Whether you’re trying to rid your body of something you’ve recently eaten or drank or you’re looking to drop a couple pounds by cleansing your system first, eating foods that help detox your body can be great for your health. And luckily, a lot of the best foods for detoxing actually aren’t horrible to eat. This little perk can make flushing out your system and getting everything back in balance easier than you might have dreamed. To give you a little help knowing which cleansing options might be best for you, here are three foods that will help detox your body. [Read more…]
Chicken Ginger Broth
Chicken ginger broth is a tasty Asian inspired soup recipe which makes use of pasta. You may replace it with egg noodles if desired.
Serves 4
Ingredients:
3 160g fresh lasagna sheets
1L water
2 410g cans chicken consommé
2 360g single chicken breast fillets, sliced
100g fresh ginger, peeled, thinly sliced
1 125g tray baby corn
1 tablespoon finely shredded fresh ginger
Freshly ground black pepper
2 green shallots, trimmed, diagonally thinly sliced for serving
2 tablespoons fried garlic
Cut the lasagna sheets into uneven pieces using a sharp knife.
Place the water and the chicken consommé in a large saucepan and put it over high heat. Bring it to a boil. Reduce the heat to low. Add the chicken and sliced ginger. Let it simmer for 10 minutes or until the chicken is cooked. With a slotted spoon, transfer the chicken to plate and set aside to let it cool, around five minutes. Once it is cool enough, shred it.
Strain the broth using a sieve into another saucepan. Discard the ginger. Place the broth over high heat and bring it to a boil. Add the chicken, lasagna sheets and baby corn. Reduce the heat to low and let it simmer for another three minutes or until the corn is tender. Stir in the shredded ginger and season it with salt and pepper. Ladle the soup into individual bowls and top them with fried garlic and green shallots before serving.
Image from quantumbutterfly
Stir-Fried Pork with Ginger and Cabbage
Stir-fried pork with cabbage is an aromatic recipe that you can enjoy over rice. I personally like it with a lot of cabbage to do away with the carbs. The shredded ginger and ginger juice add a lot of zest to the dish making it tastier.
Serves 4
Ingredients:
5 tablespoons soy sauce
2 tablespoons fresh ginger juice
2 tablespoons sake
1 teaspoon sugar
2 tablespoons oil
500g pork tenderloin, thinly sliced
3/4 cup cabbage, cut into small squares
2 inch knob fresh ginger, shredded.
Place 3 tablespoons of soy sauce, sake, ginger juice and sugar in a small bowl. Mix well until the sugar granules are dissolved.
Heat a tablespoon of oil in a large skillet over medium heat. Stir-fry the pork and season it with soy sauce. Cook it for 4-6 minutes or until the meat is almost cooked. Â Remove from the skillet and transfer it to a plate lined with paper towels to drain the excess oil.
Put the remaining oil in the skillet. Add the shredded ginger and stir-fry it for 2-3 minutes or until the ginger is fragrant and the cabbage is soft but crunchy. Return the pork into the skillet. Pour in the soy sauce mixture. Set the heat to high and cook it for another 2 minutes or until the meat and vegetables absorb the sauce. Transfer to a serving plate and serve immediately with rice.
Photo Courtesy Of: Â yoppy
Ginger Beef and Potatoes
Sliced beef and potatoes in ginger soy gravy is a delicious main dish that is best eaten with plain rice. If you want it to be spicier and to have more bite, you may add more ginger or use red onions instead.
As for the preparations, you can cook the potatoes in the dashi stock until it becomes soft, but I prefer frying them first because I like them crispy in the outside. It goes perfectly well the sauce and the tasty beef.
Serves 4
Ingredients:
500g sirloin steak, thinly sliced
4 medium potatoes peeled and sliced into thick strips
2 large onions, peeled and sliced
2 tablespoons oil
2 tablespoons of dashi
2 cups water
3 tablespoons sake
2 tablespoons sugar
3 tablespoons soy sauce
2 inch piece fresh ginger thinly shredded
Soak the potatoes in a bowl of salted cold water. After, heat one tablespoon of oil in a large saucepan over medium heat. Stir-fry the sliced beef for 2-4minutes or until it is browned. Remove the beef from the pan and transfer it to a plate.
Next, add the remaining oil in the pan and then fry the potatoes for 3-5 minutes or until the potatoes are cooked and light brown. Place the cooked potatoes on a plate lined with paper towels to drain the excess oil.
Return the beef into the pan and then add the onions and grated ginger. Dissolve the dashi in 2 cups of water. Pour it into the saucepan with the beef. Add the sake and the sugar. Set the heat to high and bring it to a boil. Reduce the heat to low and then stir in the soy sauce. Cook it for 10-15 minutes or until the liquid has evaporated and the sauce caramelizes. Season more soy sauce if needed.
Place the fried potatoes in the pan and mix it until it is coated in the caramelized sauce. Transfer it to a serving plate or serve warm with vegetables and rice. Garnish with more grated ginger if desired.
Photo Courtesy Of: Â Â Â beketchai
Tomato and Chilli Chutney
Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.
You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.
To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder
1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.
Photo Courtesy of: Elin B
Gingerbread Cupcakes
Gingerbread is just for kids? Says who!! These are so easy to make, and go with so many drinks and dinners that they’re just too good to pass up on!
Top them with some Candied Orange Peel if you’d like to really make them Extra-Special!
To Make 10 Cupcakes
175g Butter, softened
175g Caster Sugar
4 Eggs
350g Plain Flour
2tsp Baking Powder
1/2tsp Allspice
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
1/2tsp Ground Nutmeg
Pinch Salt
100ml Milk
Zest of 1 Orange
1 Drop Vanilla Extract
For the topping you’ll need
150g Butter, softened
100g Icing Sugar
Zest of 1 Orange
Pinch of Ground Ginger
Candied Orange Peel (optional)
1. Preheat an Oven to 160C
2. Cream together the Butter and Sugar. When it’s light and fluffy, start to add the Eggs, one at a time – make sure that you keep the mixture moving whilst adding the Eggs in. The mixture will look like it has split into different layers, but that’s normal, so don’t worry!
3. Sift all the dry ingredients into the mixture, before adding in the Milk, Orange Zest and Vanilla, then stir well and fold the Flour in gently.
4. When everything is combined, spoon a tablespoon of the mixture into individual cupcake cases, which are best sat in cupcake trays or Yorkshire pudding tins. Bake for twelve to fifteen minutes.
5. Remove from the Oven, and leave to cool whilst you make the Butter Icing.
6. Cream the Butter with the Icing Sugar for the Topping with a Wooden Spoon until smooth. Add the Orange Zest, stir in then spread over the top of the cooled cakes. Top each with a pinch of Ground Ginger and some Candied Orange Peel if you wish.
Photo Courtesy of: shimelle
Soy Glazed Chicken Livers with Chinese Leaves
This light dish is great as a Starter or as a Main course – if you add some Potatoes, Noodles or Rice to it.
If you don’t want to grill the Livers, you can fry them off, by heating a couple of tablespoons of Sunflower Oil in a pan, sealing the Livers over a high heat, and then add the Juices to the pan, before simmering for three minutes.
To Serve 4
2tbsp Dark Soy Sauce
2tbsp Dry Sherry
1 Garlic Clove, peeled and crushed
1tsp Fresh Root Ginger, grated
1tsp Sesame Oil
1tsp Clear Honey
1/4tsp Chinese Five-Spice Powder
350g Chicken Livers, thawed
50g Watercress
125g Pak Choi, or Chinese Cabbage
1tbsp Coriander Leaves
1tbsp Sesame Seeds, roasted
1. Combine the Soy Sauce, Sherry, Crushed Garlic, Grated Ginger, Sesame Oil, Honey and Five Spice together, until well blended. Wash and dry the Chicken Liver, removing and discarding any discoloured parts, and toss the Liver in the Soy mixture, making sure it’s evenly covered. Transfer to a shallow dish, cover and leave to marinade for two hours.
