Ginger, you will always be my first love

CRYSTALLIZED  GINGER (Photo via)

You could say it started in Austria back in October of 2005 when I was standing in line to catch my flight back to the states from a trip to Romania.  My flight was boarding in less than 5 minutes and I had terrible nausea, the progressive kind where you are running out of time; you aren’t sure which "end" to worry about and the only thing that could comfort you is the nearest restroom. (You know what I'm talking about.)

The kind where you just want to be in the safety of your own home and definitely not in an airport in a foreign country! Which by the way, have you ever been to an airport in Austria? It is UNUSUALLY quiet. People whisper and if you don’t, you are definitely an American.

Thankfully, a friend came to my rescue and handed me a piece of crystallized ginger, which I choked down quickly and desperately, followed by a crinkled face and a “Yeeechk” sound. I wasn’t prepared for the hot spice and zing of raw ginger. Though, now I love it for just that taste.


Within a couple minutes, my stomach settled. The nausea passed. I boarded my flight and all was well.


While this was new to me, people have been using ginger for hundreds of years not only for its taste but for its superior health properties. This was my most memorable experience with “food as medicine” and I was most intrigued.  I have a little twinkle in my eye that hasn't left since that day.  

Now, I never travel or go camping without crystallized ginger in my carry-on, purse or hiking pack. I have a stash in my pantry and keep a small supply in my "first aid kit."


One of the extraordinary things about ginger (Zingiber officinale) is that you can use it in so many forms: fresh root, ground, dried, crystallized.  It is one of the world's best medicines and here are a few reasons why:

A Few of Ginger's Health Properties...

• warming, soothing, boosts circulation
• relieves motion sickness and nausea
• digestive stimulant
• good for cold and flu
• anti-inflammatory
• may help in the prevention of migraines

I'm in love with ginger's therapeutic benefits equally as much as I am with the delicious flavor it adds to dishes and drinks. How amazing is it that you can get both benefits in one shot? 

GINGER ROOT (Photo via)

As I write this to you, I just got back from a midnight walk in the snow (and they say it rarely snows in the Seattle area!).  I am sitting in front of my cozy fire place, but the one thing that would make this picture right is a satisfying, warm, fragrant cup of Ginger & Orange Spiced Cider.  

STAR ANISE (Photo via)

The recipe below is an apple juice-based cider with a generous amount of fresh ginger root; it's infused with fragrant essential oils from the orange zest as well as the whole spices that are added --- which by the way, aren't you just itching to use whole cinnamon sticks?  And to gaze upon the beauty that is star anise?  

NUTMEG (Photo via)

And don't you want to smell the perfect, deep, bittersweet, woody fragrance of fresh ground nutmeg?  It will ruin you forever for pre-purchased ground nutmeg.  I promise.  






There is a fabulous blend of warm, sweet, pungent and aromatic in this cider and I hope you enjoy it as much as I do.  Take a little field trip to the bulk spice section in your natural foods store to find these rich and warming whole spices.  


If you give it a try, let me know what you think. 

What is your favorite way to use ginger?

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Ginger and Orange Spiced Cider

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Preparation time: 30 minutes

Serves 8

1 gallon unsweetened juice

Juice from 1 orange

1 teaspoon orange zest

4 cinnamon sticks

5 stars of anise

1 teaspoon whole cloves

1 teaspoon whole allspice berries

½ teaspoon fresh grated nutmeg

3 tablespoons fresh grated ginger root

Combine all ingredients in a large pot.  Heat to establish a gentle simmer.  Cover and simmer for 30 minutes to allow time for spices to infuse.  Reduce heat if it begins to boil.  Strain cider and serve warm.

Copyright 2010, S. Nester, Original recipe

Mung Bean Make-Over: Colorful Mung Bean Soup

If you are familiar with mung beans, you might be wondering how exactly can this dish be colorful.  Have you seen a green, mushy beany-lentil looking dish in Indian cuisine?  That's probably mung bean. It's sort of the ugly Betty of beans.   

