ginger

I love ginger and use it whenever I can. Typically, I use ginger a lot in the winter months when I make curries, soup and and stir fry. Recently I decided to explore other recipes and I am so glad I did! I am loving it in my morning smoothie and the cookies are a decadent treat (especially paired with homemade ginger ice cream…recipe coming in another blog!)

As a reminder in case you didn’t get a chance to read my previous blog, ginger is a powerful anti-inflammatory and antioxidant (more effective than Vitamin E). So add as much ginger (within reason!) to your diet as you can!

Spiced pineapple and banana smoothie

This is a great smoothie if you are looking for something spicy and not too sweet. If it’s not sweet enough for you, try decreasing the turmeric (turmeric is slightly bitter) or adding a little maple syrup or a date. If you use frozen fruit. the smoothie will be thicker.

Ingredients

1 cup unsweetened coconut milk (I used Califa coconut/almond milk)

1/2 cup frozen or fresh pineapple chunks

1 small banana

1/2 tablespoon coconut oil

1 teaspoon turmeric powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon chia seeds

1 scoop protein powder (optional)

3 to 5 ice cubs - water to blend as necessary

Creating the Magic

1. Put all the liquid and whole food ingredients in the blender first. Then add the dry ingredients. Blend until you have a fluid consistency. Drink immediately.

Spicy Gingersnap Cookies

These cookies are amazing! I can’t wait to make them again. Wow! I loved gingersnaps as a child and eating these delicious cookies, brought me right back to my childhood. Recipe from The Sprinkle Baking Book by Candace Nelson.

Ingredients

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon finely ground black pepper

pinch of cayenne pepper

1/4 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter, slightly softened

1/2 cup lightly packed dark brown sugar

1 large egg yolk

2 tablespoons molasses, preferably robust

1 tablespoon finely grated fresh ginger

1/4 cup turbinado sugar, such as Sugar in the Raw

Creating the Magic

1. In a large bowl, whisk together the flours, baking soda, ground ginger, cinnamon, black pepper, cayenne and salt.

2. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy, 1-2 minutes. Add the egg yolk and beat until incorporated, 1 minute. Add the molasses and grated ginger and beat until just combined. Reduce the speed to medium, slowly add the flour mixture, and beat until just incorporated. Cover the bowl with plastic wrap and refrigerate until firm, 1 hour.

3. Preheat the oven to 300F. Line two baking sheets with parchment paper.

4. Place the turbinado sugar in a shallow baking dish. Using the spoon, portion out 1 tablespoon of the dough at a time and roll into round balls. Roll the balls in the turbinado sugar to coat, pressing gently to adhere the sugar to the balls. Place on the prepared baking sheets 2 inches apart and bake until browned around the edges but still slightly soft in the center, 24 to 25 minutes. Cool on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. The cookies will harden as they cool.

Note: This recipe has NOT been adjusted for altitude. If you need to adjust, then follow these guidelines.