Saccharomyces cerevisiae), (0.05 % molasses and honey added for the fermentation process), sprouted pea fibre *, Jerusalem artichoke *, spinach *, nettle *, wheatgrass *, barley grass *, alfalfa grass *, chlorella *, spirulina *.
Available in 240 ml bottles, it's made from an all - natural blend of Manuka honey, organic apple cider vinegar,
ginger root, lime and lemon
juice, turmeric and cayenne pepper (stand N43, New Zealand).