Ginger — basic ground
ginger root powder increased superoxide dismutase levels by 76 - 414 % in this 1 month study on rats.
Research suggests that taking a single dose of 1.2 grams of
ginger root powder one hour before eating speeds up how quickly food empties out of the some in people with dyspepsia.
Serving Size 1 scoop (approx. 8.8 grams) Servings per container 30 Amount per serving: Calories 40 Calories from Fat 20 Total Fat 2 g Saturated Fat 0.4 g Sodium 37 mg Total Carbohydrates 4 g Dietary Fiber 1.5 g Sugars 1 g Protein 2 g Vitamin A 1000 IU Vitamin C 16 mg Vitamin E (D - alpha - Tocopheryl Succinate) 100 IU Calcium 29 mg Iron 1.8 mg Organic wheat grass powder 350 mg Organic barley grass powder 350 mg Organic alfalfa grass powder 350 mg Organic oat grass powder 350 mg Organic spirulina 1,000 mg Chlorella (cracked - cell) 350 mg Dunaliella extract 40 mg Dulse powder 30 mg Licorice root powder 100 mg Eleuthero root extract 130 mg Suma root powder 60 mg Astragalus root extract 60 mg Echinacea purpurea leaf and stem extract 60 mg
Ginger root powder 5 mg Soy lecithin (99 % oil - free) 2,000 mg Wheat sprout powder 350 mg Acerola berry juice powder 200 mg Beet juice powder 200 mg Spinach powder (1.5 % octacosanol) 150 mg Royal jelly (5 % 10 - HDA) 150 mg Bee pollen 150 mg Flaxseed powder 500 mg Apple pectin and fiber 500 mg Total count non-dairy probioti cultures 5.0 billion Lactobacillus group (L.rhamnosus A, L.rhamnosus B, L.acidophilus, L.casei, L.bulgaricus) 3.5 billion Bifidobacterium group (B.longum, B.breve) 1.0 billion Streptococcus thermophilus 0.5 billion Fructooligosaccharides (FOS) 500 mg Milk Thistle extract (80 % silymarin) 60 mg Ginkgo leaf extract (24 % Ginkgo Flavonglycosides & 6 % Terpene lactones) 20 mg Green tea extract (60 % Catechins) 20 mg Grape seed extract (92 % Proanthocyanidins) 20 mg Bilberry extract (25 % Anthocyanidins) 20 mg
If your digestion is sluggish, add 1/2 tsp
ginger root powder.
Pour
the ginger root powder into a bowl and drag the capsule halves toward one another so that they scoop up the powder.
each of organic turmeric root powder and organic
ginger root powder in place of the matcha green tea powder.
Dark: Organic chia oil, organic cacao powder, non-nano zinc oxide, organic arrowroot powder, organic matcha tea powder, organic aloe powder, organic clove powder, kaolin (rose) clay, organic
ginger root powder, organic rosemary antioxidant extract
Green: Organic chia oil, organic aloe powder, organic matcha tea powder, organic arrowroot powder, non-nano zinc oxide, organic cacao powder, organic
ginger root powder, organic kale powder, organic lavender oil, organic rosemary antioxidant extract
Light: Organic chia oil, organic arrowroot powder, organic aloe powder, non-nano zinc oxide, organic cacao powder, kaolin (rose) clay, organic matcha tea powder, organic
ginger root powder, organic kale powder, organic rosemary antioxidant extract
Light: Organic arrowroot powder, organic aloe powder, non-nano zinc oxide, organic cacao powder, kaolin (rose) clay, organic matcha tea powder, organic
ginger root powder, organic kale powder, organic chia oil
Not exact matches
I suggest sticking to the
powder, as
ginger root and
ginger powder is available at most grocery stores.
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″
ginger knob 1 ″ galangal
root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
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
We handcraft this blend from mild green chile
powder, lemongrass, shallots, salt, garlic, onion, Lampong peppercorns, galangal
root,
ginger, makrut lime leaves, red Thai chilies and citric acid.
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.
