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
Gingersnap Cookies 2 cups
ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons
ground ginger or more to
taste 1 teaspoon vanilla extract pinch of sea salt — optional
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
We use
ground ginger because it gives a good texture and
ginger taste — you can definitely try using fresh though!
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 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
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 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 parsley, chopped
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.
These Larabar - inspired protein / energy bars
taste just like gingerbread, but they don't use any molasses — just warm and delicious spices like cinnamon,
ground ginger, and allspice.
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
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
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp
ground ginger Salt and pepper to
taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
I can't wait for you to share your gingery goodness I've only ever used fresh
ginger root a few times, I'm lazy and I like the «softer»
taste of
ground BUT (random) I have like a pound of fresh... TURMERIC ROOT!
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.
For the best
taste, use fresh
ginger that you
ground yourself.
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
To optimize
taste and health benefits, please use fresh
ginger and not
ground ginger, bottled minced
ginger or
ginger paste.
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to
taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh
ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp
ground turmeric 1 tsp sweet paprika
500 ml 2 cups of almond milk (or coconut - almond or other non-dairy milk) 1/2 — 3/4 tsp
ground turmeric 1/2 tsp
ground cinnamon 1/8 tsp freshly
ground black pepper (or to
taste) 2 tbls coconut sugar, honey or your favourite unrefined sweetener (or to
taste) 2 tsp coconut oil
Ginger or other spices (optional, to
taste)
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
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp
ground cumin 1/4 tsp
ground cinnamon 1/4 tsp
ground ginger 1 pinch
ground cayenne or more to
taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced
ginger 2 teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons
ground cloves 8 green cardamoms Salt to
taste 3 tablespoons butter 2/3 cup cream 1 teaspoons
ground fenugreek 2 teaspoons minced
ginger Honey to
taste, if needed
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
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
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
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
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
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons
ground fennel * 2 teaspoons
ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced
ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to
taste
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons
ground cumin 1 and 1/2 teaspoons
ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon
ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh
ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound
ground turkey Kosher salt and freshly
ground black pepper (to
taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon
ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly
ground pepper (to
taste)
shitake mushrooms, stems removed (equal to about 2 - 3 mushrooms, sliced) 1/2 to 1 teaspoon grated fresh
ginger 1 to 1 1/2 teaspoons low - sodium soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet white wine salt and fresh
ground black pepper to
taste
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
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
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
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)
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to
taste - Chopped cilantro or parsley for topping
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)
-LSB-...] fresh
ground ginger 2 tbsp of sesame oil 2 tbsp of coconut aminos (soy sauce replacement) 2 tbsp of date paste 2 tbsp of lemon juice A pinch of salt Red pepper flakes to
taste -LSB-...]
Egg Phuphu Rassa Recipe & Image: Nayana Afroj Ingredients for Phuphu: Boiled egg yolks: 3 Raw egg yolk: 1 Green chillies: 2 Parsley: 3 sprigs Flour: 1 tsp Salt: To
taste Ghee: 2tbsp Chicken stock - 1 cup Ingredients for Rassa:
Ground cashew paste: 1tbsp
Ginger - garlic paste: 1tsp Onion paste: -LSB-...]
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)
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon
ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon
ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to
taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
For the meat: — 1 pound
ground beef or lamb (I like using a mixture of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon fresh
ginger, diced — 1 teaspoon
ground coriander — cayenne pepper, to
taste — salt & pepper to
taste — 1 cup water
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh
ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds of
ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to
taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
Pumpkin Flax Energy Cakes are loaded with superfoods including pumpkin and flaxseed, and a perfect blend of cinnamon, nutmeg,
ginger, and
ground cloves give you a naturally sweet
taste the whole family will love.
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping
Ground cinnamon, nutmeg and
ginger to
taste Maple syrup to
taste (optional)
About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg pinch of
ground ginger pinch of
ground cloves honey to
taste