Imo, nothing hits the spot like a fresh pear with
a bit of ground ginger on it.
Not exact matches
1 / 2T Oil 1 Medium onion, diced 1 Large clove
of garlic, minced 1» pc
ginger, minced 1 / 2T Cinnamon 1t Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a
bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
These Asian - influenced tasty
bites have lots
of garlic,
ginger, soy sauce, sesame oil, parsley, cilantro, and honey to flavor the
ground beef and pork.
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into
bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh
ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon
ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots
of coriander,
ginger, a
bit of cayenne and red pepper flakes, a
bit of curry, and
of course lots
of freshly
ground pepper — skipped the rice.
Note that I opted to spice the pie filling only with cinnamon and
ground ginger, but you could also add a
bit of ground cloves or nutmeg, if you like.
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)
I * tweaked * the recipe a
bit, adding a pinch
of grated garlic and about 1/4 teaspoon
of ground ginger to take it ever so slightly toward the Asian flavor profile.
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the
bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon
ground ginger (optional) Pinch
of sea salt
You can really make any variation - this year I made this recipe but istead
of orange extract I added a generous helping
of ground ginger, added a tiny
bit of water to make the mix even more fudgey, rolled them into balls and then dusted in extra cacao.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a
bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly
ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp
ground black pepper 1/2 tsp
ground Sichuan peppercorn
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)
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.
I also added some
ground ginger and a little
bit of walnuts.
Did 1 / 2tsp cinnamon, 1 / 4tsp
ground ginger, a
bit of nutmeg and added some molasses.
Try changing the taste a
bit by using
ground ginger instead
of cinnamon.
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
mmm letà «Â's see, well, besides the variations you suggested Ià «Â'd do: - chai (I know you donà «Â» t like it, but I do:P: basically a
bit of ginger, preferably fresh,
ground cardamom, allspice,
ground cloves and cinnamon.
Add some chopped fresh
ginger and a
bit of ground coriander and
ground cumin.
If you like a
bit of bite to your chai chia pudding, add 1/4 teaspoon
of Pepper and another 1/8 teaspoon
of ground Ginger, don't forget to add these to your nutritional count.
is a bright orange root (usually
ground to be a spice; but fresh turmeric looks a lot like
ginger) that's part
of the
ginger family — that's why they're both somewhat similar in taste, but turmeric is a
bit more exotic / complex tasting versus
ginger that's just spicy.
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the
bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon
ground ginger (optional) Pinch
of sea salt
Ginger is a
bit more earthy and
grounded, but she's also full
of her own self - delusions.