Folks, this is the last week of summer and there is no better way to take it all in than to take your workouts outdoors. Take in the fresh air, hear the birds chirping, and take your workouts to a different level. Don’t waste another minute staring out the window trying to find reasons why you shouldn’t go for a brisk walk or bike ride. Just do it!
As always, Healthy Journey!
Name: Ginger, Gingembre (french)
Place of Birth: southeastern Asia
Types: Yellow, White, or Red (flesh), Brown (exterior)
Commonly Prepared: Fresh, Ground, Dried, Preserved, Crystallized or Pickled
Flavor: spicy, aromatic, pungent
Common Uses: sweet desserts (ground), candy (crystallized), sushi garnish (pickled)
Here’s what you’ll need:
1 cup coconut oil or butter, softened
1 1/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp orange extract
1 tbsp orange zest
1 1/2 large egg or 1 extra-large egg, room temperature
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
3 tsp ginger
1/8 black pepper
- Cream coconut oil and sugar together until fluffy.
- Add vanilla and orange extracts, and eggs. Add molasses until combined.
- Sift flour, baking soda, salt, cinnamon, ginger, and black pepper.
- Stir flour mixture into wet mixture. Add 1/3 of flour mixture at a time until combined. Do not over-mix.
- At this point you can form cookie batter into a ball, slightly flatten, and wrap in plastic wrap before freezing (This method is for rolling out dough for cookie-cutter). Or line loaf pan with plastic wrap being sure to leave overhang on all sides. Press dough into loaf pan and press down firmly and evenly with overhanging plastic. This step makes it easy to cut into slices before baking.
- Freeze dough for at least one hour or longer before slicing (loaf method). Allow dough to defrost for about 2 hours at room temperature before rolling out (cookie-cutter method).
- Preheat oven to 350 degrees.
- Slice cookies no more than 1/8″ thick. I like to take a chunk of cookie dough and lay it on a wax paper, take another sheet of wax paper and lay it on top of the cookie dough in order to roll out dough. It’s also easy clean-up.
- Place cookies on sheet pan lined with wax paper.
- Cook for 7-12 minutes. Cook for less time depending on the thickness of your cookies.
- Cookies will become crispy after cooling.
1 cup raw mixed nuts ( I used walnuts and almonds)
1/8-1/4 tsp chili powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tbsp coconut sugar or brown sugar
1/2 tsp unsweetened coco powder
1/8 tsp black pepper
2 tsp coconut oil or canola oil
*Note: (If you have problems digesting nuts, soak them in water for at least 30 minutes or up to 24 hours in the refrigerator before preparing. Soaking the nuts in water also starts the sprouting process, which boosts nutritional value.)
Heat nuts in hot skillet for about 4 minutes. Remove from heat and pour nuts into a bowl. Set aside.
Add chili powder, ginger, cinnamon, sugar, coco powder, black pepper, salt, and coconut oil to skill. Cook until glaze begins to form, about 1 minute.
Add toasted nuts to spice mixture and stir. Make sure all nuts are coated with spice mixture. Cook for 1-2 minutes or until nuts are golden brown.
Store in air tight container to maintain freshness.
Here’s what you’ll need:
1/2 Lime, juice only
2 tbsp lime zest
1 tbsp soy sauce
1/4 tsp chili powder
1 clove fresh garlic, minced or 1 tsp garlic powder
1/4 tsp sea salt
1/4 black pepper
1 tbsp cilantro, chopped finely
1 tbsp sesame oil or olive oil
1 pound large shrimp
- Clean and remove dark vein from shrimp.
- In a small bowl, mix lime juice, lime zest, soy sauce, chili powder, salt, pepper, and cilantro. Drizzle in oil last being sure to stir constantly.
- Pour marinade on top of shrimp until well coated. Let marinate 20 minutes before grilling.
- Grill shrimp 2-3 minutes per side.