During illness, I'll squeeze an entire lemon and slice
a piece of ginger into hot or cold water for a soothing drink.
Pour over the meatballs and place
the piece of ginger into the liquid.
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
Not exact matches
Anyone who has watched the infinite calm
of a Thai woman carving a
piece of young
ginger into the likeness
of a crab with its pincers at ready will bear witness to this.
Place the shredded
ginger into a
piece of layered cheesecloth or a fine mesh strainer, squeeze out the juice
into a cup or bowl.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch]
pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube
of fresh
ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small
pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped
into bite - sized
pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh
ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch
pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped
ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
The thick lentil stew is served piping hot with fresh
ginger cut
into thin matchsticks, daikon
pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish
of crispy fried onions.
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
I cut them up
into bite sized
pieces and heated them through with a bag
of frozen stir fry veggies, soy sauce, teriyaki sauce, chili paste, garlic, and
ginger.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
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
It's basically steamed kale, squeezed dry and torn
into bite - sized
pieces with a dressing
of tamari,
ginger, sesame oil, garlic and toasted sesame seeds.
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 whole
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.
500 gm chicken, cut
into medium
pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
1 head
of kale, washed, dried and torn
into large
pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh
ginger, grated dash cayenne
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch
of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
To make the marinade, in a wok or heavy skillet, heat the oils over moderate heat until a
piece of ginger will foam when dropped
into the oil.
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch
piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
The Marinade: 4 large
pieces of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon ground turmeric 3
pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut
into strips
* 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
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped
into bite - sized
pieces 1 can
of chickpeas, drained & rinsed 1 14oz can
of diced tomatoes 1 14oz can
of light coconut milk 1 tbsp fresh grated
ginger ** if you are not used to
ginger, use.5 - 1 tsp (or 1/4 tsp dried)
Soup Ingredients: 1 ButterCUP squash, chopped
into bite - sized
pieces 2 Bosc pears, chopped
into bite - sized
pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced
ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
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
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch
piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch
pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
1.5 pounds lamb stew meat, cut
into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated
ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut
into bite - size
pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
8 honeycrisp apples, peeled, cored and cut
into chunks 1 cup apple juice or water juice
of 1 lemon 1 2 ″
piece fresh
ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or maple syrup
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 1 - 2 Tbsp avocado oil or any high heat cooking oil
of your choice
8 - inch
piece fresh
ginger, peeled (use the edge
of a teaspoon to scrape off the skin) and sliced crosswise
into thin rounds
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh
Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch
Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh
ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken
into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix
of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch
piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut
into wedges (for serving)
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh
ginger * lower white part
of lemongrass stalk, bruised and cut
into two
pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
Ingredients: 2 chicken breasts cut
into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated
ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
1 lb
of sea bass, cut
into 2 or 3
pieces 2 tbsp
of coconut aminos (soy sauce replacement) 1 tbsp
of sesame oil 2 tsp
of fresh ground
ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)
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 →
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
firm tofu, cut
into cubes / 1 onion, sliced / 2 cloves garlic, minced / 1 ″
piece of ginger, peeled and minced / 1 can coconut milk / 1 - 2 T curry powder / Salt & pepper / 1/2 t chili garlic sauce — the heat can be adjusted to your own taste
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh
ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut
into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh
Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch
Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1»
piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
2 lbs boneless, skinless chicken thighs, trimmed
of excess fat and cut
into large, bite sized
pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp
of sesame oil 1 heaping T
of brown sugar 1 inch
of fresh
ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken
into small
pieces 1 - 2 cocoa beans bashed up
into nibs, you can find these in our CHOC Chicos Kits 1
piece of stem
ginger chopped as fine or chunky as you like (optional)
Chili Chicken Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1»
piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch
piece peeled fresh
ginger, grated (peeled, frozen
ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced on the diagonal
into approx 1 / 2 - inch lengths
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
Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut
into 3 - inch
pieces and crushed with the back
of a cleaver — 1 1 - inch
piece ginger root or galangal, crushed with the back
of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice