Cucumber‑Ginger Agua Fresca 🍹

Ingredients

• 4 cups cold water, plus extra for diluting
• 4 limes
• 1 large cucumber (or 2 small), scrubbed and roughly chopped
• 1 cup fresh ginger, peeled and sliced (adjust if you like more zing)
• 1 cup sugar
• Ice, cucumber slices and lime slices, for serving

Directions

1. Boil 1 cup sliced ginger with 1 cup sugar and 1 cup water, simmer until thick, strain and let cool.
2. Blend chopped cucumber, 4 whole limes (with rind and pith removed) and 4 cups water until smooth.
3. Strain through a fine mesh strainer into a pitcher. Press/ squeeze to extract as much liquid as possible; discard solids.
4. Sweeten by stirring in 1/2 cup of the ginger simple syrup.
5. Taste & adjust: add more water if it’s too strong, or tweak sweetness.
6. Chill in the fridge for at least 30 minutes to let flavors meld.
7. Serve over ice, garnished with cucumber or lime slices.

Tips & Variations

• For extra zing, steep a few slices of ginger in the finished drink for 5–10 minutes.
• Swap out honey for agave or sugar to suit dietary preferences.
• Turn it into a mock‑tail: top with sparkling water or a splash of coconut water.
• Store leftovers in the fridge for 2–3 days; stir before serving.

Source

• https://www.tiktok.com/@modhippiehabits/video/7512952337359490346

Creamy Tahini Dressing

 Ingredients

• juice of 2 lemons
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1/2 cup tahini
• 1/2 tsp of salt

Directions

• Combine all ingredients in blender or food processor!

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/

Pumpkin Spice Bundt Cake

Ingredients

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Directions

1. Preheat 325 degrees F. 
2. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes.
4. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
5. Add the pumpkin filling and mix until combined, about another 30 seconds.
6. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
7. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 minutes. 
8. Let the cake cool completely before turning it on to a cake plate.

Notes
- Top with glaze

Source
https://cakebycourtney.com/pumpkin-bundt-cake-with-butter-rum-sauce/#recipe-section

Peanut Chicken Sheet-Pan Dinner

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
  
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• 1 lb boneless skinless chicken tenders
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, or diagonally sliced green onions, if desired

Directions

1. Heat oven to 400°F. 
2. Spray sheet pan with cooking spray.
3. In large bowl using a whisk, combine the peanut butter, water, soy sauce, vinegar, ginger and garlic.
4. Add chicken and broccoli to bowl; toss to coat.
5. Spoon chicken mixture evenly onto sheet pan.
6. Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
7. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Notes
- If you don’t have apple cider vinegar, use rice vinegar or white vinegar. You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Source
https://www.pillsbury.com/recipes/peanut-chicken-sheet-pan-dinner/ad39aced-1586-4e8e-b8d6-e9df7e6b057d

Easy Sesame Pasta Salad

Ingredients

• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 2 tsp ginger paste from a tube
• 2 cloves of garlic, minced (frozen)

Directions

1. Combine first five ingredients, shake well
2. Pour over warm pasta

Notes
Can easily add chopped baby spinach, green onions, bell peppers, stir-fry veggies, etc.

Source
https://easytoddlermeals.com/asian-inspired-bow-tie-salad/

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html

Thai Meatloaf Surprise

Ingredients

• 1 - 1.5 lbs ground turkey
• 3 eggs, hard-boiled
• 1 egg, whisked
• 1/2 cup zucchini, grated
• 1/2 cup coconut milk
• 1 cup breadcrumbs or panko
• 1/2 Tbs mint, chopped
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 2 tsp ginger, peeled and minced
• 2 Tbs soy sauce
• 1/2 Tbs fish sauce (optional)
• 1/4 cup Sweet chili sauce

Directions

1. Preheat oven to 350º.
2. In a large bowl mix to combine egg, zucchini, coconut milk, breadcrumbs, mint, basil, cilantro, garlic, ginger, soy sauce, and fish sauce.
3. Fold in ground turkey.
4. Pour 1/2 turkey mixture into loaf pan.
5. Lay eggs in the middle, end to end.
6. Top with remaining turkey mixture.
7. Cover entire loaf with Sweet chili sauce
8. Bake at 350º for 60 minutes.
9. Rest loaf for 15 min before cutting.
10. Garnish with parsley.

Notes
- Serve with rice, cucumber salad, http://theglamoroushousewife.com/2014/05/sweet-asian-slaw

Source
https://www.youtube.com/watch?v=nNDNXpDEphY

http://theglamoroushousewife.com/2015/09/making-it-modern-meatloaf-surprise-vs-thai-meatloaf

Chinese Chicken Lettuce Wraps

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion (red), diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes
Prep Time - 10 minutes
Cook Time - 10 minutes
Yields - 4 servings

Source
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps

Sweet Potato Peanut Soup

Ingredients

• 1 large leek, cleaned and thinly sliced
• 1/3 cup creamy peanut butter
• 2 cloves garlic, peeled and minced
• 1-inch piece fresh ginger , peeled and minced
• 6 cups low sodium vegetable broth
• 1 large sweet potato, small diced
• 2 tbs olive oil
• salt and black pepper to taste
• roasted peanuts, chopped
• flat leaf parsley, chopped
• lime juice (optional)

Instructions

1. Heat the oil in a medium pot over medium heat. Add the leeks season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until tender about 1 minute.
2. Add in the garlic and ginger, continue to saute for 2-3 min.
3. Add vegetable broth, sweet potatoes and peanut butter simmer for 20-30 minutes until sweet potatoes are fork tender.
4. Remove pot from heat, remove 1/3 of the veggies and reserve in a bowl. Use an immersion blender to puree what remains in the pot until completely smooth. Return reserved portion and return to heat. Season to taste.

Notes
- serve with rice
- serve with a squeeze of fresh lime juice

Source http://www.shape.com/healthy-eating/healthy-recipes/all-souped

Creamy Salad Dressings Without the Cream

CILANTRO GODDESS DRESSING

• 12 ounces silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 cup lightly packed cilantro leaves and stems
• 2 tablespoons fresh lime juice
• 1/4 cup unseasoned rice vinegar
• 1/4 cup peanut oil (may substitute vegetable or canola oil)
• 1 tablespoon peeled, chopped fresh ginger root
• 1/2 teaspoon fine sea salt, plus more to taste

COMBINE the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 16 servings (makes about 2 cups).

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CHERRY TOMATO AND BASIL DRESSING

• 1 pint cherry tomatoes, stemmed, each cut in half
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup pine nuts (may substitute walnuts)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Notes
Yield: 12 servings (about 1 1/2 cups).

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CASHEW MINT DRESSING

• 1/2 cup raw cashews
• 1/4 cup lightly packed fresh mint leaves
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt, plus more to taste

COMBINE the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

TASTE and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Notes
Yield: 8 servings (makes about 1 cup).

Source
http://www.newsobserver.com/2014/07/22/4020381/make-creamy-salad-dressings-without.html