Zingy Ginger Drink

Over the weekend, I received the happy news from my friend Jack that I will again be a hike interpreter with Road Scholar on the Appalachian Trail. I've been studying most of the morning and searching for new resources to add to my knowledge base. In my quest, I came across a video from UNCA Botanical Garden which shows various spring ephemerals with a woodland bird soundtrack: http://youtu.be/D0Kv9aQVoZ0 Now, I'm thinking beyond the snow.

To make sure I have enough "climb" to manage Chunky Gal, Siler Bald, and Standing Indian, I need to get on the elliptical. To hydrate my electronic assent, I made a beverage to mark the occasion. This is a Vitamix recipe. I'm not sure how to make this without one.

Zingy Ginger Drink 

juice of one really fresh lemon or lime
generous Chunky Gal fresh ginger, peeled
1 Tablespoon monk fruit sweetener (or other sweetener of choice)
slice of Siler Bald fresh fennel root (the white part)
pinch of ground hot pepper
1 3/4 cups of water
ice

Pour 1/2 cup of water into the Vitamix, add fresh ginger, macerate at high speed. Don't add all the water because the Vitamix will heat the water.

Add remaining ingredients and blend.

Garnish with a stalk of fresh fennel.

Kingly Spinach in Tomato Sauce

One pound of spinach will reduce to two full servings or four side servings.

1lb baby spinach, washed and chopped
1 yellow onion, diced
1 1/2 tsp grapeseed oil
1 Tablespoon (more or less to taste) homemade curry
1/2 tsp salt

1 to 1 1/2 Tablespoons freshly grated ginger
1 to 1 1/2 teaspoons chipotle pepper or other hot pepper
1/2 teaspoon turmeric root powder
1 cup tomato

1 to 2 Tablespoons freshly squeezed lemon juice

Heat skillet.
Place 1 1/2 tsp grapeseed oil in skillet.
Add onion and saute til slightly browned on the edges.
Add salt.
Add homemade curry.
Add spinach.

When spinach begins to reduce, add ginger.
Continue to saute.
Add tomato, chipotle pepper, turmeric powder.

Serve with rice and naan.

Homemade Curry

Making your own signature curry with the freshest of spices allows you to be an artist in the kitchen. Because of my intense dislike of cumin, all the recipes omit the offending seed. Start with a basic curry powder recipe and adjust to your personal preferences. Always use the freshest spices. If you have a high powered blender, mortar and pestle, or suribachi and surikogi, you can buy whole seeds to grind as desired.

spice palette or taste palate?

1 1/2 Tablespoons ground coriander
1 Tablespoons ground turmeric
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons ground fenugreek
1 teaspoon chipotle pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ancho or aleppo pepper

Finely grind and store in a glass jar.

Bhindi Masala

Bhindi Masala 

3 Tbsp coconut oil
⅓ cup buckwheat flour
1 medium onion
1 tsp salt
3 cloves garlic minced
2 Tbsp minced fresh ginger
1 can whole tomato (28oz)
2 Tbsp curry powder (recipe for homemade curry is here: http://friendsgivingvegan.blogspot.com/2013/12/homemade-curry.html)
1 cup vegetable broth
2 cups sliced okra - 10 oz
2 cans black eyed peas 15 oz, rinsed & drained 

Place oil in skillet.
Add flour and toast/brown (roux).
Add onion and salt, toast 5 minutes.
Add garlic and ginger 1 minute.
Crush tomato, add.
Add curry powder.

Serve with yogurt and rice.