Posts Tagged ‘lemon’
February 19, 2013 by Emily
I don’t know where you live, but here in Baltimore the weather has been going nuts! In the past couple weeks it’s snowed, been 70 degrees and snowed again! And it is doing a number on my body, drastic changes in temperature (along with being a teacher) always leaves me susceptible to colds and sore throats.
Modern cough and cold medicine makes me feel goofy and ruins my day (why are the walls moving?!), so I’m always up to trying a natural remedy before I break out the chemical big-guns. Which is where preserved lemons and ginger in honey comes in.
This isn’t a miracle cure, but it helps because lemon has loads of Vitamin C, immune boosting properties and helps cut the phlegm(ew, sorry…but it needed to be said), the honey coats your throat and is naturally antibacterial and by adding the ginger you have the added benefit of helping your circulation and being a tummy tamer!
What You’ll Need:
2 Organic Lemons , Quartered and Sliced
3 inch section of Ginger, Peeled and Sliced
-Mix the ginger and lemon then place in a small glass jar.
-Top with honey then allow the honey to fill in all the gaps, then top off again. Repeat until all air pockets are filled.
-Cover and place in the fridge to use when needed.
Immediately the lemons will release a lot of juice and this will be very runny, but as time passes the peel of the lemon will release pectin (a natural thickener) and will begin to firm up, don’t worry it’s still good though!
A spoonful of this, straight from the jar or in your tea (or hot toddy!!) will help soothe your scratchy throat in a jiff!
January 31, 2013 by Jenn
A new feature we’ll be bringing to you is cocktail time! We are sassy ladies who enjoy a good solid drink every now and then. My newest favorite is made with bourbon…
I’m not a big fan of cocktails that taste like they’re only made with liquor, that’s why this one sticks out. The ginger syrup is delicious and adds flavor to the bourbon without overpowering it. Here’s what you’ll need:
- 3 oz. Makers Mark
- 2 oz. Pellegrino
- 1 Tbsp Ginger simple syrup
- Splash of Lemon juice (fresh is best)
This formula will fill a small glass, if you’re using a full size glass then times all ingredients by 2 except the bourbon, only use 5 oz. Pour all ingredients in a shaker, shake and pour over ice.
Ginger simple syrup is delicious and it’s not just for cocktails. (I put it in my hot tea as well)
An easy recipe for ginger syrup can be found here.
As always, drink responsibly. <3
December 19, 2012 by Jenn
Holiday baking time is the best! What about our non-dairy friends? They should be able to have baking fun too. This recipe is an adaptation of a Martha Stewart recipe from like 4 years ago, but it still tastes awesome and is great for parties.
Yields: 1 2-layer round cake*
Time needed: 1 hour, 15 min
5 cups all-purpose flour
2 tsp baking soda
1 tbsp, 1 tsp baking powder
2 tsp nutmeg
1/2 tsp all-spice
2 tbsp cinnamon
1 tsp salt
1 cup soy-milk
1 1/3 cup blackstrap molasses
2 cups maple syrup
2 cups vegetable oil
1/2 cup soy yogurt
4 tbsp finely chopped crystalized ginger
3 tbsp finely grates lemon zest
1. Preheat your oven to 350 degrees. Grease your cake pans with vegan butter (I use Earth Balance) and sprinkle some flour inside. Be sure to tap the pans well so there’s no excess flour. Set Aside.
2. In a medium bowl, whisk your flour, soda, powder, spices, and salt. Set Aside.
3. In a large bowl or mixer, combine the remaining ingredients, stir well. Slowly add in the dry mixture until well incorporated.
4. Distribute batter evenly between the two cake pans. Pop em in the oven!
5. Bake for 30 minutes then rotate the pans. Bake for another 15 to 20 minutes. With Vegan desserts, the toothpick test doesn’t always work. I bake my cakes until the top bounces back when you tap on it and the edges pull away from the pan a bit. Let cool completely. Time to Ice!
Vegan Lemon Icing:
1 cup Vegetable Shortening
1 cup Earth Balance
7 cups powdered sugar (sifted well)
1 cup lemon juice
1 cup soy milk
1 1/2 tsp vanilla extract
2 tbsp lemon zest
Combine Shortening and vegan butter in a mixer, whip on high until light and fluffy but be careful not to over mix. Set mixer on low setting and slowly alternate between adding sugar/zest and adding wet ingredients. Honestly, I’ve been making this icing for so long that I no longer measure the wet ingredients. I always put in 7 cups of confectioners sugar and add milk/juice equally until the icing is a perfect consistency.
*I obviously made tiny star cakes out of mine. WHAT? CRAZY! I know. To do this, I poured my batter in a 9×13 cake pan and filled it up only about an inch high. I baked it for about 35 minutes, waited for the cake to cool COMPLETELY, then entry tapped the cake out onto parchment paper. I used a star cookie cutter to make the shapes, then iced them. If you choose to make a 2-layer cake, there will be plenty of icing to cover the entire cake. WIth my stars, I had some left over icing (never ever a bad thing).