about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1 garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half
ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
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
Organic Pasteurized
Whole Milk, Organic Pasteurized Nonfat Milk, Organic Agave Nectar, Organic Peach Puree, Organic
Ginger Powder, Organic Peach Flavor, Organic Inulin, Lactase Enzyme, and LIVE CULTURES (including 11 probiotic strains: Bifidobacterium lactis BB - 12 ®, L.acidophilus LA - 5 ®, L.rhamnosus LB3, L.casei [2 isolated strains] L.acidophilus [2 isolated strains], Bifidobacterium lactis [2 isolated strains]-RRB-.
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.
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup
whole wheat flour) 1 teaspoon of each: baking
powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and
ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
1/4 c
whole cumin seed 1 heaping Tbsp black peppercorns 1 heaping Tbsp allspice 1 heaping Tbsp
whole coriander seed 1 heaping Tbsp cardamom 1 heaping Tbsp ground
ginger 1 Tbsp chili
powder
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.
Ingredients: coriander seeds, cumin seeds, peppercorns,
whole dried chiles, cloves, cardamom, fenugreek seeds, cinnamon, carom seeds,
ginger powder, garlic
powder, turmeric, and paprika.
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.
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups
whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking
powder — 1 teaspoon baking soda — 2 teaspoons ground
ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
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 tree.
1 1/3 cups
whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1 (1 1/2 - pound)
whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground
ginger 1/4 teaspoon garlic
powder
1 (1 1/2 - pound)
whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground
ginger 1/4 teaspoon garlic
powder
2 tablespoons crushed black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1 teaspoon hot red chile
powder 1 teaspoon fennel seed, crushed 1 teaspoon
powdered nutmeg 1 teaspoon
powdered allspice 1 teaspoon
powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons
powdered galangal 4
whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds
In a large bowl, combine oat flour,
whole wheat flour, baking soda, baking
powder, cinnamon, nutmeg,
ginger, and salt.
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)
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking
powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of
ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of
whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
Tagged aduna baobab
powder, algae omega 3, baobab, bear, bounce, brown rice protein, carleys of cornwall, chi coconut water, chia bia, clif, clif bar, cocofina, coconut milk, coconut milk ice cream, coconut water, dr bronners, food for life,
ginger muscle rub, green people, happy kitchen, kara, kensington, koko, lovechock, nakd, natural and organic products expo, natural balance foods, natural hero, nordic naturals, nut mylk, olympia, om bar, pulsin, raw chocolate, raw nut butter, raw seed butter, raw vegan, rawlicious, seed and bean, shot blocks, soap nuts, solgar, sprouted grain bread, sunwarrior, the raw choc company, trek, viridian,
whole foods market, zen zen
Ingredients: 1
whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or p
Whole Wheat Pumpkin Bread 1 1/2 cups
whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or p
whole wheat flour 1 teaspoon baking
powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans
Vegan Pumpkin Bread 1 1/2 cups
whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted pecans or walnuts
Ingredients: 1
whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch
ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4 tsp cayenne pepper 1 tsp ground coriander 1/2 tsp turmeric
powder 2 big cardamom pods 2
whole cloves 7 tsp oil 1 tsp garam masala 1/2 tsp salt
1 c
whole wheat pastry flour 1 tsp baking
powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh
ginger
Ingredients: Water, Tomato Puree,
Whole Black Gram Lentils, Cream, Butter, Garlic, Salt,
Ginger and Red Chili
Powder.
Process the ground almonds,
whole almonds,
ginger and baking
powder in a food processor until coarsely chopped.
2 cups
whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa
powder 2 teaspoons instant espresso
powder 3 1/2 teaspoons ground
ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking
powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-
whole Manitoba flour 100 g
whole rice flour 2 teaspoons cream of tartar a pinch of
whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated
ginger powder half a teaspoon cinnamon
powder 2 - 3 pinches of
powdered cloves 3 - 4 pinches of grated nutmeg a pinch of mace
powder a pinch of vanilla
powder a pinch of cardamom
powder 2 firm apples (I used Golden Delicious)
Vegan Carrot Raisin Muffins 1 1/2 cups
whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground
ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
Ingredients:
Whole Grain Wheat Flour, Sugar, Pumpkin
Powder, Dark Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin), Natural Pumpkin Pie Spice (Cinnamon,
Ginger, Nutmeg, Allspice, Mace, Cloves), Leavening (Monocalcium Phosphate, Sodium Bicarbonate), Non-Fat Dry Milk, Egg Whites, Natural Vanilla, Sea Salt, Xanthun Gum, Natural Enzyme.
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro leaves 1 teaspoon grated peeled fresh
ginger 1/2 teaspoon curry
powder Salt and pepper to taste 1
whole wheat pita bread Shredded lettuce
In a medium bowl, whisk together the all - purpose flour,
whole wheat flour, espresso
powder, baking
powder, baking soda, cinnamon,
ginger, nutmeg and salt.
1 cup all purpose flour 1 cup
whole wheat flour 2/3 cup large flake oats 1 1/2 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp ground
ginger
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice of half a lemon
whole sea salt, just enough to taste a few pinches of dried,
powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
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
Yield: 12 muffins Ingredients: 1 1/2 cups freshly ground or soaked spelt, kamut or
whole wheat flour 1/2 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin coconut oil 1/3 cup honey 2 teaspoons baking
powder 1 tablespoon fresh grated
ginger 1 teaspoon ground
ginger
Organic tofu (filtered water, sprouted organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-, organic wheat flour, water, organic potato starch, organic
whole eggs, organic crimini mushroom, organic boo chou, organic carrot, sea salt, organic green onion, organic rice vinegar, organic sesame oil, organic
ginger, organic crushed garlic, organic canola oil, organic cane sugar, cultured sugar (cultured cane sugar, vinegar), organic tamari
powder (organic tamari soy sauce [organic soybeans, salt], organic maltodextrin and salt), organic
whole milk (Grade A milk, vitamin D3), organic chili peppers, organic white pepper
Ingredients:
Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work)
Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to
Ginger powder or pureed
ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to
ginger (I like the
ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to
ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
1 1/2 cups
whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking
powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground
ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
Ingredients 2 3/4 c. flour 1/2 c. sugar 1/4 c. cornmeal 2
whole A-1 LAFAZA vanilla beans 2 T. finely chopped crystallized
ginger 3 t. baking
powder 1 t. salt 3/4 c. cold butter, cut into...
6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups
whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking
powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground
ginger 1 cup chopped pecans, toasted
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh
ginger, peeled and minced 1 1/2 to 3 tablespoons curry
powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch
whole wheat tortillas
half a teaspoon
powdered saffron 400 ml coconut milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a pinch of
whole sea salt a few pinches of dried
ginger powder
Ingredients 200 g semi-
whole Manitoba flour 100 g
whole rice flour 2 teaspoons cream of tartar a pinch of
whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated
ginger powder half a teaspoon cinnamon
powder 2 - 3 pinches of
powdered cloves 3 - 4 pinches -LSB-...]
Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a pinch of vanilla
powder a pinch of dried
ginger powder a pinch of
whole sea salt 80 ml coconut milk 3 - 4 handfuls of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup
whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground
ginger 1 tsp vanilla
powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
1 large yellow onion 1 2 inch piece fresh
ginger 6 garlic cloves 2
whole tomatoes 3 cups water 1 cup dried red lentils 3 tablespoons olive oil 1 teaspoon mustard seeds 1/2 teaspoon chili
powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon turmeric 4 tablespoons chopped parsley or cilantro
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
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