Not exact matches
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3
tbsp cornstarch 2
tbsp fresh lemon
juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered
ginger 1 tsp nutmeg 1
tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
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
CARROTS: 2 medium carrots, chopped and boiled 1 tsp vegan butter 1/4 tsp
ginger 1
tbsp maple syrup 1/4 tsp orange
juice
Mmmmmmm And a splash of freshly
juiced ginger and a
TBSP of quality Rum They've turned out perfectly gorgeous, wonderfully tasty and slightly healthy:)
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.
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
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1
tbsp allspice 1 1/2 tsp
ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1
tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum
juice from one fresh lime
juice from one fresh orange
4 hours) 1
tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground
ginger 1/4 tsp ground nutmeg 1/2
tbsp mixed spice 1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (c
Juice 1.5 lemons (you can lower the amount of lemon
juice if you want a creamier cheesecake) 1 peeled courgette (c
juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
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
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
1 cup fresh blueberries 1/2 cup coconut water 1 frozen banana a big chunk fresh
ginger, minced
juice from 1 lime 2
tbsp coconut flakes a handful of walnuts
Ingredients 1/3 cup citrus
juice (
juice from one lime, 1 lemon, and about 2
Tbsp orange
juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1
Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated
ginger * fresh cracked pepper pinch of red pepper flakes
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 Koftas: Mutton Mince (Keema): 1/2 Kg 2 1/2 tblsp besan roasted
Ginger garlic paste 1
tbsp Red Chilli powder 1 tsp Lemon
Juice 1 tsp Brown...
Steamed Banana Leaf Salmon 1/4 cup sake 1/4 cup mirin 2
tbsp soy sauce 1/2 tsp grated fresh
ginger 1/2 tsp lime
juice salt 2 6 - oz.
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
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
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1
tbsp lemon
juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground
ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
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
-LSB-...] fresh ground
ginger 2
tbsp of sesame oil 2
tbsp of coconut aminos (soy sauce replacement) 2
tbsp of date paste 2
tbsp of lemon
juice A pinch of salt Red pepper flakes to taste -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... 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
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 c frozen unsweetened raspberries 3/4 c chilled unsweetened almond or rice milk 1/4 c frozen pitted unsweetened cherries or raspberries 1 1/2
Tbsp honey 2 tsp finely grated fresh
ginger 1 tsp ground flaxseed 2 tsp fresh lemon
juice
In a gallon bag, add chicken, reserved pineapple
juice, 2
tbsp of soy sauce, and
ginger.
Ingredients for Grilled Tofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size of tofu Soy sauce: 1
tbsp Tomato Ketchup: 1 and 1/2 tsp
Ginger: 1/4 tsp (grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon
juice Party picks or tooth picks
Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped
Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1
tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon
Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjust).
2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground
ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8
tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2
tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange
juice 1/2 cup sweetened shredded coconut
Cilantro Garlic Sauce 1 1/4 Cup Plant Based Sour Cream 1 1/2 Cup cilantro (1 - 2 bunches, add more for storing cilantro flavor) 1/4 Cup like
juice 1 1/3
Tbsp Minced garlic 1 Tsp minced
ginger 1/4 tsp salt
Soy Glaze Ingredients 1/4 cup Tamari Gluten Free soy sauce 2
Tbsp Lemon
Juice 2
Tbsp Honey 2 tsp minced fresh
ginger 1 tsp Tapioca Flour or Corn Starch
300 g ground almonds 1/4 cup orange
juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1
tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp
ginger 1/2 tsp nutmeg
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 *
In a pot, heat the water, lemon and orange
juice, cinnamon, 1
tbsp of maple syrup, and
ginger.
270g tahini (hulled) 4
tbsp orange
juice (or lemon) 1/2 tsp each ground cumin, coriander and
ginger 100 ml ice cold water
1 pkg Nasoya ® TofuBaked, Sesame
Ginger, diced into cubes 1/2 cup brown rice, cooked 1
tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1
tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2
tbsp salt, kosher 1 can (15 oz) tomatoes, diced with
juice 1/2 cup frozen corn 1
tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced
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
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)
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
low - sodium soy sauce 3 cloves garlic, minced Thumb size
ginger, sliced
Juice of 2 limes 2 medium size red pepper, sliced 1 tsp red hot chilli pepper 3
tbsp.
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
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.
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh
ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3
tbsp Greek yogurt, to serveFresh coriander, to serve1 lime,
juiced, to serve Heat a glug of vegetable oil in a large saucepan.
1 tsp of coconut oil 1
tbsp fresh, minced
ginger 1
tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp
ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the
juice of a lime & sea salt to garnish
Carrot Cake and Almond Butter Popsicles (Vegan): 4 large carrots 3/4 cup coconut milk 1/4 cup almond butter
juice of 1/4 lemon cinnamon,
ginger, & salt to taste 2
tbsp pure maple syrup
1.5 - 2 kg butternut squash Extra virgin olive oil 1 lemon,
juiced 120 ml water 1 tsp cinnamon 1/2 tsp ground
ginger 1/2 tsp nutmeg 75g brown sugar 3
tbsp maple syrup
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.
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp
ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime
juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3
Tbsp maple syrup 1 tsp vanilla bean paste
Turmeric Vinaigrette Dressing: 3
Tbsp extra virgin olive oil 2
Tbsp lemon
juice (approximately 1 lemon) 1
Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh
ginger, finely grated pinch of pink Himalayan salt freshly ground black pepper
10 fresh ripe figs 6
tbsp water lemon zest, from 1 lemon 1/3 cup dried shredded coconut, unsweetened fresh
ginger, 1 inch (2,5 cm), minced (optional) 1/2 cup (1,2 dl) honey (vegans use agave nectar) 2 cups (5 dl) coconut milk lemon
juice, from 1/2 lemon 2/3 cup (1,6 dl) fresh blackberries lemon balm
3
tbsp olive oil 1 cooking onion, diced 6
tbsp minced fresh
ginger 6 cloves garlic 2 tsp curry powder 1 tsp cayenne pepper 1 1/3 cup carrot
juice, or veg stock 3/4 cup rice vinegar 1 cup water 2 cups natural smooth peanut butter 1/4 lemon
juice 2/3 cup tamari 2
tbsp toasted sesame oil 1/4 sunflower oil