I realize I am not a good sales gal, but hang with me.

They have an amazing personality, really.

This is my attempt to enjoy mung beans in all their glory and spin a traditional Indian-style soup.  They just need a little make over... AKA some bright orange, diced carrots, radiant red bell peppers and some rich green kale shreddings.  Add some earthy and savory winter warming spices and you have quite a delicious soup.  

Dry mung beans

While mung beans are more cooling compared to other beans, the warming spices added to this soup help balance out the thermal properties a bit.    

                                                                                                                               OK, let me tell you why I would nominate mung beans for Ms. Congeniality (in case it wasn't love at first site): 

• they have a mild and tasty flavor
• they are known for being easily digestible and are gentle on the gut
• according to Ayurveda, they balance across all doshas but are especially good for reducing pitta
• they detoxify the blood and neutralize toxins in the body
• they are an excellent food for maintaining health but even better for recovery
• they make yummy bean sprouts
• they are inexpensive, budget-friendly and high in protein

The recipe for Colorful Mung Bean Soup is below.  I've also highlighted a couple of unique ingredients for your reading pleasure:  Kombu and Ghee.

Dry kombu

This recipe calls for the beans to be cooked with kombu.  This is a sneak peak into my love affair with seaweed (more to come in a future post).  Kombu is in the kelp family.  It's rich in trace minerals and vitamins.  I always toss in a small piece of it when I cook beans since it helps make the beans more digestible and it infuses its savory flavor and mineral-dense goodness into the water and into the beans.  You can fish it out and discard/compost it when the beans are done cooking.  Kombu can be purchased at most any natural foods market.  Eden Foods is the brand I like to use.

Homemade ghee

As I learn more about Ayurveda (the traditional medicine of India and one of the most ancient medicine systems in the world), I've come to appreciate the intentionality of cooking with the energetic and medicinal properties of foods in mind.  I'd like to introduce you to ghee, if you've never met before.


Meet ghee (to the right).


Ghee is much like butter but with the milk solids and saturated fats removed.  It has a multitude of health benefits and is therefore widely used medicinally in food and health preparations throughout India.  Just to name a few: helps build nerve and brain tissue, lubricates connective tissues, good for sexual vitality (that's right), reduces inflammation, etc.  Ghee also works wonderfully with high-heat cooking and imparts a satisfying, sweet and warming flavor.

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Colorful Mung Bean Soup

Since mung beans are not known for their glamorous appeal, I thought I’d spin an Indian-spiced soup by adding carrots, red bell peppers and kale for a bit of a face lift.  This soup is flavorful and wonderfully soothing to the digestive tract.  It’s nourishing all around and serves well over brown rice or with a piece of chapati or naan.

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Preparation: 35 minutes

Serves 4

2 cups dried mung beans

5 cups water

1 2 inch stick of kombu

1 tablespoon ghee

1 large carrot, petite diced

½ red bell pepper, petite diced

4 cloves garlic, minced

1 tablespoon fresh grated ginger

1 teaspoon coriander

1/4 teaspoon cardamom

½ teaspoon turmeric

½ teaspoon cumin

¼ teaspoon cayenne

1 cup finely shredded kale

2 teaspoons sea salt, plus more to taste

1 teaspoon sucanat (optional)

1 tablespoon lime juice

Lime wedges to garnish

Wash beans and drain.  In a large soup pot, combine the beans, water and kombu.  Bring to a gentle simmer and cook for about 25 minutes, or until the beans pop their skins.  Skim off any foam and discard kombu when beans are done cooking. 

While beans are cooking, heat a skillet over medium heat and add 1 tablespoon of ghee.  Add the carrots and sauté for about 3 minutes.  Add the bell pepper, garlic, ginger, coriander, cardamom, turmeric, cumin and cayenne.  Stir and then sauté for 2-3 minutes.  Add vegetable mixture to pot of cooked beans and stir to incorporate.  Add the kale, salt, sugar and lime juice to the soup.  Stir and cook until kale has wilted, about 3 minutes.  Serve over brown rice and garnish with a wedge of lime. 

