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Spicy Peach Smoothie

I know this blog has been quiet for quite awhile. I think of it often, but haven’t gotten my butt in gear to write. But then I made this, and I knew I had to share it with the rest of you:

Spicy Peach Smoothie

Spicy Peach Smoothie

I recently started a fruit share from Blades Orchard and it’s peach season. This week, we got white peaches and regular (if by regular, you mean huge) peaches. They’re great to slice up and eat, but a coworker suggested that I make a peach smoothie.

Genius.

So I combed the interwebs for smoothie recipes. All called for either dairy or a non-dairy milk (meh). I then happened upon a couple of recipes that called for coconut milk (the real stuff, not that sweetened liquidy cereal-milk replacement).

And so I was inspired. Lately, I’ve been adding a lot of ginger and turmeric to stuff. The benefits of doing so are many (anti-inflammatory, tasty, etc.). This smoothie is no exception. The ginger really gives this smoothie some bite and the turmeric helps boost the yellow color.

I’m weird and don’t like to drink super cold stuff. You could make a cold smoothie by adding a few ice cubes to the following or freezing some of the fruit before blending it.

Spicy Peach Smoothie
Serves 2 (or 1, if you are me and not willing to share)

2 large peaches, pitted and sliced
1 banana
1/2 can coconut milk
1 inch of fresh ginger, peeled
1 scant teaspoon ground turmeric
1 scant teaspoon honey

Blend it all until smooth and enjoy!

Gin and Ginger Toddy

I’ve been battling a sore throat since yesterday afternoon, mainly by drinking lots of hot liquid. The effects of hot tea and honey cannot be discounted when you are sick. Then there is the hot toddy. I’m not exactly sure what the benefit is of adding alcohol to tea, but far be it from me to question years and years of home remedy knowledge.

Most hot toddy recipes also call for adding lemon juice to the tea. I’m not the biggest fan of this. But then I came across the instructions for a concoction in Washingtonian Magazine that sounded pretty palatable and gave me inspiration for the following.

Gin and Ginger Toddy

  • 1 cup water
  • 1/4-1/2  tsp freshly grated ginger
  • tea of your choice (I used mint for this)
  • 1 tbsp honey
  • squeeze of lime juice
  • shot of gin (or your spirit of choice)

Boil the water and the ginger together (I nuke mine; sneer if you will). Steep your tea. Stir in the honey, lime juice and gin. Sip and inhale the vapors.

I chose gin for this because I have Tanqueray with lime in more abundance than I do whiskey or rum right now. I wouldn’t normally have thought to put gin in a hot beverage, but found precedent for it while doing a bit of hot toddy research yesterday.

The Haul: Black Saturday Edition, Plus Adventures in Dehydration

I’ve been traveling the past two weekends and didn’t make it to the Easton farmer’s markets. Yesterday, I did hit one of the farmer’s markets in Richmond with relatives and it was fantastic! Here’s what I picked up:

  • Cinnamon molasses cashew butter
  • Kettle corn
  • Fresh ginger
  • Oyster and porcini mushrooms
  • Gluten-free, egg-free pasta (made from corn flour!)
  • 2 phenomenal food truck fish tacos (gosh, were those good!)

I also ventured to the Penzey’s spice store in Richmond and picked up two sausage seasoning mixes, some poppy seeds, Chinese mustard powder and a Greek seasoning mix. I can’t wait to try the seasoning mixes.

For lunch today, I made some of the pasta with the oyster mushrooms. A pasta purist may have sneered at the texture of the pasta, but it suited me just fine. It’s been almost 6 months since I’ve eaten anything pasta-like.

Lunch.

Adventures in Dehydration

Dried apple and pear slices cooling off before jarring them.

A couple of weeks ago, I bought a dehydrator, which I mentioned in my last blog post. I’ve been experimenting with it a bit. Last week, I dried sliced apple and pear slices and they came out splendidly. Normally, I can’t eat raw tree-borne fruit, but once it’s cooked, I can. Drying the fruit produces the same result. The taste of dried fruit is closer to that of fresh, so I am ecstatic that I can eat the fruit slices.

I have more pear slices drying right now. I tried some of both dipped in the cashew butter I bought yesterday — so good! I’m pondering using some of the dried apple pieces in a future batch of breakfast sausage.

Last night, I dried the porcini mushrooms that I bought at the farmer’s market. This way, I can take my time figuring out how to use them in a recipe — I just need to pop them in some broth or hot water to rehydrate  before cooking with them.

Dried porcini ‘shrooms.