Not exact matches
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2
organic carrots, chopped * 2
organic celery ribs, chopped * one 28 ounce can
organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup
organic raisins * 4 cups vegetable broth or water * 1 teaspoons
ground cumin * 2 teaspoons
ground cinnamon * 1 1/2 teaspoons
ground tumeric * 2 teaspoons paprika * 2 teaspoons
ground ginger
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy pinch of both
ground ginger and cinnamon (I usually add a little
organic powdered sugar to my whipped cream, too).
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp
ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
1 lb (1/2 kg) red
organic apples 250 g rhubarb, cut into slices 1 cup (2 dl) water 1 tbsp fresh
ginger, finely chopped 1 tsp cardamom seeds 1 tsp cinnamon
grounded
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of
ginger, peeled and grated 1 tablespoon of
ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used
organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
can
organic coconut cream unsweetened 1/2 small onion 2 garlic clove 6 large, fresh basil leaves 1/2 teaspoon grated fresh
ginger 1/2 teaspoon Lemon Zest 1 teaspoon kosher salt 4 - 6 Cranks of fresh
ground Black Pepper
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter of a teaspoon nutmeg Half a teaspoon
ground ginger Half a teaspoon
ground cloves or two whole cloves 250g
ground almonds 80g
organic unsaltedbutter Pinch of salt 180 ml
organic single cream 3 medium
organic eggs 100g maple syrup
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached
organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp
ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh
ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon
ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of
organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or
organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup
organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
I didn't have fresh
ginger on hand, so used 1/2 t.
ground organic ginger, 1/2 t. turmeric, 1 T. Pyure
organic stevia blend, 1 whole avocado, almond milk and crushed ice.
2 cans 13.5 oz coconut milk 6
organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons
ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon
ground turmeric powder
1 — 16 ounce carton heavy cream 2 cups sugar (I use
organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons
ground cinnamon 2 teaspoons
ground ginger 2 teaspoons
ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
can
organic crushed pineapple, 2 cups grated
organic carrots, 2 tablespoon
ground organic ginger.
1/2 Cup Dried Cranberries (I buy
organic fruit sweetened) 2 Teaspoons Stone
Ground Mustard 1/8 Cup Apple Cider Vinegar 1 Teaspoon Salt 1/4 Cup Beet Juice (reserved from roasting the beets) 1 Tablespoon Fresh
Ginger 1/4 Cup EV Olive Oil
2 large sweet potatoes 3 cups milk, preferably raw or
organic 1/2 cup cornmeal * 2 tablespoons
organic butter * 1/4 cup plus 2 heaping tablespoons brown sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon
ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably
organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably
organic
One large head of
organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh
ginger, peeled and then grated 1 tablespoon of
ground cumin 1/2 teaspoon of
ground turmeric powder 1/4 teaspoon or less of
ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed
1 pound fresh cranberries (ideally
organic) 1 cup unsweetened cranberry juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ginger 1/4 teaspoon
ground nutmeg
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup
organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
1/2 cup cilantro 2 tbsp Ancient
Organics Ghee 1/2 tsp
ground turmeric 6 cups water 1 cup basmati rice 1/4 tsp salt 1 inch fresh
ginger 1 cup split mung beans, soaked overnight 1/2 cup coconut flakes
1 cup black rice, preferably soaked overnight 1 knob fresh
ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon
ground cinnamon A few large pieces of
organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp
ground cinnamon 1/2 tsp
ground vanilla 1/2 tsp
ground ginger 1/2 tsp
ground cardamom 1/4 teaspoon
ground nutmeg 1/4 tsp
ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2
organic eggs A generous pinch of salt
-- 1/2 cup regular rolled oats — 1 cup water — 1/2 tsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — ⅛ tsp each,
ground cloves,
ground ginger, nutmeg — 1 cup
organic * peaches, sliced — 1 banana, sliced — 20 pecan halves — 2 tbsp flaxseed meal
Gingered Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated fresh
ginger root 2 Tbsp freshly
ground black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch
organic kale, deveined and chopped 1 medium
organic zucchini, chopped 1
organic red...
