dried ginger salt and pepper, to taste pumpkin seeds, as needed to garnish the soup (allot approximately 1/2 tbsp.
Not exact matches
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh
ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp
dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea
salt
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground
ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea
salt
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
Dried fruit (I used a mixture of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp
dry or 2 inches fresh grated
ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Simply combine your
dry ingredients (flour, baking soda,
salt, baking powder, cinnamon, nutmeg,
ginger and cloves) in a bowl.
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup
dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground
ginger Pinch nutmeg 1/4 t.
salt
dried chamomile flowers dash of sea
salt 1 small apple, diced dash of cinnamon and
ginger 1 - 2 Tbs.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece
ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea
salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp
salt 1 tsp ground cinnamon 1 1/2 tsp ground
ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped
dried apricots (about 8) 1/2 cup
dried cherries 1/3 cup slivered almonds
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch
salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced
ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz
dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup
dried cranberries, coarsely chopped 3 pieces of
dried crystallized
ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon
salt
I tried the Spicy Thai flavour first — carrots, buckwheat, flaxseed,
dried coconut, tamarind, olive oil, pink Himalayan
salt, garlic,
dried lemon grass, kaffir lime leaves,
ginger.
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme)
Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 - inch piece
ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons
salt 2 tablespoons oil (optional)
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g
dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of
salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1 1/2 teaspoons
dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea
salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground
ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice
Add flour, crystallized
ginger, and
salt, and stir until mixture just starts to come together (it will still be somewhat
dry and crumbly).
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh
ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon
salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no
salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
For the
dry ingredients, I combined almond flour, unmodified potato starch (sweet potato flour works well too), baking soda, cinnamon,
ginger, nutmeg, allspice, and sea
salt.
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
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground
ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp
salt 2 1/4 cup all purpose flour 1 1/2 cups
dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
In another bowl, mix together remaining
dry ingredients including flours, protein powder,
salt, baking soda, cinnamon, nutmeg, and
ginger.
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.
Organic Sprouted Long Grain Brown Rice, Sea
Salt, Organic Red and Green Bell Peppers, Organic
Dried Cane Syrup, Organic Red Chili Pepper, Organic Garlic, Organic Paprika, Organic Onion, Organic
Ginger, Organic Lemongrass, Organic Coriander, Organic Cumin, Organic Carrot, Organic Cilantro, Organic Sunflower Oil, Organic Cinnamon, Organic Rice Concentrate, Organic Coconut Type Flavor, Organic Cayenne Pepper, Citric Acid
pectin, strawberries, sugar and cranberries B 40 mins, 4 ingredients confectioners sugar, preserves, unsalted butter, pure vanilla extract,
salt and 3 MORE B 105 mins, 8 ingredients butter, crystallized
ginger, fresh cranberries, pectin,
dried cranberries, sugar and 1 MORE B 50 mins, 7 ingredients
1 fresh brill fish (approx 1 lbs (475 g)-RRB- 1 lemon 4 pearl onions 2 inches of fresh
ginger 3 tablespoons of olive oil 1/2 glass of
dry white wine
Salt and pepper
Christmas Jam Recipes pectin, strawberries, sugar and cranberries B 40 mins, 4 ingredients confectioners sugar, preserves, unsalted butter, pure vanilla extract,
salt and 3 MORE B 105 mins, 8 ingredients butter, crystallized
ginger, fresh cranberries, pectin,
dried cranberries, sugar and 1 MORE B 50 mins, 7 ingredients
Recipe by Check full recipe at Ingredients: beans, brown sugar, butter, cinnamon, cream, egg, egg wash,
ginger, ice cream, milk, pumpkin,
salt,
dried, water, flour,...
3 cups filtered water, plus more for mixing 3 1/4 ounces sea
salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece
ginger 4 - inch square dashi kombu (
dried kelp), cut into thin strips 4
dried red chile peppers, split in half and seeds discarded Assorted starter vegetables
Chaat masala is a blend of
dried mango powder, black
salt, cumin, coriander,
dry ginger, asafoetida, and chili powder.
In a big bowl mix together the
dry ingredients: flours, baking powder, baking soda,
ginger, cardamom, cloves, cinnamon, nutmeg,
salt and chia seeds.
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
1 pound fajita - style beef strips 2 tablespoons cooking oil 1 egg, separated, reserving the white 1/2 cup
dried red chile pods, coarsely chopped 2 tablespoons fresh
ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon
salt
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon
dried ginger 1 teaspoon
salt 1 teaspoon white pepper 1 red bell pepper, finely diced 8 ounces golden raisins 1/2 red onion, finely diced
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
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground
ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea
salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
1 (2 - pound) whole flounder 1 teaspoon coarse kosher
salt 1 teaspoon ground cayenne 4
dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground
ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon
dry mustard 1 teaspoon granulated sugar 1 cup water
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic,
ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and
salt, and puree to a smooth paste.
In a separate bowl, add the flour,
dried yeast, ground
ginger and cinnamon and
salt.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon
salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup
dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh
ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened,
dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced
ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk *
Salt and pepper to taste
-- Year - Round Autumn - y Chard (saute 1/2 a sliced onion and a whole sliced apple until they're both golden brown, add half a bag of rainbow chard, toss in a whole lot of cinnamon and
dried ginger,
salt and pepper, let it wilt... perfect as a side, add shrimp to it for a main)
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)
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of
ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher
salt, to taste - 4 oz
dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
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
salt and
dry ginger in a large bowl.
Toppings as desired (such as pecan halves;
dried tart cherries; thinly sliced
dried figs; thinly sliced candied
ginger; puffed quinoa or rice;
salted, roasted pumpkin seeds; bee pollen; flaky sea
salt; and / or demerara sugar)