Honey Ginger Carrots

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You can eat like royalty and travel the world. Really. Eat your carrots.

Once upon a time, carrots came in a range of beautiful colors and a great range of sizes. Tasty, crunchy and beautiful, carrots were prized for their crisp, fresh flavor and unusual colors. Yellow carrots like the ones above were first recorded in Turkey as far back as the 1st century. Purple carrots have been documented in the Middle East since 900 B.C. and were bred for Dutch royalty through the 1500s. White carrots were a staple in Europe and are the only carrot to originate in Europe. Who needs bad airplane food and the TSA when you can travel around the world by eating carrots?

So why do we find mostly orange carrots? Orange carrots are a Dutch hybrid of white, yellow and wild carrots. At some point, our market-based food industry decided we needed carrots that were consistent in size and shape as well as easy to ship. Hybrid orange carrots were developed to meet this need and voila! We have orange carrots. At some later bizarre point in history, food manufacturers realized they could shave down perfectly good carrots into nubs and call them baby carrots, although they are not baby at all. We are so weird.

For more carrot information, you can go the the Carrot Museum webpage (seriously).

I’m glad some of our farmers and groceries have started investing in colorful, flavorful heirloom varieties of carrots. Only a few of our organic farmer’s market vendors sell these, and they usually sell out pretty quickly, so I’m hoping more of our farmers will join in and plant these lovely varieties. Old variety carrots tend to be thinner and more fragile than their grocery store cousins, but they pack great flavor and are lovely on a plate.

This recipe pairs carrots with two of their flavor bffs–fresh ginger and raw honey. This is an easy recipe and experimental, so I’d love to hear your thoughts. Honey and thyme would probably make a good combination as well. You can use any carrots–they don’t have to be heirloom or fancy varieties. But because carrots are root vegetables, I do try to buy organic whenever possible (many pesticide-treated root vegetables are also treated with bud inhibitors to keep them from sprouting).

Get your spring carrot fix, travel the world and boost your health as well!

Honey Ginger Carrots (serves 4)

  • 1 lb. organic carrots
  • 4 Tbsp. olive oil, divided
  • 1 inch piece of fresh ginger, peeled and minced
  • 3 Tbsp. raw, local honey
  • Kosher salt and ground pepper
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
  2. Wash and peel the carrots. Trim the tops. Cut the carrots in half lengthwise and then cut the halves into 2″-3″ pieces. Put cut pieces into a medium bowl.
  3. Toss carrots with 2 tablespoons olive oil, salt and pepper.
  4. Pour carrots onto baking sheet and roast for 30-40 minutes (check on them often to make sure they don’t char).
  5. In a sauté pan, add remaining 2 tablespoons olive oil and heat at medium.
  6. Add ginger and stir. Cook 1 minute.
  7. Remove the carrots from the oven and add to the pan. Toss well. Add honey and toss all together until carrots are coated with honey glaze.
  8. Check for seasoning and correct if needed. Serve immediately.
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Creamy, Deviled Eggs

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Pretty eggs on a bed of carrot greens and sprinkled with chopped chives. Happy spring!

There is nothing quite like deviled eggs in the springtime. I absolutely love them. Their light, fresh taste is a wonderful antidote to all the heavy, warming foods of winter. And as far as recipes go, you can’t get much easier–just simmer, peel, mix and stuff. And if you have leftovers (you won’t)? Mash ’em all together and voila! Egg salad.

I’m on the lookout for a vintage deviled egg plate– they go against all my rules of the kitchen (no fussy equipment, no single purpose dish ware), but they are so cute that I have trouble resisting them. Usually the price acts as a deterrent all by itself!

I made these eggs for Easter supper. Sans a cute egg plate, I used carrot greens from fresh carrots to create a bed for my eggs so they wouldn’t slide off the tray. It would be a sad, sad Easter indeed to spend my morning cleaning up splattered egg remains. My solution turned out well and the greens looked pretty with the eggs, so maybe that will become a thing now. Or maybe I’ll just get a deviled egg plate.

Now, here’s the thing about deviled eggs, especially in the South. Everyone and their mama has a special way to make them. Paprika or without, pickles or without, celery or without, and don’t get me started on mayonnaise (I’m a Duke’s girl myself). So, with that in mind, this is MY recipe for deviled eggs, but if your mama or memaw has a cherished recipe, use that. Hers will always be better than anything you read on a blog.

I like my eggs simple and very creamy. I don’t add veggies for crunch, I don’t like pickle juice and I go light on the salt. I do, however, make an occasional exception for a bit of curry and a sprinkle of chives works, too. I like to pipe my filling into the shells, because I think it looks pretty, but spooning it in works just as well and tastes the same.

This is a recipe where eggs are the star, so now is the time to pay up and buy fresh, farm eggs from pasture raised chickens.

Creamy, Deviled Eggs (makes 24 egg halves)

  • 1 dozen eggs, preferably from a known farmer who lets chickens be chickens
  • 1/4 to 1/2 cup of good quality mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. kosher salt
  • Garnish: paprika, chopped chives, crumbled bacon
  1. Put eggs in a large stock pot. Very carefully fill the pot with cold water to cover the eggs plus 1″.
  2. Heat the pot over medium high heat until water comes almost to a boil (do not boil!).
  3. Reduce heat to medium and simmer eggs for 10 minutes. Remove from heat.
  4. Use a slotted spoon or spider to remove eggs from hot water to a colander. Put colander in the refrigerator for 10 minutes.
  5. To peel eggs: place the colander in a clean sink and let cold water run over eggs. One at a time, take an egg and gently tap it on the counter all around the surface of the egg. Holding the egg under the running water, gently peel the shell away from the egg white. The goal is to have a pretty egg white, but they will still taste good if some of the white peels away.
  6. Reserve peeled eggs in a large bowl.
  7. When all eggs are peeled, use a sharp paring knife to cut each egg in half lengthwise. Pop the yolks out and add them to a medium mixing bowl. Carefully put the egg whites on a prepared serving plate or deviled egg plate and set aside.
  8. To the yolks in the bowl, add 1/4 cup of mayonnaise, the mustard, vinegar and salt. Mix well, breaking up any large pieces of yolk. If the mixture is too dry, add mayonnaise until you have the desired consistency. Taste and correct for seasoning.
  9. Spoon filling into egg white halves or put filling in a piping bag and use a large star tip to pipe filling into egg halves.
  10. Garnish with a sprinkle of paprika, chopped chives, crumbled bacon or whatever makes you happy.
  11. Keep chilled until ready to eat. Serve cold.

Raw Peanut Butter Chocolate Eggs

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Look out, Easter Bunny! These raw vegan eggs are delicious and healthy!

There’s something pretty magic about the chocolate/peanut butter combination. One of my favorite Easter treats is the peanut butter egg–creamy peanut butter covered with milk chocolate. Looking at the ingredients list of those babies is enough to make me back off and look for an alternative. I didn’t find anything that looked all that appealing until I saw THIS recipe from The Lunch Box Bunch, a great vegan blog and recipe site. The site has ideas for making cute bunnies, but I wasn’t feeling that creative. So, I made eggs (or something approximating eggs) for a special Easter treat. Yummy, raw peanut butter enhanced with healthy ingredients and covered in a raw chocolate ganache. Stay home, Easter Bunny ’cause I got my treat!

My version of the original recipe uses a thick, very rich chocolate ganache (based on THIS recipe from Gourmande in the Kitchen), but the original uses a lighter chocolate coating that lets the peanut butter be the star. Either way, you’re in for something pretty darn amazing. To make this vegan (but not raw), use regular coconut powder, peanut butter and unsweeted cocoa.

Raw Peanut Butter Chocolate Eggs (makes 6 eggs)

Peanut Butter Filling

  • 4 Tbps. raw, organic coconut flour
  • 3 Tbsp. creamy, salted raw, organic peanut butter
  • 2 Tbsp. organic maple syrup
  • 1 tsp. melted organic cocount oil

Chocolate Ganache

  • 1/4 cup organic maple syrup
  • 1/8 cup melted organic coconut oil
  • 1/4 cup raw cacao powder
  • Pinch of kosher salt
  1. Combine all the filling ingredients in a medium mixing bowl. Use a fork (or your very clean fingers) to work the ingredients together and make a somewhat sticky, soft dough.
  2. Put the peanut butter filling in the freezer for about 5 minutes.
  3. Remove dough from freezer and scoop by generous tablespoon. Shape each tablespoon into an egg and put each egg onto a parchment lined plate. Put eggs into the refrigerator for about 10 minutes.
  4. While eggs are chillin’ in the fridge, combine all ganache ingredients in a small food processor and blend for about 5 seconds. If ganache is too thick to dip eggs, microwave for about 5 seconds or put the bowl in a larger bowl of very hot water.
  5. Remove eggs from refrigerator and add eggs, one at a time, to the ganache. I used a fork to toss each egg to coat and then return the egg to the parchment lined plate.
  6. Put eggs back in the refrigerator for about 10 minutes. Serve!
  7. Store eggs in an airtight container in the refrigerator for up to 3 days.