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
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
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal
root (or subbed with
ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo chili pepper 1 tsp cloves
powder 1 tsp black pepper
powder 1 Tbsp coconut oil 1/2... Read more →
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 →
Berry Bliss Protein Smoothie 1 - 2 cups unsweetened almond or coconut milk 1 - 2 scoops Vega Bodacious Berry Protein
Powder 1/2 cup - 1 cup fresh or frozen organic strawberries Fresh mint leaves Fresh
ginger root Ice Top with roasted coconut chips
Ingredients 6 sweet, organic oranges, cleaned 1 teaspoon vanilla
powder a 6 cm piece of fresh
ginger root, peeled and chopped 400 g rice malt syrup 250 g muscovado sugar Makes 4 small jars.
Ingredients 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 Makes about 4 jars, 300 g each.
Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon
powdered ginger the juice of about 6 cm fresh
ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
4 medium - sized sweet potatoes, peeled and cut into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1 tbsp freshly grated
ginger root 2 tsp curry
powder 3 - 4 cups chicken stock 1 tbsp extra-virgin olive oil (or virgin coconut oil) 1 can coconut milk
2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic
powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground
ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon ground turmeric
powder
Ingredients 2 cups frozen mango 1 cup coconut milk 1 tsp ground turmeric 2 tsp freshly grated
ginger root 1 scoop vanilla protein
powder
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)
I added
ginger powder only because I didn't have fresh
ginger root on hand.
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)
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry
powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh
ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh
ginger, sliced 5g 2 cm piece of fresh turmeric
root, sliced or 1/2 tsp of turmeric
powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2 tbsp arrow
root powder or potato starch 2 tsp baking
powder 1 tsp cinnamon 1/2 tsp vanilla
powder 1/2 tsp ground
ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil
Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3 cup maple syrup
powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh
ginger root less than 1/4 cup purified water
A healing, anti-inflammatory, anti-oxidant rich smoothie with fresh
ginger, hemp seeds, maca
root powder and blueberries.
The Turmeric Wellness Blend is a
powder blend of turmeric with creamy coconut milk
powder and other organic botanicals (
ginger root, cinnamon, cardamom, black pepper).
1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric
powder 1 - inch fresh
ginger root — peeled, sliced and crushed with a knife 1/4 cup plus 1 tablespoon maple syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot
powder
1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated
ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero
powder or 3/4 teaspoon cayenne 1 small green apple, peeled and grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock
Pear Tart Crust 1 lemon - zest and juice 1 pear — cored and roughly chopped 1 ″ piece of
ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2 cup coconut sugar —
powdered 1/2 tablespoon vanilla extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon salt
And Chinese five spice is something like our garam masala — but this one has
ginger, cinnamon, anise, fennel, clove and liquorice
root... this is not asked for, but since it had a mix of spices I used it... you can go with cinnamon - clove -
ginger powder — will fit in perfectly.
There's also
powdered ginger root capsules you can take.
Some quick options include a veggie, herb, and avocado omelet with a side of fruit; muesli made with fruit, nuts, rolled oats, and cinnamon mixed with Greek yogurt; or a smoothie made with fresh greens, other veggies, fruit, protein
powder, almond milk, and fresh
ginger root.
A product that says it contains «
ginger powder» or «
ginger root» and that is not standardized to have gingerols in it truly is not worth taking.
1/2 teaspoon cinnamon 1 pinch of black pepper tiny piece of fresh, peeled
ginger root or 1/4 tsp
ginger powder 1 pinch of cayenne
powder 1 pinch of cardamom
powder liquid stevia to taste Instructions: Mix... Read More»
She recommends a veggie, herb, and avocado omelet with a side of fruit or a smoothie with fresh greens, other veggies, fruit, protein
powder, almond milk, and fresh
ginger root.
Other ingredients include green tea leaf extract,
ginger root extract, turmeric
root extract, and black pepper fruit
powder.
The Turmeric Wellness Blend is a
powder blend of turmeric with creamy coconut milk
powder and other organic botanicals (
ginger root, cinnamon, cardamom, black pepper).
You can take
ginger in capsule form, use the fresh grated
root in recipes, or even brew fresh or
powdered ginger into a refreshing tea.
• 2 frozen bananas • 1 medium dragon fruit • 1 medium beet, raw • 1 tablespoon chia seeds • 1 teaspoon fresh
ginger root • Pinch of cinnamon • 1 to 2 cups of water (depending on desired consistency) • Optional: Scoop of vegan protein
powder