Ginger + sugar: Mix 1/2
teaspoon ginger powder and 1 teaspoon of natural sugar together, then chew the mixture with some warm water.
* Alternatively, you can substitute with 1/2 teaspoon good - quality turmeric powder, 1/4
teaspoon ginger powder, and a pinch of black pepper.
1 can organic, salt - free black beans or 1 1/2 cups cooked beans 1/4 cup apple cider vinegar 1 teaspoon onion powder 1 teaspoon garlic powder 1/2
teaspoon ginger powder 1 tablespoon...
1 package extra firm tofu 2 large or 3 small eggplants 1 onion 3 celery stalks 3 cloves garlic 1/3 cup REAL Prune Butter 1 teaspoon garlic powder 1/2
teaspoon ginger powder 1/2 teaspoon cayenne pepper...
Makes 4 cups Ingredients 8 marathi moggu 8 cardamom seeds 8 cloves 4 black peppercorns 1 star anise 2 cinnamon sticks pieces 1/4
teaspoon ginger powder or 1 inch fresh ginger 2 cups nondairy milk 4 teaspoons black tea, green tea or rooibos sweeten with agave or evaporated cane juice (vegan sugar) to taste Place...
Spice it up even more with 1/4
teaspoon ginger powder and a pinch of nutmeg.
Ingredients: 2 cup unsweetened coconut milk 1 tablespoon Coconut Oil 1/3 cup raw cashews 2 scoops of Protein or Detox Powder (Vanilla) 1 teaspoon cinnamon powder 1/2
teaspoon ginger powder 2 teaspoon turmeric powder 1/4 teaspoon cardamom powder 1 1/2 cups ice Instructions: Put all ingredients in a blender and blend well.
Sauce 3 1/2 tablespoons seasoned rice vinegar 1/4 cup water 2 tablespoons plus 2 teaspoons sugar 1 tablespoon tamari 1 tablespoon ketchup 1 teaspoon molasses 1/4
teaspoon ginger powder 1/2 teaspoon salt (omit if sodium is a concern) 1 1/2 tablespoons cornstarch plus 2 tablespoons water
3 tablespoons store - bought curry powder 3 tablespoons hot chilli powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1
teaspoon ginger powder
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1
teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste
As I wrote, I would use 1 dl soy milk and 1/2
teaspoon ginger powder, or you could also use fresh ginger if you want more flavor.
2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4
teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice
Not exact matches
6 cloves garlic, minced 1/2
teaspoon turmeric
powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin
powder 1/2
teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute
ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
Hi Pat, in the study that's referenced they just had 250 mg capsules of
ginger powder, but a 1 / 8th to 1 / 4th
teaspoon with a little bit of water just to make it easier to swallow will get you the same result.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking
powder 1
teaspoon ground cinnamon 1/2
teaspoon ground
ginger 1/4
teaspoon grated nutmeg 1/2
teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2
teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1
teaspoon vanilla
powder 2 - 3 cm long fresh
ginger root, peeled and grated
Or for others who can't get Swanson brand, 1 / 8th of a
teaspoon powdered ginger from the supermarket is all that's really needed:)
Specifically, that's 1/2
teaspoon each of salt, garlic
powder, and ground
ginger, and 1
teaspoon of paprika.
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2
teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
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
Ingredients 1 cup granulated sugar 1/3 cup packed brown sugar 2 sticks butter (1 cup), softened 1 egg 1/4
teaspoon espresso
powder 1
teaspoon vanilla extract 2 1/4 cups all - purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coarsely chopped crystallized
ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate
1 16 ounce jar cashew butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3 cups dark brown sugar, packed 1 tablespoon (3
teaspoons) ground
ginger 2
teaspoons ground cinnamon 1/4
teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8
teaspoon baking
powder
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled
ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle
powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking
powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece
ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander
powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1
teaspoon garam masala
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2
teaspoon granulated garlic, garlic
powder or 1 large garlic clove, minced 1/2
teaspoon onion
powder or 1/4 cup onion, minced 1
teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2
teaspoons extra virgin olive oil 1/8
teaspoon ground
ginger 1/8
teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece
ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
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
2 — 1/2 pounds of chicken 3/4 cup soy sauce 3 tablespoons brown sugar 2 tablespoons water or chicken stock 1/2
teaspoon ground
ginger 1/2
teaspoon garlic
powder
6 cups all - purpose flour, plus more for work surface 1
teaspoon baking soda 1/2
teaspoon baking
powder 4
teaspoons ground
ginger 4
teaspoons ground cinnamon 1 1/2
teaspoons ground cloves 1
teaspoon finely ground pepper 1 1/2
teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch of salt.
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each: baking
powder, baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and
ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
If using
powdered garlic /
ginger mix, add a
teaspoon of water and mix well, if using fresh, grind both into a paste.
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2
teaspoons of cumin
powder 1/2
teaspoon of turmeric
powder 1/2
teaspoon of grated
ginger 4 tablespoons of grated coconut for decoration Salt
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1
teaspoon baking
powder 1/4
teaspoon baking soda 1
teaspoon ground cinnamon 1/4
teaspoon ground
ginger 1/4
teaspoon ground nutmeg ⅛
teaspoon ground cloves 1/2
teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1
teaspoon vanilla
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1
teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1
teaspoon ground
ginger 1/2
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
1 1/2 pounds peaches, about 3 large, unpeeled 1 1/2 cups full - fat yogurt 1/2 cup olive oil 1 cup sugar 3 eggs 1 1/2
teaspoon vanilla 2 1/2 cups all - purpose flour 2 1/2
teaspoons baking
powder 3/4
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon ginger 1/4
teaspoon cloves 1/4
teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish
In a small bowl, combine the garlic
powder,
ginger, thyme and 1/4
teaspoon pepper.
ingredients: for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3 cups) granulated sugar 2 tablespoons molasses 244 grams (1 cup) pumpkin purée 1 1/2
teaspoons cinnamon 1/2
teaspoon ginger 1/4
teaspoon cloves 3/4
teaspoon kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2
teaspoons baking
powder
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2
teaspoon granulated garlic or garlic
powder 1/2
teaspoon onion
powder 1
teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2
teaspoons extra virgin olive oil 1/8
teaspoon ground
ginger 1/8
teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2
teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried
ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
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
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1
teaspoon of cinnamon
powder 1/2
teaspoon of ground
ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
1 - inch piece
ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander
powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1
teaspoon fresh grated
ginger 1 tablespoon curry
powder 1
teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Fluffy
ginger and date cake from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2
teaspoons baking
powder 1/4
teaspoon salt 1 1/2
teaspoons ground
ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2
teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1
teaspoon grated fresh
ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1
teaspoon baking
powder 1
teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
For the cookie 1 1/2 cups all - purpose gluten - free flour (we use Bob's Red Mill) 3/4
teaspoons baking
powder 3/8
teaspoon baking soda 1/2
teaspoon xanthan gum 1 1/2
teaspoons ground
ginger 1
teaspoons ground cinnamon 1/8
teaspoon ground cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1...