Sentences with phrase «lemon ginger slices»

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

I always drink 32 ounces of warm water with ginger slices + lemon first thing to start waking up my liver.

I made this all summer, but with lemon in it as well — simmer ginger and a few lemons, sliced thin for about 15 minutes or so.

Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.

1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves

In a 5 - cup jug of cold preboiled water, put mint leaves, a teaspoon ground or 6 thinly sliced ginger, half a lemon slices & leave overnight.

David Ginger beer is a fermented sugar solution mixed with sliced raw ginger and a few lGinger beer is a fermented sugar solution mixed with sliced raw ginger and a few lginger and a few lemons.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Start by slicing up your fresh ginger root as well as a slice of lemon.

So I started experimenting... I wasn't feeling good one day, and I knew that ginger was good for you, so I added a few slices with a fresh slice of lemon into a tea diffuser.

Would likely pick the ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and juice and allow to «steep» for at least 30 minutes, maybe more.

granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch

Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.

Adding a slice of fresh ginger and lemon to a large jug of water in the morning and sipping on it throughout the day is a more flavoursome way to reach your daily hydration quota.

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

What you need: -2 cups of water -1 inch piece of ginger, peeled and sliced -1 / 4 cup of lemon juice -3 tablespoons of honey -4 tablespoons of gelatin - Saucepan - Whisk... Read More

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)

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 →

1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)

The tea was just a bunch of sliced ginger and some grated lemon peel, cooked for half an hour in about 1 liter of water.

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg

1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

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).

Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

2 thin - skinned oranges, washed 1 cup water 1/4 cup honey 1 tablespoon lemon juice 1/2 cup firmly packed brown sugar 3 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples, peeled, cored, and sliced 2 9 - inch pie crusts [RECIPE]

Toss sliced apples, maple syrup, lemon juice, cinnamon and ginger together.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced

Place the lemon juice, lemon slices, ginger slices, turmeric powder and honey in a mug.

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.

The process is really simple - pour freshly boiled water over a couple slices of lemon, a few thin slices of ginger, a bit of lemon juice, a pinch of ground turmeric and some good quality honey.

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

1 lb beef stew meat 1 tbsp arrowroot powder salt & pepper 2 tbsp extra-virgin olive oil 1 head broccoli, cut in florets 1 tbsp peeled fresh ginger, grated 1 bunch green onions, white and green parts separated, thinly sliced 2 tbsp lemon juice (from 1 lemon) red pepper flakes (optional)

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

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

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

* 2 medium - large carrots, preferably organic, sliced to accommodate your juicer * 1 medium beet, preferably organic, sliced to accommodate your juicer * 1/2 medium green apple, peeled if not organic, sliced to accommodate your juicer * 1/2 lemon, preferably organic * 1 small chunk of fresh ginger (approximately the size of your thumb)

ingredients CHICKEN BRINE: 4 cups iced tea 1/4 cup honey 1/2 cup Kosher salt 2 bay leaves 1 lemon (sliced) 2 ounces bourbon 1 (3 - 4 pound) whole chicken SPICY HONEY: 1/2 cup Sriracha 1 cup honey ROASTED CHICKEN: 1 lemon (sliced) 3 sprigs rosemary 2 - 3 (1 - inch) pieces ginger (peeled, thick slices) 1/4 cup olive oil Butcher's twine Kosher salt and freshly ground black pepper (to taste)

I use mainly lemon or lime for flavour and add a slice of fresh ginger to the mix.

I also have been adding a slice of lemon and a few slices of ginger.

Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

Green Lemonade Juice 1 large apple, cored 3 stalks celery 1/2 of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1 handful fresh kale leaves, stems removed (about 1 cup)

1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.

A fiercely spiced ginger (as many fresh slices as you can manage), wildly tart lemon (one plump juiced fruit per cup; two's better), barely sweet (one tiny squeeze of honey; three for my kids) tisane is requisite around here, for any whiff of a sniffle.

6 cups Vibrant Vegetable Stock (see recipe) 2 tablespoons sugar 4 tablespoons minced parsley 2 tablespoons minced garlic 4 tablespoons minced scallion 1/2 cup soy sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2 tablespoons chopped watercress 2 tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian hot sauce, such as Sriracha, to taste