ginger ground

I made the most vibrant sunshine-coloured smoothie bowl to start my week🌞 melty carrot cake nicecream (with @the_goodguru vanilla blend goodness), topped with crunchy homemade granola, strawberries + nectarine👅👌🏼👌🏼 RECIPE:
Add 2 frozen bananas, 1 large cooked carrot, 1 tbsp @the_goodguru vanilla vegan protein, ½ tsp each cinnamon + ground ginger and a splash of almond milk to your blender. Blend until silky smooth, spoon into a bowl and top with all of your favourite things😌✨

IG: @naturally_nina_

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My ritual and spell jar. Self Love Spell Jar Ingredients: • Basil (for confidence)
• Ginger (for confidence)
• Ground Clove (to release negativity and banish negative thoughts)
• Salt (protection against negative thoughts)
• Cinnamon (protection, healing and love)
• Sugar (for sweet thoughts)
• Rosemary (happiness and peace)
• Lavender (Love and to calm my thoughts)
• Rose Quartz
• Paper and pink pen/pencil
• Pink Candle
• Matches/lighter


Steps:
1: Cleanse your space, your tools and yourself. I like to ground myself after, but it isn’t necessary. Also, light a pink or white candle.
2: Take your pen and paper and write every negative thought you have about yourself down. (Safely) Burn the piece of paper in a clean bowl, cauldron, whatever you use. Watch it burn. Visualize letting it all go.
3: Mix all of your herbs/flowers/spices together. As you mix them, be sure to give the intent to each one. You can use incantations if you like. I did. Things like, “I have confidence.” or “I am protected from negative thoughts.”
4: On a new piece of paper, take your pink pen and write, “I love myself.” three times and roll it up. (Use a small piece of paper so it will fit in the jar.
5: Fill your jar with all of your ingredients (and love paper) and place a rose quartz on top.
6: Close and seal the jar with pink wax.
7: Keep it somewhere you feel is safe and that you will see often. When you start to have bad thoughts go to it and focus on the love.
When I was done, I did something I love doing. In my case, it was being in nature. You can do whatever makes your heart happy or nothing at all. That part is up to you!

It’s almost here! Samhain is next week, can you believe it? Time is flying on my end. I’ve been meaning to post this for over a week now, but am just now finding the time! Samhain is seen by some as the end of the “witch’s year” and bring this year to an end means letting go of this year and embracing the new! This jar focuses on letting go and making peace with your year and setting up your new intentions and preparing for your year to come.

  • ground ginger - welcoming adventure and new experiences
  • black pepper - banishing and releasing negativity from this year
  • sage - self purification for a blank slate 
  • anise - aide in finding happiness
  • cloves - for help in gaining what is sought

Like any of my jars, I recommend starting out with meditation, lighting the candle you will seal the jar with and taking time to clear your head and focus as much as you can on this. If it helps, I would also write down all of what you want to let go of, you can burn this or bury it if you want to. I also would recommend (witch or not!) to write out your intent and goals for the year to come so you have a physical reminder to meditate with and look at daily to keep yourself focused. Visualize these things while you assemble your jar and take as much time as you need! Seal your jar up (I have a tutorial here if you need help!) and meditate with it when you can to refocus your goals!

I know Samhain is usually associated with the fact that the veil is thin during this time, so spirit work is popular, but for those of us who don’t work with spirits, I wanted to bring something else to the table! (But I do have a divination spell jar if you do!)

I would LOVE (as always) to see your recreations, just tag me as a mention or a regular tag. All my other jars and originals can be found here. I hope this is helpful, and I would love to hear what you let go of/or your goals for the coming year if you want to share! 

Love you, little witches! Happy Samhain, and stay safe! 

xox

Witchy-Woman

Easy "Lo Mein"

(in quotations because it’s not remotely authentic but idk what else to call it)

Per 12 ounces of noodles (spaghetti, rice noodles, instant ramen, literally any long noodle):

  • 2 tablespoons soy sauce (or gluten-free equivalent)
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ½ teaspoon sriracha

All you have to do is stir all that together and pour it over whatever noodle you’re using. Good enough by itself but if you need something more substantial you can add meat, tofu, or fresh or frozen vegetables. I usually make this a few times a week because of how easy and versatile it is.

Simple Seitan Noodle Soup

I didn’t feel like taking a lot of time to make anything tonight, so I made this quick soup using some seitan I had made a few days ago. 

