Tag: ginger

Magic Spice Trio

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Warm Spices 🧊 Cold and Flu Tonic 🤧

+++ Many Other Mega Boosters

Turmeric, Ginger, Cinnamon (T.G.C)

MORNING COFFEE

I always add cinnamon in my coffee -long before it became trending. Years later, Starbucks added vanilla shakers with honey and other spices for your coffee or tea.

I can add this trio of spices to my morning coffee with my usual teaspoon of collagen. Hum-m-m? 🤔
It’s a new day—>TGC

Three’s The Charm ‘powerful medicinal spices’

This is the ratio. I would start here. If you like, make larger batches in the same ratio. I have a sprinkle jar to help blend it and I don’t need a spoon or scoop and no lumps. So many people are selling this with complex ingredients using words like capsicum and gingerol. This is the basic recipe.

1 teaspoonGround Turmeric
1 teaspoonGround Cinnamon
½ teaspoonBlack Pepper (ground)
½ teaspoonGround Ginger
6 cupsYour Favorite Coffee (brewed coffee, latte, cappuccino, espresso etc)
INSTRUCTIONS
1. Mix turmeric, cinnamon, black pepper and ginger in a bowl and store in an airtight glass container.
2. Add 1/2 tsp of this mixture to your ready coffee and mix well and serve.

Dr Steven Gundry M.D. suggests adding (MTC) coconut oil – few drops in your coffee. Remember Bullet Coffee? That is what MCT is about. Gundry also states that cow’s milk, almond and cashew milk negates the effect of MCT in your coffee. Coconut oil or coconut milk is acceptable.

[1a] ALL ABOUT Turmeric

NOTE: Dr. Gundry MD. supports no milk,almond or any other milk in coffee. It kills pr negates the MCT in your coffee. Dr Axe also, says it best–> MCT

Turmeric is part of the Ginger Family, and an important ingredient for curry dishes. The powerful health component in turmeric is called curcumin. More scientific studies are establishing the benefits of turmeric.

Turmeric Fights 🥊

Turmeric is rich in phytonutrients that may protect the body by neutralizing free radicals (pollution, sunlight) and shielding the cells from damage, inflammatory conditions such as arthritis and other joint disorders, colitis, allergies and infections.Turmeric’s effect on mood disorders, depression and dementia have also been explored. Currently, these studies are small. Some research results show that people who have osteoarthritis reported less joint pain when eating turmeric in recipes. Turmeric is used as a natural coloring agent for mustard.

[1b] Pepper [HELPS with turmeric]

A good marriage is combining turmeric with black pepper –> Pepper is documented to help increase your body’s ability to absorb turmeric’s beneficial compounds. Approximately ¼ tsp freshly ground black pepper can be taken with 1 tsp turmeric powder. Pepper helps turmeric to do its job.

Peppercorn is an aromatic fruit picked from pepper vines. Peppercorns exhibit anti-diabetic, anti-cancer and anti-bacterial properties. They can also be used to aid digestion, lower blood pressure, improve cholesterol levels and reduce weight.

[2] All About Cinnamon

Cinnamon is deemed as the highest antioxident spice (or herb). The leaves on this tree smell spicy. One of the most beneficial spices on earth. Cinnamon health benefits come from its anti-inflammatory, antioxidant, antimicrobial, anti-diabetic, immune-boosting, heart-protecting and cancer-fighting properties. But, easy to make at home. Watch:  cinnamon. I reduced the scientific terms to a layman’s approach.

Here’s how it works

* Controls insulin levels (which means less calories stored as fat)

* Helps to burn belly fat (cinnamon is said to impact abdominal fat more than fat found in other parts of your body)

* Speeds metabolism (so you burn more even at rest)

* Suppresses appetite (so you stay full longer)

The honey and cinnamon face packs is known throughout the world. Egg whites face mask encourages the production of collagen on your skin. You can mix it in your facial or alone. Sri Lanka, formerly Ceylon produces high quality cinnamon. It has more oil than cassia cinnamon (found in the rest of the world). 50–63% of the oil (from Sri Lanka’s cinnamon) is called cinnamaldehyde, which explains its mild flavor but very tasty.

[3] All About Ginger

This woman in Hawaii is holding mild, perishable, Pink “Baby Ginger“(only sold locally). If you can buy it, store in the freezer. Grate frozen rhizome into recipes and put right back into the freezer. Store your regular ginger in the freezer too; lasts longer.
Powerful anti-inflammatory and antioxidant based on research. Ginger, cinnamon and sesame oil together has a stronger effect for joint pain. Picture: ginger grown in Hawaii.