2. After the two hours, transfer the Livers along with all the juices and remaining marinate to a foil lined pan, and grill as close to the heat for one to two minutes on each side, until browned and cooked through.
3. Place the Salad Leaves and Coriander, and toss in the Sesame Seeds and Juices from the Livers. Lay out on a plate, and place the Livers on top of the Leaves, and serve fresh from the pan.
Photo Courtesy of: FotoosVanRobin
Green Beans with Ginger and Walnuts
Green beans are also known as ‘French beans’ or ‘runner beans’. Despite its green color, it is a rich source of carotenoids just like carrots and tomatoes. You can buy them canned or frozen, but I would recommend using fresh ones to maximize its health benefits. There are many ways to prepare green beans: steamed, boiled, stir-fried or baked. Prepare it the way you want, but make sure that they remain crunchy. Limp greens are stripped off their nutritional value and natural taste.
Ingredients:
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
3 cloves garlic, crushed
1 cinnamon stick
1/2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
1 cup chopped walnuts
2 tablespoons walnut oil or olive oil
Ground black pepper to taste
Salt to taste
Preheat the oven at 350(F) degrees. Place the walnuts on a baking sheet, sprinkle with salt and sugar. Bake it for 5-8 minutes. Remove from oven and set aside.
In a large pot filled with water and a dash of salt, boil the beans with the cinnamon stick for 5 minutes or until it turns bright green. Do not overcook. Drain the beans and rinse them with cold water. Pat them dry with paper towels
In a wok or saucepan, melt the butter under medium low heat. Saute the garlic and ginger for 1-2 minutes before adding the green beans and rosemary leaves. Stir-fry for another 3 minutes. Add the walnuts and toss gently. Season it with salt and pepper as desired.
Transfer to a plate and drizzle with walnut oil. Sprinkle with fresh chives before serving.
Photo Courtesy Of: Laurel Fan
Steamed Fish with Ginger
Steaming is one of the healthy ways to cook. This is because it barely uses oil and it retains the natural flavours of the meat or vegetables. Steamed fish is a light and healthy dish rich in omega3. It is a must try for weight watchers and people who look after their health.
Ingredients:
1 pound halibut or tilapia fillet
1 teaspoon coarse sea salt
1/4 teaspoon pepper
1 thumb sized fresh ginger, cut in strips
3 cloves garlic, sliced
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs, divided in half
Dry the fish using paper towels and rub with salt and pepper. Â You may slice it in serving pieces if desired. Place it on a heat proof dish and top with ginger and half of the cilantro sprigs.
Steam the halibut in a bamboo steamer for 15 minutes. If you do not have a bamboo steamer, a regular steamer will do.
Discard the water or juices in the dish. Drizzle the fillet with soy sauce and add the green onions.
In a small pan, heat the peanut and sesame oil. When it is hot, fry the garlic for 2-3 minutes or until it is brown. Pour the hot oil with garlic on the steamed fish with caution. There may be some crackles when the fillet juices react to the oil.
Garnish the halibut with the remaining cilantro sprigs. Serve immediately.
Photo Courtesy Of: avlxyz
Gingered Chicken and Noodles
A Rich, creamy flavoursome sauce, that’s a great dish for a lunch. It’s very quick to make – taking around thirty minutes from start to finish, full of colour, and full of taste.
If you’re not able to find any Coconut Milk, chop up 50g of Creamed Coconut, and make up to 300ml with Boiling Water, and bring to the boil, before stirring well.