Raw Honey-Almond Butter Truffles

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Pinterest is an amazing thing, isn’t it? I can start looking at garden ideas and POOF! an hour is completely gone. If I spent as much time making the things I pin as I do looking for new things to pin, my yard would be pretty incredible. While Pinterest seems to be a collector area for canned soup and crock pot recipes, I’ve also found some pretty delicious raw recipes there as well. Like these honey-almond butter truffles from Raw Food Recipes. These are very sweet and really make the most of the beautiful flavor of raw honey. They remind me in a way of lovely honey Greek cookies I used to buy at a local Greek festival. Raw honey (or at least local honey) has an amazing, lovely flavor that processed honey loses. Not sure if it’s the processing or the time it spends on the shelf, but if you have local honey available, buy it!

This is another recipe using coconut flour. Coconut flour is gluten free, vegan and has all the vitamins and trace minerals of coconut without the fat. I find it makes a wonderful addition to raw desserts. It gives some of the texture of flour, but it is very light. What a great new discovery!

I followed the instructions and coated these in raw cacao powder, but if I made them again, I’d roll them in coconut instead. I don’t think the chocolate adds anything, personally, and I’m one who LOVES chocolate. You can experiment and find what works for you. Chopped pistachios might be great…or ground, toasted flax seeds…or cinnamon…or…

Honey-Almond Butter Truffles (makes 12 2″ truffles)

  • 1/2 cup raw, organic coconut flour
  • 1/4 cup raw almond butter (you can make this in your food processor)
  • 3 Tbsp. raw honey
  • 1 Tbps. ground flax seed (you can buy flax seeds and grind them in your coffee maker or food processor)
  • 1 Tbsp. raw cacao, raw unsulphered coconut or chopped raw almonds (for topping)
  1. Add first four ingredients to a medium mixing bowl and combine well using your very clean hands or a wooden spoon (I find using my hands a lot easier). Combine until you have a soft, sticky dough.
  2. Roll dough into a log about 2″ in diamter. Cut the log into 12 equal pieces.
  3. Roll each piece into a ball. Put topping (cacao or coconut, etc) into a small bowl.
  4. Roll each ball in the topping to coat.
  5. Put truffles in a storage container and refrigerate for at least 15 minutes before serving.
  6. Store in the refrigerator in an airtight container for up to 5 days.

Steak and Blue Cheese Stuffed Portabellos

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I am continuing my exploration of stuffed portabello mushroom caps as entrees. We had more traditional “pizzas” a couple of weeks ago with the mushroom caps as the crust, and they were so good! I started thinking of more possibilities for this stuffed portabello dish. After investigating what we still have in our reserves, I discovered a small, pasture-raised steak in our freezer as well as some leftover crumbled blue cheese. Hmmmmm… Another food combination made in foodie heaven.

This recipe makes the most of that wonderful steak and blue cheese flavor combination. This time, I broiled the caps before assembling the dish and that helped to really cook the mushrooms and soften them. You could also grill them instead of broiling. Our little 6 oz. steak from Farmhand Foods was perfect for two people. Next time, I might try this with some caramelized onions for even more deliciousness!

One wonderful aspect of this dish is it makes the most of a small amount of meat. If you serve these caps with broccoli or another veggie on the side, you have a great veggie-rich meal with just a little meat. Great way to extend a budget and lessen your food carbon footprint!

Steak and Blue Cheese Stuffed Portabellos (makes 2 servings)

  • 4 portabello mushroom caps
  • 1 Tbsp. olive oil
  • 1 6 oz. steak
  • 1 organic, red bell pepper, trimmed and seeded
  • 4 Tbsp. crumbled blue cheese
  • 2 Tbsp. good quality balsamic vinegar
  • Kosher or sea salt and ground pepper, to taste
  1. Heat your broiler or grill to high.
  2. Brush the mushroom caps with olive oil and sprinkle with salt and pepper.
  3. Put the caps (top side up) on a broiler pan lined with foil. Cut the bell pepper into strips and add to the broiler pan. If using a grill, put the strips on kabob skewers.
  4. Broil or grill the vegetables until tender and a bit charred (I broiled mine for 5 minutes).
  5. Remove vegetables from heat and reserve on a plate.
  6. Sprinkle steak with salt and pepper. Grill or broil to rare or medium rare. Remove steak from heat and let rest 5 minutes.
  7. Slice steak thin and reserve. Chop bell peppers.
  8. Put caps (stem side up) on the broiler pan. Top with steak slices, bell pepper pieces and blue cheese.
  9. Broil “pizzas” on high for 3 minutes. Drizzle with balsamic vinegar and serve immediately.

