Tag Archives: ginger

Chilli Dipping Sauce

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Not too spicy, refreshing, tangy and best of all made with nourishing ingredients.

This is a really nice dipping sauce and is just right for those of us who are sensitive to most things in a bottle or package. It is a recipe taken from the Gawler Foundation Cook Book ‘eat well: be well’ which l recently reviewed on another blog and is a book l can highly recommend.

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Amazing ingredients!

Gather together the ingredients shown above:

3/4 cup Organic Apple Cider Vinegar which l keep in the fridge.

1/2 cup Raw organic Honey (any honey is fine but l like this one)

1/8 teaspoon dried chilli flakes or 1/ fresh chilli finely diced (I used the dried chilli and used the smallest amount which l cut finely with a knife. The amount added will vary for each person).

5cm piece fresh ginger (grated)

1 small red capsicum or 1/2 a largish one (Finely diced. I did this in the food processor)

1 spring onion finely chopped (I only use the green tops due to a food sensitivity)

Method:

In a small saucepan bring the honey and vinegar to the boil, then add the chilli and let the sauce simmer for 20 minutes.

Place the red capsicum in a bowl and squeeze the grated ginger so the juice falls on top of the capsicum. Give it a gentle mix.

The original recipe now says to pour the honey mixture over the capsicum mix and let it cool and then add the spring onion, but l did something different here. I let the honey mix cool first and then poured it over the capsicum as l wanted the capsicum to remain raw and then added the spring onion, so up to you as to which method you choose.

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Dumplings (chicken, vegetable and herb)

I used the sauce to pour over these small steamed dumplings l made using rice paper sheets. The rest of the family had the sauce with my crispy cinnamon chicken (see recipe section on website) and basmati rice.

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Lunchtime healthy salad. I drizzled the chilli sauce over the salad. It was a taste sensation!

This is a very versatile sauce and really easy to make as long as you have the ingredients on hand. Adding flavour to a meal can be a challenge when you have food intolerances or sensitivities and this sauce will definately added some brightness and flavour to those of us living on a restricted diet.

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Refreshing juice with ginger and mint

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A juice can be full of surprises depending on what ingredients you use. I tend to have the same vegetable based juice each day, but today l decided that my fridge was full of so many fresh and wonderful ingredients that l changed the mix. There isn’t anything too unusual about this drink but it is surprisingly refreshing, with the ginger and mint adding a lovely after taste. I love that with a juice you can  add different fruits, vegetables and herbs and the drink tastes different each time. One small glass is enough as this juice has a high sugar content and the juice l made today was enough for three people. I used my Oscar Neo cold press juicer which is divine and produces the most amazing juice.

Prepare your ingredients by washing, chopping or peeling as required. For the juice in the picture l used:

Half a green apple washed

One lemon peeled

One navel orange peeled

Two large carrots washed

Two large stalks of celery washed

One quarter of a fresh pineapple with the skin removed

A handful of fresh  mint

A small piece of ginger depending on your taste. I used about a half a centimeter piece and the ginger taste was very strong.

Process your ingredients in the juicer, stir well and divide into separate glasses. Drink and enjoy! I accompanied this juice with a small handful of raw activated nuts (good protein source) to stop my blood sugar levels from peaking, which can make me feel quite unwell.