This web site – The Organic Center – looks interesting.
One of my students knows I love and make my own ginger tea. I modified a recipe I got on my first yoga retreat to Parrot Cay – the retreat that changed my life as well as my palate.
Well, ginger is getting more popular and she sent along this New York Times article highlighting the trend of home made ginger ale – Ginger Ale Without the Can.
I couldn’t agree more:
But beyond current fashions, homemade ginger ale has a lively bite that is especially appealing as summer nears.
“It’s a very refreshing, vibrant feeling,” said Geoff Alexander, the managing partner of Wow Bao, part of Lettuce Entertain You Enterprises, the Chicago restaurant company.
Typically less sweet than store-bought sodas, the handmade ales get an added zing from fresh ginger.
Here’s a recipe to make Ginger Ale at home. Also from the New York Times.
When I was a little girl, I liked chocolate mousse so much that once a New York City restaurant owner presented me with the entire serving bowl. I thought I had died and gone to heaven!
Rebecca Mohning MS, RD, LD of Expert Nutrition offers a healthy spin on that classic holiday treat – using natural sweeteners. I’ve been working with Rebecca to help me manage my medical condition, and I can recommend her services and her chocolate mousse.
Chocolate Tofu Mousse
1 package of silken tofu (16oz)
10 oz chocolate chips (semi-sweet)
3 tablespoons maple syrup or aguave nectar
3-4 TB soy milk or to appropriate consistency
optional: graham cracker crust
Blend tofu in food processor (or blender) just until smooth. Melt chips over double boiler. Add maple syrup to melted chocolate and combine. Put chocolate & syrup blend into processor and mix with tofu until creamy
Optional: put into a graham cracker crust. Chill. Top with fruit.
This tea is a favorite of mine, and more days than not, I’ve got it brewing on the stove. The first few sips can be strong. The ginger is an anti-inflammatory and can sooth stomach ails too. The recipe is an adaptation from the Ginger Tea I drank at my first yoga retreat at Parrot Cay. And I drank it constantly. For more on the benefits of ginger, click here. And my home always smells wonderful, too.
Here’s how I make it –
First, wash the ginger root. Don’t peel it. It’s difficult to do and not really necessary. I dice up the ginger into about half inch pieces (about the size of a pinky nail) and put them in a pot with the water and the cloves. Sometimes as I’m dicing the ginger I find some more dirt in the , and I just rinse the piece off again. Then simmer and reduce the liquid until the brew is a nice caramel color. After you make it a few times, you’ll figure out what shade provides the strength of flavor you prefer. Adjust the amount of liquid or ginger accordingly. Sometimes I add more water when I’ve left it too long on the stove and start the reduction again (but by then my home smells wonderful).
To serve, I either use a French Press to filter out the ginger pieces and cloves, or I scoop out the liquid, avoiding the ginger, directly into a mug. I add the juice of one half lime per mug. You can add honey to taste. I used to add the honey, but I don’t any longer. Agave syrup or maple syrup is fine to use as a sweetener if you prefer as well.
And voila! A winter drink that’s healthy and yummy.