For thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of value in these substances. Many spices and herbs, from cinnamon to oregano, cumin to turmeric, have high nutritional value and pack an antioxidant punch.
1 pound baby bok choy
1 1/3 tablespoons canola, vegetable, or peanut oil
1–2 garlic cloves, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water, plus 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil
Adapted from foodnetwork.com
1 cup ginger, peeled and thinly sliced (approximately 1/8 thick)
3 cups water
1 cup sugar
Additional sugar to coat (optional)
Ginger is a powerful tuber that can be used as a medicine or zesty spice. There is a Chinese saying:
“the older the ginger, the more it bites”. Peel the thin skin with the tip of a teaspoon. It can be used in teas to help with colds and congestion, and it is a zesty addition to everything from cookies to stir-fry.
Courtesy of Capay Valley Farm Shop
1 tablespoon sesame or other high-heat oil; butter works as well
2 cloves of garlic, diced
1 teaspoon dried ground ginger or ⅓ teaspoon of fresh ginger finely grated
1 bunch Asian greens such as Mei Qing Choy, trimmed & chopped
1 ½ tablespoons tamari or soy sauce
Recipe by The FruitGuys
5–6 assorted citrus fruits (lemon, grapefruit, orange, cara-cara, tangerine, etc.)
1/4 cup of freshly grated raw ginger (more or less to taste)
Honey or agave nectar
Adapted from cookinglight.com
Recipe adapted from Non-Reactive Pan food blog
1 (12 ounce) bag fresh cranberries
1 navel orange
½ cup sugar
⅛ teaspoon cinnamon
1 small shallot, chopped
½ teaspoon fresh ginger, grated
- Wash 6–8 lemongrass stalks well and discard green upper portions.
- Gently smash stalks on a cutting board with a jar or the flat side of a knife (this will help release their flavor).
- Add stalks to a medium saucepan with 2 cups of water and bring to a boil; remove from heat and let steep (covered, but allow steam to escape) for 5–10 minutes.
- Add 1/4 to 1/2 cup honey, agave, or sugar (optional) and stir to melt completely.
- Strain tea and mix with 6 cups cold water; serve over ice.
Adapted from Bon Appetite magazine, Courtesy of Capay Valley Farm Shop
1/4 cup peanut oil
1/2 lb Japanese Eggplant unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
1/2 lb green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso, mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste