Or I dry it in the dehydrator till very very dry and grind it,
fresh powdered ginger.
Not exact matches
Hi Carmen, unfortunately
ginger powder would not work the same as it doesn't have the same nutritional benefits as
fresh ginger.
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.
Haven't tried this yet, but I bet dried (or
fresh)
ginger would make a great substitution for the vanilla
powder!
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of
fresh ginger), but you can blend the
powders into smoothies and use them in baking, cooking and raw recipes.
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
I sometimes use
fresh AND
powdered ginger in the same recipe nowadays!
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced
ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
For the Filling: 3.5 - 4 cups
fresh raspberries 2 cups
fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp
fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp
powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled and large dice1 yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry
powder * 1 tsp cinnamon1 tsp
ginger fresh or powdered1 can...
Soy sauce is fantastic with vegetable broth and add a dash of
fresh ginger or
ginger powder for an excellent
ginger soup broth to toss with meats, serve as soup or saute with seafood!
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
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 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot
powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of
fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
Drizzle squash with olive oil, minced
fresh rosemary and
ginger, 1/4 tsp garlic
powder, salt and pepper to taste.
If using
powdered garlic /
ginger mix, add a teaspoon of water and mix well, if using
fresh, grind both into a paste.
1.1 lbs (500g) of
fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated
ginger 4 tablespoons of grated coconut for decoration Salt
The picture below shows the chopped fruit and veggies coated with lime juice, apple cider vinegar, and spiced with curry, cinnamon, garlic
powder, and
fresh ginger.
Optional additions: 1 Green Tea bag, sprig of
fresh mint, dash of
ginger, dash of cinnamon,
Powdered stevia to taste.
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
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp
fresh ginger, minced 2 tbsp green curry
powder salt and pepper, to taste 1 cup basmati rice
This soup is made with a few number of spices (
ginger, black pepper
powder, roasted coriander
powder, green chilies) and some
fresh seasonal vegetables.
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
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon
fresh grated
ginger 1 tablespoon curry
powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
If your version of Mexican chocolate needs a kick, I suggest a little
ginger (
fresh,
powdered, or crystalized), rather than cayenne, to keep with the sweet smoothie theme.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated
fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking
powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
These donuts are DOUBLE
ginger gingerbread (
fresh and
powdered ginger are used), but it's really all about that glaze.
Ginger, a zesty spice used in many Asian cuisines, can be purchased
powdered, pickled, or as a
fresh root in most health food stores, grocers, and major supermarkets.
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
ginger should be
fresh though,
powdered ginger is just not the same... The
fresh corn could be replaced with canned or frozen corn.
when you say ground
ginger and garlic do you mean the
powder or
fresh?
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated
ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry
powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds
Fresh cilantro + lime for serving
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp
fresh ginger, grated 1/2 tsp ground vanilla
powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon juice
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking
powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup
fresh cranberries
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
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced
fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry
powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice
Place in a large sauce pan along with water,
fresh ginger, vanilla
powder and cinnamon.
6 - 8 mint leaves 1 red grapefruit 2 handful strawberries (unfrozen) 1 small piece
fresh ginger 1/2 tbsp vanilla
powder ice cubes
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
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)
1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon olive oil 1 cup hot water 1/2 teaspoon curry
powder 1 tablespoon
fresh ginger, grated 1 cup natural peanut butter (or other nut butter; try cashew!)
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.
* 3 cups
fresh or frozen corn kernels * 2 tablespoons grated
fresh ginger (I use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice
powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry
powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2»
fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
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-...]
Simple Indian vegetarian snacks Ingredients: 2 big raw potatoes 2 tsp white flour 1 cup chopped vegetables (I used chopped tomatoes,
fresh coriander and Scallion) 1 tsp
ginger paste 2 chopped
fresh garlic 2 tsp turmeric
powder 1/2 tsp Red chilly
powder -LSB-...]
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking
powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon
fresh grated
ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
As I wrote, I would use 1 dl soy milk and 1/2 teaspoon
ginger powder, or you could also use
fresh ginger if you want more flavor.