Anasazi Beans with Bacon and Caramelized Onions

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Aren’t these beans beautiful? I fell in love with their beautiful color and pattern and thought I would give them a try. Anasazi beans are an heirloom variety bean that maintains great texture and flavor throughout some long cooking times. Sadly, they don’t keep their lovely color when cooked, but their flavor made up for it.

Beans are pretty miraculous as a food product. In addition to being chock full of protein, they are low in fat, high in fiber, and incredibly affordable. Cooking a big pot of beans also makes the most of a small amount of meat. I used locally produced, smoked bacon from pasture-raised hogs when cooking these beans. Totally yum. And I caramelized one onion in the bacon grease. Even more yum.

I don’t know why I haven’t made beans more in the past. They are so good and so filling. All it took was a pretty little bean to get my attention!

You could easily eliminate the bacon and caramelize the onions in olive oil for a vegan dish.

Anasazi Beans with Bacon and Caramelized Onions (makes about 8 servings)

  • 1 lb. dried Anasazi beans or other organic, non-GMO bean
  • 4 strips pasture-raised, pasture fed, smoked bacon
  • 1 yellow onion, peeled and sliced thin
  • 1 cup cooked rice per person (optional)
  1. Rinse beans well and soak in water to cover + 3″ overnight.
  2. Drain beans and set aside.
  3. In a saute pan, cook bacon until barely crisp. Remove bacon to a paper towel-lined plate and reserve 2 Tbsp. of bacon fat in the pan.
  4. Heat the pan to medium and add the sliced onions. Cook over medium for about 45 minutes or until caramelized.
  5. Add bacon, onions and beans to the bowl of a slow cooker. Add water to cover + 2″. Cover and cook on low for 8 hours or until beans are tender. Serve in bowls as-is or serve over rice.

HINT: If you have the time, cook these beans and then store in the refrigerator for 24 hours. They are best when reheated.

Week 14 Budget and Menu

This week, the thermometer is slowly creeping up past 50 degrees. Not quite spring here (last year at this time, we were in the 80s and my tomatoes were already in the ground!). Our menu this week features the weirdness that is our late winter/early spring weather. A little freshness, a little hardiness. That’s how we’re rolling this week.

I’m excited about Easter. We’re having supper with some friends and it will be the first Easter in a long time that I haven’t done all the cooking. Nice to focus on just a couple of dishes and have fun socializing! I’m experimenting with some raw desserts and snack this week–will share the results! I’m especially hopeful about raw, vegan peanut butter eggs!

Next week, Ellie and I head to Paris with my mom–a girls week in Paris! I’ll have fun blogging about our food finds! Can’t wait!

Have a healthy and happy week!

Budget [$92.36]

  • Locals Seafood (shrimp): $10.00
  • Trader Joes (frozen fruit, yogurt, soy milk, pineapple, lime, ground turkey, canned organic beans, sweet potato gnocchi, quinoa):$54.36
  • Whole Foods (raw coconut flour, flax seeds, beans, raw almond butter):
  • Farmers market (eggs, carrots, broccoli): $14.00
  • Mitchell garden (collard greens): FREE!
  • Mitchell family pantry (frozen tomatoes, frozen corn, canned salsa, canned roasted pepper ketchup, strawberry jam): $14.00

Menu

  • Sunday–Deviled eggs, roasted honey-ginger carrots, vegan peanut butter eggs
  • Monday–Fried thai quinoa, pot stickers
  • Tuesday–Turkey chili, cornbread
  • Wednesday–Roasted shrimp and broccoli over rice
  • Thursday–Sweet potato gnocchi with collards, bacon, corn and tomatoes
  • Friday–leftovers
  • Saturday–Chipotle chicken tacos, rice

Organic Spring Salad

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So, what really happened was…I was in a hurry…and hungry…

Although the weather here does not even approximate spring yet, I am craving spring salads. Now, I love some collards, but I am really ready for the light, raw greens of spring. I love all the wonderful ingredients put together–lettuce, crunchy cucumber, broccoli, tomatoes and whatever else happens to be fresh. Unfortunately, with our cold spring so far, that isn’t much. So I dove into the organic section of Trader Joes and Whole Foods and came up with this salad on the fly. I was in a super hurry because I had not planned out this craving very well. It was nearing dinnertime…and I was really hungry.

