All you'll need is a single
teaspoon of grated ginger and one lemon cut in half.
Try this: soak a handful of bulk, dried organic hibiscus flowers overnight and then blend with
a teaspoon of grated fresh ginger, a teaspoon of amla (packed with properties that aid skin, immune function, digestion and more), and a handful of fresh mint leaves to make a half - gallon.
When my nose is running with allergies I mix
a teaspoon of grated horseradish with a tablespoon of organic cider vinegar and it really helps.
You can also try
a teaspoon of grated ginger before meals.
Play around by whisking in a little chili oil or a pinch of chili flakes, or
a teaspoon of grated ginger or garlic.
Optionally you could fold in a cup of something textural like chopped pecans or some pomegranate seeds right before you serve, and can cook it with some aromatics like citrus peel, a cinnamon stick, chai tea bag, or no more than a half
teaspoon of grated ginger.
Place the tofu cubes into a bowl, and add 4 tablespoons of soy sauce, one heaped tablespoon of grated ginger,
a teaspoon of grated garlic, and a teaspoon of sesame oil.
Add 1 more tablespoon of soy sauce, a chopped red chilli, 3 chopped spring onions,
a teaspoon of grated ginger and a glass of water.
While the steaks are baking, prepare a sauce - mix greek yogurt, 1 tablespoon of dill, 1
teaspoon of grated lemon peel, 1 tablespoon of lemon juice and 1/2 teaspoon of pepper.
if you use frozen berries, don't thaw before adding them to the dough... if you don't want to use them and fresh ones are out of season, you can always use currants, which are absolutely delicious or currants plus a heaping
teaspoon of grated orange rind.
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1
teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
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
There weren't any spices in this recipe, so I added two teaspoons of cinnamon and half
a teaspoon of grated nutmeg.
To give a little more flavor, I would suggest adding fresh juice of one lime,
a teaspoon of grated fresh ginger and garnish with chopped cilantro.
4 - Way: Add a couple
teaspoons of grated onion before adding the cheese.
15 drops of Vitruvi Organic Eucalyptus Essential Oil 15 drops of ORGANIC PEPPERMINT ESSENTIAL OIL 1/2 cup of Coconut Oil 4
teaspoons of grated BEESWAX (optional)-- if you want it to be more salve - like
Not exact matches
1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3
teaspoons grated orange peel 4
teaspoons Grand Marnier 5 large egg whites, room temperature Pinch
of cream
of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey
Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups
grated parsnips 1 1/2 cups walnuts or pecans — chopped
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly
grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Grab a lime and
grate off about 2
teaspoons of the zest.
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
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly
grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Season with 3/4
of a
teaspoon of salt, a few good
grates of pepper, and additional Cajun seasoning, if you wish.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely
grated ginger / 1
teaspoon red pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch
of freshly ground black pepper 4 ounces
grated Cabot Seriously Sharp Cheddar (about 1 cup)
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1
teaspoon lemon juice 1/2
teaspoon freshly ground black pepper 1/8
teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely
grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1
teaspoon of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1
teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons
grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon salt and pepper, to taste 2
teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese,
grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a pinch
of freshly
grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3
teaspoons finely minced fresh basil 1
teaspoon fleur de sel, plus more for sprinkling 1/4
teaspoon freshly ground pepper 4 eggs 1/4
teaspoon cream
of tartar 2 tablespoons sugar 1 cup
grated parmesan cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
Juice and zest
of one orange, about 6 tablespoons 2/3 cup extra virgin olive oil 1 - 2
teaspoons freshly
grated ginger 1
teaspoon cumin salt and pepper to taste
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly
grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just
grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can
of hearts
of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2
teaspoon salt 1/2 cup
grated pecorino Romano cheese
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2
teaspoon pepper 1/2
teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano —
Grated -LCB- for garnish -RCB-
If you'd like even more
of a ginger kick, you can add one or two
teaspoons of fresh finely
grated ginger or
grated candied ginger.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely
grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely
grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda pinch
of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely
grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
1/2 cup butter or oil 1 cup water, milk or 1/2
of each 1
teaspoon salt 2 cups tapioca flour 2 eggs 1 cup
grated Parmesan cheese
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple,
grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4
teaspoon kosher salt (or 1/3
teaspoon table salt) egg wash (1 large egg whisked with 1
teaspoon water and a pinch
of salt) demerara or other coarse sugar, or regular granulated sugar
1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup
of coconut milk (from the carton) 1/4 cup applesauce 2
teaspoons baking powder 1
teaspoons baking soda 1/2
grated apple (added after blending the above) 1 large
grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup
of chopped macadamia nuts (also added after)
FOR THE LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice
of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2
teaspoons grated lime peel
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
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise)
Grated rind
of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1
teaspoon ground black pepper
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4
teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or
grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese,
grated
Sweetness note: This recipe only contains 1/2
teaspoon of added sweetener per serve because we think it's sweet enough with the blueberries and
grated carrot.
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and
grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
grated 2 tablespoons honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely
grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.