#Ginger Puree

🫚zero waste ginger turmeric shots with my stainless steel @vitamix. AD #easyrecipe #plantbased #recipe #zerowaste

I juice fresh ginger, pour it into an ice cube tray, and freeze it—simple, quick, and SO useful. Here’s what I use the frozen cubes for: 🫖 drop into hot water for ginger tea 🍛 add to soups, stews, or curries for extra flavor 🍹 blend into smoothies or wellness shots 🍯 melt into honey or stir into warm lemon water Pro tip: I chop the ginger before juicing because it’s super fibrous and easier on the juicer. Tag a friend who needs this kitchen hack 👇 💞I’m using the Nama J2 Juicer SAVE $55 off- just use code JM55 It’s my favorite juicer, it’s easy to use, easy to clean and comes with a 15 year warranty! #gingercubes #juicinghack #kitchenprep #wellnesstips #juicelife

Who knew this ginger trick? #cooking #chef #ginger #fypシ゚ #fyp #food

🥤 This is how a ginger bug makes natural soda in any flavour you like. Through wild fermentation, using just raw ginger, sugar, and water, you can create your own probiotic soda at home. On the skin of ginger live wild yeasts and lactic acid bacteria. Feed them sugar, and the magic begins: ✨ Yeasts turn sugar into carbon dioxide and a little ethanol ✨ Lactic acid bacteria create lactic acid for tang and preservation Seal it in a bottle to trap the carbon dioxide and you’ve got real, naturally carbonated soda. My favourite flavours: 1. just ginger 2. black currants to make cassis (from my garden) 3. red currants (from my garden) 4. cranberry 5. green tea How start a ginger bug? A ginger bug is like a sourdough starter. You need to feed it to keep it alive. Ginger bug starter 🍹✨ Ingredients: 350 ml clean water 1 tbsp unpeeled fresh ginger, chopped (important: must be organic!) 1 tbsp cane sugar Method: 1️⃣ Chop the unpeeled ginger into small pieces (don’t peel, because the skin has wild yeasts!). 2️⃣ Add the water, ginger, and sugar to a clean glass jar. Stir vigorously to dissolve the sugar and introduce oxygen. 3️⃣ Cover loosely with a cloth or lid and keep at room temperature. 4️⃣ Every 24 hours, feed with 1 tbsp chopped ginger and 1 tbsp sugar. Stir well. 5️⃣ Repeat daily until you see bubbles, a slightly yeasty smell, and fizz when stirred — usually after 3–5 days. ✨ Once active, store in the fridge and feed once a week. I shared my full recipe for making fruit based soda in a new video! #gingerbug #naturalsoda #wildfermentation #fromscratch #probioticdrink #fermenteddrinks #fermentation #foodscience #guthealth

Your GINGER is being WASTED 😭🫚 🥄 Peeling → SPOON EDGE, not peeler ❄️ Storage → FREEZER, grate from frozen ⏱️ Timing → AFTER aromatics, not first ✨ Texture → MICROPLANE into paste The spoon trick changed my LIFE 👇 #ginger #cookingtips #kitchentips #foodtok #asiancooking

what would you pair ginger oil with? #ginger #gingeroil #homemadecondiments #flavorboost #diyspices #foodie #gourmetathome #homechef #infusedoil #oil #flavorboost #oilyoucaneat

