Tag Archives: ginger

Ninja Turtle Green Juice

ninja

I have to admit I’m not good with breakfast.  A cup of Joe started my day.  I know…it’s very bad.  Eating in the morning made my stomach uneasy, so I needed something easy to digest.  I’ve been eyeing on a Breville juicer for a very long time, and about a couple weeks ago it was on sale at Bed Bath and Beyond.  I also have a 20% coupon in the mail.  What a deal!  I was having fun with my new toy juicing all sorts of fruits and veggies.  I also found my go-to breakfast every morning – I call it the Ninja Turtle.  First of all, its green and it gives you a super kick like a ninja turtle.  A little corny I know, but this is the pick-me-upper I need.  It’s delicious, refreshing, easy to digest, and don’t get me started on how healthy this is.  No more skipping breakfast and no more Starbucks (*for now*).

If you have a juicer gave this a try.  Or you can blend the ingredients below and remove the fiber.  Make sure you wash your veggies before juicing.

  • 2 stalks of kale
  • ½ cucumber
  • 1 pear
  • 2 slices of pineapple
  • ½ inch of ginger (very good for relieving inflammation)
  • Small handful of parsley
  • 2 stalks of celery
  • Handful of spinach
  • 1 lemon (peel the skin)

Cinnamini Coconutti Sweet Potato and Kale Salad

salad

I’ve been on a cinnamon kick lately.  It’s good in almost everything I eat – apples, oatmeal, nuts, and desserts.  Cinnamon has plenty of health benefits.  It regulates your blood sugar, help fight illnesses, and it has anti-inflammatory properties.  I’ve been craving for sweet potato and kale, so thought I whip something up with cinnamon.  It’s a perfect combination if you’re in for the sweeter side of salads.

 Serves 2

Salad Ingredients

  • 3 cups of chopped curly kale
  • ¼ cup of chopped pecans or walnuts
  • ¼ cup of unsweetened coconut flakes
  • 1 large sweet potato
  • ¼ tsp of nutmeg
  • ¼ tsp of paprika
  • ½ tsp of cinnamon
  • 2 tsp of grade b maple syrup
  • 1 tbsp of olive oil

Cinnamon Maple Dijon Dressing Ingredients

  • 2 tbsp of Dijon mustard
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of grade b maple syrup
  • ¼ tsp of ground ginger
  • ¼ tsp of cinnamon
  • 1-2 tbsp of olive oil (I like it without olive oil, but feel free to add 1-2 tbsp if needed)

Directions

  1. Cut sweet potato into cubes
  2. Add olive oil and massage the sweet potato cubes
  3. Add nutmeg, paprika, cinnamon to sweet potatoes
  4. Add maple syrup and massage the cubes
  5. Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes.  Flip potatoes every 10-15 minutes
  6. Chop kale in pieces.  It helps distribute the greens and the potatoes evenly
  7. Chop walnuts or pecans
  8. Once your sweet potato is baked add it to a bed of chopped kale
  9. Add dressing ingredients together and whisk.  Make sure the cinnamon and ginger are mix thoroughly
  10. Pour dressing in your salad and mix
  11. Sprinkle with coconut flakes and nuts

Savory & Sweet Vegan Blinis

Some nights I just want to have breakfast for dinner (aka blinner).  I wanted some form of pancakes or crepes, but they can get quite heavy.  My aunt use to make us miniature pancakes for lunch when we were younger.  Come to find out later that they were her version of blinis.  Blinis are small and light Russian pancakes made from buckwheat flour and usually served with caviar and sour cream.   These delightful cakes are also perfect as an appetizer, and can be dressed as a savory or sweet dish.  Traditional blinis can take some time to make, plus I’m omitting eggs and milk, so I made my vegan version of blinis.  I included a savory dish for dinner and a sweet dish for desert.  I knew I wanted zucchini for the savory dish, and I had orange heirloom tomatoes so thought they would be perfect to bring out that subtle sweet taste.  For the sweet blini, I wanted mango and thought ginger would pair perfectly.  I didn’t want that strong punch from raw ginger so I decided to use crystallized ginger to give it that sugary blend with the mango.  As they say in Russia “Prijatnovo appetita!”

By Shelly Chiang, Makes about 30 small blinis

Blini Batter Ingredients

  • ½ cup all purpose flour
  • ½ cup buckwheat flour
  • 1 ½ tbsp of baking powder
  • ½ teaspoon sea salt
  • 2 tbsp of ground flaxseeds (great egg replacement for pancakes and contains Omega-3)
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tbsp and 1 teaspoon canola oil
  • ¼ cup water

Sweet Mango-Ginger Ingredients

  • ½ cup tofu sour cream
  • 2 tbsp agave syrup
  • 1 mango in small cubes
  • 2 large pieces of crystallized ginger sliced

Savory Zucchini-Tomato Ingredients

  • ½ of 0.75 oz package of chives
  • ½ cup tofu sour cream
  • 1 zucchini in small cubes
  • 1 orange tomato or 2 small orange tomatoes in cubes

Preparation

Tip: Blinis are best when they are fresh, so prepare the toppings first. If possible have another person help you plate as the blini cakes are done. I recommend serving them as they come out, because they can get soggy if you leave the blinis out too long.

Sweet Topping

1. Add agave to the tofu sour cream, mix, and then set aside.  I noted honey before as a mistake.  Please use agave if you are vegan

2. Chop mango in tiny cubes and set aside

3. Slice ginger in small strips and set aside

Savory Topping

1. Chop chives along the stems (I use cooking scissors) and add to tofu sour cream, mix, and then set aside

2. Chop zucchini in tiny cubes. For the tomatoes, take the seeds out so it doesn’t become watery and chop the tomatoes in tiny cubes

3. Sautee zucchini in medium heat until tender (approx 10 minutes) and then add tomatoes for approx 3 minutes.  Sprinkle a pinch of salt over zucchini and tomatoes.  Then set aside

Blini Batter

1. Combine and mix dry batter items in a bowl: all purpose flour, buckwheat flour, baking powder, sea salt

2. Then add wet batter items to the same bowl and mix: milk, maple syrup, canola oil

3. Add in ground flaxseeds and let it stand for 5 minutes to allow it to activate

4. Add ¼ cup of water so the batter is not too thick

5. Heat large skillet over medium heat and lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of batter or until blini is 2 ½ inches in size

6. Flip when batter starts bubbling. Cook until blinis are brown

Plating

1. For the savory dish, dab a small spoonful of your chive sour cream on the blini and top it with the sautéed zucchini and tomatoes

2. For the sweet dish, dab a small spoonful of your honey sour cream on the blini and top it with mangos with 3 strips of ginger

3. Continue plating as your blini cakes come out