Tried this today with
ginger juice for an extra little kick.
Not exact matches
Take the list of ingredients
for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of
ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
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.
It has 3 feeding tubes, they're all pretty small so you do have to spend a little more time chopping ingredients than with any of the centrifugal juicers but I do think it makes great
juice, especially
for making something like a
ginger shot!
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
But do you think it is ok to
juice the
ginger in advance
for a week or so, so that I don't have to clean my juicer every day or will it loose lots of nutrients?
i often make a carrot apple
ginger juice with the juicer, i think i will use the remaining pulp next time
for this (instead of making oatmeal with it, or stuffing my face because i don't want to throw it away with my beetroot pulp i made amazing falafels the other day!
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
Prepare the citrus compote first — add the citrus
juices,
ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer
for 5 minutes.
Raw Spicy Lime Bites
For a neat change of pace, these spicy lime bites are made with dates, coconut oil, almonds, cashews, lime
juice,
ginger, and chili peppers!
This green smoothie is the perfect fuel
for your body with banana, orange
juice, lemon
juice, spinach, and
ginger for a bright and tangy zing of flavor.
Meanwhile, mix together the honey, soy sauce,
ginger, garlic, coriander, lime
juice and add to the pan with the cooked tofu and gently cook
for 4 minutes.
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 p
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 p
for topping the unbaked pie)
For the miso -
ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime
juice 1 tablespoon grated fresh
ginger 1 teaspoon firmly packed brown sugar
I gave these a whirl over the weekend, substituting the vanilla
for slices of
ginger and a few teaspoons of
ginger juice.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg,
ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled
ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime
juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Ingredients
For Dhokla Gram Flour (Besan)-- 1 cup
Ginger paste — 1/4 tsp Turmeric powder (haldi)-- 1/4 tsp Lemon
juice — 2 tsp (optional) Oil -2 tsp Salt...
For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetne
For this particular dressing I used garlic, olive oil, lemon
juice, fresh
ginger and a touch of honey (or maple syrup if you want to keep it vegan)
for a little bit of sweetne
for a little bit of sweetness.
Once you've brewed it (there's a link on the page) you can flavor and sweeten it with apple
juice for a yummy apple
ginger soda.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh
ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime
juice 2 teaspoons yellow mustard
Although it has a bite to it,
ginger can be blended into homemade soups, salad dressings, smoothies, or
juices for a more subtle flavor.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon
juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables
for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked
for 30 minutes in water
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
Would likely pick the
ginger slices out with a slotted spoon or a fork, add the extra water and bring to a boil very briefly, then remove from heat and add the lemon zest and
juice and allow to «steep»
for at least 30 minutes, maybe more.
All you have to do when the
ginger is strained / separated from the syrup, is add some fresh lemon
juice and zest, let it steep
for probably 20 - 30 minutes, strain again, cool, and freeze!
I studied multiple different recipes on the internet
for huli huli sauce and saw a few commonalities: soy sauce, pineapple
juice and / or pureed pineapple, ketchup, brown sugar,
ginger and garlic, and vinegar.
Just buy beef cubes, cut them in half to shorten cooking time and marinate them
for one hour in Teriyaki Sauce, honey, fresh
ginger and garlic, orange
juice, and olive oil.
He puts more ingredients in his smoothies than me (hard task), hopped on the tart cherry
juice bandwagon, and lucky
for me adores
ginger kombucha.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and
juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar,
for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate
for at least 1 day or up to 2 weeks, inverting jar occasionally.
A sweet and garlicky sauce gets paired with a surprisingly good -
for - you dough (it's full of superfood spices such as
ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste, carrots, garlic, coconut milk, and lime
juice.
A pink grapefruit is
juiced, which is mixed with
ginger ale
for sweetness, rum
for boldness, and triple sec to round out the citrus flavor.
We kept stumbling across
juice bars in the city and one we tried was Juice Källan where I had the Kanelbulle (Cinnamon Roll) Smoothie - banana, mango, apple, ginger, cinnamon, cardamom & homemade almond milk (They swapped the vanilla dairy yogurt out for
juice bars in the city and one we tried was
Juice Källan where I had the Kanelbulle (Cinnamon Roll) Smoothie - banana, mango, apple, ginger, cinnamon, cardamom & homemade almond milk (They swapped the vanilla dairy yogurt out for
Juice Källan where I had the Kanelbulle (Cinnamon Roll) Smoothie - banana, mango, apple,
ginger, cinnamon, cardamom & homemade almond milk (They swapped the vanilla dairy yogurt out
for me).
This
juice is packed with veggies, but the
ginger in this
juice is the real detox winner — it's perfect
for warding off colds and flu that you may come down with when your system is overloaded with toxins.
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.
Sharing with you,
ginger spiced, beets and apples
juice for a healthy and nutritious start of the day.
This
juice is naturally anti-inflammatory —
ginger is a powerful anti-inflammatory spice, especially helpful
for gastrointestinal relief.
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of
ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered
ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime
juice 1 cup yogurt or coconut milk Salt to taste Mint leaf
for garnish
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange
juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated
ginger root 1 orange, thinly sliced
for garnish
Filling 1 cup fresh carrot
juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water
for at least 10 minutes
I have learned that raw unpasteurized honey, turmeric, cinnamon, organic lemon
juice,
ginger root, apple cider vinegar (from the mother), virgin coconut oil and cayenne pepper are all fantastic
for health issues and preventions.
Add the zest,
ginger and lemon
juice and let steep
for about 5 minutes.
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh
ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh
ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the
juice ⅛ teaspoon ground chili pepper of choice
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange
juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional)
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
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 (optional)
Ingredients:
For the Koftas: Mutton Mince (Keema): 1/2 Kg 2 1/2 tblsp besan roasted
Ginger garlic paste 1 tbsp Red Chilli powder 1 tsp Lemon
Juice 1 tsp Brown...
Marinate the chicken with Hung curd, Tandoori masala, turmeric powder, red chilli powder, lemon
juice, orange food color,
ginger garlic paste and salt
for 2 - 3 hours.