Copyright 2011, S. Nester, Original recipe

Cherry Tarragon Lentils with Roasted Squash

Looking for a gluten-free, vegetarian dish or just want to change things up with some savory lentils? 

Try this recipe: Cherry Tarragon Lentils with Roasted Squash.

I like to incorporate lentils into my meals every week or so.  They are a fantastic alternative to heavy meat dishes and yet offer a satisfying and hearty protein contribution to your meal.  

Photo via

Lentils

They are wonderfully beneficial for your heart, kidneys and circulatory system.  They help lower LDL cholesterol and lower blood pressure. Lentils are not only mild and tasty, but they are also a good source of fiber and can therefore help prevent blood sugar levels from rising. 

Photo via

Cherries

Are yummy.  And that would be perfectly fine if that's all they ever contributed in life. 

BUT, they have so much more to offer us in additional to being sweet, beautiful gems. They are rich in anti-oxidants, high in vitamin C, iron and folate. They are especially beneficial for inflammatory conditions and have been known to reduce the risk of heart disease.  They are certainly best fresh and in season, but dried cherries can definitely be enjoyed year round.

Squash

A warming winter staple that offers energy as a complex carb and helps increase circulation.  Since it has a noticeably bright orange flesh, you can guess that it's an excellent source of beta carotene or carotenoids (good anti-carcinogens).  Squash is also rich in vitamin C, iron and magnesium.  I like to use the small sweet varieties such as:

Carnival Squash
Photo via

Buttercup Squash
Photo via

Kabocha Squash
Photo via

Photo via

Tarragon

Primarily offers its brisk, anise flavor but is also supports digestive health.  Always, always use fresh tarragon.  No if, ands or butts. It's purely blasphemous to use dried tarragon.

...And for the recipe!  Enjoy.

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Cherry Tarragon Lentils in Roasted Squash

Not only do lentils and squash together make a complete protein, but this hearty vegetarian entrée is also easy on the budget.  The light and fresh licorice flavor from the tarragon marries well with the sweet bing cherries, bringing together the succulent taste of lentils in a cozy bowl of tender roasted squash. It presents beautifully on the plate and is backed up with flavor.

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1 sweet squash such as carnival, buttercup or kabocha

Extra-virgin olive oil to drizzle

1 cup French lentils

1 bay leaf

2 1/3 cups vegetable stock, divided

2 tablespoons butter, divided

½ onion, sliced into half moons

1/3 cup dried cherries, roughly chopped

2 heaping tablespoons of fresh chopped tarragon

2 tablespoons of lemon juice

1 teaspoon balsamic vinegar

½ teaspoon sea salt

Pre-heat to 375°F.

Slice squash in half around the equator and brush with oil.  Place flat side down on baking sheet and bake for about 1 hour, or until tender when pierced with a fork.  

While squash is roasting, prepare lentils by combining lentils, bay leaf and 2 cups of stock in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 30 minutes.  Lentils are done when all liquid has been absorbed.  

Meanwhile, melt 1 tablespoon of butter in a skillet over medium-low heat.  Add onions and caramelize, about 20 minutes.  Stir frequently.  Remove onions from skillet and place on a cutting board to give it a rough chop.  Add the remaining tablespoon of butter to the skillet and then add the cherries and tarragon.  Stir for about a minute or so and then add in the lemon juice, vinegar, salt and remaining stock.  Toss mixture with lentils and serve inside the squash bowls or over top the quartered squash.  Garnish each with a sprig of tarragon.  

***This recipe can be easily vegan or dairy-free by caramelizing the onions in olive oil instead of butter.

  

Preparation time: 60 minutes

Serves 4

Copyright 2011, S. Nester, Original Recipe