dressing 2 tablespoons pure sesame seed butter tahini 1 teaspoon
grated ginger juice from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice vinegar 1/4 cup water 1 small garlic clove 1/2 teaspoon honey * pinch of salt
For The Sauce: 4 Tablespoons Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon
Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts
Not exact matches
The carrot bowl was the most unusual but maybe the most delicious, it was made of oats and rye cooked with carrot
juice, toasted nuts raisin,
grated apple and
ginger maple dressing!
Maybe finely
grate the
ginger into the lemon
juice and sieve it out after a while?
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon freshly
grated ginger 3 medium tomatoes, chopped 2 tablespoons lime
juice 2 pounds cooked lobster meat
I also
grate a little fresh
ginger and mix with the
juice of one lemon to spice up my salads.
Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini,
grated ginger, lemon
juice, tamari, and raw honey or maple syrup as an optional addition.
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
1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange
juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp ground flaxseed 1 tsp freshly
grated ginger
For the miso -
ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime
juice 1 tablespoon
grated fresh
ginger 1 teaspoon firmly packed brown sugar
To give a little more flavor, I would suggest adding fresh
juice of one lime, a teaspoon of
grated fresh
ginger and garnish with chopped cilantro.
2 ″ (or so) nob of fresh
ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime
juiced (I like to add in the
grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.
Pear
Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and ch
Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon
juice / 3 tablespoons finely
grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and ch
ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons
grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
Juice and zest of one orange, about 6 tablespoons 2/3 cup extra virgin olive oil 1 - 2 teaspoons freshly
grated ginger 1 teaspoon cumin salt and pepper to taste
1 c mango chunks 1/2 banana, chopped 1 tsp fresh lime
juice 1/4 tsp finely
grated fresh
ginger 1 ice cube 2 tsp honey 2 c seedless watermelon chunks
To make
Ginger - Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh g
Ginger - Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon
juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp
grated fresh
gingerginger.
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
In a small jar, combine lime
juice, olive oil, sesame oil, salt, maple syrup, and
grated ginger.
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their
juices 1/4 cup freshly squeezed lemon
juice 2 tablespoons freshly
grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly
grated nutmeg 1 (3 oz) pouch liquid fruit pectin
To the skillet add the
juice of the lime, red pepper flakes, fish sauce, honey, water, soy sauce and the fresh
grated ginger.
To the skillet add the
juice of a lime, 1 tablespoon of red pepper flakes, 2 tablespoons each of fish sauce, honey and water, 3 tablespoons of soy sauce, and a tablespoon of fresh
grated ginger.
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
Grated zest of 1 lemon Fresh
ginger, cut into a 1 - inch cube, peeled, and
grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
4 egg yolks 1/2 cup sugar 4 limes, zested and
juiced 1 tablespoon
grated ginger 4 tablespoons cold butter or butter alternative, chopped 1.
Simple sliced carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with fresh
grated orange peel, orange
juice, honey,
ginger and a bit of butter.
Mix soy sauce, pineapple
juice, brown sugar,
grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely
grated 1 orange, finely
grated zest and
juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly
grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp
grated fresh
ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime
juice 1/2 tsp salt 1/2 tsp white pepper
The butter sauce was slightly enhanced by a small amount of
grated ginger and fresh orange
juice.
The final step in this healthy fall mess is the pomegranate
ginger dressing — pom
juice with some freshly
grated ginger and garlic and lots of vinegar and oil.
pomegranate
ginger vinaigrette 1/3 cup pomegranate
juice 1/4 cup apple cider vinegar 1/2 teaspoon freshly
grated ginger 1 garlic clove, freshly
grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil
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.
1 head of kale, washed, dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon
juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh
ginger,
grated dash cayenne
In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon
juice, minced garlic, miso paste and
grated ginger.
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh
ginger,
grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (
juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (
juiced)
Another idea to add to the mix...
ginger juice (
grate some
ginger and squeeze out the
juice and add).
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
Grated zest of 1 lemon Fresh
ginger, cut into a 1 - inch cube, peeled, and
grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 2 1/2 cups
grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
Season the cooked quinoa with
grated ginger, finely chopped chili, coriander, lime
juice, cider vinegar and soy sauce.
Drizzle with sesame oil,
grated ginger and lime
juice.
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh
ginger,
grated 1/2 tsp ground vanilla powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon
juice
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped
juice of 2 limes 2 tablespoons
grated ginger 2 teaspoons minced garlic salt — to taste 1 cup fresh cilantro
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
Marinade: 1/3 cup olive oil
Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon freshly ground black pepper 4 tablespoons
grated fresh
ginger 1/2 cup unsweetened coconut milk
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon
grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime
juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime
juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons
grated fresh
ginger 1 pinch ground cayenne pepper
1 teaspoon finely
grated peeled fresh
ginger 3 tablespoons fresh lime
juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon
grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime
juice 2 tablespoons fresh cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece
ginger,
grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange
juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly
grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)