A few
tablespoons of ginger syrup mixed with freshly squeezed grapefruit juice, tequila and club soda make a refreshing summer cocktail.
2 Oz of fresh lemon juice 2 Oz of pineapple Juice 2 - 3
Tablespoons of ginger syrup 1 Oz of vodka Pomegranate Kombucha for ginger syrup 1 Cup of granulated sugar 1 Cup of water 1 Small thumb of ginger, sliced... Continue Reading →
Not exact matches
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
1/2 cup peanut butter 1/4 cup rice vinegar 1
tablespoon maple
syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh
ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
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
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
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn
syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3
tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground
ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple
syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple
syrup if you have a sweet tooth).
1 acorn squash 1 - 2
tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more
ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2
tablespoons maple
syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave
syrup 1/2 cup coconut butter 1/4 cup date paste 1/2
tablespoon vanilla extract 1/2
tablespoon ground cinnamon 1 teaspoon ground
ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
:D Lemon
ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2
tablespoons lemon juice 4 large eggs 1 cup minus 2
tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized
ginger ***
Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple
syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
In a small mixing bowl whisk 2
tablespoons of the maple
syrup, the molasses, mustard,
ginger, cloves and 1/2 teaspoon black pepper.
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and
ginger to taste Maple
syrup to taste (optional)
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple
syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied
ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
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
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
Ingredients For the tofu the juice
of half a lemon 3
tablespoons shoyu 2
tablespoons apple vinegar half a teaspoon powdered
ginger the juice
of about 6 cm fresh
ginger root, peeled and grated 50 ml sesame oil 1
tablespoon toasted sesame oil 2
tablespoons maple
syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves
of garlic (peeled duh) 1 tsp fresh grated
ginger 1/2 cup water 3
Tablespoons lime juice 2
Tablespoons tamari or soy sauce 1
Tablespoon liquid sweetener (agave, maple
syrup, whatever) 1
Tablespoon sriracha 1/2 teaspoon salt or to taste
Ingredients 270g
of oats 3 ripe bananas (about 340g) 3 red apples (about 350g) 2 carrots (200g) 150g
of sultanas 3
tablespoons of date
syrup 2 tbs
of nut butter — peanut butter is especially good (although you can ignore the nut butter totally if you don't eat nuts) 1
tablespoon of coconut oil 3 teaspoons
of cinnamon 1 teaspoons
of nutmeg 1 teaspoon
of ground
ginger Method Preheat the oven to 200C Grate the apples and carrots (no need to peel them) and mash the bananas.
morning
of 1/4 cup nut milk 1/4 cup pumpkin puree 1
tablespoon almond butter 2
tablespoons pure maple
syrup 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground
ginger
1/2 cup currants 1 cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon each
of cinnamon +
ginger 1/4 teaspoon each
of nutmeg + all - spice 3
tablespoons vegan butter 1 flax or chia egg (1
tablespoon of seeds to 3
of water) 1/2 teaspoon vanilla extract 1/4 cup maple
syrup
1/2 cup soft dates 2
tablespoons maple
syrup or agave
syrup 2
tablespoons coconut milk 1 cup oats 1/4 cup coconut flour 1/2 teaspoon
ginger 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1 cup
of carrots desiccated coconut for rolling
Chia pudding 1/4 cup (60g)
ginger + pumpkin cream 3
tablespoons (30g) chia seeds (SUP JOHNNY CHIA) 1 - 2
tablespoons (20 - 40g) grade B maple
syrup 3/4 cup (168g) unsweetened vanilla almond milk Pinch
of fine sea salt
half a teaspoon powdered saffron 400 ml coconut milk 6 - 7
tablespoons rice malt
syrup 3
tablespoons cashew butter a pinch
of whole sea salt a few pinches
of dried
ginger powder
Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave
syrup 2
tablespoons arrowroot a pinch
of vanilla powder a pinch
of dried
ginger powder a pinch
of whole sea salt 80 ml coconut milk 3 - 4 handfuls
of chopped walnuts maple
syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4
tablespoons rice malt
syrup the juice
of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried
ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6
tablespoons muscovado sugar a -LSB-...]
