COOK

Ginger Root  Info and Ginger Tea Recipe

Ginger root has many benefits. It can be used to help symptoms of the common cold, flu, headaches, motion sickness, and much more.
Our grandmother's were right about ginger ale and crackers soothing an upset stomach!

It's warming affect just makes you feel better even if your not sick.  

I find it actually gives me more energy and wards off common illnesses as an immune booster.

Ginger Root Tea (potent anti-viral)

This makes approximately 2 quarts of  ginger water

Step One
One cup of peeled, chopped and minced fresh organic ginger
10 cups of water

Step Two
Organic Apple cider (1/2 cup per serving)
Lemon juice (use fresh organic lemons if possible)

Instructions:

Use the side of a metal spoon to peel the ginger.  This technique makes peeling the ginger much easier.  

Mince the ginger (using a food processor is a lot less work). 

Simmer the minced ginger in 10 cups of water for an hour or so. Strain.

When ready to have a serving, place 1/2 cup of the strained ginger water in a pan with 1/2 cup of apple cider and a squirt or two of lemon juice. Heat and serve.

I refrigerate the ginger water in quart jars and use as needed.

Seitan Recipe

Not as common as Tofu, Seitan is quickly gaining popularity in the vegetarian world.  At least in my world.


This is how I made Seitan today.  It can be used in place of a protein source in a variety of different ways.

I like to eat it on crackers.

The recipe I used today.  There are many recipes out there.  I happen to like this one.  It has a texture and look of meat.

Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/8 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder or 1-2 cloves of garlic minced

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

               

In a medium mixing bowl mix dry ingredients.  Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl.  Whisk well until mixed.

Add the liquid ingredients to the dry ingredients.  Mix well, then knead for a minute or two.

Form into a log (6-8" long), wrap tightly in foil, twisting ends.  Bake for 90 minutes.



After baking, unwrap and leave out to cool all the way.  
Slice to use as desired.
Refrigerate and use within 8-10 days.