Sentences with phrase «extra ginger powder»

A little secret — I always add a tiny bit of extra ginger powder to the dough, as well.

Not exact matches

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

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

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.

The shrimp get cooked in Thai yellow curry powder (or use curry paste such as this one) and extra flavor is added from fresh ginger and garlic.

Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp white pepper powder Salt to taste

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

It could easily be replaced with about 1/2 teaspoon of ginger powder for the taste, and an extra 1 dl of soy milk for the liquid.

200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream of tartar a pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated ginger powder half a teaspoon cinnamon powder 2 - 3 pinches of powdered cloves 3 - 4 pinches of grated nutmeg a pinch of mace powder a pinch of vanilla powder a pinch of cardamom powder 2 firm apples (I used Golden Delicious)

Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.

Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice of half a lemon whole sea salt, just enough to taste a few pinches of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]

about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced

Ingredients 100g oats 75g sukrin almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut almond butter

There's also a lot of fresh ginger and garlic in here for extra flavor, carrots for texture and sweetness, and my homemade vegetable stock for lots of depth (I use porcini powder in my veg stock that adds an umami quality).

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

The ancho chili powder worked well, I also added extra cinnamon and ginger in the regular pancakes and it also helped make them a little thicker and easier to flip.

1/3 cup apple cider vinegar 1/3 cup extra virgin olive oil 1Tbsp grated fresh ginger 4 tsp dijon mustard 2tsp raw honey 1 tsp chilli powder pinch himalayan pink salt ground black pepper to taste

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)

Ingredients 200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream of tartar a pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated ginger powder half a teaspoon cinnamon powder 2 - 3 pinches of powdered cloves 3 - 4 pinches -LSB-...]

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

2 tbsp sunflower / canola / veg oil 1 medium yellow onion, diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp + masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can diced tomatoes (ensure you get ones without extra spices) 1 bay leaf

Mix together 1 / 2 kg epsom salts with 1 / 2 kg fine sea salt as a base, for extra zest add 3 drops of eucalyptus oil, lemon myrtle or essential oil of choice, 1 - 2tablespoons of ginger powder (herb section of supermarket) a shake of cayenne pepper & some dried basil..

I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass powder, 1 tb of hemp protein powder, a handful of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon of frozen ginger for a fiery kick to wake you up.

As well as using the usual suspects for these cookies (coconut oil, coconut sugar, vanilla, and ginger powder), I've also thrown in a few extras to make them extra spesh.

You could just substitute an extra 1/2 tsp of powdered ginger, but then you'd be missing those glorious little surprise bits of chew and sugary spiceyness.

1 medium apple (preferably Red Delicious or Golden Delicious), chopped 1 clove garlic 2 Tablespoons onion, chopped 1 Tablespoon curry powder 2 teaspoons ground ginger 1/4 teaspoon cinnamon 1/8 teaspoon cumin 1/4 cup + 3 Tablespoons extra virgin olive oil 2 Tablespoons lemon juice 1/2 teaspoon salt

I found you needed more stock and I added a teaspoon of fresh or powdered ginger for extra heat.

1 package extra firm tofu 2 large or 3 small eggplants 1 onion 3 celery stalks 3 cloves garlic 1/3 cup REAL Prune Butter 1 teaspoon garlic powder 1/2 teaspoon ginger powder 1/2 teaspoon cayenne pepper...

barley, red rice, job's tears, purple millet, pancharatna dal (5 legume mix of split mung, black gram, «lentils hulled» (possibly toor), pigeon pea, chickpea), extra mung, adzuki, burdock, beets, purple potato, [one of the high calcium green leafys that has been a bit hard for me to find but hopefully becomes more available as with others], dandelion, bitter melon, mint, dill, coriander, rosemary, hibiscus, italian seasoning, garlic, ginger, purple onion, tomato, asafoetida, curry powder (coriander, fennel, cumin, mustard, turmeric, dill, rampe -LSB-?]

Packing in fresh greens with extra herbs, superfood powders like ginger and maca, and healthy smoothies with cayenne, makes me feel invigorated and ready to take one whatever the day brings.

True Elements Sunflower, Pumpkin & Flax seeds mix Roasted, Chilli Ginger: Sunflower, Pumpkin & Flax Seeds, Chili powder, Ginger powder, Garlic powder, Oregano, Sea Salt, Cinnamon, Sugar, Extra Virgin olive oil.

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

3 cups dried, unsweetened coconut flakes 2 tbsp chia seeds 1 cup cocoa powder (I used raw cacao, but any type would be fine) 1/2 cup almond meal 1/2 tsp fine sea salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom tiniest pinch of ground cloves couple twists of black pepper 1/4 cup water 3/4 cup maple syrup 1/3 cup extra virgin coconut oil, lightly warmed to liquify 1 tbsp vanilla extract

400g plain flour, plus extra for rolling 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange zest 200g royal icing 2 tbsp orange juice