In a study of 30 individuals, 2 grams
of ginger extract per day significantly reduced pro-inflammatory signalling molecules in the colon (19).
El Abhar, H. S., Hammad, L. N., and Gawad, H. S. Modulating effect
of ginger extract on rats with ulcerative colitis.
Not exact matches
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
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh
ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla
extract
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla
Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder
ginger 1 pinch
of salt.
I've also taken to spicing it up with ground
ginger, cardamom, cinnamon, and spiking the egg white mix with a dash
of orange essence and vanilla
extract and also add maple syrup for more flavor.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized
ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla
extract 1/2 teaspoon salt
This cake is flavored with not only Vernors
Ginger Ale, but also vanilla extract to really mimic the cream soda ginger ale greatness of Ve
Ginger Ale, but also vanilla
extract to really mimic the cream soda
ginger ale greatness of Ve
ginger ale greatness
of Vernors.
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground
ginger 2 tsp ground cinnamon 2 tsp vanilla
extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
Then add pumpkin puree, vanilla
extract, cinnamon, allspice, nutmeg,
ginger and a good pinch
of sea salt.
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla
extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla
extract 1/2 tablespoon ground cinnamon 1 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
INGREDIENTS 8 - 10 frozen bananas 1/4 cup molasses 1 tsp ground
ginger 1 tsp ground cinnamon 1 tsp vanilla
extract 1 tsp lemon juice 1/2 a batch
of Gingerbread Cookies, crumbled... Read More
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla
extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix
of cinnamon, nutmeg,
ginger and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g butter, at room temperature 180 g brown sugar 3 eggs, at room temperature 1 tsp vanilla
extract
Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp
ginger pinch
of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla
extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla
extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp
ginger · Pinch
of cloves · Pinch
of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
Whoopie Pie Frosting 2 - 2 1/2 cups confectioners» sugar 1 cup unsalted butter, softened 7.5 ounce jar Fluff (Marshmallow Cream) 2 teaspoons Vanilla Bean Paste or vanilla
extract 1/2 teaspoon ground
ginger 1/2 teaspoon ground cinnamon Dash
of salt
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground
ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla
extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
* 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)
1 tablespoon fresh
ginger juice, made by grating a 4 -5-inch piece
of ginger into a pile and then pressing it against a strainer to
extract the
ginger juice
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla
extract 1/4 teaspoon ground
ginger (optional) Pinch
of sea salt
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/2 teaspoon kosher salt Pinch
of black pepper 1/4 teaspoon ancho chili powder 1 teaspoon vanilla
extract 2 cups mixed nuts
You can really make any variation - this year I made this recipe but istead
of orange
extract I added a generous helping
of ground
ginger, added a tiny bit
of water to make the mix even more fudgey, rolled them into balls and then dusted in extra cacao.
In a medium - size saucepan, combine the frozen blueberries, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla
extract, zest
of 1 lemon, juice
of 1/2 lemon, and 1/2 teaspoon ground
ginger.
1.5 cups
of raw cashews soaked overnight in cold water 1 cup
of pumpkin puree 1/4 cup
of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup
of maple syrup 1 teaspoon vanilla
extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla
extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground
ginger pinch
of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice Pinch
of sea salt 2 teaspoons matcha 1 teaspoon ground
ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla
extract INSTRUCTIONS... Continue reading →
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground
ginger 1/4 teaspoon salt (I used fine sea salt) grated zest
of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla
extract 4 Tablespoons (1/2 stick) unsalted butter, melted
1/2 cup currants 1 cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon each
of cinnamon +
ginger 1/4 teaspoon each
of nutmeg + all - spice 3 tablespoons vegan butter 1 flax or chia egg (1 tablespoon
of seeds to 3
of water) 1/2 teaspoon vanilla
extract 1/4 cup maple syrup
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla
extract add spices accordingly: cinnamon,
ginger, nutmeg, pinch
of salt optional: 1 tbsp protein powder (I used VEGA original)
Ingredients 200 g cleaned cherries 300 g cleaned strawberries, cut into quarters the juice
of half a lemon the juice
of 1 orange 1 tablespoon naturale vanilla
extract 2 tablespoons molasses (from whole cane sugar) the juice
of 2 cm cleaned and grated fresh
ginger root 4 - 5 fresh mint leaves, cleaned and chopped 1/4 teaspoon -LSB-...]
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla
extract add spices accordingly: cinnamon,
ginger, nutmeg, pinch
of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz
of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups
of greens (I used a «Power Greens» mix
of baby kale, chard, and spinach) 3/4 tsp vanilla
extract 1 1/2 frozen bananas 1 to 2 cups
of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh
ginger (optional)-- add 1 - 2 slices
of fresh
ginger — it adds some zing to the smoothie
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons rice malt syrup the juice
of 1 lemon 1 teaspoon natural vanilla
extract half a teaspoon dried
ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
2c rolled oats 1 / 2c chopped almonds 1 / 2c
of chopped walnuts 6 cup chopped dates, pitted 1/4 c
of hemp seeds 1/2 teaspoon
of dried
ginger or 1 teaspoon
of fresh
ginger, grated 1/4 cup sunflower seeds 1 tablespoon
of pumpkin spice 1/2 cup water 1 tbl vanilla
extract 1/2 cup maple syrup Sea salt or Himalayan pink salt
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground
ginger 1 teaspoon ground cinnamon pinch
of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla
extract or vanilla bean paste 1/2 cup vegan chocolate chunks
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla
extract 1 - inch peeled knob
of ginger plus 1/4 cup grated
ginger plus 1/4 cup grated
gingerginger
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
The
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated g
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla
extract 1 - inch peeled knob
of ginger plus 1/4 cup grated g
ginger plus 1/4 cup grated
gingerginger.
I have next to bring the contents
of the casserole to the boil, and then simmer twenty minutes to
extract the flavor
of the
ginger, etc.; then I must pass the whole through a hair sieve.
~ 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
A splash
of vanilla
extract, a squeeze
of lemon juice, and a little cinnamon and
ginger for flavor, and that's it!
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg,
ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla
extract
In a large mixing bowl combine all
of the ingredients: coconut sugar, flour, baking powder, cardamom, cinnamon,
ginger, molasses, peanut butter, coconut oil, vanilla
extract and apple cider vinegar.
Recipe and photo by Emma Frisch Ingredients: Lemon — Zest
of 3 lemons Lemon Juice — Juice
of 3 lemons
Ginger — 1 teaspoon, grated fresh ginger Maple Syrup — 3/4 cup Ghee — 1/2 cup (melted) Vanilla extract — 1 teaspoon Oats — 5 cups rolled oats Golden flax seeds — 2/3 cups golden -LS
Ginger — 1 teaspoon, grated fresh
ginger Maple Syrup — 3/4 cup Ghee — 1/2 cup (melted) Vanilla extract — 1 teaspoon Oats — 5 cups rolled oats Golden flax seeds — 2/3 cups golden -LS
ginger Maple Syrup — 3/4 cup Ghee — 1/2 cup (melted) Vanilla
extract — 1 teaspoon Oats — 5 cups rolled oats Golden flax seeds — 2/3 cups golden -LSB-...]
Matcha NOW is previewing its three new flavours, launching in the summer:
Ginger & Turmeric, with organic extracts of turmeric, ginger and lemon; Peppermint, with organic extracts of peppermint and vanilla; and a CBD MatchaNOW, with 10 mg water solubl
Ginger & Turmeric, with organic
extracts of turmeric,
ginger and lemon; Peppermint, with organic extracts of peppermint and vanilla; and a CBD MatchaNOW, with 10 mg water solubl
ginger and lemon; Peppermint, with organic
extracts of peppermint and vanilla; and a CBD MatchaNOW, with 10 mg water soluble CBD.
She cores and slices Granny Smiths and Jonagolds and Pink Ladies from a nearby farm, squeezes the juice
of a few lemons over the apples, and shakes in some ground
ginger, cinnamon, nutmeg, sugar, and vanilla
extract — none
of which she measures.
Pear Tart Crust 1 lemon - zest and juice 1 pear — cored and roughly chopped 1 ″ piece
of ginger root — peeled and roughly chopped 1 tablespoon maple syrup 2 tablespoons chia seeds 3 tablespoons melted cacao butter 1/2 cup coconut sugar — powdered 1/2 tablespoon vanilla
extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon salt
Great video I Nutribullet every morning for breakfast and Lunch this combo: Handful
of Raw Kale, Spinach then raw
ginger, 1/2 avocado, raw beet, 5 strawberrys, 1/2 banana, cinnamon, teaspoon vanilla
extract, 1 cup
of sun warrior plant protein (no soy) and Almond milk....