Ginger contains gingerol. Maybe that’s how Ginger Ale got its name.

Ginger is a popular brain food. There’s also some evidence that ginger can help enhance brain function directly. And, as in Alzheimer’s prevention, Tests show weight lose is supported by Ginger. Also, Osteoarthritis (OA) is curtailed to a certain extent.
There’s also some evidence that ginger can help enhance brain function directly. In a 2012 study of healthy middle-aged women, daily doses of ginger extract were shown to improve reaction time and working memory.

Feed the brain with Collagen and MCT (coconut) oil. And, Spice up your life with TGC !! 💖

Buy As A Supplement In Teabag Portions

Make it your daily spice mixture of turmeric, ginger and cinnamon (T.G.C.) Made up of two roots and the (inner) bark of a tree. Supplements you can shake from your own dispenser. Be adventurous. I am baking Oatmeal cookies today. I will add some triple goodness for “Spicy Oatmeal Cookies”!

A friend pointed out –>

One tablespoon of cinnamon contains 68% manganese and 8% calcium and 4% iron. Manganese is a trace mineral. It is vital for the human body, but people only need it in small amounts. The body can not make manganese. Manganese may help promote strong, dense bones when combined with other nutrients, such as calcium and vitamin D.

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KOMBUCHA ~ The Elixer of Life!

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Kraut, Kimchi ..Kombucha!

Kombucha is a fermented drink like beer and wine. Very low alcohol (under 10%). Kombucha is called a tea, made from (1) Yeast, (2) Sugar, and (3) Black tea. Renew your interest in this fermented tea to improve your health. Make a difference in your life. Don’t wait until it’s too late. Start now. [ Note: The sugar is fermented out via scoby / yeast culture. ]

Recipe

Ginger Kombucha

First STEP: Grow kombucha scoby ⬅️ link

Kambucha Recipe

  • Servings: 1 gallon-16 serv.
  • Difficulty: medium-easy
  • Print

INGREDIENTS
1 Scoby purchased or grow komucha scoby from a bottle
1 Cup sugar (sugar needed to feed the fermentation)
5 Organic black tea bags (or 1 tablespoon loose tea)(can use green tea, but not the first batch)
1 Gallon Jar to store kombucha
2 Fresh Ginger (3-inch pieces) Vary to taste.
Glass bottles for storage
2 Cups brewed Kombucha

DIRECTIONS how to make kombucha recipe 1 gallon

1. Everything must be sanitized. I cannot stress this enough. When dealing with fermenting anything it is crucial every piece is clean and sanitized. Wash your hands and all equipment used before you begin. I like to run everything through my dishwasher before I make and bottle. My husband and I brew our own beer and make our own wine. So we are very familiar with making sure everything is super clean and sanitized.
2. Measure out 3.5 quarts of water and place in a pot on the stove. Heat the water until boiling. Some people insist on using distilled water. Boiling filtered water from our fridge has worked perfect for me, and I have been making this for nearly a year.
3. Turn off the heat and add 1 cup of sugar. Stir the sugar until it is completely dissolved. Then add 5 organic black tea bags. This is the brand I use and for the first fermentation from your homemade scoby you should use black tea for a strong brew. Cover the pot so not much water escapes. After you have brewed the kombucha you can then use a combination of black and green tea. But you should have at least a 3 black tea and 2 green for later brews
4. Wait for the tea to cool. It must cool to room temperature before adding the scoby. If not you risk damaging your precious scoby you grew from scratch. Once it is completely cooled, pour the tea into the clean 1 gallon jar and add 2 cups of your previous brew. Then add the homemade scoby to the top.
5. Store in the 1 gallon glass jar with a cloth (cheese cloth-doubled) covered lid with a rubber band. This allows the kombucha to breathe without getting any additional bacteria or fruit flies in your brew. Store in a dark closet that remains cool through out the day and someplace no one will touch it. It needs to remain still to grow the scoby and create the bubbles.
6. Allow to brew for at least 7 days. It may take 10-12 days, depending on the temperature in your home. During the winter months, I allow a little longer brew. Right now 8 days is the perfect time for the flavor and creating the carbonation.

IMPORTANT: The bacteria in kombucha is considered a probiotic. But, if not prepared properly harmful bacteria or mold grows on your scoby Green or gray spots is a sign of mold. Another sign of mold when your scoby is dull and fuzzy looking. NOT glossy. Discard the scoby and start over. TIP: Use cane sugar or white, not honey, stevia, raw or coconut sugar. When shopping for kombucha, it may be best to choose brands that contain under 4 grams (1 teaspoon) of added sugar per serving. TREND: Add turmeric & black pepper Ratio: 100/1. How much? 1 tsp. of turmeric per gal. + a pinch of black pepper. You should not be able to taste the turmeric.

Symbiotic Culture of Bacteria and Yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast. .. provided by Wikipedia.com.

Put a jug in your fridge: Gallon dispensers (5.5 cups) with a spout. (as seen in IKEA.com, Canada)

It Tastes Like Vinegar!

Not true ~ Kombucha is delightfully tart and fizzy. Ginger adds a warm and spicy punch!

Kombucha can be made into vinegar – fermentation period –>6-10 weeks. Use in salad dressings! Other uses: mayonnaise (add 2 tbsp to your mayo recipe). Hair Tonic, Facial Toner, House Cleaner and Healthy Gummies <–recipe.

Criminal Minds At Work!

Mandy Patinkin (actor – Criminal Minds +plus) is a proud advocate of kombucha [kämˈbo͞ochə]!…or Kambuka?
Anyway you say it ~ it ‘s all good!

Kvass – Similar to Kombucha

Kvass

When life gives you stale rye bread, it’s time to make bread kvass!

Kvass is an ancient fermented cereal-based, low alcoholic drink. Kvass is known to reduce the risk of cancer. When it comes to taste, kvass is similar to kombucha. Kvass is a rich source of manganese, vitamin B12, selenium, niacin, iron, copper, and magnesium.

Making Kombucha. This is my favorite video.
He said it best!

New Year’s Resolution : “GOOD HEALTH!”

Make Kombucha ..drink ..daily.. like water! See the change and let me know about it. You will be helping .. yourself .. and a lot of other people! Spread the news. 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻 👍🏽 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻

Gingerbread Cookies ~ Holiday Gifts

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This holiday season enjoy a nutritional treat! Healthy, soft, chewy, sugar free gingerbread cookies.

Gingerbread Cookies (Sugar-Free Keto) Recipe

  • Servings: 2 dozen
  • Difficulty: easy
  • Print
INGREDIENTS
2 cups almond meal*
1/4 cup melted coconut oil (or salt free butter -or- ghee butter)
3 tbsp maple syrup
4 Medjool dates
1 tsp vanilla extract
1 egg
¼ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
A pinch of salt

INSTRUCTIONS
(1) Combine almond meal, dates and all of the spices in a food processor. Process until combined.
(2) Add coconut oil (or unsalted butter), maple syrup and egg. Process again until a soft dough forms.
(3) Remove the dough and roll flat between 2 pieces of parchment paper (about 1/8 to 1/4 inch). Thicker cookies are chewier
(4) Place in the freezer for about 30 minutes to firm up.
(5) Preheat oven to 300 °F (150 °C)
(6) Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with parchment paper.
(7) Bake at for 20-25 minutes or until golden. Remove from the oven and cool.
Optional step: After cooling, add sugar free cream cheese frosting. ..see link below
CHEWY Cookie: Reduce Cooking time. e.g. instead of 15 minutes, take cookies out at 11 minutes. (suggested by Mrs. Fields). You be the judge.

  • One cookie = 77 Calories

Finished Cookie

The above recipe results in light coloured cookies .. & dark specks from the almond meal. For a darker cookie use almond ‘flour‘ and substitute in coconut sugar or brown Monk’s fruit for the maple syrup. Changes the cookie to a darker colour. Monk Fruit –> LINK —>Monk Fruit . I thought about adding food coloring. I need to research this a bit more. Experiment for yourself to get the results you wish to achieve.

Baking – STEPS

To get the classic brown colored cookie–> Recipe LINK–> Keto Gingerbread Cookies. These photos below are from the ‘darker’ version of the gingerbread cookies. Still keto friendly!

