Roasted Cauliflower with Cumin and Ginger

It’s also a great recipe on rushed nights – it takes less than 30 minutes (with very little prep).

This is a very flexible recipe. Love ginger? Add more. Find the cumin too strong? Use less.  Note that this dish doesn't taste nearly as good as leftovers, so only make as much cauliflower as you think you’ll eat that night.

Ingredients
1 head cauliflower
2 TBSP olive oil
1 tsp cumin
2 TBSP ginger

Steps
1 Preheat the oven to 425 degrees F.
2 Wash and finely chop cauliflower. The more finely you chop your cauliflower, the faster it will roast. I recommend 0.5 cm slices (yes, it’s small!).
3 Very finely chop the ginger. I like to use a sharp vegetable peeler instead of chopping.
4 In a metal roasting pan, combine all ingredients, tossing to combine well.
5 Roast for approximately 20 minutes, taking the pan out to stir the cauliflower twice. The length of cooking time will vary depending on how small you sliced the cauliflower. Look for it to have a lot of dark brown spots (but not burnt). This will create a sweet, roasted flavour. If you take it out too early it will be pale, limp, and flavourless.
6 ENJOY!

Tomato Carrot Ginger Soup

by Michelle Giangualano

Ingredients

2 tsp coconut oil

4 cup tomatoes, quartered

1 cup carrots, shredded

2 tsp freshly grated ginger

2 cups vegetable broth

½ tsp sea salt

¼ tsp, ground pepper

1 tsp whole cane sugar (or coconut sap)

½ tsp rosemary


Directions

1.) Heat 2 tsp coconut oil in a saucepan, add tomatoes and carrots, then sauté until slightly soft. Add garlic and stir for about 30 seconds. Add the broth, and all remaining ingredients. Bring to a simmer for about 5 minutes, then remove from heat.

2.) Use a submersion blender or transfer soup into a blender and puree until completely smooth. (Use caution, as the soup will be very hot).

3.) Serve and enjoy!

Makes 4 servings.


The perfect fall soup; warm, delicious and simple to make. This recipe boasts fabulous immune boosting nutrients, as well as tremendous lung support. Its makes a perfect side dish for any meal

Infused Simple Syrup

We already add sugar to our lemonade and other drinks all summer, so why not just prepare some great flavours in advance too? I'll be using Mint for my example (great in lemonade and iced tea!) since we have Fresh Mint this week. You can use any herbs, spices or zests for infusing (orange zest & cinnamon). You can also switch it up with brown sugar instead! Have fun experimenting this summer! I found a list online to get you started. Infused Simple Syrup Recipes

Brought you from
My Own Kitchen

Ingredients

1 cup sugar or sweetener
1 cup water
1 cup fresh mint leaves

Funnel

Mesh-wire strainer

Airtight container for storing
-- one that pours easily


Directions

1. Add water to saucepan and put on medium high heat.

2. Stir in sugar/sweetener and mint leaves.

3. Bring to a boil and wait 1 minute or until all sugar is dissolved.

4. Remove from heat and let stand for 30 minutes.

5. Get container ready with your funnel. (I reuse olive oil bottles and label them with masking tape & sharpie)

6. Pour liquid through a wire-mesh strainer or cheese cloth into container to get rid of leaves.

7. Seal and Chill for 4 hours before adding to drinks.

Can be stored in refrigerator for up to one month.

Pineapple-Spinach Whole Juice Recipe

adapted from Incredible Smoothies

INGREDIENTS

1 cup pineapple, cubed

1 cup fresh spinach, chopped

1/4 cup fresh parsley, chopped

8 ounces of filtered water

1/2 teaspoon of fresh, grated ginger (optional)

DIRECTIONS

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until you don’t have any more chunks.

Pour into a glass and enjoy!

---

To bulk up on more minerals, just add more spinach.

Pineapple contains a proteolytic enzyme called bromelain, which helps in the digestion of protein and is highly recommended as a natural anti-inflammatory. Spinach is rich in protein as well as potent antioxidants, vitamin A and vitamin C.

Pregnant women should not consume parsley. Parsley contains an essential oil called apiole. Apiole is a kidney stimulant. Because this essential oil can stimulate uterine contractions, pregnant women should avoid eating large quantities of it

Stir-fry Bok Choy

2 Servings

INGREDIENTS

1 tablespoon coconut oil (or other high temp oil for cooking)

1 clove garlic, minced

1 teaspoon ginger, minced

6 larger or 12 smaller heads baby bok choy - Trim stems and cut in half or quartered

2 tablespoons tamari

2 teaspoons sesame seeds

Optional* Non-veg:

2 Boneless Chicken Breasts thinly sliced into bite size pieces and seasoned with salt and pepper.

DIRECTIONS

- Heat the oil in a wok or large sauté pan until almost smoking.

- Add the minced garlic and ginger. 

- Use a spoon to quickly stir for about 30 seconds

- * Add chicken breast strips

- * Continue tossing until chicken is seared on all sides.

- Add Bok Choy and tamari.

- Cover for 1 to 2 minutes to steam bok choy.

- Remove from heat, toss with sesame seeds and serve.

Ginger Pear Butter

INGREDIENTS

4 to 5 lbs chopped pears, peeled and cored

2 tablespoons grated fresh ginger

1 cups water

1 cup lemon juice
1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1 teaspoon lemon zest

DIRECTIONS

Put chopped pears and ginger into a large pot. Add 1 cup of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat and blend.

Pour into a large, wide, thick-bottomed pan. Add the cinnamon, cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.

Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.

Store in jars in the fridge or preserve in a boiling water bath (great if you want to give this as gifts!).

Citrus-Ginger Syrup for Fruit Salad

INGREDIENTS

1/3 cup fresh lemon or lime juice
1/3 cup water
1/4 cup fresh orange juice
2 Tbsp sugar
2 Tbsp honey
2 Tbsp grated fresh ginger
1 tsp grated lemon or lime rind
1 tsp grated orange rind
3 cups of fresh fruit salad

DIRECTIONS

Combine first 6 ingredients in a small saucepan and bring to a boil over medium heat. While whisking constantly, simmer for about 5 minutes or until reduced to 1/2 cup. Remove from heat and allow to cool briefly. Stir in the lemon/lime and orange rinds. Pour syrup over fruit; toss gently to coat. Cover and chill at least 1 hour.

Flavourful Roasted Carrots

INGREDIENTS 

10 carrots, scrubbed and peeled if desired
1 1/2 Tbsp extra virgin olive oil, divided
Sea salt and ground pepper
1 clove garlic
1 Tbsp fresh ginger
1 Tbsp fresh dill, chopped
3 Tbsp plain yogurt 

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit.

Cut the carrots in half first, then cut lengthwise into sticks. Toss them with about half a tablespoon of olive oil and with salt and pepper to taste. In a roasting pan, roast until tender (30 to 60 minutes, depending on the thickness of the sticks).

In the meantime, finely grate the garlic and ginger. Mix them with the remaining olive oil, the dill, and the yogurt. Use the back of a large spoon to crush the dill and ginger bits against the side of the bowl to release the flavours. Pour the sauce over the carrots and serve hot or at room temperature.

Curried Autumn Soup

INGREDIENTS

1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)

DIRECTIONS

Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.

Honey-Grilled Tofu on Bok Choy

INGREDIENTS

1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach

DIRECTIONS

Cut tofu crosswise into 6 slices and set aside.

Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.

Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.

While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.

Thai Mango Tofu

INGREDIENTS  

Mango sauce:
 3 fresh ripe ataulfo mangos or 2 of a larger type of mango, fruit scooped out (or use canned mango)
1/2 tsp crushed red pepper flakes
1 Tbsp apple cider vinegar
1.5 Tbsp tamari
2 Tbsp vegetable broth
Juice of 1/2 lime or 1 Tbsp lime juice
1 Tbsp brown sugar
1 thumb-size piece fresh ginger, peeled and sliced
3 cloves garlic
1/4 tsp turmeric
Zest of 1 lime

Tofu dish:
1 bell pepper, any colour, chopped
3 to 4 Tbsp coconut milk (optional)
2 blocks of extra firm tofu, cubed
1 fresh ripe mango, cut into chunks (optional)
1/4 to 1/2 cup fresh cilantro (optional)

DIRECTIONS

Place all the "mango sauce" ingredients in a food processor or blender. Process well, until more or less smooth. Taste-test the sauce. Add more sugar if you find the sauce too sour, more red pepper flakes if not spicy enough, more broth if not salty enough, and more lime juice if too sweet or salty. Set aside.

In a wok or sauce pan over medium-high heat, add the mango sauce and the bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3 to 4 tablespoons of coconut milk or water. Simmer for 3 to 4 minutes, or until pepper has softened slightly but still retains some crispness.

Add the tofu cubes and gently stir to cover them with sauce. Add the additional chunks of mango if using. Simmer briefly, just until everything is hot. Serve over jasmine rice, sprinkled with fresh cilantro if desired.

Gluten-free Maple Spice Cookies

INGREDIENTS

2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in

DIRECTIONS

In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.

In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.

In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.

In the meantime, preheat the oven to 375 degrees Fahrenheit.

Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.

Miso Tofu

Adapted from a recipe from Superior Tofu.

INGREDIENTS

1 package Superior Extra Firm Tofu
1/2 cup miso paste
2 Tbsp rice vinegar
2 Tbsp tamari
2 tsp minced ginger
1 Tbsp demerara or brown sugar
2 Tbsp sesame oil

DIRECTIONS

Slice the tofu into 1/4 inch thick slices.

Mix all the remaining ingredients together, adding a little water if necessary to make a thick runny paste. Coat the tofu in the paste and marinate in the refrigerator for about 20 minutes, turning halfway to make sure they are evenly marinated.

Preheat the oven to 450 degrees Fahrenheit.

Place the tofu slices on a cookie sheet lined with parchment paper and bake for about 8 to 10 minutes. Flip the tofu, baste with more marinate, and bake for another 10 minutes.

Serve over noodles or salad.

Chilled Strawberry Soup

INGREDIENTS

1 lb fresh strawberries
1 1/2 cups orange juice
1/4 cup sugar
2 Tbsp lime juice
1 tsp fresh grated ginger

DIRECTIONS

Process strawberries, orange juice, sugar, lime juice, and ginger in a food processor or blender until smooth. Cover and refrigerate for 1 hour to chill thoroughly.

Tofu and Coconut Curry

INGREDIENTS

1 (400 mL) can coconut milk
1/4 cup tamari, divided
1/2 tsp brown sugar or demerara sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp chile powder and 1 tsp water, blended to make a paste
1 large onion, chopped
1 package (350 g) extra firm tofu, cut into 3/4 inch cubes
2 tomatoes, chopped
1 zucchini, thinly sliced
4 oz fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped chard, bok choy, or other cooking green
Sea salt to taste

DIRECTIONS

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons tamari, brown or demerara sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir onion, tofu, tomatoes, zucchini, and mushrooms into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and chard or bok choy. Season with salt and remaining tamari. Continue cooking 5 minutes, or until vegetables are tender but crisp.

Jalapeno and Mint Tofu Stir-Fry

INGREDIENTS

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 onion, diced
About 4 cups of your favourite stir-fry vegetables (zucchini, bell pepper, carrots, broccoli, bok choy, etc.), chopped
1 block extra firm tofu, well pressed and diced
2 tsp sugar
1/2 tsp sea salt
1 Tbsp fresh ginger, minced or grated
1 jalapeno, seeded and minced (or to taste)
1 1/2 cups packed mint leaves
2 Tbsp rice vinegar

DIRECTIONS

Heat the oil in a pan over medium heat. Add garlic and sautee, stirring constantly, until lightly browned, about 1 minute. Add onion and other vegetables and continue to cook, stirring frequently, until cooked desired amount. Add tofu, toss, and remove from heat.

Remove from heat.

Place the remaining ingredients into a food processor or blender, and process until mint is finely minced.

Add sauce to the tofu and veggies and reheat until hot. Serve over rice.

Cheesy Turnips and Carrots

INGREDIENTS

3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese

DIRECTIONS

In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.

In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.

Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.

Udon with Bok Choy

INGREDIENTS

1 package dried udon noodles
2 Tbsp toasted sesame oil
1/2 cup tahini
3 Tbsp tamari
1/4 cup water
1 Tbsp lemon juice
1 lb baby bok choy
1 Tbsp extra virgin olive oil
1/2 onion, finely chopped
1 tsp finely minced fresh ginger

DIRECTIONS

Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.

While the noodles are cooking, combine the tahini, tamari, water, and lemon juice in a small bowl and set aside.

Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.

Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring constantly, until translucent. Add the bok choy and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and the cooked noodles and cook for another 2 to 3 minutes, stirring constantly. Remove from the heat and drizzle with the remaining tablespoon of sesame oil. Serve immediately.

Vegetarian Moo Goo Gai Pan

INGREDIENTS

2 Tbsp extra virgin olive oil
1/4 lb sliced fresh mushrooms
1/4 lb snow peas
1 (8 oz) can sliced water chestnuts, drained
1/4 pound sliced baby bok choy
Sea salt and pepper to taste
1 tsp minced garlic
1 tsp minced fresh ginger
1 tsp white wine
1/4 tsp sugar
1/4 cup vegetable broth
1 Tbsp cornstarch
2 Tbsp water
3/4 cup cubed extra firm tofu

DIRECTIONS

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Add the wine, sugar, and vegetable broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok, add the tofu, and toss until hot and coated with the sauce.

Caribbean Ginger Beer

I like to make this whenever I'm hosting anything because it makes the whole house smell divine.

INGREDIENTS

1.5 lbs fresh ginger
2 cinnamon sticks
4 Tbsp whole cloves
1/8 to 1/4 cup sugar
Angosura bitters (found in the mixer section of major grocery stores)

DIRECTIONS

Roughly chop ginger into 1 to 2 inch pieces to expose the inner flesh. Drop cut ginger into large bowl of cold water to rinse off any dirt or clay. Place ginger into a 4 litre pot and fill with fresh water, leaving 1 to 2 inches for boiling room. Add cinnamon sticks and cloves. Cover and simmer for 2 hours. Top up again with water and let sit overnight.

The next day, simmer for another hour. When done, mixture should be a colour somewhere between ice tea and cola; if sipped, it should leave a warm burn in the back of your throat.

Allow to cool, then pour mixture through a cheesecloth or wire sieve into a large bowl to strain out ginger and spices. Add sugar and 8 dashes (more or less) of bitters. Stir until sugar is dissolved. Pour into a 2 litre jug or bottle and refrigerate.

To serve: In a glass, mix about 1 part ginger beer to 3 parts lemon-lime soda or carbonated water. Adjust mixture to taste.