Peeling Ginger

4 Purees Every Chef Should Know Great purees are not just about blending. The real work happens before the blender. Proper cutting, gentle cooking, moisture control, and seasoning are what create a smooth, concentrated puree with real depth of flavor. Chef Will from @roerestaurant demonstrates four classic vegetable purees used in professional kitchens. Carrot & Ginger Puree Finely grate carrots so they cook quickly and evenly. Sauté in olive oil until slightly softened, then add ginger, carrot juice (or water), a touch of sugar, and salt. Cover with a cartouche and simmer gently for about 35 minutes until the carrots are completely soft and reduced. Blend until perfectly smooth. Brown Butter Cauliflower Puree Brown butter until it develops a nutty aroma, then add finely chopped cauliflower. Sauté until evenly golden and season with salt. Add cream and cook gently until the mixture reaches a porridge-like consistency. Blend with Parmesan for a rich, silky puree. Beetroot Puree Cook beetroot slowly in water with the skin on to preserve color. Peel while warm, chop, and sauté lightly. Add a touch of port or red wine, vinegar, and a few ladles of beet cooking liquid. Cover with a cartouche and cook until soft and jammy before blending. Courgette & Herb Puree Sauté sliced courgette on high heat with oil and salt. Add microplaned garlic and fresh basil, cook until tender, then blend. Pass over a bowl set on ice to preserve the vibrant green color. A key technique here is the cartouche. It allows gentle evaporation while keeping vegetables evenly moist, helping concentrate flavor without drying the ingredients. In professional kitchens, a well-made puree is about balance: controlled reduction, proper seasoning, and blending only once the vegetable is fully softened. Save this technique. 🎥 via @roerestaurant #cheftechnique #puree #finedining #chefskills #culinarytips

This Winter Shots will definitely help to keep you away from visiting the Hospital. Especially in this cold and freezing temperature, it’s sure to boost your immune system and can also serve as a detox. #wintershots #gingerdrink #immunebooster #stayhealthy #allthingsfab1 #recipe #food #juice

This is how I make the ginger paste that you see me use in a lot of my dishes… Ginger paste - Peeled ginger 450g Oil 200ml Salt 1 tsp This is roughly 500g of ginger before kopek-ing. This jar of +/- 500g ginger paste will last me a good 2 months or so in the fridge. You could also mix ginger and garlic together but I prefer not to so I’ve got control over how much of each to add to different dishes. I prefer using more ginger in my meat dishes, and usually only use garlic in my vegetables and vegetarian curries. Some like to add a little turmeric powder to maintain a good colour, but I prefer not to… I prefer not to have turmeric in my dishes when I sometimes use it in pastas and Chinese dishes etc. Whatever you do in life, please don’t add water to blend. Alternatively, you could use water to blend and store it in the freezer… but I malas to defrost it everytime I want to use some.

Did you know candy and medicine used to be closely linked? Often sugar/honey was to used preserve the herbal plant properties or mask the flavor of certain bitter medicines. Kind of like elderberry syrup. They aren’t linked much anymore but ginger chews are a good example of a traditional medicinal ‘candy’. And they WORK! I made these ginger chews for nausea, upset tummies, bloating, gas and to help settle tummies after a big meal. They work so well, when you can’t keep ginger tea down or don’t have the time/energy to steep ginger tea. Or you are traveling/eating elsewhere and have sensitive digestion. And they are delicious 😋 Full recipe is on my website or ask for link and I’ll send it I slightly adapted from rebootedmom.com but I don’t think she’s on the gram. #naturalremedies #slowliving #wellness #herbalist #nontoxicliving #herbsandspices #cottagecore #countrylife

Ginger chew recipe 🍮 Did you know historically herbal medicine and candy used to go hand in hand 🌿 Back in the day, herbal remedies were often blended with honey or sugar—not just for taste, but to preserve their healing properties. Think elderberry syrup or herbal lozenges.🍬 That tradition might be a thing of the past, but one old-school remedy still holds up: ginger 🫚 And let me tell you—they really work!🙌🏻 These homemade chews ease nausea, soothe bloating, calm an upset tummy, and help digestion after a heavy meal. 🥘 They’re a lifesaver when you’re too tired to brew tea, feeling too queasy to sip it, or on the go and need quick relief.👏 They’re small but mighty—and yes, totally delicious 😋 Want the recipe? Message us for the link). Credit: rebootedmom.com and thewildapothecary. #naturalremedies #herbalhealing #wellnessjourney #slowmedicine #nontoxicliving #gingerchews #digestionhelp #plantpower #simpleliving #countrywellness