Cream Cheese FROSTING

Decorate these low carb gingerbread cookies with a simple frosting : 1 cup sugar substitute, add low calorie cream cheese until the icing has the right thickness (like toothpaste). Place mixture in a writing tip piping bag or a sandwich bag (finely cut the corner) and decorate your cookies. IMPORTANT: Grind sugar substitute to a fine powder in a magic bullet. Otherwise your frosting will be grainy.

Cookie Tips

This is the most important part. Chilling the dough firms it up so that it’s easier to work with. If it takes you a long time to cut all the shapes, it may soften, so chill again if necessary. Add flour for too soft dough. Add cream/ half and half, if dough is too hard. You may roll the dough right on the parchment covered baking pan. Use your cookie cutter and remove the side bits of dough for more cookies. CARBS ( ‘cane-sugar’ free): 1.4 grams. CARB count with flour & sugar: 21 grams per cookie.

Cooking Hack 👩‍🍳

If you make these thicker, they’re a little chewier, which is nice; if you make them thinner, they’re more crisp and “snappy,” which is also nice. Regano suggests, “Pat the chilled dough into a log shape almost the length of the baking sheet. Place plastic school rulers on each long side and roll along the length with the pin resting on both rulers. I get a uniform thickness appropriate for a bakery style cookie with no high or low places. I use the cookie cutter directly on the parchment/baking sheet. When finished baking, I lift the parchment, with cookies still on it to the cooling area, no breaks!”

Storage 🎄

1 week in the refrigerator. You can freeze these cookies for 2-3 months. Make sure that you let them cool completely and freeze in a single layer before transferring to a freezer bag, so they don’t stick to each other.

*Almond Meal (skin on) & Almond flour (skin removed)

However, almond meal has a slightly higher fiber and mineral content due to the presence of almond skin.

Kimchi O-So-Easy! Holiday Gift

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Kimchi is made with the hope of healing the world!

(One gut at a time)

A traditional Korean side dish of salted and fermented vegetables: napa cabbage, Korean radishes, and seasonings 🔥 . Totally natural and oddly delicious.

Holiday Gift Ideas 🎉 🌟 🎁

How to Make Simple Vegan Kimchi

There are over a hundred different kinds of Kimchi recipes! The recipe for mak kimchi, or simple kimchi is a great place to start. Yield: 1 quart.

Simple Kimchi

  • Servings: 1 quart
  • Difficulty: medium-easy
  • Print

INGREDIENTS
1 medium head napa cabbage (about 2 pounds)
1/4 cup iodine-free sea salt or kosher salt
Water, preferably distilled or filtered
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 tablespoons fish sauce (or salted shrimp paste, or 3 tablespoons water) to taste
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon radish, peeled and cut into matchsticks -optional
4 medium scallions, trimmed and cut into 1-inch pieces
½ cup julienned carrot (about 1 small -adds colour you can add julienned red cabbage)
DIRECTIONS
1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
3. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
4. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
5. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
6. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Kimchi ~ Dos and Don’ts

Rely on your own sense of smell and taste and you’ll end up with a fine batch. A word of caution: too much garlic can make the kimchi bitter, and too much ginger can make it sticky. Adjust the amount of other spices to your liking. Kimchi can be mild or fiery, it’s your choice. I have received all kinds of opinions. Some cooks swear by a little bit of sugar, others completely shun sweeteners. There are people who include carrots and there are people who wrinkle their noses at the idea.

25 Fermented Recipes

Want to Eat More Fermented Foods? Here Are 25 Recipes You’ve Got to Try.

Kimchi Grilled Cheese

INGREDIENTS

  • 2 slices Sour Dough Bread
  • ½ cup Mozzarella Cheese (shredded)
  • ¼ cup Kimchi (fine chop)
  • 1 Tablespoon Unsalted Butter

MY FAVORITE KIMCHI: Leftover water melon rind – (pictured above) – Watermelon rind contains citrulline, which is loaded with antioxidant properties that convert to arginine, an essential amino acid. Arginine is great for the heart, immune system and circulatory system.). Add seeds such as chia, black sesame or pumpkin seeds. You choose. Add the watermelon rind – include the green part. Delicious! I like adding cumin seeds and maybe mustard seed and turmeric.

Storage

If you are planning to keep it in a fridge, make sure that all of its ingredients are fully covered in the brine before you reseal it.

Kimchi can last 3–6 months in the refrigerator. It continues to ferment as it matures, though, becoming more acidic and softer. So, If you prefer a milder flavor or crunchier texture, you may want to eat up your kimchi before 3 months. 

