Just chop three
pieces of ginger about quarter of an inch and bite on it as you take other foods every day and you will see the effects.
To grate the ginger, use
a piece of ginger about 4 inches long and grate to a pulp using a Microplane or fine grater.
Not exact matches
Place the apple and peeled
ginger root in a saucepan with a shallow layer
of fresh apple juice — bring to the boil before reducing heat to simmer for
about 10 - 15 minutes, until the apple
pieces are really soft.
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch
piece fresh
ginger root — peeled and minced 1 - 2 garlic clove — minced
about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
Place the apple and peeled
ginger root in a saucepan with a shallow layer
of fresh apple juice — bring to the boil before reducing heat to simmer for
about 10 - 15 minutes, until the apple
pieces are
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
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.
I added 4 cups
of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and
about a 1 1/2 to 2 inch
piece of fresh
ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (
about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame
ginger dressing: 1/2 inch
piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
• 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)
* 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
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
* 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
This recipe had 3 cups
of kale + 1/2
of an english cucumber + 2 celery stalks + 1/2
of a lemon with peel + 1 fuji apple + a 2 - inch
piece of fresh
ginger + a handful
of ice and
about 2 cups
of water.
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
Add vegetable broth,
pieces of ginger, and lemon zest, and simmer, covered, until carrots are soft (
about 30 minutes).
for the chicken: 3 boneless, skinless chicken breasts (
about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch
piece of fresh
ginger, grated a bunch
of snow peas, sliced or cut in half
about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Peel and dice
about 6 inches
of ginger, getting the
pieces as small as possible.
1 chicken carcass (pastured is best) OR 1 chicken back and neck and 2 chicken thighs with bone and skin (see tip 1) Additional bones (see tip 2) 3 - 4 chicken feet (see tip 3) 1 strip kelp / kombu (see tip 4) 1
piece of ginger (see tip 5) Splash
of vinegar (see tip 6) Selection
of vegetables (see tip 7) Filtered water (
about a gallon)
for the soup: 2 leeks coconut oil 1 kg sweet potatoes (
about 4) a thumb - size
piece of fresh
ginger 1 tbsp vegetable stock powder, or 1/2 a stock cube 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp peanut butter
1.5 kg whole chicken 10 cloves
of garlic, halved A large
piece (
about the size
of your palm)
piece of ginger, sliced 1 large bunch
of spring onions (scallions) 2 tablespoon Shao xing rice wine 2 tablespoon light soy 4 teaspoon sesame oil 1 teaspoon salt and pepper
~ 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
1 cup black rice, preferably soaked overnight 1 knob fresh
ginger,
about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large
pieces of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
about 200 g
of left over chicken meat 1 liter
of chicken stock 200 ml coconut milk a large
piece of fresh
ginger, sliced and cut into small
pieces 1 red chili, cut in tiny
pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can
of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch
of coriander, chopped
Cut a
piece of ginger root
about 1.5 inches long and grate to make 2 - 3 Tablespoons
of grated
ginger.
Immune - Boosting Super Elixer Recipe: Fresh
ginger (rind shaved off, cut in thin
pieces —
about a Tablespoon) Fresh lemon — 1/4 to 1/2 — squeezed Add to hot water, steep and enjoy the benefits
of the antioxidants, anti inflammatory compounds and immune boosting power!
Once carrots are fully cooked, place in high - powered blender or food processor with coconut milk, water, a chunk
of fresh
ginger (
about an inch long
piece, depending on your
ginger preferences) and turmeric
1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (
about 1 orange) 1 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied
ginger 24 small
pieces of candied orange peel, optional
INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced
ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (
about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small red onion, thinly sliced 1/2 a small head
of green cabbage, cored and cut in rough 2 - inch
pieces
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks
of lemongrass (the lower white parts only -
about 6 inches long) Large
piece of galangal (Thai
ginger), sliced into
about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
I LOVE them < 3 All
about the
ginger baking right now too, I've gone through more
pieces of ginger root in the paste 2 weeks than I have all year lol!
So sad
about the platter, but glad you got to replace it...: — RRB - The
ginger jars on top
of the hidden cabinet are among my favorites, as well the
piece used to hold your mixing utensils.