I found that an organic veggie tray can be your best friend. Mine had cherry tomatoes, jicama, snap peas, and carrots. I also scored a very ripe, organic avocado. Combined with some leftover raw broccoli and some pre-cooked balsamic chicken, I was in salad heaven.

What really makes salads a happy thing in my house, though, is the salad dressing. After reading the ingredients in most grocery store dressings, I decided to try making my own so I can control the ingredients and eliminate unnecessary sugars and high fructose corn syrup. Here is what I have learned about making salad dressing:

  1. It is much easier than I thought.
  2. I have most of the ingredients in my pantry already.
  3. My stick blender (immersion blender) is my greatest ally.

With a few handy ingredients and my little, easy-to-clean stick blender, we have been able to create very delicious dressings in about 5 minutes. On the topic of dressings, I have to give a shout out to another blogger who has given me a lot of inspiration to seek fresh salad ideas. A fellow blogger at Creative Noshing has been a great inspiration to me as we explore making different dressings. She has wonderful, fresh, recipes for dressings that have become our staples. Our favorites are homemade ranch dressing and a spicy Asian peanut dressing (which is also amazing on stir fry vegetables).

Visit Creative Noshing for some superb dressing recipes. Whether you like ranch, Russian dressing, poppy seed or spicy peanut, she probably has a recipe that will have your family happily eating their greens!

Chipotle Sweet Potato Soup

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You need this soup.

Are you sitting somewhere looking out a window staring in disbelief at white snow, thinking “what in the world???”. You need this soup.

Are you wondering what lowlife bribed the groundhog to convincingly tell us all a boldface lie about spring? You need this soup.

Are you wondering why the heck people believe a rodent about seasonal change, but refuse to believe science about global warming? Well, then you need to come sit with me…’cause I like you…and we’ll have this soup.

This recipe came from a great vegan food blog called the Lunch Box Bunch. It is so very, very good. Slightly sweet, spicy and rich. A great winter soup that is also vegan and gluten free (yes, really!). And once you have a baked sweet potato, it takes about 10 minutes to make. Easy, delicious, healthy and quick. What’s not to love? Except that snow outside…and that damn groundhog…

You can get the original soup recipe HERE. I changed it up a bit, using coconut milk instead of vegetable broth/soy milk and one chipotle pepper in adobo sauce (I love those things) instead of chili powder. Also finished with a squeeze of lime and some home baked chipotle lime tortilla strips. Next time, I might try adding curry to get some turmeric in that soup! YUUUUUUMMMMMM. My version is below.

Check out the Lunch Box Bunch blog (and Twitter feed) for more great, healthy, vegan recipes!

Chipotle Sweet Potato Soup (2 servings)

1 large, organic sweet potato
1 1/2 cups coconut milk
1 chipotle pepper in adobo sauce
1 lime

Preheat oven to 400 degrees. Wrap sweet potato in foil and bake for 1 hour. Remove pulp from sweet potato when cool enough to handle.
Combine sweet potato pulp, coconut milk and chili pepper in a sauce pan. Blend with an immersion blender until smooth. Add juice from half the lime and stir.
Heat through, then ladle into serving bowls. Squeeze remaining lime half of lime into serving bowls. Top with crispy tortilla strips, avocado chunks, lime zest or roasted pumpkin seeds. Serve immediately.

Using Spices to Improve Health

Can spices save your life?

That’s a bit dramatic, but there is a good deal of research on how spices can help us live a healthier life. As we experiment more with different recipes and different ways to cook, we have also expanded the variety of spices we use in the kitchen.

About a month ago, I started taking turmeric in capsule form as an anti-inflammatory to help with some osteoarthritis pain in my neck. I haven’t had a flare up since, but of course I don’t know if I can attribute that to the turmeric or just being more mindful of protecting my neck. Only time will tell there. But turmeric, as opposed to some of the powerful drugs on the market, has no side effects and certainly can’t hurt you, so I’m all for sticking with this plan!

