Carrot Ginger Soup
| 1 each |
onion (diced) |
| 2 stalks |
celery (peeled and sliced) |
| 1 ½ lb |
carrots (peeled and sliced) |
| 1 tb |
ginger (fresh and grated) |
| 4 cups |
vegetable or chicken stock |
| ½ cup |
oats |
| to taste |
black pepper and sea salt |
| 1 tsp |
lemon zest (optional) |
| 1 tsp |
olive oil |
1. In a soup pan, add olive oil, onions celery and carrots. Cover and on a low flame sweat vegetables until soft (about 15 minutes).
2. Add stock, oats and ginger and optional lemon zest. Let simmer on a low flame, stirring occasionally until carrots are soft (about 20- 25 minutes).
3. Let cool slightly and puree in a blender or food processor.
4. Season with sea salt and black pepper.
Lemon Ginger Cinnamon Tea
| 8 cups |
water |
| 2 each |
cinnamon sticks |
| ¼ cup |
lemon juice |
| 8 each |
slices of fresh ginger (1 inch by ½ inch slices) |
| 3 tbsp |
honey or agave (optional) |
1. Bring water to a boil.
2. Add in ginger, lemon juice, and cinnamon sticks then cover and let steep as long as you wish and as little as 15 minutes.
3. Add honey or agave and serve warm or hot. The ginger and cinnamon can be left in for additional flavor or removed for a lighter flavor.
4. The tea can be kept in a jar in the refrigerator for 4 days and reheated to taste.
Yam Brulee with Chai Spice
| 4 each |
medium yams peeled and large cut |
| 2 tsp |
grated fresh ginger |
| 1 each |
vanilla bean |
| 2 tsp |
maple syrup or agave nectar |
| ¼ tsp |
vanilla extract |
| 1 tbsp |
pineapple juice |
| 1 tsp |
cinnamon |
For topping: 2 tbsp maple or natural cane syrup
1. Place yams and ginger in a large pot with water. Bring to a boil and cook yams until tender, or about 25 minutes, and then drain.
2. Put yams in a food processor or in a mixer.
3. Add all ingredients except vanilla bean and mix for about one minute.
4. Scrape vanilla bean with a knife and add to mixture.
5. Place in 6 individual custard dishes or 1 large custard dish.
6. Dust the top of each brulee with sugar and use a chef's torch to brown the sugar. You may place the brulees under a broiler if you do not have a chef's torch.
If the broulee is to be served later, do not brown the sugar until the yams have been reheated.
Spicy Cranberry Pomegranate Sauce
| ¾ lb |
fresh or frozen cranberries |
| 1 cup |
organic cane sugar or agave nectar |
| 1 cup |
pomegranate juice |
| 1 tbsp |
orange zest |
| 1 to 2 tsp |
grated fresh ginger |
| 1 tsp |
jalepeno pepper |
| 1 each |
cinnamon stick |
1. Place all ingredients in a pot.
2. Bring to a boil.
3. Turn down to a simmer.
4. Cook for about 25 to 30 minutes.
5. Chill. This sauce will keep for one month.
Tandori Marinade
Use this marinade for chicken, fish, shrimp or tofu.
| ½ cup |
plain Greek nonfat yogurt |
| 1 tbsp |
lemon zest |
| 2 tbsp |
olive oil |
| 1 tbsp |
garlic (chopped) |
| 1 tbsp |
ginger (grated) |
| 1 tbsp |
cumin |
| 1 tsp |
corriander |
| ½ tsp |
cayenne |
| ¼ tsp |
cardamom |
| ¼ tsp |
black pepper |
| 2 tsp |
sea salt |
1. Blend all ingredients together.
2. Let protein marinate for at least 24 hours.
3. You can either grill, sear or broil the marinated protein.
This can be served with the yogurt curry sauce (Recipe 6).
Yogurt Curry Sauce
| 1 tsp |
olive oil |
| 1 tsp |
garlic |
| ½ cup |
diced tomatoes or canned diced tomatoes |
| 1 tsp |
ginger |
| ¼ tsp |
cumin |
| 1 tsp |
garam masala |
| ¼ tsp |
red jalepeno |
| 1 tsp |
chopped fresh cilantro |
| ¼ cup |
chicken stock |
| ¼ cup |
nonfat plain yogurt |
1. Sauté garlic in olive oil on a low flame.
2. Add tomatoes, spices, chicken stock, and jalapeno.
3. Simmer for 20 minutes then remove from heat.
4. Fold in yogurt and chopped fresh cilantro.