Ingredients include:
Angel hair pasta (you can also use vermicelli, regular spaghetti noodles, rice noodles, whatever)
Homemade seitan (This is one of my seitan recipes; you can modify the spices to make it have whatever flavor you want)
Bok choy
Low sodium soy sauce
A tiny bit of agave
- A whole bunch of ground ginger
- Tiny bit of sesame oil
- Chinese five spice
- White pepper
- Nutritional yeast

Bullet Protection Charm

So this is pretty much something I don’t expect everyone to be able to do, because I have a billion casings laying around and others may not. But I did this when we moved into our new home. I needed 11 casings, and three spent shotgun shells. The casings were used for windows, the shells were for thresholds. 

Supplies: 

  • Casings/Shells (enough for every window and door in the house)
  • Candle (gonna use the wax to seal the herbs in)
  • Strong Tape
  • Black Pepper
  • Cayenne Powder
  • Chili Powder
  • Onion
  • Garlic Powder
  • Sea Salt
  • Ginger
  • Cumin
  • Coffee Grounds
  • Small tigers eye chips

Directions:

  1. Fill each casing and shell with the herbs, one at a time. While doing this, you can chant or just visualize and empower.
  2. Continue doing so for each window and doorway. 
  3. Then, add one tigers eye chip to each casing, and three to each shell.
  4. Once filled, melt wax from your candle onto the top to seal the shells and casings so the herbs don’t come out. 
  5. Begin clockwise from your front door, and tape your shell above the frame. 
  6. Proceed to the next window, going in order, taping the casing above that frame as well. Every time you come to a door, make sure you put the SHELL there and not the casings. 
  7. Once everything is in place, sit in the center of the home. See where each charm is, see it full of protective energy, and watch them connect directly to each other, surrounding your house. 
  8. Extend the wall up and under your home, so it is entirely surrounded, and protected. 

I always follow this up with some powders and other charms for protection and cleansing.

Jack-O-Lantern Hand Pies

Yields 8-12 pies

Things you’ll need

Ingredients
Dough
  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoons buttermilk
Filling
  • 1 (15-ounce) can pumpkin puree
  • 1 (11.25-ounce) can sweetened condensed coconut milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground ginger
Equipment
  • Large bowl
  • Medium bowl
  • Pie dish
  • Whisk
  • Rubber spatula
  • Small ice cream scoop
  • Pan spray
  • Cutting board
  • Baking sheet lined with parchment
  • Pumpkin cookie cutter
  • Rolling pin

Let’s get started!

Dough
  1. In a large bowl combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until
  3. Drizzle in ice-cold buttermilk and then use your hands to form dough.
  4. Divide the dough into 2 disks and then wrap tightly in plastic wrap. Chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium bowl combine all the filling ingredients and whisk together until smooth and well combined.
  3. Pour into a greased pie dish and bake for 60 to 75 minutes.
  4. Allow to cool fully before filling Jack-O-Lanterns.

Time to decorate!

  1. Roll out dough onto a floured surface and then cut out pumpkin shapes. On half of the pumpkins, use small and medium triangle cutters to create the face of the Jack-O-Lantern.
  2. Scoop 1 tablespoon of filling onto the plain pumpkin cutouts and then spread it just enough to leave a border around the edges.
  3. Brush some egg wash around the edges of the edges and then top it with a Jack-O-Lantern face. Gently press down on the edges so that the two sides stick together and then brush the top with egg wash.
  4. Bake at 350ºF for 25 minutes. Remove from oven to egg wash once more and then place back in the oven for 7 minutes.

Tried hot orange juice on recommendation from an acquaintance and u kno what? It’s pretty good. I put some cinnamon, ground ginger, and cardamom in mine and microwaved it but if u wanna be fancy u can steep it in a saucepan with cloves and black tea

Paleo Pork Egg Roll in a Bowl

Servings: 4
Prep: 5 min
Total: 25 min

STUFF
2 tbsp sesame oil
3 cloves garlic, minced
½ cup onion, diced
5 green onions, sliced on a bias (white and green parts)
1 lb ground pork
½ tsp ground ginger
sea salt and black pepper, to taste
1 tbsp Sriracha. more to taste
14 oz bag coleslaw (or chop your own shredded cabbage)
3 tbsp Coconut Aminos*
1 tbsp Rice Wine Vinegar 
2 tbsp toasted sesame seeds

STEPS
Heat sesame oil in a large skillet over medium high heat.

Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.

Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.

Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.

Top with green onions and sesame seeds before serving.

NOTE
If you are not concerned with keeping this paleo, feel free to substitute soy sauce or tamari for the coconut aminos.

Per Serving - Calories: 255 | Fat: 18.7g | Protein: 14.8g | Total carbs: 8g | Fiber 3.8g | Net Carbs: 4.2g

Three Ginger Cake

I found a jar of stem ginger in syrup in the Great Cupboard Clearout. I fucking love them. The syrup is great drizzled on cake, added to cake mix, poured over ice cream and stirred into coffee. Also most of the ginger pieces got eaten straight out of the jar.

