Place 1 quart cooking oil, 1 leek cut into large chunks, 5
large slices of ginger, 1 bunch of cilantro with stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
Not exact matches
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.
But it takes a lot
of time & energy to do a
large amount, so often I will just
slice & chop the
ginger finely instead.
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
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or
slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh
ginger root a
large handful
of pumpkin seeds half a -LSB-...]
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced
ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1
large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly
sliced
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
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
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
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
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
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
Adding a
slice of fresh
ginger and lemon to a
large jug
of water in the morning and sipping on it throughout the day is a more flavoursome way to reach your daily hydration quota.
Muddle a
large sprig
of tarragon and 3 - 4
slices of fresh
ginger in a shaker.
* 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
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1
large sweet onion,
sliced 1 red bell pepper, chopped 1
large Japanese eggplant, peeled and cubed 1» length
of fresh
ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
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
2
large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1
large onion, halved lengthwise and thinly
sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons
sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if
large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied
ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Add the minced kaffir lime, minced
ginger,
sliced scallions, chopped mint, and as much
of the Thai chile as you'd like to a
large bowl.
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 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
2 avocados 1 package romaine lettuce hearts 1
large orange 1 small knob fresh
ginger 1
large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1
large head cauliflower 1
large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
about 6 handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small handful
of chives, cleaned and chopped 1
large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half
ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and
sliced
* 2 medium -
large carrots, preferably organic,
sliced to accommodate your juicer * 1 medium beet, preferably organic,
sliced to accommodate your juicer * 1/2 medium green apple, peeled if not organic,
sliced to accommodate your juicer * 1/2 lemon, preferably organic * 1 small chunk
of fresh
ginger (approximately the size
of your thumb)
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
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves,
sliced 2 teaspoons finely grated fresh
ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1
large handful
of fresh mint leaves 1
large handful
of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
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)
Green Lemonade Juice 1
large apple, cored 3 stalks celery 1/2
of a lemon, peeled and seeded 1 thin
slice fresh
ginger, peeled 1 handful fresh kale leaves, stems removed (about 1 cup)
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
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
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers,
sliced thinly • 1
large green pepper,
sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated
ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1
large yellow onion, diced 5
large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms,
sliced 8 - 10 cloves
of garlic,
sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh)
ginger optional add - ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 strips
of orange peel 2
large slices of fresh
ginger 4 whole allspice 10 whole cloves 1/3 cup fresh cranberries 2 ounces spiced rum 2 cups sweet red vermouth
Instead
of heading to the store to stock up on chamomile,
slice up a lemon or two and a big knob
of ginger, then cram into a
large jar.
3 tablespoons vegetable oil 1
large garlic clove, minced 1 ounce
ginger, finely grated Juice and grated zest
of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly
sliced on the diagonal
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
Put most
of the
sliced ginger into a
large roasting tin, then sit the chicken on top.
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.
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1
large yellow onion, diced 5
large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms,
sliced 8 - 10 cloves
of garlic,
sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh)
ginger optional add - ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly
sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced
ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half
of the above recipe) 1/2 a
large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly
sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece
of ginger, roughly chopped 3
large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes,
ginger and garlic together in a food processor until smooth.
• 4
large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly
sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece
ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (
OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
Spicy Peanut -
Ginger Kale Salad adapted from Happy.Healthy.Life Makes about 3 - 4 servings For the salad: 2
large bunches
of kale (or 3 small) 1 cup red onion, thinly
sliced 1 cup julienned carrots 1 cup julienned cucumber 1/3 cup peanuts for garnish
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks
of lemongrass (the lower white parts only - about 6 inches long)
Large piece
of galangal (Thai
ginger),
sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
ground
ginger pinch red pepper flakes pinch
of sea salt 3
large French baguettes or small personal - sized baguettes broccoli slaw thinly
sliced red onion fresh cilantro, torn 2 cucumbers, thinly
sliced lengthwise sriracha sauce mayonnaise sweet chili sauce
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow mustard seeds 1 Tbsp coriander seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry powder a
large thumb sized piece
of fresh
ginger, peeled and
sliced 2 leeks,
sliced and rinsed