Divide oatmeal into two bowls, top with ginger spiced cashew cream and garnish with
extra grated carrot, cinnamon, coconut, and coconut sugar.
I subbed sunflower seeds for the walnuts since I didn't have any on hand and ended up with
extra grated carrot that I threw in, too and used cinnamon instead of ginger.
Not exact matches
Once the buckwheat has finished cooking drain the beans, then stir them into the pan with the
grated ginger,
carrot, miso and turmeric before adding any of your
extras.
I mixed and matched this recipe and you're other zesty scones recipe - leaving out maple syrup and coconut oil and adding
grated carrot and
extra almond milk to bring together!
The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of
grated carrots for
extra texture haha) but it still worked fine, just needed much less time to cook.
You'll need one can of mandarin oranges, some low - sodium soy sauce, dried - ground ginger, hoisin sauce, shredded but cooked chicken, four whole - wheat tortillas, a
grated carrot, zucchini, and four ounces of Cabot Sharp
Extra Light Cheddar or Cabot Sharp Light Cheddar.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small
carrot,
grated 1/2 medium zucchini,
grated 4 ounces Cabot Sharp
Extra Light Cheddar or Cabot Sharp Light Cheddar,
grated (about 1 cup)
Have also added an
extra banana and substituted
grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than
carrots).
Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium
carrots, peeled and coarsely
grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot
Extra Sharp Cheddar,
grated (about 1 cup) 1/2 cup chopped toasted walnuts
2
carrots (about 300gms) peeled &
grated 300 gms celeriac (celery root) peeled &
grated 2 large raw beets (beetroot) peeled &
grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp
extra virgin olive oil 20 gms flat leaf parsley, chopped
1 - 2 cups of brown rice (you'll have
extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1
grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
Then
grate two small
carrots into it, mix it up using a fork / spoon, add some
extra cinnamon on top and BOOOOOOM — > cooked - > done.
Add
extra onions and
grate a
carrot into your pasta sauce.
4 cups broccoli florets + stems 2 large
carrots, match - sticked salt / pepper to taste 8 ounces
grated cheddar cheese, we use cabot
extra sharp cus it clear states that it's lactose free
I always finely
grate my
carrots for this dessert as it adds
extra moisture and evenly distributes the
carrots throughout the cake.
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus
extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
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 (opt
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 (opt
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)
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2
Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh
Grated Parmesan Cheese
Extra Virgin Olive Oil
extra virgin olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 1
carrot, peeled and
grated 1 tsp.
1 tbsp
extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger,
grated 1 large apple, peeled & chopped 1.5 pounds
carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste
Marinated tofu 1 pound
extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup
carrots,
grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
I usually just grab some mixed greens, top with peeled or
grated carrot and sliced tomatoes (if I'm feeling
extra fancy some diced apples, walnuts and feta cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.
1/2 cup
extra virgin olive oil 1 cup sugar 2 eggs 1/2 cup dry marsala wine zest of 2 oranges 1 1/4 cups unbleached all purpose flour 1/2 cup polenta 2 teaspoons baking powder dash of freshly
grated nutmeg 2 cups shredded
carrots (about 3 large
carrots) powdered sugar, for dusting
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
I am an experienced baker and these cookies are not worth the work or
extra work of
grating the
carrots and apple.
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste
grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped
carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box
extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
1 1/2 tablespoons raw apple cider vinegar 2 small cloves garlic, minced 2 cups
grated carrots 3/4 red apple, diced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon honey 1 1/2 tablespoons
extra virgin olive oil (this one is my favorite) Loosely chopped lettuce of your choice
3 medium
carrots, peeled and
grated 1/2 cup chopped cilantro leaves (chopped semi-fine) 1/2 cup thinly sliced red onion 1 1/2 tablespoons honey (liquid honey works better) 1 tablespoon lemon juice 2 tablespoons
extra virgin olive oil Salt and pepper (to taste)
ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive oil (plus
extra for finishing) 2 yellow onions (peeled, small dice) 3
carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly
grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped
extra firm tofu 1/4 cup (60 mL)
grated carrot 1/4 cup (60 mL)
grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
For the dressing: 1 heaped teaspoon Miso paste 1 tablespoon hulled Tahini 1/2 teaspoon Tamari 1/4 teaspoon Apple Cider Vinegar 1/4 - 1/2 teaspoon freshly
grated Ginger (depending on your taste) 1 clove Roasted Garlic (from roasting the
carrots and chickpeas in the salad above) 1/2 tablespoon
Extra Virgin Olive Oil
2
carrots, about 300g, peeled and
grated 300g celeriac, peeled and
grated 2 large raw beetroot, peeled and
grated 50g pumpkin seeds Juice of 1 organic lemon, 1 tsp raw honey 3 tbsp cold pressed
extra virgin organic olive oil 20g flat - leaf parsley, leaves Himalayan salt & black pepper
1 medium jicama 3 medium
carrots 1/2 small red onion 1/4 cup fresh lime juice 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/3 cup coarsely chopped fresh cilantro 4 ounces Cabot Sharp Light Cheddar or Cabot Sharp
Extra Light Cheddar,
grated (about 1 cup) 1/2 small avocado, peeled and diced
1 lb of lean ground meat (I usually use
extra lean ground beef or bison) 1/2 cup rolled oats 2 eggs 1 cup
grated or chopped veggies (I use a combo of
grated carrot, chopped spinach, and
grated zucchini) 1/4 cup parmesan cheese,
grated 1/2 tsp garlic powder other dried herbs (optional)
Ingredients: 2 cups frozen shelled edamame 2 tablespoons fresh lemon juice 1 tablespoon low - sodium soy sauce 1 tablespoon hoisin sauce 1 1/2 teaspoons freshly
grated ginger 1 clove garlic, chopped 1/4 teaspoon kosher salt 1/4 cup
extra virgin olive oil For serving: Raw vegetables (I recommend cucumbers,
carrots, sweet peppers, radishes, and snap peas.)
1 1/2 cups poha 4 black peppercorns 1/2 teaspoon yellow mustard seeds 1/2 teaspoon whole coriander 2 tablespoons
extra virgin olive oil 1/2 teaspoon
grated fresh ginger 1/2 cup diced yellow onion 1 cup shredded
carrot 3 large eggs, beaten 2 1/2 cups spinach, chopped 1 plum or Roma tomato, chopped 1/2 teaspoon fine sea salt, or to taste
1 cup quick - cooking couscous 1/4 cup raisins 1 1/4 cups vegetable stock 3 tablespoons
extra virgin olive oil 2 tablespoons lemon juice 1 clove garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1 teaspoon salt 1
carrot, peeled and
grated 1/2 red pepper, diced 1/4 red onion, finely diced 1 cup canned chickpeas, drained and rinsed 2 tablespoons finely chopped flat - leaf parsley
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup
carrots -
grated 1 medium apple -
grated 1/2 cup chopped walnuts (plus
extra to garnish) pinch of pink himalayan salt
Ingredients you will need 1 large
carrot,
grated 1 Granny Smith apple,
grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus
extra to serve 3 tbsp pumpkin seeds, plus
extra to serve 3 tbsp sunflower seeds, plus
extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli flakes, to taste
per person) 2 tablespoons of
extra virgin olive oil 1
carrot,
grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or green leaf lettuce or 6 - 8 cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts