My sister made this spicy ginger soda for breakfast one morning, and after a night of too much wine, it made me feel 10x better. I drink it, now, when I’m sluggish, dehydrated, or if I didn’t sleep well the night before. It is a miracle beverage – the elixer of all blergy-things.
- Seltzer water
- 1 cup sugar
- 5 tsp. red pepper flakes
- 1/4 tsp. salt
- 6″ of fresh ginger, peeled and chopped
- Combine 2 cups of water, salt, ginger, sugar, and red pepper flakes in a pan over the stove.
- Bring the mixture to a boil and then reduce the heat and let it simmer for 10 minutes.
- Remove the pan from heat and let it sit, covered, until it is cool.
- Strain the syrup into a jar and put it in the fridge to chill.
- Fill a tall glass with ice.
- Put 2 Tbsp. of the spicy-giner syrup and a lemon wedge into a glass.
- Fill the glass with soda water and stir.
ps. This works especially well with a shot of whatever liquor you were drinking the night before in it. ;)
Kale chips are all the rage at the moment but, although delicious, I have some complaints. They are way too fragile – by the time you get a batch home, half of them have crumbled into dust at the bottom of the bag. Making them is a pain because de-stemming kale is tedious and raw cashews are expensive.
A solution? Cabbage chips with a quinoa based dressing. Cheaper, firmer, and – most importantly – equally tasty. This is the perfect snack to have with a beer.
- 1 large head red cabbage
- 2 cups carrots, diced
- 1 cup water
- Juice of one lemon
- 4 Tbsp nutritional yeast
- 1/4 cup tahini
- 1 cup cooked quinoa
- Salt and pepper to taste
- Remove the outer leaves and base of the cabbage. Slice the cabbage in half. Cut up each half until the cabbage is chip-like in size. Set aside in a large bowl.
- Put the carrots, lemon, and water in a blender. Blend until smooth.
- Add the remaining ingredients and blend until smooth. If the batter is too thick, add more water. If the batter is not salty enough, add more salt. This is the time to get creative with spices too- red pepper flakes, oregano, cumin, etc.
- Pour the batter over the cabbage. Stir until the cabbage is coated. Let the cabbage sit for 20 minutes.
- Dehydrate the cabbage until crispy. I dehydrated mine at 115F for 12 hours.
I want to end by saying happy birthday to my lovely sister Rachel. <3
It’s not ideal, but with Roy teaching and getting his PHD and my being a crazy lady, we rely on bars (luna, lara, cliff, kind, etc.) more often than I’d really like to admit. While they are convenient and tasty, they are also super expensive. When Katie of Chocolate Covered Katie posted a recipe for homemade Luna bars I was all over it. I reinvented the recipe to create a pumpkin flavored bar because, well, it’s mandatory that everything be pumpkin flavored from October 1st – December 31st, right? They are great to take with us when we’re running around Manhattan on the weekdays or while Roy is studying.
- 3 3/4 cups (99g) Rice crispies cereal (I used a brown rice store brand. You could probably use puffed rice cereal as well.)
- 2 Tbs (30g) Nut butter (I used almond butter)
- 2 Tbs (30g) Coconut oil
- 4 Tbs Canned pumpkin
- 2 Tbs (42g) Agave nectar
- 1 Packet Stevia (if you don’t want to use stevia, increase the agave nectar by about 2 Tbs)
- 1/2 Tbs Pumpkin pie spice
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1/2 lb Semisweet chocolate
- Mix your nut butter, sweetener, extract, coconut oil, pumpkin, stevia, spice, and salt. Melt in the microwave (30-60 seconds) or on the stove.
- Pour the mixture over the cereal and and stir. Make sure to coat all the crispies and smash them with the back of your spoon or fork. Add more crispies if the mixture seems too liquid-y and more liquid (coconut oil or nut butter) if it’s not sticking together.
- Line a square or rectangle pan with wax paper and spread the mixture evenly throughout it. Place a sheet of wax paper on top of the mixture and use the bottom of a glass to press the mixture down as firmly as you can. Stick it in the freezer.
- Temper your chocolate.
- Bring the bars out of the freezer and coat the top of it with about 1/4″ of warm chocolate. You won’t use the entire batch of choclate. Save the leftovers for something else (like cookie dough bites).
- Stick the bars back in the freezer for 30 minutes. Remove the bars from the pan and slice into about 12 rectangles. Wrap each individual bar in aluminum foil. Keep frozen until your are ready to go.
Just look at this kitty. <3