Sentences with phrase «grated ginger root»

Ingredients 1 lb organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons freshly grated ginger root 1/2 t freshly ground pepper 3 cloves garlic 1 large onion - minced 1 small...

For die - off, as I mention, try liver support and also freshly grated ginger root tea helps.

1 lb organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons freshly grated ginger root 1/2 t freshly ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped Soy sauce to taste Brown rice Nori (a sea vegetable) sheets — toasted GARNISH 1/4 cup sesame seeds 2 teaspoons sea salt 2 tablespoons shredded nori (sea vegetable)

my go to morning drink is typically grated ginger root steeped in hot water for about 3 minutes with lemon juice squeezed in.

You could also add bee pollen for immune boosting, raw local honey if you desire a bit of sweet, various spices (cinnamon is good for blood sugar balance), grated ginger root to enhance circulation and improve digestion, or powdered vitamin C or probiotics.

If desired, the following can be added to the original boil but they are not needed: 2 cloves, 1 Tablespoon licorice root, 1 Tablespoon grated ginger root, 1 Tablespoon hops flowers, 1 teaspoon of anise or fennel

Add a pinch of freshly grated ginger root and 2 tablespoons of pineapple juice, cranberry juice, mango nectar, passion fruit puree — whatever juice you have in the house.

«I'll have tea with organic honey and fresh grated ginger root, and a banana.

of freshly grated ginger root in 1 cup of boiling water for 10 minutes.

Healing Potion for Rejuvenation Ingredients: some grated ginger root 1 tsp.

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

Then added some freshly grated ginger root.

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper, diced papaya, grated ginger root, fried okra, chopped boiled eggplant.

Turmeric latte (1 person, 5 minutes) 1 cup plant - based milk 1/2 tbs grounded turmeric 1 tbs grated ginger root 1/2 tsp cinnamon 1 pinch black pepper How to Heat up the milk in a casserole, but make sure it doesn't boil.

Ingredients 2 cups frozen mango 1 cup coconut milk 1 tsp ground turmeric 2 tsp freshly grated ginger root 1 scoop vanilla protein powder

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

1/4 cup lime juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon sugar 2 tablespoons dry sherry 2 teaspoons soy sauce 1 teaspoon grated ginger root 1 garlic clove, crushed 1/4 teaspoon pepper 1 pound beef chuck, or thereabouts 1 teaspoon meat tenderizer, or as needed

12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1 orange, thinly sliced for garnish

I frequently see older dogs and other animals with arthritic symptoms that are worse in the winter, and I'll recommend that clients grate some ginger root and cinnamon into the animal's food.

Not exact matches

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

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

And, sort of on the same topic: if you keep your ginger root in the freezer, two good things happen: 1) it does not go bad; and 2) you can grate it on a microplane really fast and without any need to peel.

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.

TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back of a spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater against something solid like the side of a pan or dull side of a large chef's knife, and it will spatter haphazardly over the fish, which is what you want.

Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.

Dressing: 2 tablespoons extra virgin olive oil 2 tablespoons lime juice (approx. 1 lime) Zest of 1/2 lime 1 teaspoon root ginger, freshly grated 1 tablespoon soy sauce 4 teaspoons liquid honey

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.

I actually used «Lazy Ginger» which is a jar of grated root ginger — as I don't use it all the time it's not usually worth me buying root ginger as these jars last longer, but root ginger is bGinger» which is a jar of grated root ginger — as I don't use it all the time it's not usually worth me buying root ginger as these jars last longer, but root ginger is bginger — as I don't use it all the time it's not usually worth me buying root ginger as these jars last longer, but root ginger is bginger as these jars last longer, but root ginger is bginger is better.

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-...]

Ginger tea can be made using grated fresh ginger root and boiling Ginger tea can be made using grated fresh ginger root and boiling ginger root and boiling water.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

Ingredients 200 g cleaned cherries 300 g cleaned strawberries, cut into quarters the juice of half a lemon the juice of 1 orange 1 tablespoon naturale vanilla extract 2 tablespoons molasses (from whole cane sugar) the juice of 2 cm cleaned and grated fresh ginger root 4 - 5 fresh mint leaves, cleaned and chopped 1/4 teaspoon -LSB-...]

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)

Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2 tablespoons shoyu 2 tablespoons rice vinegar 1 tablespoon ginger juice (from 2 - 3 cm fresh ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4 tablespoons extra virgin olive oil 1 tablespoon shoyu -LSB-...]

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)

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

Add the vanilla pod, star anise, cardamom pods, cinnamon stick, bay leaf, fresh root ginger, cloves, and your 20 gratings of fresh nutmeg.

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

Sweet Pear Topping 3 - 4 Red Bartlet or any other type of pears — thinly sliced raw agave syrup or other preferred sweetener — enough to cover the pear slices seeds of 1 vanilla been 1 tablespoon grated fresh ginger root juice of 1/2 lemon, OR to taste

1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped

DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame oil 5 tablespoons extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper

Ginger root I grate while still rock hard, chiles, and lime leaves.

Cut a piece of ginger root about 1.5 inches long and grate to make 2 - 3 Tablespoons of grated ginger.

To prepare ginger tea, grate fresh ginger root into water and boil the mixture.

Basically, you grate a few cloves of garlic, some horseradish, some fresh ginger root, one chopped onion, zest and juice from one lemon into a jar.

Gingered Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated fresh ginger root 2 Tbsp freshly ground black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch organic kale, deveined and chopped 1 medium organic zucchini, chopped 1 organic red...

Dom also makes a ginger root concoction by adding two to four tablespoons of freshly grated ginger into an 8 cup batch of basic mixture.