You can also add a little
more ginger powder to give it more kick.
Not exact matches
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
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled
ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle
powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
brown some onions and add a good amount of black pepper and
ginger, raw [or
powdered i guess] and fry it up some
more.
6 cups all - purpose flour, plus
more for work surface 1 teaspoon baking soda 1/2 teaspoon baking
powder 4 teaspoons ground
ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
Roasted with nutmeg and chili
powder and then blended with honey, cinnamon, and
ginger (don't ask why I roasted with one seasoning and then added
more later).
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry
powder 2 tbl of freshly grated
ginger 1 - 2 tsp of cumin (I added
more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper
For the next batch I added
ginger powder cos I had run out of the sweet sticky
ginger, and some milk and so the mixture was much
more sloppy.
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 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh
ginger 2 tablespoons butter or margarine 2 tablespoons curry
powder, or
more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus
more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa
powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking
powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking
powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of
ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted +
more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp
ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or
more) of red chilli
powder (optional) pinch of red food coloring (optional) salt and pepper to taste
Lemon grass
powder produced a nice, bitter edge with the sweeter flavors of cardamom and cinnamon, but
ginger powder would be a
more traditional addition.
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with
ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo chili pepper 1 tsp cloves
powder 1 tsp black pepper
powder 1 Tbsp coconut oil 1/2... Read
more →
I also added a bit
more than 1 dl cocoa
powder (inducing
more sugar) and instead of
ginger I used cinnamon (1,5 ts).
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read
more →
As I wrote, I would use 1 dl soy milk and 1/2 teaspoon
ginger powder, or you could also use fresh
ginger if you want
more flavor.
Saute the onion in the remaining ghee now add renaming milk, mava, fennel
powder,
ginger powder, red chili
powder and cream, then add the pieces of cauliflower cook it for 2 - 3 minute
more and off the flame.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking
powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground
ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil,
more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
For cake 2 cups all - purpose flour plus
more for pan 2 teaspoons baking
powder 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/2 teaspoon salt 1/2 cup almonds, chopped 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1 stick (4 ounces) unsalted butter, melted, plus softened butter for pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs
Note on seasoning: You can push the curry flavor of this soup further by adding
more curry
powder, plus ground cumin and fresh
ginger.
Add the garlic,
ginger, red pepper flakes, curry
powder, turmeric, and salt and pepper and cook for 2 minutes
more, making sure the spices coat the aromatics.
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 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no
more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated
ginger 1 teaspoon curry
powder (
more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
Followed the recipe step by step (added slightly
more Curry
powder and some fresh sliced
ginger cause I like my food spicy) and it came out fantastic!!
A monk fruit and pineapple juice - sweetened beverage infused with healthful prickly ash extract, lemon extract, rose hips
powder,
ginger and
more.
200 g dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half a teaspoon dried
ginger powder (and some
more to roll the truffles) 100 - 110 g almond meal cocoa
powder (with no added sugar), just enough to taste
powdered sugar (from brown sugar), just enough to taste
I chose to add turmeric to the punch via a simple syrup made with turmeric
powder and added a bit
more spice and sweetness with KOVAL's
Ginger Liqueur.
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
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)
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus
more for greasing pan
Wasabi Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh
ginger 1 1/2 teaspoons Wasabi
powder (or
more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste
Next time, I'll be adding either
more powdered ginger or a good tablespoon of grated fresh
ginger.
2 large onion, roughly cut 6 cloves garlic 1 tsp
ginger powder 2 medium green bell pepper, roughly cut 1/4 large cabbage head, finely chopped 3 medium carrots, grated 7 ripe medium plum tomatoes, chopped 1 tablespoon curry
powder (I added 2
more tsp after but make it to your taste) 1 - 2 teaspoons schriracha, (hot sauce) 1 teaspoon coriander
powder 2 tablespoons tomato paste 1 can Baked Beans in Tomato Sauce (no meat, low fat)
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon ground
ginger 1 teaspoon cinnamon 1/4 teaspoon ground cardamom (optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon fresh orange zest 1/3 cup chopped pecans, plus
more for optional topping
Add garlic,
ginger, jalapeno, curry
powder, cinnamon, cumin and bay leaves and cook, stirring often, for about 5 minutes
more.
4 tbsp raw cacao butter (break off small pieces) 3 tbsp raw coconut oil 4 tbsp raw honey 3/4 cup / 60 g cacao
powder +
more for rolling 4 tbsp orange juice 1 tbsp fresh grated
ginger (or less if you prefer it milder) 1/2 tsp flaky sea salt
I made a few minor changes to the sauce:
more honey to taste, added chili pepper flakes, used rice wine vinegar instead of red wine vinegar, and used
powdered ginger rather than fresh.
Here, green tea comes in the form of matcha
powder as it's easier to use and stronger than brewed and cooled loose leaf / bagged green tea, and lemon and fresh
ginger give it a really bright, clean flavour that makes it even
more energising.
4 tablespoons (1/2 stick) unsalted butter, melted, plus
more for pan 1/4 cup unsweetened cocoa
powder, plus
more for pan 3/4 cup all - purpose flour, (spooned and leveled) 1 teaspoon ground
ginger 1 teaspoon pumpkin - pie spice 1/2 teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar, for dusting (optional)
And you can blend in plenty of other superfood ingredients for an even broader spectrum of nutrients, like fresh grated
ginger, matcha or cacao
powder, fresh mint, and cinnamon (for
more ideas check out my story on nutrition boosters).
I usually prefer fresh
ginger, but
ginger powder is also fabulous — in fact, the
powder form boasts even
more antioxidants than the fresh variety.
Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein
powder 3/4 cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground
ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read
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1/2 teaspoon cinnamon 1 pinch of black pepper tiny piece of fresh, peeled
ginger root or 1/4 tsp
ginger powder 1 pinch of cayenne
powder 1 pinch of cardamom
powder liquid stevia to taste Instructions: Mix... Read
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I've had kale salad (like the awesome one in the picture), kale smoothies (with coconut water, frozen strawberries,
ginger and a Raw protein
powder packet), raw kale by the fistful... and now, let me tell you... [Read
more...]
I found you needed
more stock and I added a teaspoon of fresh or
powdered ginger for extra heat.
Spice it up even
more with 1/4 teaspoon
ginger powder and a pinch of nutmeg.
Kale — about a cup or
more Cucumber — chunk Parsley about 1/4 cup Fresh mint — a few stalks Fresh
ginger, small chunk — yep, I peel mine but you don't have to Pear 2 - 3 strawberries 1 serving Warrior Force protein
powder (read
more of my protein
powder recommendations here) 1 tsp cinnamon Almond milk — Add enough to blend.
Ingredients: 2 cups apple cider vinegar 1/2 cup Coconut Aminos or Ojio Organic Soy Sauce Alternative or Coconut Secret Garlic Sauce 1 tsp ground
ginger 1 TBSP mustard 1 tsp onion
powder 1 clove of garlic, crushed 1/2 tsp cinnamon 1/2 tsp ground pepper Liquid Stevia to taste (optional) Instructions: Place all ingredients in a saucepan and bring to... Read
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