Grilled Shanghai Bok Choy with Garlic Ginger Dressing
3 garlic cloves, finely minced (or pressed through a garlic press)
1 tablespoon grated fresh ginger root
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 lb. Shanghai bok choy
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Heat the grill to medium. In a small bowl, whisk together garlic, ginger, rice wine vinegar, and toasted sesame oil. Set aside. Halve the Shanghai bok choy lengthwise and place in a bowl. Add extra virgin olive oil and season to taste, and toss to coat. Place cut side down on the grill, cook for about 10 minutes or until well charred. Flip and cook for another 5 minutes. Serve hot, drizzled with the garlic ginger dressing.
Golden Sunrise and Scarlet Sunset Juice Blends
One juice recipe, two different colors and flavor profiles! Go yellow with mellow gold beets and an orange, or go red with red beet and sweet blood oranges.
3 carrots, scrubbed and chopped
1/2 regular or seedless lemon, peeled and seeded
2-inch piece fresh turmeric root
1-inch piece fresh ginger
Pinch of black pepper
For Golden Sunrise
1 large gold beet, peeled and chopped
1 navel orange, peeled
For Scarlet Sunset
1 beet, peeled and chopped
2 blood oranges, peeled
Caution: Turmeric stains skin, surfaces, and clothing.
Special equipment: juicer. Caution! Turmeric may stain your juicing bowl. Rinse immediately after use and check out some stain removal tips. [link]
Run all ingredients, except black pepper, through juicer. Stir in pinch of black pepper before serving. Serve immediately, over ice, or chill for a few hours before serving.
Source: Frieda’s Inc.
1-inch nub fresh ginger (about 2 ounces), peeled and thinly sliced
1 Frieda’s vanilla bean, split lengthwise
1 cup sugar
1 1/2 cups water
1 1/2 cups brandy (or bourbon)
Special equipment: large, sealable glass container
With vegetable peeler or knife, peel strips of orange, avoiding white pith. Set aside.
In saucepan, add ginger slices, vanilla bean, sugar, and water, then bring to boil. Simmer on medium-low heat until ginger is soft, about 20 minutes, and let cool completely.
Add cool syrup into large, sealable glass container, then add orange peels and brandy. Seal container and shake well. Let sit in cool, dark place overnight.
Remove vanilla bean, and let sit overnight one more time.
Strain out solids in mesh strainer. (If clear liquor is preferred, filter again through coffee filter over strainer.)
Pour liqueur into clean bottle for storage. Let sit one more day before use. Will keep up to 1 year without refrigeration.
Please drink responsibly.
Adapted from Serious Eats
Golden Milk Turmeric Chai
We added fresh turmeric to traditional chai spices for that extra immunity-boosting oomph. With a milk tea this tasty, who needs a latte?
1 1/2 cups water
1-inch piece fresh ginger, peeled and sliced into rounds
1-inch piece fresh turmeric root, peeled and sliced into rounds
1 cinnamon stick
1 star anise
3 whole cloves
3 green cardamom pods
3 black peppercorns
3 to 6 tablespoons honey, to taste
1 1/2 cups milk (dairy, soy, coconut, etc.)
2 black tea bags (such as PG Tips)
Caution: Turmeric stains skin, surfaces, and clothing. Use gloves and cover surfaces with plastic wrap. Check out our stain removal tips.
In saucepan, add water, ginger, turmeric, cinnamon stick, star anise, cloves, and peppercorns. Using back of large spoon, crush green cardamom pods on cutting board until seeds are released. Add seeds and pods to saucepan. Bring to boil, then let simmer 3-5 minutes or until fragrant.
Add milk and tea bags, and bring to simmer; be careful not to boil milk. Steep 3-5 minutes more. Remove from heat. Remove and discard tea bags.
Stir in honey. Strain and discard solids. Serve hot or cold.
Source: Frieda’s Inc.