Dot’s Peach Cobbler

Dot’s Peach Cobbler
with Crystallized Ginger
Prep Time
60 minutes
Number of Servings
Serves 8
Ingredients
  • 8 Tbsp (1 stick) unsalted butter
  • 4 large ripe peaches, peeled, pitted, and cut into medium slices (about 3 cups)
  • [q:1 1/4] cups sugar, divided
  • 1 Tbsp plus [q:1 1/2] tsp finely chopped crystallized ginger
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp kosher salt
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • Vanilla ice cream, for serving (optional)
Directions
  1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
  2. In a large bowl, combine peaches, [q:3/4] cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
  3. In a separate large bowl, whisk together flour, remaining [q:1/2] cup sugar, baking powder, and salt.
  4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
  5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
  6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
  7. Serve warm with ice cream, if desired.
Nutrition Info
Without ice cream: 346 Calories, 3 g Protein, 56 g Carbohydrates, 43 g Total sugars (31 g Added sugars), 2 g Fiber, 13 g Total fat (8 g sat), 256 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Folate

Smooth Operator

Smooth Operator
Prep Time
15 minutes
Number of Servings
Serves 1
Ingredients
  • 2 kiwi fruits
  • 2 red apples
  • 1 (1-inch) piece fresh ginger
  • 2 tsp fresh rosemary
  • [q:1/2] lime
Directions
  1. After thoroughly washing all the produce, remove skins from kiwi fruits. Core apples.
  2. Add kiwi fruits, apples, ginger, rosemary, and lime to a juicer and juice them.
Nutrition Info
290 Calories, 3 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 51 g Total sugars (0 g Added sugars), 14 g Fiber, 2 g Total fat (0 g sat), 10 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:2] Vitamin B6, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Folate, Magnesium, Phosphorus

Life-Affirming Chickpea Soup

Life-Affirming Chickpea Soup
Humble ingredients, but a symphony of flavor.
Prep Time
40 minutes
Number of Servings
3 servings
Ingredients
  • 1 Tbsp coconut oil, ghee, or olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 Tbsp finely chopped fresh ginger
  • 1 (15 oz) can chickpeas, drained and liquid reserved
  • [q:1 1/4] tsp curry powder
  • [q:1/4] tsp ground turmeric
  • 1 tsp salt, plus more as needed
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • [q:1/4] cup uncooked white quinoa, rinsed
  • 2 cups baby arugula or spinach, coarsely chopped
  • Zest and juice of 1 lemon, divided
Directions
  1. In a large pot, heat oil over medium heat.
  2. Add onion, garlic, and ginger. Cook for 4 to 5 minutes over medium-low heat, stirring occasionally, until tender. Add drained chickpeas, curry powder, turmeric, salt, and red pepper flakes, if using. Season with black pepper.
  3. Cook for 3 to 4 minutes over medium heat, stirring often. Use a spatula or wooden spoon to smash some of chickpeas into the pot (this gives the soup a lovely chunky texture).
  4. Add broth, quinoa, and reserved chickpea liquid. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low. Cover and cook for 13 to 15 minutes, until quinoa is cooked and soup has thickened.
  5. Stir in arugula, lemon zest, and half of lemon juice. Taste and add more salt, pepper, or lemon juice as desired. Grab a spoon and tuck in!
Nutrition Info
With coconut oil, vegetable broth, and arugula: 668 Calories, 33 g Protein, 108 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 21 g Fiber, 14 g Total fat (5 g sat), 477 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Phosphorus, Folate, [nutrition:4] Iron, Zinc, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, [nutrition:2] Vitamin C, Vitamin K, Potassium, [nutrition:1] Vitamin B3 (niacin), Vitamin E, Calcium

Ginger-Soy Dressing

Ginger-Soy Dressing
Prep Time
10 minutes
Number of Servings
Makes [q:2/3] cup (serves 6)
Ingredients
  • 2 Tbsp peanut oil
  • 4 Tbsp seasoned rice vinegar
  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp grated fresh ginger
Directions
  1. Add all ingredients into a jar with a screw-top lid.
  2. Screw lid on jar tightly. Shake dressing well and use.
Nutrition Info
58 Calories, 1 g Protein, 3 g Carbohydrates, 3 g Total sugars (3 g Added sugars), 0 g Fiber, 5 g Total fat (1 g sat), 256 mg Sodium 

Limelight Herbals Inflammation Formula

Limelight Herbals Inflammation Formula
Beat the Bloat with Organic Herbs
a woman lying on the couch with a stomache and bloating

Photo 215371136 © Beton1studio | Dreamstime.com

Chronic inflammation is a serious problem these days. Sadly, most of us are inflamed. I’m one of those and I’m constantly working on the issue, as I know that disease is associated with this condition. 

The effectiveness of Limelight Herbals Inflammation Formula has helped me in my quest to beat the bloat. This liquid tincture assists with digestive, kidney, and liver health; joint and tissue issues; and a healthy inflammation response.

Contained within this certified organic formula are highly concentrated, herbal bio-actives of turmeric root, ginger root, frankincense resin, and black pepper fruit. The herbs are sourced from bio-regional farm communities and are then blended into a 20 percent solution of sugarcane alcohol—a highly effective solvent solution for herbal extractions. 

Lessen the Swelling

I really like Limelight Herbals Inflammation Formula and feel its proprietary combination of herbs works well for me. Since taking it, I’ve noticed how much less bloated and puffy my body feels. My stomach is less inflamed and swollen too. Taking this tincture recently, I noticed an improvement in some stiff joints and back pain.

I’ve tried liquid turmeric products in the past and, wow, can they taste bitter. Thankfully I didn’t find this formula at all offensive, especially when mixed into 8 ounces of water as the instructions indicate. I like how Limelight Herbals Inflammation Formula is 98 percent bioavailable, compared to the typical 10 to 30 percent bioavailability found with tablet and capsule formulations. 

Limelight Herbals began because of the founders’ personal experiences with Lyme disease. With years of experience in biochemistry and natural herb healing, coupled with research and development, this company understands the need for highly effective and pure herbal products. For me, Inflammation Formula is definitely one of these products.

A 2 fl oz bottle, which is a 30-day supply, retails for $29.95.

Tags
inflammation
lyme disease
bloating
curcumin
ginger
Lisa Fabian
Social Summary
The root cause may be inflammation. Herbs can help!

Ginger Rice Pudding

Ginger Rice Pudding
with Raspberry-Lime Sauce
Prep Time
50 minutes
Number of Servings
6 servings
Ingredients
  • 1 cup arborio (risotto) rice
  • [q:4 1/2] cups unsweetened coconut milk beverage
  • 1 1-inch piece ginger, peeled and finely minced
  • Finely grated zest and juice of 1 organic lime
  • [q:1/3] cup honey
  • 1 tsp vanilla extract
  • 3 cups frozen raspberries
  • [q:1/8] cup water
  • 3 Tbsp honey
Directions
  1. Rinse rice under cold water. Drain and set aside.
  2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
  3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the [q:1/3] cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
  4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
  5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.
Nutrition Info
336 Calories, 5 g Protein, 67 g Carbohydrates, 9 g Fiber, 7 g Total fat (5 g sat), 165 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Manganese, [nutrition:1] Copper, Magnesium, Potassium

Apple Nachos with Spiced Nut Butter

Apple Nachos with Spiced Nut Butter
Experience classic holiday seasonings in a new way.
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
Directions
  1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
  2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
  3. Using a spoon, drizzle spiced nut butter over apples.
  4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
  5. Drizzle chocolate over apples.
  6. Top apple nachos with coconut flakes and slivered almonds, and serve.
Nutrition Info
323 Calories, 6 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 21 g Total sugars (4 g Added sugars), 9 g Fiber, 19 g Total fat (7 g sat), 7 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Iron, Zinc

Ginger Honey

Ginger Honey
Number of Servings
Makes about 2 cups
Ingredients
  • 1 large hand of fresh ginger root, clean and dry, thinly sliced
  • 2 cups honey (16 oz by volume / 20 oz by weight)
Directions
  1. Warm ginger and honey in a large saucepan, stirring frequently, until small bubbles begin to form.
  2. Turn off the heat, let cool. Leave the lid off (at least until it is cool).
  3. Repeat this at least three times over several hours.
  4. After the last heating, strain the ginger through a fi ne mesh strainer, and pour the honey into glass containers.
  5. Once cool, check the viscosity. If it’s more watery than honey, keep it in the fridge and use within a couple of months. If it’s as thick or thicker than honey, it should be shelf stable for at least a year.

Soft and Chewy Gingerbread People

Soft and Chewy Gingerbread People
Prep Time
45 minutes + 90 minutes chill and cool time
Number of Servings
20 cookies
Ingredients
  • 3 cups (15 oz) all-purpose flour
  • [q:3/4] cup packed ([q:5 1/4] oz) dark brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • [q:3/4] tsp baking soda
  • [q:1/2] tsp ground cloves
  • [q:1/2] tsp table salt
  • 12 Tbsp unsalted butter, melted
  • [q:3/4] cup light molasses
  • 2 Tbsp milk
Directions
  1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in a food processor until combined, about 10 seconds. Add melted butter, molasses, and milk. Process until a soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
  2. Spray counter lightly with a baking spray with flour, transfer dough to counter, and knead until dough forms a cohesive ball, about 20 seconds. Divide dough in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  3. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350º. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll [q:1/4]-inch thick between 2 large sheets of parchment. (Keep second disk of dough refrigerated while rolling out first.) Remove top piece of parchment. Using a [q:3 1/4]-inch cookie cutter, cut dough into shapes. Peel away scraps from around cookies and space shapes [q:3/4]-inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps.
  4. Bake cookies until puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, and then transfer to a wire rack. Let cookies cool completely before serving. (Cookies can be stored in an airtight container at room temperature, with a sheet of parchment or waxed paper between each layer, for up to 3 days.)
Nutrition Info
Per serving (1 cookie without icing): 188 Calories, 2 g Protein, 30 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 7 g Total fat (4 g sat), 110 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Folate, Iron, Magnesium

Ginger Snap Crinkle Cookies

Ginger Snap Crinkle Cookies
Prep Time
30 minutes
Number of Servings
15 cookies
Ingredients
Directions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
  3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
  4. In another large bowl, cream together butter and the [q:1/2] cup sugar. Beat in egg, vanilla and molasses.
  5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
  6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
  7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
  8. Cool completely on baking rack, and enjoy!
Nutrition Info
1 cookie: 115 Calories, 12 g Protein, 46 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 10 g Fiber, 13 g Total fat (1 g sat), 294 mg Sodium, [nutrition:3] Vitamin A, B1 (thiamine), Folate, [nutrition:2] Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), K, Iron, Magnesium, Potassium, Zinc
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