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of
ginger, peeled & minced 1 - 2 tsp
ground turmeric sea salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
-- 1 cup unsweetened 100 % pure cranberry juice — 7 cups water — 1/4 tsp
ground organic ginger — 1/2 tsp
ground raw,
organic cinnamon — 3/4 Cup freshly squeezed orange juice — 1/4 Cup freshly squeezed lemon juice
1 cup soaked raw cashews 1 cup
organic unsweetened almond milk 1 cup
organic pumpkin puree, chilled stevia, to taste 1 Tbsp
ground cinnamon 1 1/2 tsp
ground nutmeg 1 tsp
ground ginger 1 pinch
ground cloves 1 pinch sea salt
-- 1/2 cup regular rolled oats — 1 cup water — 1/2 tsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — ⅛ tsp each,
ground cloves,
ground ginger, nutmeg — 1/3 cup blackberries — 1/3 cup
organic * blueberries — 1/3 cup raspberries — 24 almonds — 2 tbsp flaxseed meal ^
-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp
ground ginger — 2 tsp brown mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh
organic * spinach, chopped — 1 - 2
organic * apples, diced
INGREDIENTS 8 oz unsweetened almond milk 1/2 cup
organic pumpkin puree 1 small frozen banana (or 1/2 large) 2 tbsp
ground flaxseeds 1 tsp vanilla extract 1/2 tsp
ground cinnamon 1/2 tsp
ground ginger pinch of nutmeg
1/4 t fresh
ground black pepper 3 cloves of
organic garlic, minced 2 Tbsp minced fresh
ginger 1 Tbsp extra virgin olive oil 2 lbs chicken breast (free range and
organic), cut into 1/2 inch strips
The addition of
ground dried red peppers and
ginger give this
organic kim - chi a fiery kick and will spice up your rice, noodles or soup or you can enjoy it straight as a side dish.
Save Print Holiday Gingerbread Recipe type: Dessert Ingredients 1/2 cup
organic almond flour 1/2 cup
organic coconut flour 1/3 teaspoon sea salt 1/4 teaspoon baking soda 2 teaspoons
organic ground ceylon
ginger 1 teaspoon
organic cardamom 4 tablespoons
organic virgin coconut oil 3 large
organic pastured eggs 1/2 cup
organic coconut milk 2 tablespoons maple syrup 2 tablespoons raw honey Instructions Preheat oven to 350 degrees F. Grease an 8 × 8 Read More
1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 butternut squash, peeled and cut into small cubes 3/4 cup water 1 large sweet potato, peeled and cut into small cubes 1/2 head cauliflower, cut into small florets 3/4 cup frozen
organic peas 1/2 teaspoon garam masala Cilantro, optional
filtered water, sweet potato *, onion *, red lentil *, coconut water concentrate *, coconut milk *, virgin coconut oil *, lemon juice *, apple cider vinegar *,
ginger root *, Himalayan salt,
ground turmeric *,
ground yellow mustard *,
ground cumin *,
ground cinnamon * (*
organic)
1 lb
organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons freshly grated
ginger root 1/2 t freshly
ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped Soy sauce to taste Brown rice Nori (a sea vegetable) sheets — toasted GARNISH 1/4 cup sesame seeds 2 teaspoons sea salt 2 tablespoons shredded nori (sea vegetable)
Ingredients 1 lb
organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons freshly grated
ginger root 1/2 t freshly
ground pepper 3 cloves garlic 1 large onion - minced 1 small...
Mucus dissolving foods such as ripe fresh figs, sun dried fully ripened olives, olive leaf extract, cold pressed or stone
ground olive oil, pumpkin seed and pumpkin seed butter,
ginger, cayenne, grape fruit, red onions, garlic, raw
organic honey, and pineapple are excellent.
2 cups Oat Flour 1/2 cup
organic coconut sugar (I found mine at Whole Foods) 1 1/2 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp
ground cinnamon 1 tsp nutmeg 1/4 tsp cloves 1/4 tsp
ginger 1/4 tsp salt