1 serving of your favorite protein powder 1 large ripe pear, peeled and diced, a Bartlett pear is best 1/2 cup frozen blueberries 1 teaspoon vanilla extract Pinch of
ground ginger Juice of 1/2 a lime 1/2 cup unsweetened almond milk 1/2 cup filtered water 3 - 4 ice cubes
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece
ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime
juice Water
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple
juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 3/4 cup coconut oil
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime
juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water
juice and zest of 1 lemon 1/2 tablespoon chopped fresh
ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
They add soy and fresh or
ground ginger, Asian five - spice powder, lemon
juice, rice vinegar, and molasses, and come up with delicious, fresh fruity - flavored sauces.
I have also used a coffee grinder and then poured a little water on
grinded ginger to moist it before squeezing the
juice.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc
ginger, minced 1 / 2T Cinnamon 1t Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon
juice Chopped fresh parsley to serve
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes, fresh lemon
juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera,
ginger root, fresh mint, fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds, fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds,
ground cinnamon, cayenne pepper, natural herb blend
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1/2 lb strawberries, trimmed and hulled (about 1 3/4 c) 6 oz raspberries (about 1 c) 3/4 c fresh orange
juice 1/2 c 2 % plain Greek - style yogurt 2 Tbsp honey 2 Tbsp hulled hemp seeds 2 Tbsp
ground flaxseed 1 tsp freshly grated
ginger
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
In a large pot, combine the
ground cherries, pineapple (with
juice),
ginger, pineapple sage and agave and bring to a boil.
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their
juices 1/4 cup freshly squeezed lemon
juice 2 tablespoons freshly grated
ginger 1 tablespoon butter 1 teaspoon
ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
In a small bowl, combine pineapple, coconut aminos, lime
juice,
ground ginger, red pepper flakes, salt and pepper.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and
juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1/3 cup vegetable shortening 3/4 cup sugar (evaporated cane
juice) pinch
ground ginger 1/2 teaspoon...
2 Tablespoons
ground flax seeds 4 Tablespoons water 3/4 cup sugar (we use evaporated cane
juice) 1 teaspoon vanilla 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups...
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon
ground cumin 1/2 teaspoon cinnamon 1 teaspoon
ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon
juice
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh
ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Super-ripe nectarines are paired with creamy coconut milk, zesty lime
juice, and
ground ginger in this refreshing recipe — the flavor combo is delicious.
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.
4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp
ground ginger 1/4 tsp
ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (c
Juice 1.5 lemons (you can lower the amount of lemon
juice if you want a creamier cheesecake) 1 peeled courgette (c
juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh
ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (
juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (
juiced)
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh
ginger, grated 1/2 tsp
ground vanilla powder 1 tsp
ground cinnamon (or cardamom) 1 tbsp lemon
juice
1 clove garlic, minced or pressed 1 teaspoon
ground ginger 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons lemon
juice 2 tablespoons salad oil 1 tablespoon instant minced onion 1/4 teaspoon black pepper
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon
juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped
ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
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
Marinade: 1/2 cup soy sauce 1/4 cup lime
juice 2 tablespoons rice wine vinegar 1/4 cup orange
juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh
ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
1 3 - pound chicken, cut into small pieces 3 tablespoons lemon
juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons
ground ginger 1 teaspoon
ground black pepper 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh
ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly
ground black pepper to taste
2 cups apple
juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig fresh rosemary 2 carrots 1 inch (2,5 cm) fresh
ginger or more to taste 1/2 tsp
ground cinnamon 1/2 tsp
ground nutmeg
Marinade: 1/3 cup olive oil
Juice of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon freshly
ground black pepper 4 tablespoons grated fresh
ginger 1/2 cup unsweetened coconut milk
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots —
ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot
juice, 1/2 ″ piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot
juice 1 teaspoon cinnamon 1/2 teaspoon
ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
1/4 teaspoon salt 1/2 teaspoon
ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated
ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime
juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime
juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh
ginger 1 pinch
ground cayenne pepper
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
3 pounds apples, peeled, cored and roughly chopped 2 cinnamon sticks 1/4 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground cloves
Juice of half a lemon 1/2 cup water
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)
INGREDIENTS 8 - 10 frozen bananas 1/4 cup molasses 1 tsp
ground ginger 1 tsp
ground cinnamon 1 tsp vanilla extract 1 tsp lemon
juice 1/2 a batch of Gingerbread Cookies, crumbled... Read More
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon
juice 2 teaspoons freshly grated
ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly
ground black pepper, to taste brown rice, to serve
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 o
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 o
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons
ground cumin 1 1/2 teaspoons freshly grated
ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon
juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh
ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar
juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane
juice) 1⁄4 cup brown sugar (evaporated cane
juice and molasses blend) 1⁄2 teaspoon
ground ginger 1⁄2 teaspoon
ground cinnamon 1⁄2 teaspoon
ground nutmeg 1 teaspoon vanilla 3⁄4 cup canned pumpkin puree (1/2 can)
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)
2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup
ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon
ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
juice
3 eggs 200 g granulated sugar 150 g canned pumpkin puree 1/2 lemon,
juiced 105 g flour 1 tsp baking powder 2 tsp cinnamon 1 tsp
ground ginger 1/2 tsp salt 120 g pecans, chopped and slightly toasted 100 g powdered sugar, for dusting
first fry some garlic,
ginger,
ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and
juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.