Tag Archive: ginger


Asian Rice Salad

I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout.  Picture to follow – I’m sprouting my seeds!

Sprouting Method:

  • In a bowl, wash 1/2 a cup of mung beans until water is clear
  • Soak washed mung beans in about 2 cups of warm water
  • Soak for 24-72 hours
  • Drain thoroughly once mung beans are sprouted
  • If seeds are hard, then it may take even longer to sprout

Ingredients

  •  2 cloves garlic minced
  • 1 two inch piece ginger, peeled and grated
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 1/4 tsp raw honey
  • 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 2 tsp coconut oil
  • 2 cups cooked brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup mung bean seeds -see above for sprouting method
  • 1/2 cup rice noodles
  • chopped peanuts (optional)

Directions

  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
  • Add the carrot, celery and snow peas to dressing and toss
  • Heat a large skillet over  medium to high heat and add coconut oil
  • Stir fry the cooked rice until toasted, about 2 minutes
  • Remove from the heat and let cool
  • Add the rice and scallions to vegetable mixture and toss
  • Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Serves 4-6

Prep time and cook time (excluding sprouting time for mung beans): 30-45 min

Ingredients

  • 2 cups chopped mint leaves
  • 1/4 yellow onion diced
  • 2 tbsp lemon juice
  • 1 tbsp sesame seeds
  • 1/2 green chili
  • 1 tsp minced ginger
  • sea salt to taste

Directions

  • Blend well in Blendtec blender on “dips/sauces” setting
  • Enjoy with your favorite veggies or crackers

Prep time 10 minutes

Homemade Teriyaki Sauce

Ingredients

  • 1/2 cup soy sauce
  • 1 cup water
  • 2 tsp honey
  • 1 clove garlic minced
  • 1/2 inch ginger minced
  • 1 tbsp cornstarch

Directions

Ingredients

  • 1 pear
  • 2 cups blueberries
  • 1 banana
  • 1/4 inch ginger
  • 2 cups packed collard greens or turnip greens
  • water to desired consistency

Directions

  • Blend all ingredients in Blendtec or Vitamix blender and enjoy!

Courtesy of Victoria Boutenko, with adjustments by me!

Quinoa is a great source of protein for vegetarians.  Its fluffy, light and has a slight crunchy texture. It has a slight nutty flavor.  Its also gluten free! It is a good source of manganese, magnesium, iron, copper and phosphorous.  It is high in the amino acid lysine which is great for tissue repair. Grains such as quinoa help prevent gall stones, they protect against childhood asthma and they help to prevent against heart disease.

Ingredients

  • 1 cup quinoa
  • 1 and 1/4 cup water
  • 1/2 tsp tumeric
  • 1/4 tsp red chili powder
  • 1/4 tsp ground cumin
  • 1 tbsp coconut oil
  • 1 clove garlic
  • 1/4 inch ginger
  • 1/4 green chili (can put more or less depending on how spicy you like it)
  • sea salt to taste
  • you can also sprinkle some lemon juice on this and garnish with cilantro

Directions

  • Rinse quinoa under cold water several times in a fine meshed strainer (to remove bitter taste)
  • Boil water and then add quinoa, reduce heat to low (simmer) and then simmer with lid on for 12-15 min
  • Set aside once cooked
  • Heat coconut oil in medium sized skillet
  • Add tumeric, red chili powder, ground cumin, garlic, ginger and green chili
  • Saute for 3 min
  • Stir quinoa into all the spices, mix well and saute for a few minutes

Ingredients

  • 1 medium onion diced
  • 1 bunch spinach chopped or 8 cups baby spinach
  • 2 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 tbsp coconut oil
  • 1/4 tsp red chili powder
  • 1/4 tsp tumeric
  • 1/2 a green chili minced
  • sea salt to taste

Directions

  • Heat oil in a large skillet
  • Saute onion on low-medium until it is translucent
  • Add red chili powder, tumeric, green chili, garlic and ginger and saute for 2 min
  • Add spinach and saute for 3-5 min
  • Add salt to taste

Lentil Soup

Ingredients

  • 1 package black baluga lentils from trader joes (see picture below)
  • Alternatives  to above lentils: 1/2 cup of any type of desired uncooked lentils or 1 can garbanzo (chick peas) beans
  • 3 carrots diced
  • 3 stalks celery diced
  • 1 medium onion diced
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 2 medium sized potatoes diced in small cubes
  • 4 cups vegetable stock
  • 1/4 tsp italian seasoning
  • 1/4 tsp dried basil
  • sea salt and black pepper to taste
  • 2 tablespoons of chopped parsley or cilantro to garnish

Directions

  • In large stock pot saute onion on low to medium heat until translucent
  • Add potato, carrot and celery, saute for another 3 min
  • Add garlic and ginger, saute for 1 min
  • Add vegetable stock
  • Bring to boil
  • Add lentils and boil for 5 minutes
  • Add italian seasoning, dried basil, salt and black pepper
  • Reduce to simmer, and simmer for 15 minutes
  • With a hand blender, pulse blend the soup 8-10 times
  • Top with cilantro or parsley


Ingredients

  • Water as needed
  • 1/4 tsp turmeric
  • 1/4 tsp red chili, add more if you want them more spicy
  • 1/2 tsp ground cumin powder
  • 1/2 tsp honey
  • 1/2 tsp sesame seeds
  • 1 tbsp fresh lemon juice
  • sea salt
  • 1 clove of pressed garlic
  • 1 inch piece of ginger, grated
  • 1 bunch of kale, remove stems and break into small pieces

Directions

  1. Combine all ingredients, except kale, in a bowl and mix well.
  2. Add the kale to the bowl and coat well with the above mixture.
  3. Place the kale onto a baking sheet and put in the oven at the lowest temperature possible.
  4. Remove the chips from the oven when they are crispy
  5. This is a very powerful anti-cancer snack!

Cook Time and Prep Time: 30-40 min, will vary depending on your oven

Serves: 4-6

Guacamole is great on tacos, awesome on a bed of greens as a salad dressing or with corn chips or as a vegetable dip.  It is quick and easy and it tastes amazing.  It is loaded with healthy fats and about 12 grams of fiber per avocado! Keep the seed in the guacamole to prevent it from browning.

Ingredients

  • 2 large avocado
  • 1 clove garlic finely grated or pressed
  • 1/2 a tomato grated (no skin) with a fine grater
  • 2 tablespoons of fresh lemon juice
  • salt and pepper to taste
  • chopped cilantro to garnish
  • optional – you can add some finely diced red onion and jalapeno pepper

Directions

  1. Scoop out flesh of avocado and place in bowl
  2. Combine all the ingredients into a bowl and mash with a potato masher

Prep Time: 10 min

Serves: 2-4

What you will need:

  • 6 granny smith apples
  • 2 lemons
  • ginger to taste
  • juicer
  • vegetable wash

Halve the lemons and apples, leave the skins and rinds on

Add in the following order, don’t ask me why, a world famous juicer gave me this specific recipe

  • 2 apples
  • 1 lemon
  • ginger
  • 2 apples
  • 1 lemon
  • 2 apples

Serve immediately, makes 2 servings