ginger

Gingered Sweet Potato Dal with Coconut Leeks

Care of Laura Wright Serves: 4 Notes: Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to my liking. Dal ingredients: 1 tsp ground turmeric 1 tsp ground coriander pinch of chili flakes 1 cup red lentils 1 sweet potato, peeled and diced small 1 two inch piece of ginger, sliced 4 cups water + extra 1.5 tsp garam masala salt to taste Leeks Ingredients: 2 tbsp extra virgin coconut oil pinch of yellow mustard seeds 1 leek, white and light green part julienned pinch of salt   To serve: cooked, warm rice 1 apple, cored + thinly sliced chopped parsley, cilantro or mint (or a combination) black sesame seeds (very optional) Place a large pot over medium heat. Toast the turmeric, coriander and chili flakes in the dry pan until fragrant, about 2 minutes. Add the lentils, diced sweet potato, ginger slices, a pinch of salt and 4 cups of water. Bring to a boil and simmer… Read More

Filed under: Eat Veg elifelines News Vegan & Vegetarian Recipes

Food of the Month: Ginger the Great

Care of Karen Soper Ginger grows in many tropical areas such as southern China, Japan, West Africa, and the Caribbian Islands. Canada wasn’t meant to grow ginger, however with our extreme cold weather we are grateful to consume this tropical root. It is very warming, energizing and it stimulates circulation, all the things we need in the next several months in Canada.  Ginger is commonly used to treat nausea and motion sickness, plus it’s found to be very helpful with the nausea of pregnancy.  It also acts as a digestive stimulant and therefore can be used to improve weak digestion.  In fact, ginger actually contains compounds that resemble digestive enzymes so it can help to digest protein rich meals. Try boiling a few slices of ginger root in 2 cups of water and drinking 30 minutes before a meal.  Some researchers in Australia studied ginger’s thermal effects and discovered it can raise body temperature and assist the body with weight loss due to its ability to cause sweating. And if we haven’t convinced you yet, ginger is also a good source of calcium, phosphorus, zinc, iron, potassium and vitamin A.  Plus it contains antioxidants called gingerols. Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition

Ginger: A Series of Facts

Care of Amy Symington Serious facts about ginger: Its recorded origin dates back 3000 years to a Sanskrit word “srngaveram” which translates to mean “horn root,” coinciding with its horn and root like appearance.  However, the Indian and Chinese are believed to have been utilizing this spicy pungent root for well over 5000 years, specifically for medicinal purposes. There is no question then why ginger is one of the most frequently utilized spice and dietary condiments in the world.  Zingiber officinale, or ginger as we know it, is also world renowned for its potential relief of nausea, arthritis, colds and headaches in addition to potentially preventing chronic diseases like the big bad 3 – diabetes, heart disease and cancer. In recent years much research has been executed and many scientific reports have been written in regards to ginger’s powerful antioxidant, anti-inflammatory and anti-nausea properties.  As always in the nutrition world the execution of more research is necessary to defiantly determine the outcome of ginger’s consumption, however currently there are some powerful reasons for adding ginger to your food repertoire. As ginger has extremely high levels of antioxidants present (only pomegranate and some types of berries exceed its levels)… Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition

Spicy Gingered Chocolate

Care of Amy Symington Ingredients 3 tbsp coconut oil 2 tbsp fresh ginger, finely chopped 1/2 tsp cinnamon Pinch cayenne Pinch nutmeg ½ cup cocoa powder ¼ cup maple syrup 2 tbsp cranberries 2 tbsp toasted pumpkin seeds Directions: Line a small cookie sheet with parchment paper and set aside. Next, in a small sauce pot over medium heat add coconut oil.  Once melted add ginger, cinnamon, cayenne and nutmeg and incorporate with a whisk.  Once spices are fragrant, about 2 minutes, whisk in cocoa powder.  Whisk for about 1 minute while allowing cocoa powder to cook. Next whisk in maple syrup until fully incorporated. Take off heat and evenly pour chocolate on to lined cookie sheet. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes