You can also grate
ginger into hot water with some lemon and raw honey for an immune - boosting, anti-microbial boost.
Not exact matches
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'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.
1/2 lemon 1/2 lime 2 1/2 cups
water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon dried
hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh
ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
cans of chunk light tuna in
water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic
Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off
water from tuna and add both cans
into a...
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
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons
hot chili sauce 1 tablespoon
water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh
ginger (bottled fresh is OK) 1 medium carrot, peeled and cut
into narrow strips 8 to 10 green onions, halved lengthwise and then cut
into 2 - inch pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in
hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in
hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or
ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
During illness, I'll squeeze an entire lemon and slice a piece of
ginger into hot or cold
water for a soothing drink.
How to use it: Grate it
into soups and stews, steep it in
hot water for tea, add it to smoothies and elixirs, make a
ginger tincture you can have before meals to stimulate digestion.
Ingredients: 1»
ginger root, chopped 8 oz
hot water Juice from 1 lemon Directions: Peel the
ginger, then chop the
into small chunks.
I keep my
ginger in the freezer so it's easy to grate
into a fine powder and add to soups, a mug of
hot water with honey or lemon, or big chunks
into smoothies.
1 Tbsp Bragg's Liquid Aminos 2 tsp raw almond butter 1/2 tsp raw honey 1 tsp sesame oil 1/2 tsp
hot sauce 2 cups
water (more / less for steaming) 1 lb organic asparagus, prepped and sliced on the diagonal
into 2 inch pieces 2 tsp sesame oil 1 tsp sesame seeds 1 1/2 tsp sake 2 tsp fresh
ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2 tsp sea salt 1/4 tsp white pepper