Then add 1 tsp ground or raw turmeric, 1 tsp of vanilla extract, 1/2 tsp of ground cinnamon, 1/4
tsp of ground ginger, 2 - 3 tbsp of a natural sweetener such as honey (optional), and a pinch of black pepper to help absorption.
Oh, I also used 2 tsp of cinnamon instead of 4, but added 2
tsp of ground ginger.
Not exact matches
shoot for 15 leaves 1 lb
ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves
of garlic, minced 1
tsp minced
ginger 1
tsp cinnamon 1/2
tsp nutmeg salt & pepper 1 jar
of dice tomatoes (our local grocery store has them now!)
1/2 c
of tomato sauce 5 cloves
of garlic, chopped 1.5 tbl
of curry powder 2 tbl
of freshly grated
ginger 1 - 2
tsp of cumin (I added more but I just love it) 3/4 c
of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1
tsp salt 1/2
tsp of freshly
ground pepper
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3
tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4
tsp cumin pinch
of ground coriander
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
4 hours) 1 tbsp vanilla essence 1/4
tsp vanilla powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2 tbsp mixed spice 1/4
tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount
of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander powder 1/2
tsp turmeric powder 1/2
tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and
ground to paste 1/2
tsp garam masala Coriander leaves for garnish Salt to taste
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1
tsp cinnadipmon 1/4
tsp nutmeg 1/4
tsp cloves 1/8
tsp ground ginger Pinch
of sea salt
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece
of fresh
ginger, peeled & sliced 1/2 cup grape seed oil 2
tsp shrimp paste 1
tsp ground turmeric 1
tsp sweet paprika
500 ml 2 cups
of almond milk (or coconut - almond or other non-dairy milk) 1/2 — 3/4
tsp ground turmeric 1/2
tsp ground cinnamon 1/8
tsp freshly
ground black pepper (or to taste) 2 tbls coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2
tsp coconut oil
Ginger or other spices (optional, to taste)
I also had no fresh
ginger left so I added 3 small cloves
of garlic (minced) and about 1.5
tsp of ground dried
ginger to the caramelized onions and gave them a quick stir around the pan for about a minute before removing the onions off the heat.
INGREDIENTS 8 - 10 frozen bananas 1/4 cup molasses 1
tsp ground ginger 1
tsp ground cinnamon 1
tsp vanilla extract 1
tsp lemon juice 1/2 a batch
of Gingerbread Cookies, crumbled... Read More
220g Sukrin almond flour or
ground almonds 1
tsp cinnamon 1
tsp allspice 1
tsp ground ginger (dependant on how
ginger like you want it) 1/2
tsp nutmeg A tiny pinch
of sea salt 1
tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
Ingredients 250g plain flour 75g
ground almonds 2
tsp ground ginger 1 1/2
tsp ground cinnamon pinch
of ground cloves pinch
of ground nutmeg 2
tsp cocoa powder 1
tsp baking powder 1/2
tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
- Used almond meal from Trader Joe's instead
of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C
of maple syrup instead
of yacon - Used 1
tsp powdered
ground ginger / 1
tsp real grated
ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some
of the above comments and didn't want to use too much oil
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
1/3
of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one
of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2
tsp baking soda 1/2
tsp salt 1/2
tsp nutmeg 1
tsp cardamom 1 Tbsp cinnamon 1/2
tsp cloves 1/2
tsp ground ginger Butter for frying
I wanted the flavor
of the
ginger cookies my mom made when I was a kid so I added 1
tsp cinnamon and 1/2
tsp ground cloves and omitted the lemon zest.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh
ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch
of cloves · Pinch
of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
1 lb
of sea bass, cut into 2 or 3 pieces 2 tbsp
of coconut aminos (soy sauce replacement) 1 tbsp
of sesame oil 2
tsp of fresh
ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)
of boneless chicken, diced 1 1/2
tsp of fresh
ground or finely shredded
ginger 1 tbsp
of fresh minced garlic 1/4 cups
of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup
of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp
of coconut aminos (soy sauce replacement) 1/4 cup
of chopped fresh basil 2 tbsp
of date paste or 1 tbsp
of honey Chili pepper flakes to taste Salt and pepper to taste 1 head
of lettuce (for wrapping)
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp
ginger root, minced 4 cups chicken broth 1 cup snow peas 1
tsp ground cumin 1
tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice
of 2 limes 2
tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Carrot cake 300g oats 320g carrots 180g pitted medjool dates 50g
of almonds 2 - 3
tsp cinnamon 1
tsp ground ginger 1/3
tsp nutmeg zest
of 1/2 an orange
If making your own spice, combine 1
tsp ground cardamom, 1/2
tsp ground star anise, 2
tsp ground cinnamon, 1
tsp ground cloves, 3
