November on Kauai is one of our favourite times of the year. We are finally getting a much needed rain after drought conditions for months. For the most part the rain comes at night and early morning leaving us with sunny days and rainbows. The air is cooler and it makes it a perfect time to pull out the hot tea for evening and the cooler ginger lemonade for lunch breaks. Hope you enjoy it as much as we do.
There are a variety of ways, opinions and rituals for using ginger in tea and cooking. Depending on the time and texture of the end creation we usually grate or juice our ginger and turmeric for use in our recipes.
GRATE: Simply grate the ginger. A hand grater or food processor both work fine. If it is the young baby ginger there is no fiber and it grates and slices and juices and dices nice as can be. If you are using the more mature ginger that is already getting a browner skin and fiber you can still grate the ginger and turmeric to use it. Just place in a cheese cloth and squeeze or as I do, I just squeeze it in my hand over what ever I want the juice to be in.If you are using fresh squeezed ginger in place of powdered ginger in a recipe make sure you compensate for the extra liquid you are adding to the recipe with the ginger juice. Most recipes are not that touchy but some can be.
If you are making tea you can just put the grated ginger into water and store in the fridge, straining out the ginger when you go to make the tea hot.
You can also juice the ginger and use it fresh or frozen or leave in small chopped pieces or gratings to use fresh or frozen.
Spicy and Tart Ginger Lemonade
1 T ginger juice more or less to taste we like more
1 quart water
1/2 t vanilla extract
1 cup of key lime juice or lemon juice
1/4 cup agave syrup or honey more is you like sweet.
Serve iced or hot. Delicious either way.
Try a drop of mint oil but be careful it will over power easily. I touch the mint oil drop on a spoon first to make sure it is only a drop and then stir into the tea or lemonade.
Lightly Sauteed Greens with Turmeric/Ginger
Choose your favourite green: Kale, Swiss Chard, Mizuna, Cabbage
wash, chop and cook til well wilted in a large pan or wok.
Mince 2 cloves of fresh garlic , 1teaspoon of ginger minced, 1Tablespoon of turmeric minced Saute in grapeseed oil or coconut oil or other oil that tolerates heating. Add 2 Tablespoons of Braggs Aminos or similar tarmari or soysauce type seasoning and stir into greens. A little lemon or key lime juice or some balsamic vinegar as a dressing is also wonderful.
Posted by Ben and Colette
@ 08:08 AM HST