Ginger Root Juice 1 apple with seeds removed 1
inch slice of ginger root 1 fresh lemon juiced 6 carrots
Not exact matches
Roughly 1/2 cup each
of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2
inches fresh grated
ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
Here's the recipe, made sugar free this time except for what sugar is in the plums
of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1
inch of fresh
Ginger, chopped 2 whole cloves
of Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1
inch cube
of fresh
ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 -
inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and
sliced 3 garlic cloves, minced 1 1 -
inch piece
ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2
inch nub
ginger, thinly
sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons
sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice
of one lime
Once the oil was hot, I sauteed a diced onion, two tablespoons
of chopped cilantro, about an
inch of sliced lemongrass, two cloves
of minced garlic, and one teaspoon each
of turmeric, curry,
ginger powder, and cumin.
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.
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 -
inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
What you need: -2 cups
of water -1
inch piece
of ginger, peeled and
sliced -1 / 4 cup
of lemon juice -3 tablespoons
of honey -4 tablespoons
of gelatin - Saucepan - Whisk... Read More
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)
Servings MetricUS Imperial Ingredients 1 lb chicken thighs
sliced into 1/2
inch bits1 can coconut milk3 - 4 tsp green curry paste - whole30 approved Thai Kitchen brand1 red onion julienned2 cloves garlic smushed1 -
inch knob
of ginger julienned1 / 2 zucchini julienned2 carrots...
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly
slice it)- 1 2 -
inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head
of boy choy, cut and washed
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh
ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few
inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame
ginger dressing: 1/2
inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
8 -
inch piece fresh
ginger, peeled (use the edge
of a teaspoon to scrape off the skin) and
sliced crosswise into thin rounds
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh
Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half -
inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2
slices fresh
ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3
inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 -
inch piece peeled fresh
ginger, grated (peeled, frozen
ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions,
sliced on the diagonal into approx 1 / 2 -
inch lengths
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 -
inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 -
inch cubes 1 medium tomato, diced into 1 -
inch cubes 2 tsp fresh
ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions,
sliced A dash
of shichimi togarashi (for topping (optional)
Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 -
inch pieces and crushed with the back
of a cleaver — 1 1 -
inch piece
ginger root or galangal, crushed with the back
of a cleaver — 1/2 pound boneless chicken breasts,
sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground
ginger (or 1 tablespoon fresh
ginger, peeled and grated — I love fresh
ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2
inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1
inch piece
of fresh
ginger, grated a bunch
of snow peas,
sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 -
inch - thick rounds, and flower separated into 1 -
inch clusters 3 scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh
ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
rhubarb, cleaned and cut into 2 -
inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 -
inch piece
of fresh
ginger, peeled and thickly
sliced
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 -
inch - thick rounds, and flower separated into 1 -
inch clusters 3 scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh
ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole turmeric root, washed and
sliced + a 3 -
inch piece
of ginger root, washed and
sliced + 1/2 t freshly ground black pepper + 2 t salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water for finishing + juice
of 1 lemon + 1/4 c extra virgin coconut oil
1 clove
of garlic, minced 1 -
inch piece
of ginger, minced 1 carrots, peeled and thinly
sliced 1 small head
of cauliflower, chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit
of heat) 2 pieces
of baby bok choy, thinly
sliced
2
inches fresh
ginger, peeled (scrape away the skin using the edge
of a teaspoon) and
sliced into 1/4 -
inch rounds
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 -
inch piece
of fresh
ginger, peeled and thinly
sliced 4 cloves
of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can
of coconut milk Lime wedges for garnish
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red bell pepper, stemmed and seeded, thinly
sliced 1 1 -
inch piece
of fresh
ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion —
sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 -
inch piece
ginger,
sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps
sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy —
sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1
inch piece
of ginger — peeled and minced 5 green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear
of corn — kernels
sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two -
inch piece
of cinnamon stick 2 cardamom pods 1 two -
inch piece fresh
ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
oil, and when it's shimmering and slides quickly across the surface
of the pan, add 6 cut scallions and 1 2 -
inch piece
of sliced ginger.
2 tablespoons tamari 1 tablespoon rice vinegar 1 tablespoon fresh satsuma juice 1 teaspoon white sesame seeds hulled 1/2 teaspoon chili flakes 1 clove
of garlic minced 1 green onion
sliced 1
inch fresh
ginger grated
a 1 1/2 -
inch piece
of ginger, peeled then grated 8 green onions, trimmed, thinly
sliced 1/8 teaspoon turmeric powder
1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1
inch pieces
of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly
sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes,
sliced in wedges 2 jalapeños, thinly
sliced Asian chili garlic sauce and / or hoisin for serving
ginger syrup (to make, boil 1 cup
of water, 1/2 cup coconut sugar, 1/2 cup maple syrup, and 4 1/4 -
inch - thick
slices of ginger in a saucepan) 2 dashes orange bitters
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch
of salt, more to taste 1 TBSP finely grated fresh
ginger (about a 1 -
inch nub
of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper,
sliced into thin 2 -
inch long strips 1 yellow, orange or green bell pepper,
sliced into thin 2 -
inch long strips 3 carrots, peeled... Read More»
Khalsa offers a simple recipe: Put four black peppercorns; four whole green cardamom pods; a half -
inch slice of fresh
ginger; half a cinnamon stick; and three whole cloves in a pot filled with 10 ounces (a little over a cup)
of water.
I have hung a bag in the second ferment with lemons
sliced up with peeling on and about 1
inch of peeled raw
ginger....
Ingredients For every three quarts
of water add: 1 large onion, chopped 2 carrots,
sliced 1 cup
of daikon or white radish root and tops (ideal, but optional) 1 cup
of winter squash cut into large cubes 1 cup
of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups
of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup
of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup
of cabbage 4 1/2 -
inch slices of fresh
ginger 2 cloves
of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
1/2 -1 banana,
sliced and frozen 1/2 cup cauliflower, frozen (precooked) 1/2 teaspoon vanilla 1/2 -
inch piece
of fresh
ginger (optional) 1 scoop vanilla plant - based protein powder (Optional, omit vanilla if using.)
Pineapple Digest Aid 1/2 a pineapple 1 small hand full
of fresh mint 1
slice of cabbage 1
inch of ginger root This juice will help with digestion as pineapple contains bromelain.Cabbage helps sooth the lining in your stomach and
ginger helps the digestive system.
Tasty Citrus Water Fill a pitcher with 8 cups
of purified water Cut citrus fruits thinly: 2 organic organic lemons 2 organic limes 1 medium size organic orange 3 one
inch pieces
of raw organic fresh
ginger (great for digestion and gives the water a «kick») For maximum taste, let the water marinate for a few hours before drinking Berry Good Water Fill a pitcher with 8 cups
of purified water - Cup
of strawberries raspberries — any berries cut in half, - A couple lemon and or lime
slices Ice Cubes Into each cube
of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small piece
of pineapple in each cube Place lemon water in each cube Add a single strawberry and piece
of lemon rind Note: These fancy ice cubes can spice up any water glass
of still or sparkling water.
You only need 1
inch of ginger root that is
sliced and peeled and 1 cup
of fresh mango.
* 2 shallots, chopped * 2 cloves garlic, chopped * 1
inch piece
ginger,
sliced * 2 stalks
of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice
of colors), finely
sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper