I juice several lemons,
a large piece of ginger, a hint of raw organic honey, & a healthy dose of milk thistle for good measure (+ purified water using a British Berkefeld filter).
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
Strain the milk if you have
large pieces of ginger, cinnamon, peppercorns, date etc..
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch
pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red onion, two cups parsley, one
large sweet potato, two
large red beets, one orange, eight Swiss chard leaves, and six clementines.
1 Medium aubergine, diced
large 1t Sesame oil (or another high - heat oil) 1/2 Onion, diced 1/2 Green pepper, diced
large 1 t Sesame oil 1 Clove
of garlic, minced 1»
Piece of ginger, minced
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
This allows the
larger pieces of lemon grass,
ginger, chile and lime to really infuse the broth.
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
To prepare your stir - fry: Put a
large pan
of water on to boil • Peel and finely slice the
ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into
pieces or leave whole
1 head
of kale, washed, dried and torn into
large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh
ginger, grated dash cayenne
Joint Relief Green Soup 3 cups beet greens 1 bell pepper, stem and seeds removed 1 - inch
piece ginger root Juice
of 3
large lemons 1/2 avocado, pit and skin removed 2 cups water 1/2 cup fresh green peas 1/2 cup alfalfa sprouts
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1
large onion, chopped and divided into 2 parts 1
large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4
large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
3 tablespoons vegetable oil 4 onions, chopped 1 small
piece of ginger, peeled and grated 1
large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
Emerald Juice 1 very
large bunch
of celery 1
large bunch
of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls
of any green leafy vegetables 1 - 2 cucumbers a
piece of fresh
ginger root — to taste
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized
pieces of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1
large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
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 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
1 teaspoon olive oil 2
large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3
large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh
ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
Or serve
pieces of candied
ginger alongside, spoon crystals
of strawberry granita alongside and serve them together in a
large goblet, or serve a scoop in a glass with a splash
of peach leaf wine.
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh
ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1
large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1
large red onion, chopped * 4 garlic cloves, minced * 1 - inch
piece fresh, peeled
ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot
of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice
2 lbs boneless, skinless chicken thighs, trimmed
of excess fat and cut into
large, bite sized
pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp
of sesame oil 1 heaping T
of brown sugar 1 inch
of fresh
ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6
large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick
pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
1 cup split mung beans, soaked overnight 2 cups basmati rice 1
large bunch fresh cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch
piece of fresh
ginger, peeled & chopped 4 tbsp Ancient Organics Ghee salt and pepper to taste
3/4
of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix
of baby spinach, chard, and kale) 1/4 — 1/2 cup
of coconut milk (from the carton) or any non-dairy milk 5
large green figs 1/2
of a cucumber, chopped into big chunks 1/2 inch
piece of peeled
ginger (optional) 1
large frozen banana, chopped into big chunks
1 kg pumpkin, skin removed, chopped 4 carrots, chopped 4 cloves garlic, crushed 1
large piece of fresh
ginger (approx 8 cm), chopped 2 tsp turmeric 4 cups
of water salt and pepper to season
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)
4 - 6
large carrots, scrubbed (no need to peel) 2 whole peeled tangerines 2 - inch
piece of fresh turmeric optional: 1 - inch
piece of french
ginger, whole peeled lemon, spear
of fresh pineapple
For 4 — 6 people 500g skinned and boned chicken thighs 2 medium onions, sliced Olive oil spray 3
large cloves garlic Thumb sized
piece of fresh
ginger
In a
large bowl, combine the brown rice, arugula, smoked salmon, cucumber, pickled
ginger and 3/4
of the nori
pieces.
One
large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh
ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
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
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1
large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm
piece of fresh
ginger, sliced 5g 2 cm
piece of fresh turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
1.5 kg whole chicken 10 cloves
of garlic, halved A
large piece (about the size
of your palm)
piece of ginger, sliced 1
large bunch
of spring onions (scallions) 2 tablespoon Shao xing rice wine 2 tablespoon light soy 4 teaspoon sesame oil 1 teaspoon salt and pepper
1 tbsp coconut oil 1 onion, finely sliced 1
large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm
piece of fresh
ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
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
3
large onions, chopped 2
large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch
piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2
large onions, chopped 1 2 - inch
piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch
piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8
large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
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
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch
piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2
large onions, finely chopped
1
large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks
of celery 5 cm
piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2 tablespoons coconut sugar zest
of 2 clementines (or one
large orange) 1 tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier 1 - inch
piece fresh
ginger, grated a few tablespoons flour pinch
of salt
1 cup black rice, preferably soaked overnight 1 knob fresh
ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few
large pieces of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
1 head
of broccoli 6 - 8 stalks
of celery 4 cups filtered water 10 cm
piece of ginger 3 cloves garlic 4 bunches
of spinach 1
large handful coriander 1
large handful Italian Parsley 1/2 lemon salt & pepper to taste
-- 1 medium onion — 4 cloves garlic — 3 cm
piece of ginger — 2 chopped shoots
of lemon grass — 8 cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice
of 2 limes — 4
large diced tomatoes — Handful spinach — Handful coriander — 100g bean sprouts — 200 - 250g Rice noodles
Fennel Seeds A
large 1 Inch
Piece of Ginger, grated 1 1/2 Cup Mix Veggies (I used cauliflower and carrot, chopped small) 5 cups Water 1 tsp Sea Salt, plus more to taste
6 shallots, peeled 1 2 - inch
piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch
piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into
large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
Combine halved head
of garlic, 2»
pieces of scallions, 1 tablespoon
ginger, and 4 cups water in a pot
large enough to fit a steamer basket.
about 200 g
of left over chicken meat 1 liter
of chicken stock 200 ml coconut milk a
large piece of fresh
ginger, sliced and cut into small
pieces 1 red chili, cut in tiny
pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can
of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a
large bunch
of coriander, chopped