arlic and 1 tablespoon chopped ginger.
Cook one minute.
owl.
In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce
Blend water, avocado, parsley, apple, carrot, lemon, kale, ginger, ice cubes, and flax seeds in a blender on high until smooth, 10 to 15 seconds.
Pulse carrot and mango together in a blender until roughly chopped. Add peach, soy milk, cinnamon, allspice, and ginger; blend until smooth.
Boil diced carrot in a small pot of
arlic).
Add chopped carrot and tomato (and ginger, optional) and cook
Refrigerate papaya until very cold, at least 1 hour or overnight.
Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender.
Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency.
Blend in mint leaves.
Garnish with mint sprigs.
In a 2 cup measuring cup, pack kale. Add splash of lemon juice, berries, ginger, almonds. Fill cup with water. Blend in Vitamix at high speed.
Add banana and blend at medium speed.
he skillet. Add onion and ginger. Cook for 1 minute. Add
Layer cucumber, banana, ginger, and chia seeds in a blender; add orange juice. Blend mixture until smooth, adding water for a thinner smoothie.
Preheat oven to 375\u00b0F.
Boil juice over high heat until it becomes syrupy. Set aside and let cool.
In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
owl, mix together the grated carrot, ginger and cinnamon and set aside
Spray nonstick pan with Pam on medium-high heat.
Lightly brown fish on both sides (approximately 1 minute each side).
Add carrot juice and ginger juice; let fish poach for 5 to 10 minutes.
Season to taste with salt and pepper.
Garnish with paprika.
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
Peel and thinly slice the carrot, (to equal 1/2 cup). Place in a blender along with ginger, vinegar, soy sauce and water.
Blend on high til carrot is pureed. With motor running, add oil in a steady stream, blending til incorporated.
Cut romaine into bite sized pieces. Divide lettuce among four serving plates and drizzle with dressing. Serve immediately.
Combine the carrot, ginger, besan, eggwhite and coriander in
oarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The
o a blender. Add grated ginger and puree until very smooth
In a large saucepan, melt butter over medium-high heat. Cook onion, carrots and ginger for 10 mins, stirring occasionally. Add chicken broth and simmer for 20 mins, or until vegetables are tender. Puree until smooth then stir in 1/4 cup heavy cream. Cook for 2 mins, or until heated through.
Distribute soup between serving bowls. Whisk sour cream with remaining heavy cream then swirl into soups. Sprinkle with chives.
Pulse carrots in a food processor until finely ground (almost pureed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Dressing keeps, covered and chilled, 1 week.