ginger

Ingedients

• 2 1/4 cups spelt flour
• 1/2 teaspoon ground dry ginger
• 4 tablespoons freshly ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, mix together the butter and sugar. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Place mixture in the fridge until firm (approximately 15 minutes).
6. Shape dough into walnut sized balls (optionally roll them in sugar).
7. Place the cookies 2 inches apart onto an ungreased cookie sheet (they'll flatten on their own while cooking).
8. Bake for 8 to 10 minutes.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Store in an airtight container.

Ingredients

• 3 tbsp olive oil
• 1 cooking onion, diced
• 6 tbsp minced fresh ginger
• 6 cloves of garlic
• 2 tsp curry powder
• 1 tsp cayenne pepper
• 1-1/3 cups carrot juice
• 3/4 cup rice vinegar
• 1 cup filtered water
• 2 cups natural smooth peanut butter
• 1/4 cup lemon juice
• 2/3 cup tamari
• 2 tbsp toasted sesame oil
• 1/4 cup sunflower oil

Preparation

• Heat oil in a pot.  Add onion, ginger and garlic.  Cook 5 minutes or until onion is soft.
• Add curry powder and cayenne pepper.  Cook for 2 minutes.  Remove from heat.
• Add remaining ingredients.  Stir and let cool.  Puree in a blender until smooth.
• Before serving, heat gently in a saucepan over low heat.
• Serves 6. 
• Sauce lasts for about 5 days in the fridge and also freezes well.

Recipe ~ 'fresh at home'  Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

Ingredients

Sesame oil

1 tsp Green curry paste (1.5-2tsp for more heat)

4 Cloves of garlic (minced)

1 tbls ground ginger

1 green onion

4oz tofu (cut into bite sized cubes)

2 large carrots (chopped)

Green beens (cleaned and halved)

1 small zucchini (sliced)

Broccoli

1 can coconut milk

Half can of water (use coconut milk can)

Preparation

Stir fry the curry paste, green onions, garlic and ginger in the sesame oil.

Add the tofu after a few minutes and continue to stir fry for another 10 min.

Add the vegetables, coconut milk and water, cover and let simmer for 10-15 min.

Serve in a bowl over rice.

Yield: 2

Fresh tuna steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients Leeks

• 2 tbsp of butter
• 2 tbsp of olive oil
• 4 x leeks, white bottoms only, roots still attached, halved lengthwise
• 1 cup of red wine (I think I used 2 cups wine)
• 2 cups of vegetable broth (I think I used a cube with 1 cup water)
• Salt and pepper

Salsa

• 2 x very ripe tomatoes, chopped
• 1 tbsp of fresh ginger, grated
• 1/2 cup of fresh mint, chopped
• 2 tbsp of olive oil
• 1 x preserved lemon, minced or the juice and zest of one lemon
• Salt and pepper

Tuna

• 1 tbsp of red peppercorns
• 1 tbsp of green peppercorns
• 1 tbsp of black peppercorns
• Kosher salt
• 2 x 6 oz tuna steaks, 1 inch thick
• 3 tbsp of olive

Directions Leeks

Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency. While the leeks braise combine all the salsa ingredients. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

(source)