Day 228 Honeydew in Ginger Lemon Syrup

Honeydew in Ginger Lemon Syrup

1 Ounces Fresh Ginger Root, peeled and sliced
1 Lemon
2 Cups Water
2/3 Cups Sugar
1 Honeydew Melon, cut in chunks
Pomegranate Seeds, for garnish

Strips of lemon peel

1.  Remove several long strips of peel from the lemon. Combine the water and sugar, and add the ginger slices and lemon peel.  Bring to a boil and simmer for 20 minutes.  Remove the ginger and lemon.

Syrup

2.  Place the syrup in a bottle or bowl and place in the refrigerator to cool.

Honeydew melon

3.  Add the melon to a serving bowl.  Pour some syrup over and garnish with the pomegranate seeds.

Soundtrack  The Matrix Reloaded: The Album - Various Artists

Day 162 Lemon Ginger Smoothie

Lemon Ginger Smoothie

1 Lemon, peeled and seeded
2 Inch Piece of Ginger, peeled and chopped
2 Frozen Bananas, sliced
2 Cups Water
1 Cup Ice

Blend all ingredients together in a high powered blender.

Soundtrack  Summer Solstice - Various Artists

Day 29 Ginger Sesame Dressing

Ginger Sesame Dressing

1 Clove Garlic, minced
1/2 Just Mayo (the best vegan mayonnaise by far)
1 Tablespoon Fresh Ginger, grated
1 Green Onion, chopped
1 1/2 Teaspoons Rice Wine Vinegar
1 Teaspoon Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Stone Ground Mustard
1/2 Teaspoon Honey

Dressing ingredients

It is simple.  Mix everything together and blend well.

Blended dressing

Goes well with a lettuce salad

Soundtrack Jubliant Sykes - Wait For Me

Day 24 Ginger Orange Biscotti

Ginger Orange Biscotti

These are really hard texture biscotti.  When you dip them in a hot liquid, they are the perfect texture.

3/4 Cup Whole Wheat Pastry Flour
3/4 Cup All Purpose Flour
1 Cup Sugar
1/2 Cup Cornmeal
2 Teaspoons Ground Ginger
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Equivalent of 3 Eggs, Vegan Replacement
Zest of 1 Orange
Juice of 1 Orange

Biscotti ingredients

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper.

Wet ingredients

2.  Mix flours, sugar, cornmeal, ginger, baking powder and soda, and salt in a large bowl.  Mix egg replacement, zest and juice till smooth.  Make a well in the dry ingredients and pour in the wet ingredients.  Mix with a wooden spoon until combined.

Unbaked logs

3.  Divide the dough in half.  Form each piece into a 14 X 1 1/2 inch log.  Place the logs on the baking sheet.

Once baked logs

4.  Bake 25 minutes, until firm enough to cut.  Cool in to the pan.  Decrease the oven temperature to 300 F.

5.  Slice the logs into 1/2 inch thick cookies.  Arrange cut side down on 2 baking sheets lined with parchment paper.  Bake until golden brown and crisp, 45 minutes.  If they are not crisp enough after 45 minutes.  Turn off the oven heat and let them sit in the oven for up to 30 minutes.  Transfer the biscotti to a wire rack to cool

Goes well with Matcha Yerba Mate Tea

Soundtrack Rainbow - Live in Germany 1976