1 serving of your favorite protein powder 1 large ripe pear, peeled and diced, a Bartlett pear is best 1/2 cup frozen blueberries 1 teaspoon vanilla extract
Pinch of ground ginger Juice of 1/2 a lime 1/2 cup unsweetened almond milk 1/2 cup filtered water 3 - 4 ice cubes
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg •
Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
2 oz (1/2 cup) all purpose flour 2 oz (1/2 cup) semolina flour 2 - 3 fl oz (1/3 cup) very warm water 1 tbsp olive oil 1 medium sweet potato, peeled and cooked
pinch of ground ginger (optional)
1 thick slice cantaloupe melon (or similar), diced 1 small, ripe banana, diced 4oz (1/2 cup) natural yogurt
pinch of ground ginger (optional) drop of vanilla essence (optional)
And, for a flavor shot in the arm, I added a splash of lemon extract and a big
pinch of ground ginger to help cut through the sweetness.
About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
pinch of ground ginger pinch of ground cloves honey to taste
I added a half cup of finely ground chicken breast to the mixture and 1 extra egg white, added 1/2 teaspoon dried dill weed, 1/2 teaspoon dried chives, a dash of white pepper, and
pinch of ground ginger to your Master recipe.
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy
pinch of both ground ginger and cinnamon (I usually add a little organic powdered sugar to my whipped cream, too).
Personally tempted to add a good
pinch of ground ginger next time, to give a kick to a Christmas version...?!
I add a couple of
pinches of ground ginger to the graham crust because I love how that plays off the lime.
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
try adding a teaspoon or two
of ground ginger, or a
pinch of ground cloves or
ground nutmeg.
1/2 teaspoon pumpkin pie spice (or ⅛ teaspoon each
ground cinnamon, nutmeg,
ginger and a very tiny
pinch of clove)
You could always substitute graham crackers and add a few
pinches of cinnamon and
ground ginger!
I like to add more spices: fennel,
ground ginger,
pinch of chili and marjoram.
The recipe calls for rolled oats, chia seeds,
ground flaxseed, milk, pumpkin puree, blackstrap molasses, cinnamon,
ginger, nutmeg, cloves and a
pinch of salt.
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric
Pinch of ground cinnamon
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
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin
pinch of ground coriander
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp
ground ginger Pinch of sea salt
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh
ground ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water,
pinch of sea salt, 1 teaspoon freshly grated
ginger and 1 teaspoon
ground or fresh turmeric for a salad dressing.
Chinese 5 spice powder (found in the Asian section
of grocery store or substitute with a
pinch each
of ground cinnamon and
ginger)
220g Sukrin almond flour or
ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp
ground ginger (dependant on how
ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
Ingredients 250g plain flour 75g
ground almonds 2 tsp
ground ginger 1 1/2 tsp
ground cinnamon
pinch of ground cloves
pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter
of a teaspoon nutmeg Half a teaspoon
ground ginger Half a teaspoon
ground cloves or two whole cloves 250g
ground almonds 80g organic unsaltedbutter
Pinch of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup
· 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)
-LSB-...] fresh
ground ginger 2 tbsp
of sesame oil 2 tbsp
of coconut aminos (soy sauce replacement) 2 tbsp
of date paste 2 tbsp
of lemon juice A
pinch of salt Red pepper flakes to taste -LSB-...]
2 teaspoon
ground cinnamon 1 1/2 teaspoon
ground cardamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1/2 teaspoon
ground cloves 1/4 teaspoon anise seeds
Pinch of freshly
ground black pepper (optional to leave out or add more)
I * tweaked * the recipe a bit, adding a
pinch of grated garlic and about 1/4 teaspoon
of ground ginger to take it ever so slightly toward the Asian flavor profile.
2 large garlic cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon
ground cumin 1/4 teaspoon freshly
ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
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
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh
ginger, chopped 2 teaspoons
ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon
ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt
pinch of freshly
ground black pepper
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)
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
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
2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1 - inch chunks 1/4 cup coconut milk 1/4 cup pure maple syrup 1 teaspoon fresh
ginger, minced 1/2 teaspoon cinnamon 1/8 teaspoon
ground cloves
pinch of salt
Toss those guys with some brown sugar, cornstarch, a
pinch of salt, some
ground ginger and a good dose
of lemon juice and zest to bring out the flavor
of the berries.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp
ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
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
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
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
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly
ground black pepper 2 tsp
ground cinnamon 1 tsp
ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
To make it yourself just throw
pinches of ground cardamon, cloves, cinnamon, star anise and
ginger.
I swapped the cayenne with
ginger and added a
pinch of ground clove and walnuts.
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup
ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp
ginger 1 tsp vanilla essence or powder
pinch of Himalayan pink salt