ginger Tag

14 Oct

Posted at 08:32h in Recipes by
4 Likes

The fresh baby Hawaiian ginger has been such a beautiful treat in our shares the past few weeks.  There are so many amazing ways to use this fresh ginger.  You can use it in stir fries or soups, in smoothies or teas, pickle or crystallize it, or simply in a marinade or dressing.  Ginger not only tastes fantastic, but its nutritional benefits include supporting digestion, improving circulation, decreasing inflammation, and boosting immune systems.  In the culinary world, it is known as one of the healthiest spices you can consume.  Naturally, I wanted to make this flavorful and nutritionally dense ginger the star of this week’s recipe- creating a versatile syrup that can be used in many different ways!

 

Ginger Syrup

Ingredients:
2 cups water
½ – 1 cup fresh ginger, finely chopped*
½ cup honey

  • Combine the water and ginger in a small saucepan.
  • Bring to a boil. Boil for 2-3 minutes.
  • Reduce to a simmer and cook uncovered for 15 minutes.
  • Remove from heat. Add honey and stir to dissolve.
  • Cover and allow to sit for one hour.
  • Strain through a cheesecloth or nut bag. Squeeze the ginger to remove as much juice as possible.
  • Store the syrup in an airtight container in the fridge. This syrup will last for a few weeks in the fridge.

*Using ½ cup of chopped ginger creates a mild syrup.  Increasing the amount of ginger up to 1 cup makes a spicier version.

What can you use this syrup for?

  • Use in dressings and marinades.
  • Use in cocktails, teas, lemonades, etc.
  • Add to smoothies.
  • Add to coffee.
  • Drink a spoonful when feeling under the weather.

 

Easy Ginger Ale

Ingredients:
3 Tbsp ginger syrup
1 tsp lime juice
6 oz club soda
4 oz ice
Lime slice and fresh mint, for garnish

Fill glass with ice.  In a measuring cup, combine the ginger syrup, lime juice, and club soda.  Pour over the ice.  Garnish with a slice of lime and mint.

 

Ginger Tea

Ingredients:
1 Tbsp ginger syrup
6-8 oz hot water
1 lemon slice

Combine all ingredients in a mug.  Serve hot.

 

Gingerbread Latte

Ingredients:
1-2 shots of espresso
2 Tbsp ginger syrup
4-6 oz milk of choice
Fresh nutmeg and cinnamon, for garnish

Make espresso.  Stir in ginger syrup.  Froth or heat milk.  Pour over espresso and garnish with freshly grated nutmeg and cinnamon.

 

Hot Toddy

Ingredients:
8 oz water
1 cinnamon stick
5 cloves
½ tsp lemon zest
½ tsp orange zest
1 ½ Tbsp ginger syrup
1 tsp honey
1 Tbsp lemon juice
1 Tbsp orange juice
1-2 oz whiskey/bourbon**
Lemon or orange slice, for garnish

In a small saucepan, heat water with cinnamon and clove.  Bring to a boil.  Add lemon zest and orange zest and simmer for 10 minutes.  Remove from heat.  Add ginger syrup, honey, lemon juice, orange juice, and whiskey.  Strain and pour into mug.  Serve hot with a lemon or orange slice.

**Make this a mocktail by subbing the whiskey with water.

 

Apple Cider Whiskey Sour

Ingredients:
Ice
¼ cup apple cider
1 Tbsp lemon juice
2 Tbsp ginger syrup
1 egg white
1-2 oz whiskey**
Cinnamon, for garnish

Fill rocks glass with ice.  In shaker, combine apple cider, lemon juice, ginger syrup, egg white, and whiskey.  Shake well.  Pour over ice and sprinkle with cinnamon.

**Make this a mocktail by subbing the whiskey with water.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member, and now the CSA Cooking Coach.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

11 Nov

Posted at 09:05h in Recipes by
3 Likes

Nothing beats fresh carrots straight from the farm.  The recipes this week use the whole carrot- the delicious orange root vegetables themselves, as well as the beautiful greens that so often get tossed in the compost pile.  When you get a bunch of carrots in your share, remove the greens and store them separately in order to preserve their freshness.  Enjoy these honey ginger carrots and carrot top chimichurri alongside your favorite protein for a complete meal.

Honey Ginger Carrots

 Ingredients:
1 bunch carrots, about 8-10
1 Tbsp honey
2 Tbsp olive oil or avocado oil
2 tsp fresh ginger, grated

  • Preheat grill or oven, depending on how you are cooking the carrots. Temperature should be around 350-375°F.
  • Clean carrots. You can peel them if you want, but it isn’t necessary, especially with such farm fresh, tender young carrots.
  • Combine honey, oil, and ginger in small bowl. Mix well.
  • Brush marinade on carrots.

  • If grilling, place carrots on grill rack in single layer. Cook for 15-30 minutes or until carrots are fork tender.  The cook time will vary depending on the size of the carrots.  Smaller carrots will cook faster and the larger carrots will take more time.  Rotate carrots halfway through grill time.
  • If roasting, place carrots on a parchment lined baking sheet in a single layer. Roast for 20-30 minutes, rotating halfway through cook time.

Carrot Top Chimichurri

Ingredients:
1 bunch carrot tops, cleaned with main stem removed (should be about 1 cup packed)
½ jalapeno pepper, seeds removed and roughly chopped
2-3 garlic cloves, chopped
1 tsp sea salt
¼ tsp black pepper
¼ cup red wine vinegar
¼ cup olive oil
Juice of ½ lemon, or 1 Tbsp lemon juice
Zest from ½ lemon, or ½ tsp lemon zest

  • Carrot tops require a little more work to clean. Soak them in water, rinse really well, and dry.  I used a salad spinner to remove most of the water from the clean carrot tops.
  • Remove the delicate leaves from the main stems. Discard the tough stem and use the delicate leaves for this recipe.
  • Place carrot top leaves, jalapeno pepper, garlic, sea salt, and black pepper in food processor. Pulse to combine and break down all ingredients.
  • In a small bowl, mix vinegar, oil, lemon juice, and lemon zest.
  • Turn food processor on low, slowly drizzle in the liquid mixture. Scrape down the sides and process one more time.
  • Refrigerate for a few days or freeze for future use.

*This chimichurri is wonderful spooned over beef, chicken, pork, fish, seafood, or roasted veggies.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com