Tag: ginger

  • Carrot ginger oat sweetbread

    Carrot ginger oat sweetbread

    This one started with a quick experiment that turned out exceptionally well :). Since then, I’ve been adding and subtracting ingredients to tweak it to near perfection. Next time, I’ll use yeast instead of baking powder, as that is more natural.

    Recipe for carrot ginger oat sweetbread

    • 1 cup of oats, ground into flour
    • 1 half cup of whole grain wheat
    • 24 grams of vanilla sugar (3 typical 8 grams sachets)
    • 1 sachet of baking powder (or enough for the amount of flour, check label)
    • 1 half big carrot
    • 1 thumb sized piece of ginger
    • 2 eggs, beaten
    • 1 half banana in small pieces (or use figs, I haven’t yet but imagine they’d work even better with the carrot!)
    • 1 handful of crunched nuts & raisins mixture

    Thinly grate or finely chop the carrot and ginger. I use the herb chopper of my immersion blender (staafmixer).

    Combine the flours, vanilla sugar and baking powder. Add the eggs, half a cup of water (careful! You can always add more), carrot and ginger and mix. The mixture should be thick and slightly running. Spoon in banana pieces, crunched nuts and raisins to taste and put in the oven at 180 degrees for 30 minutes.

    Serve topped with honey and cinnamon (don’t forget, it really boosts the flavors!)

    Lovely, right?

  • Coconut Lemongrass Ginger Curry

    Coconut Lemongrass Ginger Curry

    While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.

    So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.

    Best to make this dish one day before serving, the flavours balance out real nicely overnight.

    For 1 person:

    Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.

    Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.

    Cut one large tomato in small cubes and add to the fragrant mixture in the pan.

    Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.

    Stir until the santen has melted into the water to form coconut milk.

    When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.

    Enjoy!

     

     

  • Carrot coconut cashew soup

    Carrot coconut cashew soup

    Enjoy this one raw or cooked. The cashews and coconut cream (santen) make for a delicious creaminess. I’d advise to prepare the soup a few hours or up to a day before serving. The ingredients need some time to get settled before they start being all aromatic.

    A high speed blender would come in very handy now that i’m enjoying raw soups more and more, but alas… the universe has yet to supply me with one ;). A normal blender works fine, too, but then the raw soup will be a bit grainy. Although of course passing it through a sieve always helps, i didn’t make that effort this time.

    Recipe for Carrot Coconut Cashew Soup
    Blend a handful of cashews with a cup of water until you have a nice velvety cream.Then add in the blender:

    • one big carrot, in blender-friendly chunks
    • a slice of pumpkin (5 cm in width)
    • a tiny garlic clove
    • a piece of ginger
    • grated rind of one lemon or a stalk of lemongrass
    • 3 tablespoons of santen (coconut cream)
    • a piece of apple, or two dates, or honey to taste, for sweetness
    • a teaspoon or tablespoon of curry paste
    • salt & pepper
    • for hot soup: a few dried kaffer lime leafs
    • Water as needed for a smooth blend

    Kaffer lime leafs is one of those things that make your dishes taste like ‘the real thing’. It’s one of those ‘secret’ ingredients and does the trick every time. You get them at Asian food stores. Buy dried leafs; the frozen ones have lost all their taste in my experience.

    This is nice with a spoonful of turmeric cream (check it out!), if you have it. Also, try adding some acai or raw cacao powder, it gives a nice little extra layer that lifts up all ingredients.

    I just realized this…
    By the way! Using the same ingredients, you can make a very nice curry. Cut up the carrot and pumpkin and combine the other ingredients except the cashews into a sauce. Fry the veggies in coconut oil, add the sauce and simmer everything for some time with the cashews.

    Next day you can blend the leftovers into this soup.

    Wow, now i feel like doing it all over again ;).

  • Lemon ginger juice

    Lemon ginger juice

    Drool alert! Here’s a quickie for everyone out there who owns a juicer: juice 10 lemons and 1-2 hand-sized pieces of ginger. Leave the lemon rind on (if it tastes bitter, find other lemons).

    The lemon juice is almost milky, bright yellow and gives a really refreshing kick. It’s so strong people ask me wether it’s concentrate (it’s not). Pure lemon power! Leave the rind on to also reap the benefits of the lemon essential oil; the scent alone is calming and brings life to your cells.

    Add a few drops or a few spoons to hot or cold water: both drinks are delicious and very wholesome. Or, even better: have one pure shot in the morning and forget all about coffee.

    I found a very cute pinkie-tall little jug (photo) in the second hand store that’s perfect for serving as most people will only add a few drops to their water.

    At Boom Festival, i brought a 1.5 liter bottle that lasted all week, making me many friends as well ;).

    In India, we would enjoy this drink in sparkling water stirred with salt: the lemon or lime soda.