2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon
ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (
optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (
optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute
ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (
optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (
optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired,
optional Salt and pepper to taste
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...
Add in the chicken, mushrooms,
ginger, fish sauce, lime juice, cayenne
powder (
optional), red curry paste and lemongrass.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic
powder or 1 large garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (
optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground
ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece
ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing -
optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
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
Optional additions: 1 Green Tea bag, sprig of fresh mint, dash of
ginger, dash of cinnamon,
Powdered stevia to taste.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic
powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (
optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground
ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (
optional) 2 tablespoons dried
ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
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
1 - inch piece
ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander
powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (
optional)
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
1 two - inch piece of
ginger, peeled and roughly chopped; or 1/2 teaspoon
powdered cinnamon (
optional; see Notes)
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.
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
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)
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece
ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon turmeric
powder 1/4 cup curry leaves (
optional) 1/4 cup cilantro leaves Salt to taste
2/3 cup raisins,
optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts),
optional 2 teaspoons ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking
powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
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 onions
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece
ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers,
optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp
ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or more) of red chilli
powder (
optional) pinch of red food coloring (
optional) salt and pepper to taste
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
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh
Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry
Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (
Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
1/4 cup (57 grams) butter, room temperature 1/2 cup (110 grams) granulated sugar 2 large eggs 1 tablespoon molasses,
optional 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon baking
powder 1/2 teaspoon salt 3/4 cup (130 grams) semi-sweet chocolate chips 1/4 cup (40 grams) candied
ginger, chopped into small pieces 3 ounces (85 grams) semi-sweet chocolate, melted (for coating)
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken into small pieces 1 - 2 cocoa beans bashed up into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem
ginger chopped as fine or chunky as you like (
optional)
ginger powder (
optional) 1 tsp.
Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave,
optional 1 Tablespoon Tamari or Soy Sauce,
optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh
ginger or 1 teaspoon dry
powder 1/8 teaspoon mustard
powder,
optional
1 Tbsp olive oil 1 cup quinoa 1/2 onion, chopped 1 garlic clove, chopped 1 tsp
ginger, chopped (
optional) 2 cups vegetable broth 2 tsp curry
powder 3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)
1 lb beef stew meat 1 tbsp arrowroot
powder salt & pepper 2 tbsp extra-virgin olive oil 1 head broccoli, cut in florets 1 tbsp peeled fresh
ginger, grated 1 bunch green onions, white and green parts separated, thinly sliced 2 tbsp lemon juice (from 1 lemon) red pepper flakes (
optional)
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground
ginger 3 tbsp chili
powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black pepper 1 tbsp cacao
powder (
optional) 1/4 tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black pepper
ingredients FOR THE PORK FILLING: Chinese five spice
powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (
optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches
ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1 onion, diced 2 T curry
powder 2 c turmeric -
ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves + one scallion, sliced to garnish (
optional)
Optional: add fresh
ginger, lime, spirulina, wheat grass, protein
powder or any other type of vegetable or fruit before you blend.
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger, nutmeg, pinch of salt
optional: 1 tbsp protein
powder (I used VEGA original)
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger, nutmeg, pinch of salt
optional: 1 tbsp protein
powder (I used VEGA original) blend together until smooth!
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake
powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh
ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (
optional)
1 cup of yellow moong [you can also use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix] 4 cups water 1/2 tbsp minced garlic 1/2 tbsp minced
ginger 1/2 tsp salt 1/2 tsp tumuric 1/2 tsp coriander
powder 1/2 tsp cumin
powder 1/4 tsp chilli
powder 1/2 tsp garam masala 2 small green chillies whole
optional: 1/4 cup fresh cilantro chopped
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry
powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh
ginger (
optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
For the cake: 2 whole oranges 6 eggs 2 cups / 200g ground almonds 1 cup / 125g coconut sugar 1 tsp baking
powder 1 Tbsp grated fresh
ginger (
optional) 8 fresh plums, cut in half stones removed
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(
optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced
ginger 1/2 tsp Ancho chile
powder (
optional, but highly recommended) freshly ground black pepper, to taste
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh
ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile
powder, or 1/2 teaspoon chili
powder (
optional) 1 tablespoon coconut oil or olive oil (
optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (
optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry
powder 1 tablespoon minced
ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (
optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
15 oz pumpkin puree (1 can puree) 2 eggs 1/2 cup melted butter 1 1/4 cup coconut sugar or white granulated sugar 1 1/4 tsp baking
powder 3/4 tsp baking soda 1/2 tsp salt 3/4 ground cinnamon 1/4 tsp nutmeg 1/4 tsp
ginger 1/4 tsp ground cardamom 1/8 tsp clove 2 cups Whole Grain Einkorn Flour (
optional) 1/4 cup flaxseed meal
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam
powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon
powder 1 sprig of curry leaves 1/4 teaspoon turmeric
powder 1 inch
ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar —
optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk
powder (
optional) 2 teaspoons baking
powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground
ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon ground
ginger 1 teaspoon cinnamon 1/4 teaspoon ground cardamom (
optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon fresh orange zest 1/3 cup chopped pecans, plus more for
optional topping