Not exact matches
Place the apple and peeled
ginger root in a saucepan with a shallow layer
of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple
pieces are really soft.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch
piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
Place the apple and peeled
ginger root in a saucepan with a shallow layer
of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple
pieces are
4 cm
piece of fresh ginger, finely chopped.
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small
pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
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
Lapin d'Or brings us a rather sophisticated dessert
of Ginger Wine Zabaglione with Mango (34), which sounds divinely delicious bringing together warm ginger - sweet custard and soft succulent pieces of fresh
Ginger Wine Zabaglione with Mango (34), which sounds divinely delicious bringing together warm
ginger - sweet custard and soft succulent pieces of fresh
ginger - sweet custard and soft succulent
pieces of fresh mango.
The thick lentil stew is served piping hot with
fresh ginger cut into thin matchsticks, daikon
pieces,
fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish
of crispy fried onions.
Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango
pieces Handful
of washed kale 1/4 teaspoon
fresh or frozen
ginger 1/2 cup water Sprinkle
of cayenne pepper
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
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.
I added 4 cups
of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch
piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.
1 head
of kale, washed, dried and torn into large
pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp
fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch
fresh ginger, grated dash cayenne
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized
piece of fresh root
ginger 1
fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
Joint Relief Green Soup 3 cups beet greens 1 bell pepper, stem and seeds removed 1 - inch
piece ginger root Juice
of 3 large lemons 1/2 avocado, pit and skin removed 2 cups water 1/2 cup
fresh green peas 1/2 cup alfalfa sprouts
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″
piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch
piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
3 tablespoons vegetable oil 4 onions, chopped 1 small
piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice
Fresh chopped cilantro for garnish
6 cloves garlic 1 2 - inch
piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4
fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
-- 3 - 5 beets with their tops, 2 carrots, 1 - inch
piece of fresh ginger, black pepper, pinch
of thyme and marjoram, coconut milk (red soup pictured)
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch
piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4
pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2 cucumbers a
piece of fresh ginger root — to taste
One 1 1/2 - inch
piece fresh ginger, peeled (use the edge
of a teaspoon to scrape off the skin) and very finely chopped
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized
pieces 1 can
of chickpeas, drained & rinsed 1 14oz can
of diced tomatoes 1 14oz can
of light coconut milk 1 tbsp
fresh grated
ginger ** if you are not used to
ginger, use.5 - 1 tsp (or 1/4 tsp dried)
Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized
pieces 2 Bosc pears, chopped into bite - sized
pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced
ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
Any time you need
fresh ginger, simply remove one
piece of ginger and grate as much as you need for the recipe before re-wrapping and returning the rest
of the chunk
of ginger to the freezer.
8 honeycrisp apples, peeled, cored and cut into chunks 1 cup apple juice or water juice
of 1 lemon 1 2 ″
piece fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple syrup
8 - inch
piece fresh ginger, peeled (use the edge
of a teaspoon to scrape off the skin) and sliced crosswise into thin rounds
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced
Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch
Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices
fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated
fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two
pieces * 1 cup packed, chopped
fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
Ingredients: 2 chicken breasts cut into
pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon
fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Direction
fresh grated
ginger 2 tablespoons orange juice (
fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Direction
fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil
Fresh chopped veggies or frozen stir fry vegetables Direction
Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
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)
One 1 - inch
piece fresh ginger, peeled (use the edge
of a teaspoon to scrape off the skin) and roughly chopped
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls
fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped
fresh sage 8 cups water
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated
Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch
Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch
piece fresh, peeled
ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot
of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice
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 tablespoon
fresh ginger juice, made by grating a 4 -5-inch
piece of ginger into a pile and then pressing it against a strainer to extract the
ginger juice
2 lbs boneless, skinless chicken thighs, trimmed
of excess fat and cut into large, bite sized
pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp
of sesame oil 1 heaping T
of brown sugar 1 inch
of fresh ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch
piece peeled
fresh ginger, grated (peeled, frozen
ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
This recipe had 3 cups
of kale + 1/2
of an english cucumber + 2 celery stalks + 1/2
of a lemon with peel + 1 fuji apple + a 2 - inch
piece of fresh ginger + a handful
of ice and about 2 cups
of water.
4 ripe pears, preferably Bosc 1 1/4 cups water 1 ″
piece of fresh ginger 2 teaspoons
fresh lemon juice 2 teaspoons agave syrup (optional) 1 teaspoon vodka
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T.
fresh squeezed lime juice 1 T.
fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet
fresh Nori, snipped in to
pieces (I used Nori powder as I have a small bag
of it)
Hariyali Marinade 2 - 3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1 - inch
piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp.
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-...]
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2»
piece of fresh ginger (longer for a narrow
piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream
of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm
piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper