I simmered 2 lemons, 2 limes squeezed the juice first, a whole bulb of garlic peeled and smashed, 1 ″
of ground ginger root.
Not exact matches
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
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
I can't wait for you to share your gingery goodness I've only ever used fresh
ginger root a few times, I'm lazy and I like the «softer» taste of ground BUT (random) I have like a pound of fresh... TURMERIC R
root a few times, I'm lazy and I like the «softer» taste
of ground BUT (random) I have like a pound
of fresh... TURMERIC
ROOTROOT!
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.
INGREDIENTS Sea salt and rashly
ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh
root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp
ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp
ground cumin 1 tsp
ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice
of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Ingredients 1 ripe cantaloupe pulp, seeds removed, cut into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh
ginger root, peeled 3 tablespoons extra virgin olive oil the juice
of 1 lemon 2 tablespoons apple vinegar half a teaspoon whole sea salt
ground white pepper, to taste
ground paprika, to taste red chili -LSB-...]
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)
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
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)
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)
for the filling 1/2 small yellow onion — diced 1 inch piece
of fresh
ginger root — peeled and minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and diced pinch
of sea salt freshly
ground black pepper — optional 1 ripe but firm pear — cored and diced coconut sugar for sprinkling
Ground ginger root is perfect for any recipe that calls for that one -
of - a-kind
ginger flavor.
1 medium beet, peeled and chopped 3 medium carrots, well scrubbed and chopped 1 medium blood orange (or any juice orange), rind, pith and seeds removed 1/2 a lemon, rind, pith and seeds removed 2 inch piece / 10g turmeric
root 1 inch piece / 10g fresh
ginger Pinch
of cayenne pepper Pinch
of freshly
ground black pepper
I also made this with
ground ginger, instead
of fresh, marshmallow
root boiled then strained, and honey.
is a bright orange
root (usually
ground to be a spice; but fresh turmeric looks a lot like
ginger) that's part
of the
ginger family — that's why they're both somewhat similar in taste, but turmeric is a bit more exotic / complex tasting versus
ginger that's just spicy.
Ground ginger root is one
of the most powerful yet mindlessly simple foods for acne.
Rather than absentmindedly tossing your cat a piece
of ginger root (which they probably would not eat anyway), add tiny amounts
of ground ginger to their usual food in order to give them the benefits without causing stomach problems.