ginger

a microgreen, mint + mango juice for one /  by Lindsey | Dolly and Oatmeal

these past couple of weekends have been so beautiful.  frank and i have got into a new, spring-y rhythm full of longs walks, afternoon picnics at the park, frequenting farmers' markets, taking our little pup to the dog park and sipping iced coffees!  as we spend more time outdoors we come into contact with all sorts of people - friends, neighbors, acquaintances, doggie friends, and also the random people that are not quite nice or respectful.  i guess i should be happy that more often than not, people in our little neighborhood are generally kind, but this weekend we came across a bunch of people at our local park who were disrespectful and (sorry, but) straight-up a-holes.  we were enjoying some time in the park when our space was rudely disrupted by a rather unprofessional yoga photo shoot.  they neither excused themselves nor apologized when we asked for some space, rather responded with disrespectful comments.  

whatever the case may be, i know these kinds of people are the exception and not the norm, but i would hope they would realize at some point, that no matter how important you feel your job is, people's personal space still matters; that practicing common decency and respect  on a daily basis is still a relevant thing!  

in an effort to rid my mind of these folks, i spent the next afternoon breathing deeply and sipping on this soothing and refreshing green juice.   green juices are a favorite around here.  as the weather warms up i usually purchase too many greens to consume during the week.  by week's end there are surely leftovers which make their way into the blender.  today i used microgreens.  i can't get enough of these beauties; i thought their soft leaves and subtle taste would be a satisfying addition to this juice.  i threw in some mint, lemon juice, mango and ginger, all for their therapeutic properties and a nutrient boost!  cheers to you all, friends! xo

microgreen, mint + mango juice for one 

| serves 1 |

i used microgreens here because i had a boat-load of them leftover.  however, you can use any greens of your choice, be it chard, spinach, or kale.  i give directions using a blender, but feel free to use your juicer, just skip the straining step below.

ingredients

  • 1/2 cup mixed microgreens
  • 1 large sprig mint (approx. 6-8 large leaves)
  • 1 mango, peeled and cut into chunks
  • a 1-inch piece of fresh ginger root, peeled and chopped rough
  • juice from 1 lemon
  • 5-6 coconut water ice cubes (you can also use water ice cubes)

garnish

  • chia seeds
  • extra mint leaves

instructions

  • place all ingredients into a high-speed blender and blend for about 1 minute.  for a juice without pulp, pass the juice mixture through a fine mesh sieve over your glass.  garnish with chia seeds and mint, and drink immediately

to your health! enjoy!

honey, ginger + sesame roasted nuts /  by Lindsey | Dolly and Oatmeal

if you hadn't noticed already i'm completely and utterly obsessed with fresh ginger!  i've written about it, and cooked/baked with it for the past few weeks.  this week ginger made its way into a super easy, one-bowl recipe that lends itself to the autumnal season, the upcoming holidays, or at home on the couch watching 13 year old seasons of Survivor.  did i just say that? it 's true, frank and i have been completely obsessed with that show, but that's for another day and time.  back to ginger! i wish i could say my ginger kick kicked my cold's butt last week, but that would be a lie.  everything that ginger is good for (in my case, my immune system) didn't seem to help me out, as i am still recovering from the world's lousiest cold!  

in any event. i cannot take full credit for the honey and sesame part of this recipe, that was inspired by a vendor we happened upon when we went to the new amsterdam market by the south street seaport.  the market had so many wonderful vendors from new york state as well as some others.  there we met the individuals behind nuts+nuts , a small company that works with Indonesian cashew farmers and pairs them with their mother's recipes - amazing, yeah?  long story short, frank and i bought a couple of their sample packs and i devoured the honey sesame cashews in about 5 seconds.  i was determined to recreate them as best i could.  i threw in some almonds and ginger for good measure, and also some salt to give them that savory/sweet goodness.   there are so many different combinations to play with here, so explore and have fun with the possibilities :)

 

honey roasted ginger-sesame nuts

| makes 2 cups | 

ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 teaspoon coconut oil, melted
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon medium grain sea salt

instructions

  • preheat oven to 325°.  line a rimmed baking sheet with parchment paper
  • in a medium sized bowl, combine the almonds with 1/4 teaspoon of the coconut oil.  mix to coat the nuts evenly, and turn out onto parchment-lined baking sheet. bake almonds for 8-10 minutes.  while almonds are baking, combine the cashews with the leftover 1/4 teaspoon of coconut oil, mix to coat evenly.  when almonds are finished, place cashews on the baking sheet with them and bake for another 8-10 minutes - the nuts should be lightly browned and fragrant
  • in the same medium sized bowl, mix the honey and ginger together (if the honey you're using isn't runny, place in the microwave for about 10-15 seconds, until the honey is easily poured).  carefully, pour the nut into the honey-ginger mixture and stir to combine.  mix in the sesame seeds and combine once more.  turn nuts out onto baking sheet and sprinkle with the sea salt
  • place nuts in the center of the oven and bake once more for 8-10 minutes
  • let nuts cool completely before storing in an airtight container

enjoy! 

 

ginger + lemon zest granola w/ puffed quinoa /  by Lindsey | Dolly and Oatmeal

part of my morning routine includes drinking a mug full of warm lemon-ginger water each day.  years ago i had been told that drinking lemon water in the morning helps aid the digestive process for the day, helps to boost the immune system, and aids in the cleansing of the liver to boot.  for me, starting my day off like this has been a way to balance and maintain a healthy and more cleansed system.  after all that birthday celebrating last month, and eating foods with more sugar than i'm used to, i began incorporating grated ginger into my lemon water for its anti-inflammatory properties.  i began thinking of ways to incorporate these two flavor powerhouses into things i eat regularly and with autumn here, granola seemed like a good candidate.  

store-bought granola isn't usually my jam, but when i make it at home you can be sure that i down it by the handful.  for years i've made heidi's granola from her cookbook, Super Natural Everyday, and i have to say that it is my favorite by far!  granola is one of those things that lends itself to so many flavor varieties that it's hard to nail down which are your favorite.  i'm usually a fan of granola that's low on the dried fruit, high on nuts and seeds, and sweetened slightly with a touch of salt.  ideally, the texture is always crunchy, but here i decided to add more crunch, and dare i say pop (!), to this granola with the inclusion of puffed quinoa. while i never found the puffed version of quinoa in any health stores or grocery stores in brooklyn or the city, i did manage to find them online here .  i highly recommend this puffed version, as it has been making its way into just about anything and everything i can think of.   in any event, the ginger and lemon combination was pretty spot on and is a new staple in our household.

ginger + lemon zest granola w/ puffed quinoa - GF + V

  if you do not have puffed quinoa on hand, substitute puffed brown rice or 1 cup rolled oats.  if using ground ginger, reduce the amount to 1 teaspoon and taste to adjust to your liking.  

| makes about 5 cups | 

 

ingredients

  • 3 cups gluten free rolled oats
  • 1 1/2 cups puffed quinoa
  • 1 cup raw almonds, roughly chopped
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • zest of one large lemon
  • 2 teaspoons freshly grated ginger
  • 1/4 cup coconut oil
  • 1/2 cup raw honey

instructions 

 

  • preheat oven to 300° and line two rimmed baking trays with parchment
  • in a large bowl, combine the rolled oats, puffed quinoa, almonds, cinnamon, cardamom and salt.  once mixed, add the lemon zest and fresh grated ginger, mix until combined - about a minute
  • in a microwave-safe bowl, heat the honey until warm and runny - 20-30 seconds.  add the coconut oil and let it rest until melted
  • add the honey mixture to the oat mix and stir thoroughly until combined - about 1 minute
  • divide the granola between the two baking trays and spread in a thin layer. bake, for 35-45 minutes.  stir the granola a couple of times until toasted and golden.  (you may want to rotate pans top to bottom to make sure the granola is cooking evenly.)
  • remove from oven.  let the granola cool completely (this allows the granola to get all clumpy!)  once cooled break up the granola into chunks and store in an airtight container at room temp  

sprinkle on yogurt or fresh fruit, eat as cereal with some almond milk.  it can also be used to top fruit crumbles, or eaten dry as a snack.  enjoy!