It lasts in the fridge fine. We’ve usually used it up within a week.

Hi Lisa!

Thanks – yes, I must have been thinking of the garlic when writing the ginger notes (yeah, garlic don’t have thumbs), and forgot my italicized notes about the garlic in the recipe list.

Unpeeled is correct though (for the ginger) – I almost never peel ginger, and have never noticed a difference in taste. Someone noted this to me in the past (when making smoothies and kombucha), and I haven’t peeled it for anything blended or the kombucha since and no problems. Obviously, it’s washed though.

Just added a note regarding the garlic!

>> I came back over and looked at the notes… you may want to revise them. Under Ginger (notes) you refer to “thumbs of fresh garlic” rather than minced and say no need to remove the skin (ick, btw) but that it depends on how your processor handles thumbs of ginger. [Lots of head scratching here, both of us.] We’re just going to “wing it” but I did chuckle, because it reminds me of how I get these two mixed up at times, when I’m speaking it out loud. Haven’t done it in print yet, but you never know.

I think we will peel one large or two small cloves of garlic and most likely chop the ginger a bit ahead of time. It works better for us that way, in the VitaMix, when we make smoothies. The other notes were quite helpful. The only other thing I might add is that “medium” avocado is also um… a bit vague. Can you maybe provide weight/grams?

Thanks for this recipe, I’m sure it’ll turn out fine. We’ve been cooking for a long time, just new to your site, not to the process or the ideas behind this way of eating. Glad to have found it!