I am use to drinking lemon and
ginger water for months.
Step 3: Squeeze sauce (or
ginger water for babies) over tofu into bowl.
Not exact matches
Then I move out to the kitchen
for some warm lemon
ginger water and 10 - 15 minutes of meditation.
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.
I have also made the following successful modifications: sometimes I omit the
ginger and scallions, up the coconut to one cup and sub half coconut milk
for water, this makes
for a less complex but more intensely coconut flavored rice.
The recipe calls
for peaches, honey, mango, coconut
water, lemon and
ginger.
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.
Take some
ginger peels (peel some of the
ginger for this or use peels from a different recipe) and let them sit in a jar with a bit of
water on your counter
for two or three days (give them a shake or vigorous swirl when you think of it) until they're a bit fizzy and sour - smelling.
Instead of tossing out the boiled
ginger, I just added the rest of it, and
water (I used well
water ~ ran out of my bottled
water), and boiled that
for 20 mins.
It really does lessen the likelihood of explosions, especially
for water kefir and
ginger beer.
3 - 4 cups
water 1/2 teaspoon minced
ginger (or 1 inch cube of fresh
ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
I hope your enjoy my recipe (below)
for Sparkling Pineapple
Ginger Agua Fresca — the bubbly water has hints of pineapple complemented with the zing of g
Ginger Agua Fresca — the bubbly
water has hints of pineapple complemented with the zing of
gingerginger.
We all know drinking
water is essential
for athletes, but did you know
ginger also works wonders on a physically stressed body?
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
Add the lentils, split, peas,
ginger, carrot and
water and cook on high pressure
for 15 minutes with a natural release.
* 1/2 pound fresh
ginger, peeled *
water * 1/2 pound organic sugar, plus additional sugar
for tossing the cooked
ginger slices
I soak my
ginger in
water for several hours or overnite before peeling.
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.
I made this recipe yesterday, and I saved both the concentrated
ginger water after boiling, and saved the honey
ginger syrup to use
for teas and cool
ginger drinks I just added some to my
water bottle with some lemon crystals, it's very yummy!
It's as easy as mixing equal parts sugar and
water, plus whatever flavouring you'd like (such as rosemary, or grated fresh
ginger, or citrus peels) to the mixture, simmering
for a few minutes, allowing to rest until cool, and transferring to a container.
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp
ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C
water
-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup
water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh
ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (
for garnish)
Half a lemon, half a teaspoon of honey in hot
water and then drop in one
ginger ice cube in a mug makes
for a yummy healthy hot drink.
Add grated onion - tomato, crushed garlic -
ginger, turmeric powder, sprouted lentils, beans, grain and about 3 cups of
water in a pressure cooker and cook
for 5 - 6 whistles.
Directions: Using a mortar and pestle, or a small grinder, mix garlic,
ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook
for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and simmer
for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer
for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground
ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Fluffy
ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground
ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
* I made the vegetable stock
for this soup simply by boiling in
water onions, carrots, fresh
ginger, garlic, leek with some wakame algae.
Gently fry the Onion, Garlic and
Ginger for a couple of minutes in the butter then add a few tablespoons of
water to steam fry
for another 2 - 3 minutes.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of
water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves
for garnish Salt to taste
Because I need to lose weight
for health purposes, I will be sautéing the onions,
ginger, carrots in
water, which works fine if you keep an eye on them and add more
water as necessary to prevent sticking.
3 cups filtered
water, plus more
for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece
ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile peppers, split in half and seeds discarded Assorted starter vegetables
1 + 1/4 cup red lentils, preferably soaked
for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated
ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups
water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime
for serving
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with
water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces
ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions
for garnish
Add the tomatoes, lemon grass,
ginger, and salt to taste and simmer
for 20 minutes, adding
water if needed to make a medium thick sauce.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh
ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups
water 2 — 4 tbsp sauerkraut, more
for serving 1 -2 tbsp honey salt & pepper, to taste
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of
ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups
water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro
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
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)
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground
ginger 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup orange flower
water, or substitute any flower - flavored
water 2 teaspoons ghee, recipe here Sesame seeds
for garnish
4 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 5 - inch piece
ginger, peeled and chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup
water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings
for garnish
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups
water 5 almonds or cashews l large piece
ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon
water, pinch of sea salt, 1 teaspoon freshly grated
ginger and 1 teaspoon ground or fresh turmeric
for a salad dressing.
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)
Add all the ingredients
for the sauce except
for the corn syrup in another pot: 1 1/2 cups
water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2 pinches of
ginger powder.
2 Oz of fresh lemon juice 2 Oz of pineapple Juice 2 - 3 Tablespoons of
ginger syrup 1 Oz of vodka Pomegranate Kombucha
for ginger syrup 1 Cup of granulated sugar 1 Cup of
water 1 Small thumb of
ginger, sliced... Continue Reading →
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1 cup pitted dates, soaked in warm
water for 15 minutes and drained (
water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground
ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)