Sentences with phrase «chopped ginger root»

2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips

Juice from 1/2 lime Equal parts (or close) coarsely chopped garlic and peeled, chopped ginger root 1/4 tsp.

I like to take chopped ginger root and make my own ginger ale.

Not exact matches

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuChopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuchopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuchopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional

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.

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

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 onions

Try adding a peeled and finely chopped three inch segment of ginger root to the marinade.

Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.

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

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

Ingredients 6 sweet, organic oranges, cleaned 1 teaspoon vanilla powder a 6 cm piece of fresh ginger root, peeled and chopped 400 g rice malt syrup 250 g muscovado sugar Makes 4 small jars.

1 teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas dash of hot sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional, for serving)

Broth 1 large onion, peeled and cut in 8ths (cut quarters in half) 2 - inch piece fresh ginger root, peeled and halved lengthwise 3 - inch cinnamon stick 1 star anise 2 cloves 1/2 teaspoon ground coriander 4 cups unsalted vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and coarsely chopped

ginger root, finely chopped * 2 Tb.

Ingredients 1 handful of fresh parsley, cleaned and chopped a 3 cm piece of fresh ginger root, peeled and chopped a 1 - 2 cm piece of a fresh chilli, cleaned and chopped 1 handful hazelnuts, shelled and chopped a 2 - 3 cm piece of a fresh spring onion, cleaned and chopped 1 tablespoon nori flakes 4 - 5 tablespoons -LSB-...]

4 medium - sized sweet potatoes, peeled and cut into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1 tbsp freshly grated ginger root 2 tsp curry powder 3 - 4 cups chicken stock 1 tbsp extra-virgin olive oil (or virgin coconut oil) 1 can coconut milk

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

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Ingredients 200 g cleaned cherries 300 g cleaned strawberries, cut into quarters the juice of half a lemon the juice of 1 orange 1 tablespoon naturale vanilla extract 2 tablespoons molasses (from whole cane sugar) the juice of 2 cm cleaned and grated fresh ginger root 4 - 5 fresh mint leaves, cleaned and chopped 1/4 teaspoon -LSB-...]

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Curry Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons sliced peeled fresh galangal or young ginger (not ginger root) 2 tablespoons sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan

Kashmiri - Style Kidney Beans with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2 tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable oil 1/2 tsp whole cumin seeds 1/2 tsp whole fennel seeds 1 cup finely chopped red onion 1/2 tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2 tsp salt 1 tsp paprika 1/2 tsp turmeric 1/2 tsp ground ginger 2 tbsp water 1/2 tsp garam masala cilantro, to garnish

3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper

Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)

* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper, diced papaya, grated ginger root, fried okra, chopped boiled eggplant.

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped

12 «bird's eye» chiles (chiltepíns or piquins), crushed 3 tablespoons freshly ground ginger root 3 tablespoons freshly ground garlic 1 medium onion, diced 1/4 cup tomato paste 1 cup white vinegar 2 teaspoons salt 1 cup water 1 tablespoon freshly chopped thyme

1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green apple, peeled and grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock

Pear Tart Crust 1 lemon - zest and juice 1 pear — cored and roughly chopped 1 ″ piece of ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2 cup coconut sugar — powdered 1/2 tablespoon vanilla extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon salt

1 10 - pound red snapper 1 head celery, chopped medium fine 4 small, strong white onions, coarsely chopped 1 lemon, sliced thin 1 piece fresh ginger root, size of an egg, sliced thin 3 slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper

Basically, you grate a few cloves of garlic, some horseradish, some fresh ginger root, one chopped onion, zest and juice from one lemon into a jar.

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 For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.

2 organic cucumbers 1 cup organic chickpeas, drained and rinsed 1 inch of fresh ginger root, finely grated 3 scallions, finely chopped 1 garlic clove, finely chopped 1 Tbsp Bragg's liquid aminos a dash of hot sauce or cayenne pepper (optional) 1 Tbsp white miso paste OR Healing Cuisine Mayonnaise Fresh black pepper to taste

1 medium beet, peeled and chopped 3 medium carrots, well scrubbed and chopped 1 medium blood orange (or any juice orange), rind, pith and seeds removed 1/2 a lemon, rind, pith and seeds removed 2 inch piece / 10g turmeric root 1 inch piece / 10g fresh ginger Pinch of cayenne pepper Pinch of freshly ground black pepper

Ingredients: 1» ginger root, chopped 8 oz hot water Juice from 1 lemon Directions: Peel the ginger, then chop the into small chunks.

Ingredients 4 carrots cut in to chunky bits 1/2 onion 4 garlic cloves, peeled 1 stalk celery salt & pepper to taste 1 tablespoon fresh ginger root (or ginger paste) 80 g silken tofu 500 ml water (or vegetable stock) optional — sprinkle with chopped spring onion

Finely chop dandelion root, ginger root, and orange peel.

To use it, wash the rhizome (the part of the plant commonly mistaken as the root, which resembles ginger), peel the skin, and chop, dice, or grate it.

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)

Frozen: Kale, Broccoli, ginger, garlic, chopped celery, cranberries, cubed apple, sweet potato, beet, beet greens, turmeric root, cubed avocado Refrigerated: Hemp seeds, almonds & walnuts, steel cut oats, dried plum, macho green tea, lemon and lime slices, parsley, navy beans Plus: stick of cinnamon, vegan protein powder, and finally water Every weekend I prep all the ingredients I'm low on so all week it takes 5 minutes to make the smoothie and clean the BlendTec.

2 - 20 ounce cans chickpeas with their liquid or 4 cups cooked chickpeas with 1 cup liquid 1/4 cup vegetable oil 2 cups finely chopped onions 2 tsp finely chopped garlic 2 tbsp finely shredded fresh ginger root 2 tsp ground coriander 1/3 tsp ground cardamom 1/2 tsp mango powder or 1 1/2 tsp lemon juice 1/4 tsp each red and black pepper 1 medium sized tomato, finely chopped or 1/2 cup canned, chopped 1 tsp kosher salt, or to taste

400g minced pork 50g fresh ginger root, finely shredded 4 garlic cloves, crushed and chopped 2 tsp toasted sesame oil 30g fresh coriander leaves, scissor - snipped and extra whole leaves and sprigs for garnish 2 tbsp thick cream 2 tbsp soy sauce 200g (36 - 40) wonton skins (dumpling wrappers)