Napa cabbage: A broom that sweeps {your system} clean. Kimchi: Contains protease, lipase, and amylase enzymes making it good for breaking down and absorbing protein, fat, and carbs.

The beneficial power of kimchi comes from vitamin C, vitamin A, thiamine (B 1 ), riboflavin (B 2 ), calcium, and iron. According to some researchers, the antioxidants, and the lactic acid bacteria in kimchi helps with digestion, heart disease and diabetes. Good in a weight loss plan and clear skin. Kimchi boosts your immune system.

David Chang adds sugar to his kimchi along with salty shrimp. Making authentic kimchi with sugar – helps in the fermentation and acts as a preservative and improves the flavour. The probiotics actually consume sugar during fermentation.

David Chang: Chef and Owner of Momofuku, New York

Kimchi hot dogs!

Kimchi pairs well with fried rice, dumplings, and summer rolls, or, ahem, straight out of the jar.

Thai Basil Stir Fry #For Lovers💘

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A chef romanced his girlfriend with this delicious stir fry; Romance with Jason Rosso; see “4 Senses” TV show S1.E4 [watch the video] My favorite stir fry came directly from a food cart owner in the orient. “When I’m in the ‘Dog house’ out comes the Thai Basil Stir fry” ..and all is well again!”

Food For Romance

Rice Noodles is the best compliment to this Thai Basil Stir Fry. You will not find this recipe anywhere else on the Internet, except on the cooking show 4 Senses” TV show S1.E4 . YUM! 💗

Would you like to stir in more romance?

ASK THE EXPERT

Karin Vagiste is a highly respected Mediator, Author and Producer in Canada and the USA. Karin has appeared on many TV show, keynote speaker and leads seminars. www.lowerstress.me

Couple conflicts may have built up the kind of frustration that a box of chocolates can’t eliminate. In order to stir in generous amounts of romance, we need to remedy the source of frustration with positive change. No couple is immune to conflict. Release your inner peace-maker. read more…

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‘Romantic’ Thai Basil Stir Fry 💗

Chop, Sauté and Serve!

Thai Basil Stir Fry #For Lovers

  • Servings: 2
  • Difficulty: Easy
  • Print

INGREDIENTS

  • 1 large carrot
  • 1 yellow pepper
  • 1/2 red onion (+ 1 scallion optional)
  • 2-3 oz of stock
  • 1 oz. white wine
  • 1 egg
  • 1 oz. (2 tbsp) sesame oil
  • 1 can of coconut milk – combined with 2 oz soy sauce, 2 oz fish sauce, 1 tbsp. chilli flakes
  • 1 thumb ginger diced (about 2 inches long)
  • 1 lime – sliced into quarters
  • 1 chicken breast (cubed)
  • 10 shrimp – de-veined, de-shelled – leave shell on the tip of the shrimp
  • Medium – Wide rice noodles (cooked) – enough for 2 people
  • 8-10 fresh basil leaves

INSTRUCTIONS

  1. Crack an egg into the hot oil and scramble it for 20 seconds
  2. Add cubed chicken –mix until color starts to change
  3. Add julienne sliced carrots, pepper & red onion
  4. Add diced ginger
  5. Add 1 oz white wine (to steam)
  6. Add 1 oz of stock ( add other 2 oz. later, if dish is too dry)
  7. Add coconut sauce mixture (see ingredient list)
  8. Bring to a boil and mix to ensure chicken is done.
  9. Add cooked rice noodles –mix well for 2 minutes.
  10. Add shrimp –cook lightly until done.
  11. Add chopped basil (and chopped scallion) as your topping -yum!

The immersion of flavors begins with sesame oil, and ends with a finale of fresh basil and lime!

DISH, FLAVORTOWN! , BASIL, SESAME OIL, MAKES THIS DISH FOR LOVERS !!!

VARIATIONS

This dish was added to the menu at Milestones in Ontario, Canada by cupid’s Chef Jason Rosso. They added a drizzle of peanut sauce. All you need is add 2-3 tablespoons unsalted unsweetened creamy peanut butter to 1/3 of the coconut milk mixture and pour on top. Hot jalapino peppers sliced in rings is another addition that gives heat, or, 1 hotter Serrano chili, seeded and sliced. SUBSTITUTION: The recipe calls for chili flakes. They are not common in all regions. I used red pepper flakes. You can use chili powder if you wish, or a combination of both.