Monday, January 7, 2013

What's Cooking? A Dose of Ginger

Daylight hours are still scarce; temperatures continue to drop; and trees are bare of any remnant foliage. When the world didn't end on the Winter Solstice a week and a half ago, I resigned myself to yet another winter, and yet another season of nagging colds taking advantage of a weakened immune system.

Ginger, a root in the same family of plants as turmeric and cardamom, has been used across the ages for use in medicine and spice. As would be expected considering its relatives, cultivation of the root originated in South Asia, spreading to East Africa and the Caribbean. Ginger grows in tropical, subtropical, and humid climates, which could be why it fares well in the Mid-Atlantic during the muggy summer months. I stashed away a bit of our harvest of fresh ginger in the freezer for later use, to brighten up a winter day.

Ginger Sunshine Shake
4-6 slices frozen peaches
1/2 orange, peeled
1/2 medium banana
1/2 cup plain almond milk
1 tsp grated fresh ginger
2 tsp agave (optional)

Well, this is super-easy. Just blend! Add water as needed for consistency. 

Also, if you have a good amount of the fresh stuff, you make David Lebovitz's Fresh Ginger Cake, which is phenomenal! Add an extra teaspoon of baking powder and a teaspoon of apple cider vinegar instead of the egg, and you should be golden!

Slightly Indulgent Tuesdays, anyone?Also check out Raw Foods Thursdays! (there's something every day now :)

1 comment:

Heather @Gluten-Free Cat said...

I LOVE this recipe! I'll be making it for breakfast tomorrow morning!! I'd like to invite you to share it at Raw Foods Thursdays this week. A new linky event will be up in 3 days, but you can check out RFT from last week to see what it's all about.

Hope to see you there!