While the crust bakes, place the rhubarb, 3 tablespoons sugar, and
ground ginger into a large saucepan.
Put the oats, carrots, dates, almonds, cinnamon, nutmeg and
ground ginger into a food processor and blitz it all together until it is totally combined.
Not exact matches
Serve 1 cup full - fat greek yogurt (or coconut yogurt)
Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat) 10 - 15 almonds, chopped ground ci
Ginger Honey (simply stir lots of freshly grated
ginger into honey over low heat) 10 - 15 almonds, chopped ground ci
ginger into honey over low heat) 10 - 15 almonds, chopped
ground cinnamon
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
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon
ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute
ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
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
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut
into 1/2 - inch pieces
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
Turn your favorite banh mi sandwich
into a pizza with this easy and delicious Banh Mi Pizza recipe, topped with sesame
ginger ground pork, fresh carrots, jalapenos, cilantro and sriracha!
17 - 18 medium - large apples 5 cinnamon sticks 10 cloves 1 teaspoon nutmeg 1 orange, not peeled, cut
into slices 1/4 teaspoon
ground ginger 2 cups water
The
ground and fresh
ginger turn them
into a more than average peach muffin.
Ginger ale, 2 Gingers whiskey, ground ginger, and lemon and lime zest are baked into the fluffy, moist and perfectly sweet
Ginger ale, 2
Gingers whiskey,
ground ginger, and lemon and lime zest are baked into the fluffy, moist and perfectly sweet
ginger, and lemon and lime zest are baked
into the fluffy, moist and perfectly sweet cake.
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh
ginger, minced / 1 T paprika / 2 t
ground cumin / 1 t
ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut
into thin slices.
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t.
ground ginger Pinch nutmeg 1/4 t. salt
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh
ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon
ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Walnuts
ground into flour make the perfect nutty base for these Walnut
Ginger Cookies that taste just like gingersnaps.
I mean, just when I thought I'd done everything worth doing with carrots — shredding them
into my favorite carrot salad, pickling them, roasting them for an avocado salad,
grinding them
into a
ginger dressing, grating them
into Indian vegetable pancakes — a reader (Hi, Sasa!)
If using powdered garlic /
ginger mix, add a teaspoon of water and mix well, if using fresh,
grind both
into a paste.
1 lb skinless salmon fillet, cut
into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh
ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp
ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves
Stir in dried cherries, molasses,
ground cinnamon,
ginger, and allspice to transform our Browned Butter Whole - Wheat Muffins
into fruit - filled delights with just 9g of added sugar.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
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
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.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon freshly
ground nutmeg 1/8 teaspoon
ground cloves 3 tablespoons (42g) unsalted butter, cut
into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
1 pound apples, peeled, cut
into 1/2 inch chunks (2 average sized) 2 pounds sweet potatoes or yams, peeled, cut
into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1 tablespoon agave (optional, see note) 1/4 teaspoon
ground cinnamon 1/2 teaspoon fresh grated
ginger, see note
Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon,
ginger, allspice, nutmeg, cornstarch, and
ground flax seeds
into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.
Whenever I bake something gingerbread, I also add some extra
ground ginger, to set it off and take it away from the pumpkin world and
into gingerbread land.
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.
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
THICK AND CHEWY GINGERBREAD COOKIES from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon
ground cinnamon 1 tablespoon
ground ginger 1/2 teaspoon
ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut
into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
Then add the chicken, which you've cut
into 1 - inch pieces, along with the curry spice,
ground ginger and salt and pepper.
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
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
1 lb (1/2 kg) red organic apples 250 g rhubarb, cut
into slices 1 cup (2 dl) water 1 tbsp fresh
ginger, finely chopped 1 tsp cardamom seeds 1 tsp cinnamon
grounded
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh
ginger, finely chopped or 1 tsp
ground 2 tbsp fresh turmeric, finely chopped or 1 tsp
ground 1 pinch
ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut
into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced
into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh
ginger 3 tablespoons vegetable oil 1 teaspoon
ground cayenne 1 3 - pound chicken, skinned, boned, and cut
into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
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
In a blender,
grind into a fine paste the coconut,
ginger, chiles, garlic, cilantro.
The Marinade: 4 large pieces of
ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon
ground turmeric 3 pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut
into strips
1 large head of cauliflower, washed and cut
into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of
ginger, peeled and grated 1 tablespoon of
ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
There is an enormous consumption of chillies in India, as both rich and poor daily use them, and they form an important ingredient in the curries and chutneys in general use, when
ground into a paste between two stones, with a little mustard, lard, oil,
ginger and salt, this forms the only seasoning which the millions of poor in the East can obtain to flavour their insipid rice.
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 onions
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of
ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon
ground coriander 2 teaspoons cayenne, or to taste salt and freshly
ground black peppers 1/2 cup cilantro, chopped
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)
Cut the chicken
into 2 cm cubes then put them
into a bowl, adding the
ginger, garlic, chilli powder, turmeric, salt and
ground coriander.
Place the
ginger, garlic, and onion
into a food processor and
grind until it makes a smooth paste.
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano,
ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of
ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut
into wedges (for serving)
1 lb of sea bass, cut
into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh
ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)
of boneless chicken, diced 1 1/2 tsp of fresh
ground or finely shredded
ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)