Fill a mixing glass with ice, then add the Madeira, lime juice and 1/2
ounce of the ginger syrup.
Not exact matches
for the filling: 250 grams (15
ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4
ounce can) coconut cream 78 grams (2 tablespoons) maple
syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground cloves
1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated
ginger 2 teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2 teaspoons maple
syrup 1/2 teaspoon ground coriander 2 small garlic cloves, crushed roughly 10
ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2 lime a handful
of cilantro (coriander) leaves
Ingredients Juice from 2 tangerines Juice from 1/2 lemon 2
ounces vodka Small slice
of ginger root and turmeric root 1 tsp simple
syrup Ice 5
ounces Tangerine Turmeric cider Garnish:
ginger slice, turmeric peel, basil leaves Directions Add...