Follow the Aztec recipe above, adding the following at the beginning of the recipe: 1 teaspoon of black cardamom (which is smokey and has the aroma of burning wood and bonfires) 1/4 teaspoon of ground cayenne pepper (for a sultry warmth and kick) 1/2
teaspoon of ground ginger.
Include a couple of teaspoons of cayenne pepper powder, one
teaspoon of ground ginger and crisp pressed juice from one lemon to a glass of warm water and blend well.
If you like a bit of bite to your chai chia pudding, add 1/4 teaspoon of Pepper and another 1/8
teaspoon of ground Ginger, don't forget to add these to your nutritional count.
For Filling: 1/2 sugar pumpkin * 4 eggs 1/2 teaspoon salt 1 teaspoon of ground cinnamon 1 cup maple syrup 1
teaspoon of ground ginger 1 teaspoon pure vanilla extract 1/4 teaspoon ground nutmeg 1 cup almond milk
Use it to make golden milk by adding a teaspoon of ground turmeric to coconut or almond milk along with a quarter
teaspoon each of ground ginger and black pepper, plus honey to taste.
I soaked the fruit in alcohol the night before and added
a teaspoon of ground ginger.
Take the water off the heat and add one - quarter
teaspoon each of ground ginger and black pepper.
4 cinnamon sticks  1/2 teaspoon of ground cloves  1/2
teaspoon of ground ginger 1 teaspoon of ground nutmeg 3 tablespoons of pumpkin puree
Add 250g / 2 cups all purpose flour, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1
teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of salt.
I love it when «Pumpkin Spice» mix is available at the grocery store, as it makes this recipe as fast as possible, but if you can't locate a pre-made jar, simply make your own by using a heaping 1/4 teaspoon of ground cinnamon, an 1/8
teaspoon of ground ginger, and a pinch of ground nutmeg to replace the 1/2 teaspoon called for in this recipe.
2 cup steel cut oats 4 ripe bananas peeled and sliced 4 cups water 1 tablespoon of ground cinnamon 1
teaspoon of ground ginger 1/2 teaspoon of ground nutmeg
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.
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.
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
Not exact matches
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener
of choice zest
of 2 oranges 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg 1
teaspoon ground ginger 3/4 cup coconut oil
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
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh
ginger 1 tablespoon honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4
teaspoon hot pepper flakes
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)
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1
teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2
teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4
teaspoons turmeric 1 tablespoon coriander seeds 1-1/2
teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
Specifically, that's 1/2
teaspoon each
of salt, garlic powder, and
ground ginger, and 1
teaspoon of paprika.
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
12 - ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied
ginger 1 tablespoon Grand Marnier, optional
In a 5 - cup jug
of cold preboiled water, put mint leaves, a
teaspoon ground or 6 thinly sliced
ginger, half a lemon slices & leave overnight.
With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4
teaspoon of white or black
ground pepper or a 1/4 cup
of finely diced crystallized
ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).
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
Add 1
teaspoon each
of ground cardamom,
ground coriander,
ground ginger, and cumin.
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
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
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
If using powdered garlic /
ginger mix, add a
teaspoon of water and mix well, if using fresh,
grind both into a paste.
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.
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).
FOR THE CHICKEN 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1/4
teaspoon cayenne pepper 1
teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
ginger
I used 3/4
teaspoon cinnamon, 1/4
teaspoon ground ginger, 1/8
teaspoon ground nutmeg and a dash
of ground cloves (to approximate pumpkin pie spice) and added ~ 1/2 cup
of Enjoy Life dark chocolate chips instead
of the cacao nibs — everything else remained the same.
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 1/2
teaspoons dried mint 1/2
teaspoon red chile pepper flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
For baking, opt for a
teaspoon of dried
ground ginger.
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2
teaspoons baking powder 1
teaspoon bicarbonate
of (baking) soda 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4
teaspoon cinnamon 1/4
teaspoon ground nutmeg Sea salt and freshly
ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2
teaspoons ground coriander 2
teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly
ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1
teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2
teaspoons white sesame seeds 2
teaspoons black sesame seeds 1
teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1
teaspoon shredded nori (seaweed)(available in Asian markets) 1/2
teaspoon ground ginger
3 tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2
teaspoon turmeric 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
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
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