1 large onion 2
Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination
of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1
Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1
Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple
Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk
of fresh
ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can
of organic diced tomatoes (28 oz)
2c rolled oats 1 / 2c chopped almonds 1 / 2c
of chopped walnuts 6 cup chopped dates, pitted 1/4 c
of hemp seeds 1/2 teaspoon
of dried
ginger or 1 teaspoon
of fresh
ginger, grated 1/4 cup sunflower seeds 1
tablespoon of pumpkin spice 1/2 cup water 1 tbl vanilla extract 1/2 cup maple
syrup Sea salt or Himalayan pink salt
Meanwhile, whisk together the remaining 2
tablespoons of tamari, the miso, maple
syrup and
ginger in a small bowl.
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 1/2 cup agave
syrup 1 teaspoon vanilla extract 1 - inch peeled knob
of ginger plus 1/4 cup grated
ginger plus 1/4 cup grated
gingerginger
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/4 teaspoon ground clove pinch
of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple
syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus more for greasing pan
Sweet Pear Topping 3 - 4 Red Bartlet or any other type
of pears — thinly sliced raw agave
syrup or other preferred sweetener — enough to cover the pear slices seeds
of 1 vanilla been 1
tablespoon grated fresh
ginger root juice
of 1/2 lemon, OR to taste
The
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated g
Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 1/2 cup agave
syrup 1 teaspoon vanilla extract 1 - inch peeled knob
of ginger plus 1/4 cup grated g
ginger plus 1/4 cup grated
gingerginger.
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
Eggplant Spread Marinade: 1 teaspoon chopped
ginger 6
tablespoons olive oil 4
tablespoons lemon juice 5
tablespoons nama shoyu 1 teaspoon sesame oil 3
tablespoons agave
syrup 1 clove
of garlic — chopped
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans full - fat coconut milk 1
tablespoon shredded
ginger 3/4 cup maple
syrup or more to taste pinch
of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
Pear Tart Crust 1 lemon - zest and juice 1 pear — cored and roughly chopped 1 ″ piece
of ginger root — peeled and roughly chopped 1
tablespoon maple
syrup 2
tablespoons chia seeds 3
tablespoons melted cacao butter 1/2 cup coconut sugar — powdered 1/2
tablespoon vanilla extract 1 1/2 cups oat flour 1/2 cup coconut flour 1/4 teaspoon salt
1 cup (8oz) organic Yogurt — cow, goat, soy, water buffalo 1/2 cup (4oz) organic applesauce two
tablespoons organic cacao powder organic cinnamon: lightly sprinkle to taste organic powdered
ginger: lightly sprinkle to taste one teaspoon organic sweetener
of your choice — agave, Maple
Syrup, honey (1 year plus), sugar
Stir one quarter cup
of shredded zucchini, one quarter teaspoon fresh grated
ginger, one eighth teaspoon ground cinnamon, and a teaspoon
of pure maple
syrup into two
tablespoons of almond butter.
1/2 cup minced onion 4
tablespoons grapeseed oil 1/4 teaspoon
of toasted sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2
tablespoons of all - natural peanut butter 4
tablespoons water 1 - inch knob fresh
ginger, grated 2
tablespoons celery, minced 4
tablespoons, tamari sauce or soy sauce 2 teaspoons
of coconut sugar or maple
syrup 1/2 teaspoon
of minced garlic 1/2 teaspoon salt
sauce 1 (12oz) packaged super firm tofu (I like this one) 1
tablespoon wheat - free tamari 1 teaspoon Asian hot sauce 1 teaspoon sesame oil 1 garlic clove, crushed 2 teaspoon wheat - free tamari 1 teaspoon Asian hot sauce 1 teaspoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey (or maple
syrup for vegan) 1 garlic clove, crushed (optional) 1/2 teaspoon freshly grated
ginger Spritz
of lime juice (optional)
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground
ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple
syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple
syrup if you have a sweet tooth).