Recipes...

Green Smoothie:

  • 1 cup of orange juice

  • 2 slices of fresh mango

  • 1 big handful fresh baby spinach

  • 2 tablespoons of GINGER CRUSH

Fish/Seafood

  • 2 tea spoons coconut oil or olive oil

  • 4 white fish fillets or prawns

  • Thick slice of lemon

  • some of crushed garlic, clove, soy sauce, 1 table spoon of honey

  • 3 table spoons of GINGER CRUSH

Mix all spices and honey in a bowl and marinate the fish for at least 2 hours, then fry the fish in the pan.

Serve with soy sauce and squeeze lemon over the fish.

Ginger Milk!

  • 1 mug of white milk

  • 3 tea spoons of GINGER CRUSH

  • Pre-heat before drinking

Butternut squash soup:

  •  0.5 kg (1 small ) butternut squash peeled and chopped – alternatively you can half it and bake in the oven and then easily scrap soft flesh

  •  2 tbsp olive oil

  •  Few raisins

  •  Spices of choice ( turmeric, thyme, basil, garlic), Ginger crush 

  •  2 carrots, sliced

  •  1 piece of celery, diced

  •  2-3 cups vegetable broth

  •  salt and pepper to taste

Easily cook everything for about 15 min. 

Using a blender, purée the soup. Taste and season with salt and pepper as needed, add olive oil and Ginger Crush at the very end of cooking, mix again and serve!

 Ginger Coffee:

  • 2 tea spoons of coffee

  • 1 tea spoon of sugar

  • Milk

  • 3-4 tea spoons of GINGER CRUSH

  • small pinch of cayenne pepper

Ginger Tea:

  • cup of hot tea

  • 2-3 spoons of GINGER CRUSH

Chicken Breast Fillets:

Ingredients (serves 3-4 people):

3 chicken breast filets (skinless)

2 large leeks (only use the white part)

2 sweet red peppers

1 can of pineapples in light syrup

1 glass of rice

½ glass of milkdesiccated coconut

3 table spoons of Ginger Crush

salt and black pepper

preparation:

  • Cut chicken in slices put into bowl, sparkle with salt, pepper 

  • Add 3 full spoons of Ginger Crush and leave for at least one hour or even overnight in the fridge.

  • Slice leeks, put 1 full spoon of oil into preheated pan and fry for 2 min.

  • Add red peppers sliced as you like and fry until soft, season with salt and pepper.

  • Cook rice separately

  • preheat pan, add oil, put milk into a bowl and some desiccated coconut on plate, dip slices of chicken in milk, then in coconut and fry until golden brown.

Serve hot with pineapple cubes.

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