3 Tbs coconut aminos (can use Tamari (gluten free soy) if not watching out for soy) 1 tsp Fish Sauce (Red Boat) 1 Tbs Rice Wine Vinegar 1 tsp garlic powder 1 tsp Sriracha (or favorite spice add — red pepper flakes, etc.) 1 tsp toasted sesame oil 1 tip of thumb
sized piece of ginger, grated finely Optional 1 Tbs Arrowroot (if using, mix with coconut aminos first)
I found a recipe online that looks tasty and contains 1 bunch Kale, 5 large carrots, 1 large cucumber, 1 large granny smith apple, 1 large lemon, and a thumb
sized piece of ginger.
I added 1tsp each cumin seed, coriander, 1/4 -1 / 2 tsp cayenne, seeds from 4 cardamom pods & a thumb
sized piece of ginger & a red chili.
* 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
Take one thumb -
size piece of ginger root, washed and peeled, and boil it in a cup or so of water for two or three minutes.
1 thumb
size piece of ginger, 1/2 lemon with rind, 3 medium apples, 4 stalks celery, 1 peeled orange, and 5 cups Spinach.
Not exact matches
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
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.
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
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
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-...]
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)
• 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 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
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
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.
ground cardamon — 2 quarter
sized pieces of fresh, peeled
ginger (or 1 tsp.
Ingredients: 3 pealed cloves
of garlic 5 cm
piece of ginger 2 big cups
of yellow Lentil 2 spring onions 1 fresh tomato 3 medium
size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]
1 clove
of garlic, minced 1 - inch
piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head
of cauliflower, chopped into bite -
sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit
of heat) 2
pieces of baby bok choy, thinly sliced
1 tsp
of coconut oil 1 tbsp fresh, minced
ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp
ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite -
sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4 cup
of cilantro, roughly chopped, the juice
of a lime & sea salt to garnish
For 4 — 6 people 500g skinned and boned chicken thighs 2 medium onions, sliced Olive oil spray 3 large cloves garlic Thumb
sized piece of fresh
ginger
One large head
of organic cauliflower, washed and cut into bite -
sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh
ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh
ginger root 1/2 tsp Swerve (or a drop
of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite -
size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
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
for the topping: 1 shallot a thumb -
size piece of fresh
ginger coconut oil a handful
of roasted, unsalted peanuts 2 unwaxed limes
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
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch
piece of cinnamon stick 2 cardamom pods 1 two - inch
piece fresh
ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite -
sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
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
2 bunches
of watercress (chopped, including stems) 1 onion, sliced finely 2 small russet potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube -
sized piece of fresh
ginger, grated A teaspoon
of turmeric Salt & a dash
of black pepper
1 10 - pound red snapper 1 head celery, chopped medium fine 4 small, strong white onions, coarsely chopped 1 lemon, sliced thin 1
piece fresh
ginger root,
size of an egg, sliced thin 3 slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper
Olapeju Aiyegbayo's stew with beef Stew with beefImage ZURIELLE»S POT Image A quick and easy stew with chunks
of beef Ingredients: One kilo
of beef; one or two shombo pepper (long red chillies); one medium
sized onion: two or three tatashe's (bell peppers); a
piece of ginger; palm oil; groundnut oil; salt; seasoning cube; two or three
pieces of rodo (scotch bonnets).
Add: 1 cup spinach 1 stick chopped celery large chunk
of fresh
ginger, peeled (I like a couple dice -
sized pieces) 1 apple, cored Juice
of one whole lemon 1 1/2 cups water 4 tsp Spirulina powder
Ingredients: 1/2 medium
sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch
pieces 1 small onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch
piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
Cut liver into bite -
sized pieces and marinate in a mixture
of soy sauce, sake and
ginger for 20 minutes.
Tasty Citrus Water Fill a pitcher with 8 cups
of purified water Cut citrus fruits thinly: 2 organic organic lemons 2 organic limes 1 medium
size organic orange 3 one inch
pieces of raw organic fresh
ginger (great for digestion and gives the water a «kick») For maximum taste, let the water marinate for a few hours before drinking Berry Good Water Fill a pitcher with 8 cups
of purified water - Cup
of strawberries raspberries — any berries cut in half, - A couple lemon and or lime slices Ice Cubes Into each cube
of your ice tray, fill and freeze overnight: Add purified water and place a single mint leaf and a small
piece of pineapple in each cube Place lemon water in each cube Add a single strawberry and
piece of lemon rind Note: These fancy ice cubes can spice up any water glass
of still or sparkling water.
Optional flavour additions: thumb -
sized piece of fresh
ginger, peeled and chopped; 1 lime, washed and quartered, turmeric powder, star anise, cinnamon sticks
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp yellow mustard seeds 1 Tbsp coriander seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry powder a large thumb
sized piece of fresh
ginger, peeled and sliced 2 leeks, sliced and rinsed