I've included a bit of fresh
grated ginger in this recipe (fun fact: turmeric and ginger are related) which helps relieve bloating, digestive discomfort and nausea.
Not exact matches
I've written about the benefits of
ginger in the past and shared
ginger recipes using it
in ground, dried «spice» form and also minced or
grated.
I just
grated / minced
ginger & garlic
in an «eggplant with garlic sauce»
recipe — your paste would have come
in very handy.
The Magic Bullet does a terrific job of speeding the
recipe up, providing
grated garlic and
ginger in no time with no mess.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the
recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon
grated fresh
ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut
in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this
in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear
in the original
recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
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)
1/4 teaspoon
grated ginger (Tip from Sid: keep
ginger root
in freezer and use microplane to get fresh
grated ginger when a
recipe calls for it)
These are the same
recipe as my Strawberry Scones from a few weeks ago, but swapped
in chopped fresh mango, chopped macadamia nuts, and fresh
grated ginger.
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and
grated, or substitute
ginger 2 cloves garlic, chopped 2 medium onions, sliced 1 cup coconut milk,
recipe here 1/4 cup Indonesian Curry Paste,
recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved
in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise
in half 1 large fish head (about 1 pound) 6 small okras, parboiled and sliced
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.
Save Print Asian Slaw
Recipe type: Side Dish Ingredients Slaw 1/2 cup shredded cabbage 1/4 cup pea pods, julienned 1/4 cup diakon radish, julienned 1/4 cup English cucumber, julienned Dressing 1 tablespoon flaxseed oil 2 tablespoons lemon juice 1/2 teaspoon wasabi 1 teaspoon parsley or cilantro 1 teaspoon
grated fresh
ginger 1 tablespoon toasted flax seeds Instructions Toss slaw ingredients together
in a bowl.