What you'll need: • 2 cups baked sweet potato (skin removed) • 3 eggs • 1/4 cup coconut oil (melted) • 1/4 cup agave • 1/4 tsp vanilla • 3 tbsp coconut flour • 4 tbsp cocoa powder • 2 tsp cinnamon • 1/2 tsp
fresh ground ginger • 1/4 tsp pumpkin pie spice • 1/4 tsp baking powder • Pinch sea salt • Chocolate chunks (as many as you'd like)
-LSB-...]
fresh ground ginger 2 tbsp of sesame oil 2 tbsp of coconut aminos (soy sauce replacement) 2 tbsp of date paste 2 tbsp of lemon juice A pinch of salt Red pepper flakes to taste -LSB-...]
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of
fresh ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)
I also added about 1T
fresh ground ginger and used Blood Orange balsamic vinegar.
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon
fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
Fresh ground ginger adds a lovely, fragrant zing to a variety of dishes, from desserts and baked goods to dressings and salads.
Not exact matches
Imo, nothing hits the spot like a
fresh pear with a bit of
ground ginger on it.
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece
ginger, peeled and chopped 1/3 cup
fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of
fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 3/4 cup coconut oil
I created my own «pumpkin pie» porridge last autumn which was pretty similar to this one (though mine had
ground cloves and no
ginger) but always found that the hearty porridge base was lacking something a little
fresh and juicy.
One question, can grated,
fresh ginger be used in place of the dried,
ground ginger?
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced
fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
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
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
I bought your
ginger and cashew energy balls and I thought you had used
fresh ginger rather than
ground ginger So does the
ground ginger give the same «zing»?
4 ounces
fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon
ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute
ginger) 10 shallots, peeled and chopped 5
fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
1 banana 1/2 avocado 2 - 3 soft dates 1 tsp freshly
ground cardamom 1 tsp
fresh ginger 1 tbsp tahini 1 cup / 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk
We use
ground ginger because it gives a good texture and
ginger taste — you can definitely try using
fresh though!
They add soy and
fresh or
ground ginger, Asian five - spice powder, lemon juice, rice vinegar, and molasses, and come up with delicious,
fresh fruity - flavored sauces.
1 cup chopped onion 1 tablespoon
fresh thyme 1 teaspoon freshly
ground black pepper 1 tablespoon
ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated
ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)
I was just wondering if you use
fresh or dry and
ground ginger?
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
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes,
fresh lemon juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera,
ginger root,
fresh mint,
fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds,
fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds,
ground cinnamon, cayenne pepper, natural herb blend
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c
fresh orange juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp
ground flaxseed 1 tsp freshly grated
ginger
Three kinds of
ginger —
fresh,
ground, and crystalized — give this pumpkin pie a spicy punch.
Turn your favorite banh mi sandwich into a pizza with this easy and delicious Banh Mi Pizza recipe, topped with sesame
ginger ground pork,
fresh carrots, jalapenos, cilantro and sriracha!
Or I dry it in the dehydrator till very very dry and
grind it,
fresh powdered
ginger.
I didn't have
fresh sage so I used some
ground sage and some
fresh ginger just for fun — so delicious!
:D I can never really leave a recipe alone, so I added and changed up some things: 1 / 2c honey -LCB-
fresh from a hive upstate -RCB-, a handful of oats, a couple dashes of
ground ginger, 1/2 as much butter -LCB- unsalted -RCB-, with some walnut oil to compensate, and some extra burbon.
The
ground and
fresh ginger turn them into a more than average peach muffin.
The biggest difference from my original recipe is obviously the use of parsnips but also the addition of lots of
ginger, both
fresh and
ground.
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T
fresh ginger, minced / 1 T paprika / 2 t
ground cumin / 1 t
ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
All you need is dried orange peel (minced or
ground roughly), dried
ginger root or
fresh ginger, and hibiscus flowers.
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
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
If using powdered garlic /
ginger mix, add a teaspoon of water and mix well, if using
fresh,
grind both into a paste.
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced
fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh ginger 1 Tbsp chopped
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp
ground coriander Salt and pepper to taste
Fresh lime wedges and cilantro l
Fresh lime wedges and cilantro leaves
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated
fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric Pinch of
ground cinnamon
Ground ginger can be much more potent than
fresh so that might have been it.
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
Ingredients 1 lb
ground lamb 2 tablespoons
fresh Thyme Olive oil for drizzling 4 cups beet greens (including the stems) 4 large cloves garlic minced 1 medium onion diced finely 1 teaspoon cinnamon 1 teaspoon
ginger 1/4 teaspoon clove 1/4 tsp salt
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp
fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch of
ground coriander
FOR THE CHICKEN 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated
fresh ginger
1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized) 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon
ground cinnamon 1/2 teaspoon
fresh grated
ginger, see note
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
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
Storage:
Ginger root stays
fresh in the fridge for around two weeks, but when the spice is
ground and dried, it keeps in an airtight container in the pantry for up to three years.