tsp ground ginger and 1/2
tsp ground peppercorn and use 2
tsp of this mixture
* If making your own spice, combine 1
tsp ground cardamom, 1/2
tsp ground star anise, 2
tsp ground cinnamon, 1
tsp ground cloves, 3
tsp ground ginger and 1/2
tsp ground peppercorn and use 2 tbsp
of this mixture
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1
tsp salt more salt and freshly
ground black pepper to taste for the marinade 1
tsp salt 4
tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4
tsp corn starch 1/2
tsp ground black pepper 1/2
tsp ground Sichuan peppercorn
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1
tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2
tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1
tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8
tsp ground cloves 1/4
tsp ground ginger pinch
of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
Use a blend
of 1
tsp cinnamon, 2
tsps garam masala, 1
tsp cloves, 1
tsp freshly
ground black pepper, 1/2 (or to taste)
tsp dried chili peppers, 1 tbsp freshly
ground ginger, 4
ground cloves and 1
tsp ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2
tsp whole cloves 2
tsp freshly
ground black pepper 2
tsp ground cinnamon 1
tsp ground nutmeg 1/2
tsp pink Himalayan salt 1/4
tsp vanilla powder pinch cayenne pepper
3 cups
of oats 1 cup
of coconut thread 1/4 cup
of pumpkin seeds 1/2 cup
of pecans 1/2 cup
of almonds 1 Tbsp
ground ginger 1 Tbsp
ground cinnamon 1/4
tsp sea salt 1 very ripe banana 1/4 cup pure maple syrup
Italian — 1
tsp each
of dried basil, oregano and rosemary Mexican — 1
tsp cumin, 2
tsp chili powder, 1
tsp oregano, a few dashes
of cayenne pepper Indian — 1
tsp ginger, 1
tsp ground corriander, 1/2
tsp turmeric, 2
tsp cumin, 2
tsp garam masala, a few dashes
of cayenne pepper
ground cardamon — 2 quarter sized pieces
of fresh, peeled
ginger (or 1
tsp.
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup
ground almonds 1 cup coconut thread 1
tsp cinnamon 1
tsp ginger 1
tsp vanilla essence or powder pinch
of Himalayan pink salt
I was also a little shy
of a half cup
of almond butter so I
ground some roasted almonds in food processor then dumped into that the eggs, the rest
of the almond butter and used my homemade pumpkin pie spices (1
tsp) and about a half teaspoon
of ginger.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or
ginger, finely grated2
tsp shrimp paste (available in the world food section
of supermarkets)
4 - 6 Rosie & Jim Chicken Goujons 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1/2 inch
of ginger, peeled and finely chopped 1 tablespoon medium curry powder 1
tsp ground turmeric 1 heaped tbsp gluten free plain flour 100g Basmati rice 400 ml water Coriander & spring onion to serve
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or
ginger, finely grated2
tsp shrimp paste (available in the world food section
of supermarkets)
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1
tsp ground coriander30g fresh
ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug
of vegetable oil in a large saucepan.
2 cups
of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1
tsp ground cinnamon 1
tsp ground ginger 1
tsp vanilla powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
1/4 cup coconut oil, melted (I used Nutiva) 1/4 cup coconut sugar 3 tbl black strap molasses 1 flax / chia egg or flax egg 1.5 cups
of almond meal 1/3 cup coconut flour 1
tsp baking soda 1/2
tsp ground cinnamon 2 inch nub
of fresh
ginger, peeled and roughly chopped 1/8
tsp salt
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh
ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
For the cake 180g fine brown rice flour 90g quinoa flour 50g tapioca flour 55g
ground almonds 2
tsp bicarbonate
of soda 1
tsp fine sea salt 1
tsp ground ginger 2
tsp ground cinnamon 1/2
tsp ground nutmeg 200g sugar 125 ml olive oil 2 large eggs
150g cooked pumpkin or butternut squash 1/4 cup coconut milk (or nut milk
of choice) 2 eggs pinch Himalayan pink salt 1
tsp ground ginger 1
tsp ground cinnamon 1
tsp baking powder 1/4 cup
ground almonds (almond meal)
The other thing I subbed was four 1/4
tsps each
of fresh
ground cinnamon / mace /
ginger / nutmeg for the one
tsp of P Pie spice, as I do not buy pumpkin pie spice.
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh
ginger, peeled and finely grated 1 red chilli, finely sliced 1
tsp black mustard seeds 1/4
tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1
tsp coriander seeds, toasted and
ground 1
tsp cumin seeds, toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp apple cider vinegar 1/4
tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh
ginger, finely grated pinch
of pink Himalayan salt freshly
ground black pepper
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1
tsp baking soda 2
tsp baking powder 2
tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg,
ginger + cloves) 1/2
tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1
tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2
tsp vanilla extract