So instead of another flashy chocolate cake, here’s a light Ginger cake that’s really easy to make (though you can add 20g of cocoa powder to make it a chocolate ginger cake)

It’s warming without being spicy, and good with a cup of tea when you live in a country where it never stops fucking raining.

180g butter

180g soft brown sugar

200g self raising flour

3 eggs

1 tsp ground ginger

1 inch fresh ginger root, grated

3 pieces of stem ginger in syrup

2 tbsp milk

Preheat the oven to 180°C/350°F/G4. Grease up a 23cm cake tin.

Beat the butter and sugar together in a bowl. You know what, I’ll let you into a secret. Put the bowl in the microwave for thirty seconds, it’ll come together much quicker. The butter is gonna melt in the oven, so it won’t make a difference.

Add the eggs (if you did the microwave trick, add a little flour first and make sure it’s cool. scrambled eggs are not wanted in cake) and mix well, then throw in your gingers. Add the milk, a little at a time, until the batter is at a soft dropping consistency (where you scoop up a spoonful of batter and it clings for a moment before succumbing to gravity)

Pour into your tin and spread out evenly, then bake for 25-30 minutes, or until the edges of the cake have started to pull away from the tin and a skewer poked into the centre comes out clean (as in not covered in batter).

You can drizzle with a little more syrup, and serve hot or cold.

@kingofthenumpties think you could manage this?

Szechwan Beef and Noodles

6 servings

Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has strong flavors especially the spiciness resulting from the use of garlic and chili peppers.

Ingredients:

8 ounces thin spaghetti

1 pound ground beef

2 tablespoons sesame oil

1 large onion, chopped

2 teaspoons minced garlic

1 12 teaspoons minced fresh ginger. (Not dried and ground)

¼ teaspoon ground cayenne red pepper (Use more if you want it hotter)

2 tablespoons cornstarch

34 cup water

¾ teaspoon beef bouillon powder

13 cup hoisin sauce

2 tablespoons soy sauce

1 bunch scallions, sliced

Directions:

Cook the pasta, drain and keep warm.

In a large skillet brown the ground beef until it is crumbled and no longer pink. Place the cooked beef in a dish and keep warm.  Drain the fat out of the pan.

Pour sesame oil in the pan and heat it.  Add the onion, garlic, ginger and red pepper once the sesame oil is hot. Stir and sauté until the vegetables are tender.

Combine the cornstarch, water and beef bouillon powder and stir until smooth. Stir the bouillon mixture, hoisin sauce and soy sauce into the onion mixture. Bring to a boil, stirring constantly so the sauce doesn’t burn or stick to the bottom of the pan.  The sauce should thicken in about 1 minute.

Stir in the ground beef.  Add and toss the cooked spaghetti and top with the sliced scallions.  Get ready to serve!

Note:

The sesame oil, hoisin sauce and soy sauce should be available in the international section of larger grocery stores.

Instant Pot Corned Beef with roasted cabbages and potatoes

Ingredients

Corned Beef

  • 3 pound corned beef brisket with seasoning packet
  • enough water to cover your meat
  • 8-10 whole cloves
  • salt to taste
  • 1 tsp peppercorns
  • 1 tsp ground mustard (mustard seed is better, but i didn’t have any)
  • 1 tsp ground ginger
  • 1 cinnamon stick
  • 1 bay leaf

Roasted Brussels Sprouts

  • 2 pounds brussel sprouts, halved
  • olive oil
  • salt
  • black and white pepper
  • thyme
  • oregano
  • basil

Roasted Potatoes and Onions

  • 4 Red Potatoes, chopped into 1-1.5 inch pieces
  • ½ an onion chopped into 1 inch pieces
  • olive oil
  • salt
  • black and white pepper

Instructions

Corned Beef

  1. Place your beef in the Instant Pot (IP) with seasoning packet scattered on top
  2. Add additional seasoning
  3. Cover with enough water to just cover your meat
  4. Turn your Instant Pot on. Cook on manual for 60 minutes. Natural pressure release for 10-15 minutes once 60 minutes is up.

Veggies

  1. Preheat oven to 400F
  2. Once you hear your IP is up to pressure (there will be noises and such), prep your veggies. Cut, lay in a single layer in their baking dishes (cook the sprouts and the potatoes w/ onion in separate dishes). 
  3. Cover with olive oil and your seasoning. 
  4. Toss to coat
  5. Pop in the oven. 
  6. Cook for about 20 minutes. Flip and stir your veggies.
  7. Cook your sprouts for another 20 minutes or until preferred doneness. 
  8. Continue to cooke potatoes until your beef is ready. Check them occasionally to make sure they aren’t burning. I have an AWFUL stove and oven so food takes longer to cook here.

Once everything is done, serve and enjoy!