Here is a list of 5 spices that we are trying to incorporate into our meals.

Cinnamon–I usually use cinnamon for toast or for sweetened baked goods, but cinnamon is actually good in many savory dishes as well. I’m thinking of trying it on sweet potato gnocchi, in chili, on rice or quinoa and as part of a rub for steak.

Cinnamon has been shown to boost our ability to process glucose and maintain even blood sugar levels. It also has been shown to help with cardiovascular risk factors, including diabetes. The Journal of the American Board of Family Medicine studied the effects of cinnamon on individuals with type 2 diabetes and found that it substantially lowered blood sugar levels over a placebo within two months. Apparently, cinnamon may also offer benefits against cancer, yeast infections, cholesterol problems and food poisoning.

For best results, don’t use the 2-year-old jar of cinnamon in your pantry (I tell myself), buy the quills and grind them using a spice grinder or a nutmeg grater. Ceylon cinnamon in jars is supposedly the highest quality for pre-ground cinnamon.

Turmeric–Turmeric has been one of those mystery spices to me. While I use curry powder in cooking, I never owned a bottle of straight up turmeric, which is often used in curry powder mixes. Now, though, I am all on board the turmeric train. This Indian spice is packed with antioxidants and anti-inflammatory powers that apparently protect and heal every major organ of the body. They key compound in turmeric is curcumin, which prevents inflammation that, in turn, causes other health problems. In fact, it has been shown to be as effective as anti-inflammatory medications (including Celebrex) without the side effects. It also shows indications for treating skin diseases like psoriasis and eczema.

Tumeric is the only readily available form of curcumin. It is a root and apparently difficult to grind, so pre-ground powders are the best source. Tumeric from the allepy region of India has twice as much curcumin as turmeric from other areas of India.

Here is how we plan to use more turmeric: soups and stews, on stir fried vegetables, in chili, melted into butter and poured onto vegetables, in egg and chicken salad.

Coriander–Coriander is the seed pod of the cilantro plant. It tastes completely different though. I haven’t warmed up to cilantro yet, but coriander is lovely. The healing power of coriander comes from two oils in the coriander seed that are powerful antioxidants.

Coriander is a powerhouse when it comes to treating digestive ailments, including irritable bowel syndrome. A study in Digestive Diseases and Sciences found that when compared with a placebo, those taking a coriander treatment experienced three times the improvement in their IBS symptoms of pain and bloating. Apparently, coriander acts as an antispasmodic, relaxing the muscles in the digestive system and calming the bowel and colon. It also has indications for helping with diabetes, eczema, high blood pressure and cholesterol.

Here is how we plan to use more coriander seeds: in our favorite broccoli and shrimp dish, in meat rubs, soups, stews, and in roasted vegetables like cauliflower.

Fennel–I’m one of those weird people who loves the black jelly beans at Easter. I love licorice or anything with that flavor profile, so fennel is just wonderful. I don’t cook with fresh fennel though, and that might be something I try this spring. The chemical anethol, present in fennel seeds, is a recognized phyto-estrogen, and fennel seeds in tea or in food are highly effective in addressing menstrual cramping. Fennel apparently also alleviates colic in babies and addresses arthritis and colitis.

Fennel seeds are more effective than ground fennel, which loses potency after 6 months.

While I am alone in my love of licorice, we will add fennel seeds to our diet in making sausage or sausage ragout sauces, and to our Italian type seasoning blends to go on tomatoes, in tomato sauce and with olives.

Ginger–Ginger has been long known for its digestive healing properties, but I didn’t realize that it also helps with motion sickness. In a University of Michigan study, volunteers subjected themselves to a spinning chair, and were spun until they were nauseous. They were later given 1,000 to 2,000 milligrams of ginger and in subsequent tests, they took longer to become nauseous. Note to self: take ginger before getting on the teacup ride at Disney.

Fresh ginger is more effective than dried, powdered ginger. Knobs of fresh ginger will keep in the refrigerator for up to two weeks or indefinitely in the freezer.

We can add more ginger to our diet by using it in stir fry, using it in salad dressing, and as a tenderizer for meat. I also love it pickled with sushi.

So, yay, 5 easy ways to boost our healthy living while cooking and put a little variety into our dishes. I love all these ideas, but turmeric is definitely the most compelling little health booster I’ve seen. I’m on the lookout for recipes!

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