Tag: recipe

Delicious Fall Recipe for Chai Ginger Apple Cider

October 14th, 2014 by Paula Gallagher

apple-cider-ginger-chaiChai ginger apple cider is a delicious warming beverage that is the perfect end to a crisp fall day. The ginger is a great digestive aid and the aromas from immune-boosting chai spices will make your whole house smell like you have been baking all day. Chai tea is a traditional Indian tea made from black tea with spices added to it, such as cinnamon. It’s certainly delicious, but make sure when choosing it that you opt for a traditional healthy variety, rather than one with added sweeteners or syrups. Organic tea is best, if you can get it.

– 6 cups apple cider
– 2 chai tea bags (regular or decaffeinated)
– 1 inch slice of fresh ginger, peeled and left whole

In a small saucepan, bring 1 cup apple cider to a boil, then add the chai tea bags and ginger. Remove from heat, cover, and steep for 45 minutes.

In a large saucepan, combine remaining 5 cups of apple cider with prepared 1 cup chai tea-infused cider. Bring to a gentle boil. Remove from heat. Serve with a cinnamon stick!

Recipe care of Hyhope Farms.

Photo from here, with thanks.

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Dinner Tonight: Kale Salad with Cranberry Dressing

October 7th, 2014 by Paula Gallagher

kaleThis coming weekend is always a little bittersweet. Here in Canada, our family celebrates Thanksgiving, but we also close down our cottage for the winter every year at this time. For us, this is the true marker of summer end, and the beginning of cold weather.

But it is also usually the nicest weekend to be at our cottage. Crisp cool mornings, beautifully colored leaves, no bugs, and the best part… Thanksgiving dinner!

We have a rustic, yet fairly traditional Thanksgiving dinner with turkey, stuffing, potatoes, corn, and this year, kale salad with cranberry dressing. I had this at a friend’s house the other night – it was delicious and the perfect complement to a traditional meal.

Kale is a winter collard and at only 36 calories per cup, it provides a boat-load of nutritional goodness. Every serving of kale provides: Continue reading “Dinner Tonight: Kale Salad with Cranberry Dressing”

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Dinner Tonight: Pumpkin Pancakes

October 1st, 2014 by Paula Gallagher

pumpkin‘Tis the season for all things pumpkin flavored, from candy to your morning coffee… and even beer. In fact, in the last 5 years, pumpkin sales have increased a whopping 34% (USDA). Pumpkin is loaded with antioxidants that contribute to good vision, healthy skin, a strong immune system, and bone and teeth development. It’s also a good source of vitamins A, C, K, and E, as well as the minerals magnesium, potassium, and iron.

However, if you really want to reap the benefits of this winter squash, skip the candy, beer and coffee and enjoy it pureed in this delicious pumpkin pancake recipe. I cheat a little with this recipe and use a pre-made pancake mix (I like Bob’s Red Mills).

1 cup organic soy or almond milk, unsweetened
1 egg
1 Tbsp extra-virgin olive oil
1/2 cup organic pure pumpkin purée, unseasoned
3/4 cup whole grain pancake mix
2 Tbsp wheat germ
1 tsp cinnamon
butter (for frying pancakes)

In medium bowl whisk together milk, egg, oil, and pumpkin. Add pancake mix, wheat germ and cinnamon. Stir well.

Heat a large frying pan over medium heat. Add a small amount of butter to lightly coat the pan. Pour 1/4 cup batter for each pancake and cook until deep golden brown. Flip and cook the other side until done. Serve with a little maple syrup and some chopped nuts!

I actually make smaller versions of these and stack them up in a short, squat thermos, and they stay hot for my son’s school lunch.

Photo from here, with thanks.

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Dinner Tonight: Carrot Ginger Soup

September 23rd, 2014 by Paula Gallagher

carrotsI picked up a bushel (yes, a bushel) of carrots at a local farm this past weekend. Apparently, it was a great year for carrots around here. With visions of stews, casseroles, and healhy-ish muffins, I hauled the 15 pound bushel of orange goodness home.

First on my recipe list is carrot ginger soup. This is one of those soups that is perfect for cool evenings after spending a day outside. I keep the skin on the carrots, retaining the numerous extra cancer-fighting compounds, including beta-carotene and canthaxanthin. I just give them a really good scrub.  

Carrots are nutrition powerhouses. Harvard researchers recently found a strong inverse relationship between diets rich in carrots and the incidence of stroke; women who ate five or more servings of carrots weekly had a 68% lower risk. When 124 lung cancer patients who were not regular smokers were compared with 235 controls in terms of what they ate, carrots were seen to offer the best protection against the disease.

Combine the carrots with anti-inflammatory properties of ginger, and you have a great soup that everyone will love!  Continue reading “Dinner Tonight: Carrot Ginger Soup”

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Healthy Snack: Zucchini Chips Recipe

August 27th, 2014 by Paula Gallagher

zucchini-chipsIf you can devour a bag of potato chips in one sitting, then you need to try this zucchini chips recipe. These chips are delicious and full of flavor, plus they are loaded with health benefits.

Zucchini is part of the summer squash family. One cup of zucchini only has 36 calories , but is chock-full of nutrition. It contains 10% of the RDA of dietary fiber, and is a great source of folate, vitamin C and vitamin A, potassium, and 19% of the RDA for manganese, a trace mineral that helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.

Baked with basil (one of my faves) and rosemary, I bet you won’t be able to eat just one!

Zucchini Chips Recipe

5 medium zucchini
3 tbsp Olive Oil
3 tbsp basil , torn into smaller pieces (you can use dry, but use fresh, if you have it)
3 tbsp rosemary, chopped (see basil)
1 1/2 tbsp pepper
2 tbsp sea salt

Continue reading “Healthy Snack: Zucchini Chips Recipe”

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