"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
This Ginger Avocado Latte is the most unexpected sort of latte. It’s not how you’d think of a latte in a traditional sense. There’s no coffee or caffeine. The avocado just adds a frothy, creamy goodness. Play around with flavors of the fresh ginger like cinnamon for some spice or cardamom for a citrusy addition.
Mmmm, I love curry. There’s something about the spice seasonings and the heat that continually draws me in. For my love of curry and Indian food, I actually hadn’t heard of dal until I stumbled on Half Baked Harvest‘s version when I saw her Instagram post. Obviously enticed, I saved the recipe for the perfect time. I like making big batch meals and ones that are meatless. This Butternut Squash Tomato Indian Dal is just that; it’s cozy, spicy, hearty and filling. I served the dal with half of my two-ingredient flatbread because the Greek yogurt in the bread cut the spice of the dal and complimented it nicely.
Happy post-turkey day! I originally made this when fighting a cold a few weeks back, and the spiciness of the ginger and cinnamon opened my stuffed-up airways. But now that you’re fighting off that food coma and perhaps even that Thanksgiving’s Eve hangover, here’s an immunity drink to ward off feeling rundown and settle that stomach: a Ginger Turmeric Latte. This tea is packed with ginger, turmeric and cinnamon, all of which may combat inflammation and aid in digestion. Combine the tea with your favorite milk to enjoy as a mild latte or sip as is for a yummy, stronger tea.
So I’m finally testing out my inspiralizer from William Sonoma that I got for Christmas. First thing I tried? Purple cabbage. Ambitious, I know. While not perfectly spiralized, the cabbage came out in thinner strips than I would’ve been able to chop and much longer than if I used a food processor. The cabbage was mesmerizing and has the coolest designs, in case you were wondering because I know you were. Gimme Some Oven came out with this Detox Salad after New Years. While it is DELISH and I’m obsessed with the dressing, I made it a bit hardier so it would more of a meal and less of a side. The Carrot Ginger Dressing is sweet, tangy, sour and so flavorful. I’m in love with the red cabbage in the bowls. It’s much more tender and benign when spiralized. I’m also just extremely biased to chopped salads and this Rainbow Detox Veggie Bowl is no exception. It’s almost too pretty to eat. (But actually eat it because it’s delicious.)
My friends over at Copper Mug wanted a healthy Moscow mule made with kombucha, just fresh juice or something all natural. (BTW, they have gorgeous copper ware like mugs, martini glasses, jigger — you name it.) I settled on trying to incorporate Kombucha Gingerade since it’s low in sugar, uses fresh ginger juice and packed with probiotics. The fresh ginger gives is an extra kick. Still want to sip on a cocktail post-holidays, but want a “detox?” Sip on this Kombucha Gingerade Moscow Mule — just in time for happy hour.
Last week Whole Foods had a 5 for $5 special for mangos. Obviously I had to indulge in this deal. While the mangos were ripening on my counter, I came across Recipe Tin Eats‘ Mango Thai Red Curry dish. Um, yes please. Sign me up! Was this timing a coincidence? I think not. The original called for fish sauce and while I have no problem eating anything with fish sauce, I literally cannot cook with it to save my life. It would add a tangier, richer flavor, but I did a little modifying and my version is still tasty. I made the mango red curry sauce separate, allowed it to cool and fully thicken into a delectable sauce to then top brown rice and juicy chicken. (Swap the chicken for tofu and sweet potato to be fully vegan and vegetarian! I also tired this over cauliflower rice and it was still so filling.) Mango Red Curry is tangy, not overly sweet, creamy and perfectly spiced.
When I was visiting Chicago, my cousins Betsy and Cole were raving about this recipe they shared — African Peanut Soup. Simplistically delicious and fairly hearty considering it’s just veggies (but some thinly sliced beef would be a yummy addition). I added some cherry tomatoes, Tuscan kale and quinoa. Happy Meatless Monday! Hope you enjoy this keeper that definitely something to savor.
Ginger Sesame Chicken with Sesame Soy Roasted Vegetables. It was pure perfection on Sunday night when I made this. Most recipes call for half a cup of honey and flour. This version is sweet and crispy as is. I replaced honey with its sweeter counterpart — agave nectar so less is required. The fresh ginger and scallions add a whole new depth to this dish. By browning both in sizzling oil before cooking the chicken allows more flavor to come forth. The roasted vegetables are a green side and the perfect complement to the sticky rice and sweet and ginger chicken.
Continue reading “No Way You Can “Gingerly” Eat This Ginger Chicken”
This soup smells heavenly. The fresh ginger, cinnamon, garlic, onion and cloves just have the right amount of flavor to offer. The garlic and ginger offer healthy digestion. The hardest part of this soup is the prep. There’s some chopping involved, but once completed, you literally dump everything into the pot and relax. The broth for this soup is originally from Giada DeLaurentiis‘ Giada’s Feel Good Food. Instead of straining the broth and reserving the liquid, I kept the soup as is, added everything I had on hand but the kitchen sink and enjoyed a piping cup of Giada’s Detox Soup.
Happy Thirsty Thursday! Sip on a beyond refreshing drink invented specifically for hot weather. The spiciness from the ginger pairs with the freshness from the basil and citrus notes from the prosecco and limes. (This would be equally delicious with sparkling water in replace of prosecco.) I like bubbly drinks, so trying this spritzer from Cooking Light was a no brainer. If you can’t beat the heat, then at least try to enjoy it while sipping on a Ginger Basil Spritzer. It has to be five o’clock somewhere, right?
Eat Drink Savor Repeat 