Articles with 'ginger'

Immune Boosting Mushroom Coffee



Bring all ingredients to a boil. Lower heat to simmer. Cover and simmer 3 hours. Strain the liquid. Drink 1-2 cups daily for immune support. This recipe creates a one gallon batch.  You can keep the mushroom drink in the refrigerator for 5-6 days. Reheat in small batches (1-2 cups).




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Carrot Ginger Soup


carrot soup pumpkin soup

  • 1 tbsp. olive oil
  • 2 large white onion, peeled and chopped
  • 5 cups vegetable stock or water
  • 2 inches ginger, peeled and chopped
  • 8-10 large carrots
  • Fresh parsley, sprig
  • Toasted Pumpkin seeds

On a medium heat, saute onion 3-5 minutes.  Add water, ginger and carrots.  Cover and cook 10-12 minutes or until carrots are soft.  With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.  Add pureed veggies back to soup.  Garnish with fresh parsley and toasted pumpkin seeds.

(7 votes, average: 4.00 out of 5)

Soba Noodles with Tangy Tahini Dressing



  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)

Grilled Terriyaki Salmon

  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)

Crispy Cod and Vegetable Noodle Soup


  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.

(4 votes, average: 3.75 out of 5)

Gingered Chicken with Udon Noodles and Sauteed Vegetables


Chicken with udon noodles

  • 1 eight ounce package Udon Noodles
  • 2 tbsp. coconut oil
  • 1 tbsp. ginger, peeled and minced
  • 8-12 ounces chicken breast, cut into thin strips (season with sea salt and cumin)
  • 1/2 head Chinese cabbage, sliced thin
  • 1 red pepper, deseeded and sliced thin
  • Sea salt
  • 2-3 tbsp. organic tamari or shoyu
  • 2 tbsp. mirin (rice wine)
  • Cilantro, minced

Cook noodles according to the directions on the package. While noodles are cooking, heat coconut oil and ginger in a skillet. Sauté chicken cubes 1-2 minutes. With tongs, remove chicken from the pan. Add more oil if needed and sauté Chinese cabbage 2-3 minutes with a pinch of sea salt. Add red pepper and another pinch of sea sea salt. Add tamari and mirin and saute vegetables 2-3 minutes until lightly cooked and crisp. Return chicken to the skillet with the vegetables. Toss cooked noodles with sautéed chicken and vegetables. Garnish with minced cilantro.

(20 votes, average: 3.45 out of 5)

Cardio Carrot Ginger Dressing

  • 1 small onion, peeled and diced
  • 4 carrots, grated
  • 2 inches ginger, peeled and minced
  • 1/3 cup flax oil
  • ¼ cup apple cider vinegar
  • ½ cup apple juice
  • 1 tbsp. stoneground mustard
  • 2 tbsp. shoyu or ½ tsp.
  • sea salt
  • Water (for desired consistency)

Combine all ingredients in a food processor or blender.

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Grass Fed Beef (or Tofu) and Vegetables


Plate of Beef and Broccoli Stir Fry with Carrots and Bell Pepper

  • 16 ounces grass fed steak (or extra firm tofu) cut into thin strips
  • 3 tbsp. Mirin
  • 2-3 tbsp. shoyu
  • 1 tbsp. maple syrup
  • 1/3-1/2 cup water
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • Corn meal (fine) or corn flour
  • 1 tbsp. peanut oil or coconut oil for frying
  • 1 onion, peeled and sliced into thin crescents
  • 1 bunch broccoli, florets and stem
  • 1-2 carrots, cut into thick matchsticks
  • 1 green or red pepper, seeded and cut into thin strips

Cut steak (or tofu) into thin strips and place into a mixing bowl.  Combine mirin, shoyu, maple syrup, water, ginger and garlic and marinate 35-40 minutes. Remove steak from the marinade and coat with corn meal or other flower. Reserve the marinade.  Add 1-2 tbsp. oil into a frying pan. On medium/high heat cook steak strips one minute on each side. Remove from the pan and set aside.  If using tofu cook in oil until lightly browned on each side. Add remaining oil and sauté onion and broccoli stems. Add broccoli florets, carrots, and marinade. Cover and cook 3-4 minutes. Return cooked beef (or tofu) back into the pan plus the strips of pepper. Cook on high heat for 2-3 minutes. Toss a few times.

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Terriyaki Salmon

  • 1 pound wild salmon
  • 1/3 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Preheat oven to 375.  Put salmon into a baking pan or casserole dish.  Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Bake for 25-35 minutes (depending on thickness of salmon).  Garnish with minced scallions.  Serves four.

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One Pot Winter Stew with Wild Salmon

  • 6 cups of water
  • 1 inch ginger, peeled and cut into matchsticks
  • 1 red onion, peeled and cut into large chunks
  • 2 carrots, cut on thick diagonals
  • ½ cup winter squash, diced
  • 3-4 pieces of dried lotus root, soaked
  • 4-5 shitake mushrooms, sliced thin
  • 6-7 ounces wild salmon
  • 1 cup broccoli florets and stem, sliced into thin rounds
  • 2-3 kales leaves cut into bite sized pieces
  • 4 tbsp. white miso or chick pea miso
  • 2 cups leftover grain (brown rice, noodles, etc.)
  • 1 bunch of watercress

Bring water, ginger, onion, carrots, squash, lotus root and shitake mushrooms to a boil. Reduce flame, cover and simmer for 5-7 minutes. Add salmon (or other fish) and cook for 5 minutes. Add broccoli stems and broccoli and cook for 2-3 minutes. Add kale for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Add leftover grain or noodles and continue cooking for 2-3 minutes. Ladle into large bowls and garnish with fresh watercress.

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