Recipe: Tom Gha Gai Soup

Tom Gha Gai Soup Serves 2 Ingredients: 2 tbsp. ghee ½ cup yellow onion, diced 4 cloves garlic, diced 4 baby bok choy, cut in strips lengthwise 2 stalks fresh lemongrass, tough outer layers removed, then smashed 4 tbsp. microplaned ginger 6 cups homemade organic chicken broth 1 tbsp. lime zest 1¾ cup coconut milk 2 tbsp. gluten-free fish sauce 2 tbsp. raw coconut aminos 3 cups cooked organic chicken, cut into small pieces Garnish: ¼ cup cilantro leaves Lime wedges Directions In a large soup pot, warm the ghee on medium-high heat. Add the garlic and onion and cook ... Read more

Recipe: Thai Salad with Ginger Dressing

Thai Salad with Ginger Dressing Serves 2 Ingredients: The Salad: 4 cups head Napa cabbage, thinly sliced 2 cups cooked chicken, steak or fish, sliced thin or chopped 1 cup fennel bulb, very thinly sliced 1 bunch green onion, sliced thinly on the diagonal 1 carrot, peeled and cut into matchsticks ½ cup radishes, thinly sliced ½ cup cilantro leaves, chopped Garnish: 1 cup microgreens ½ cup cilantro leaves avocado slices cucumber slices Ginger Dressing (makes 2 cups): ¾ cup pink grapefruit juice 1 cup extra virgin olive oil or avocado oil Juice of 1 lime, or more if desired ¼ ... Read more

Recipe: Curried Cauliflower and Sweet Potato Soup

Curried Cauliflower and Sweet Potato Soup Serves 2 Ingredients: 1 tblsp. coconut oil or ghee ½ onion, chopped 4 cloves garlic, chopped 1½ tbsp. ground organic turmeric ¼ tsp. each—ground organic cardamom, coriander seed 1 large carrot, halved lengthwise and sliced thinly on the diagonal 1/8 cup microplaned fresh ginger ½ small head cauliflower, broken into small florettes and pulsed finely in the food processor 1 sweet potato, peeled and shredded using the processor blade 4 cups rich homemade chicken broth (vegetable broth if you prefer) ½ cup coconut milk Zest of 1 lime Juice of ... Read more

Recipe: Japanese Salad with Ginger Dressing

Recipe: Japanese Salad with Ginger Dressing Serves 2 This salad is a delicious and fast way to use leftover cooked fish, or steak. The Salad 3-4 ounces per person leftover cooked fish, chicken or rare steak 1 carrot, peeled and cut into thin matchsticks ½ cup English cucumber, halved, seeded and sliced on the diagonal 2 scallions, sliced on the diagonal 2 Tbsp. Raw Cultured Veggies 1 sheet nori, cut into very thin strips 2 cups thinly sliced radicchio Garnish: ¼ cup microgreens (radish microgreens have a zesty taste) The Ginger Dressing 3 Tbsp. ... Read more
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