To Serve 4
1tbsp Vegetable Oil
1 bunch Spring Onions, sliced
2.5cm Ginger, peeled and grated
1 Garlic Clove, peeled and crushed
275g Skinless Chicken Breast, cut into bite-sized pieces
2tbsp Mild Curry Paste or 1tbsp Hot Thai Curry Paste
300ml Coconut Milk
300ml Chicken Stock
Salt and Pepper
125g Chinese Egg Noodles
2tsp Lemon or Lime Juice
1. Heat the Oil In a large pan, and fry the Spring Onions, Ginger and Garlic until they begin to soften. Add the Chicken pieces and the Curry Paste, and cook off for a further three to four minutes until golden brown and cooked through.
2. Stir the Coconut Milk into the pan, along with the Chicken Stock, and season to taste with Salt and Pepper. Increase the heat, and bring the pan to the boil before adding the Noodles, broken into half. Cover the pan, and then simmer for around five to ten minutes, stirring occasionally. When cooked, the Noodles are just tender, and not too soft.
3. Add the Lemon or Lime juice, season to taste, and serve immediately.
If the mixture is too thick or dry after the Noodles are included, add some more stock. Similarly, if it becomes too watery, add more Coconut Milk and cook for slightly longer to thicken it up.
Photo Courtesy of: ricepalette
Lamb and Lentil Bake
Crisp, light Filo pastry with juicy Lamb and soft Lentils is a beautiful dish.
Be careful with handling the pastry – it’s really easy to rip or tear, so cover it with clingfilm or a tea towel to keep it damp, to avoid it drying out and becoming fragile.
To Serve 4
2tbsp Vegetable Oil
125g Onion, peeled and Finely Chopped
2.5cm Root Ginger, peeled and finely chopped
1 Garlic Clove, peeled and Crushed
1/2tsp Chilli Seasoning
1/2tsp Paprika
1/2tsp Dried Marjoram
225g Minced Lamb
175g Red Lentils
2tbsp Tomato Puree
2tbsp Lemon Juice
50g Raisins
600ml Chicken Stock
Salt and Pepper
50g Butter
About 125g Filo Pastry
Poppy Seeds
1. Heat the Oil up In a large saucepan, and cook the Onions for about five minutes. Add the Ginger, Garlic, Chilli, Paprika and Marjoram, and cook for another minute, stirring constantly.
2. Add the Minced Lamb to the pan, and cook until it changes colour, and has no large lumps left, before mixing in the Lentils, Tomato Puree, Lemon Juice, Raisins and the Chicken Stock. Cover and cook for around twenty to twenty five minutes, or until the Lentils and Mince are tender and soft, and most of the liquid has been absorbed. Remove the cover, and heat the pan to boil off any excess liquid, stirring occasionally, and season to taste. Place the mixture into a bowl, and allow to cool completely.
3. Melt the butter, and grease a loose-based flan tin. Line with sheets of the Filo Pastry, brushing with the melted butter between each layer, and overlapping them in a random pattern. There shouldn’t be any spaces in the Pastry, and any excess should be hanging over the edge of the tin.
4. Spoon the cold Mince and Lentil mixture into the case, and wrap the excess Pastry over the top to cover the mixture in the middle. Brush with butter, and garnish with any trimmings of the Pastry, before brushing with any butter left over. Sprinkle the Poppy Seeds over the top, then cook at 190C for around fifty to fifty five minutes, covering with foil after the first thirty to thirty five minutes.
Allow to stand and cool for ten minutes before serving.
Photo Courtesy of: Mart_Moppel
Spicy Salmon Parcels with a Zesty Ginger Butter
Serve with freshly cooked vegetables of your choice, this dish is relatively fast and easy to make, and also quite cheap as well – you’re looking at around £4 per portion, which is quite low for a dish with such varied flavours and textures in the dish – the soft, succulent flesh of the meat, and the crispness of the pastry.
To serve 4
50g Butter, at room temperature
2cm Fresh Root Ginger, Grated
Zest of ½ a Lemon
125g Frozen Filo Pastry
4 x 125g Salmon Fillets, Skinned
½ Red Chilli, Deseeded and Chopped
½ Green Chilli, Deseeded and Chopped
1. Mix half of the butter with the Ginger and Lemon Zest, then season well. Wrap in Clingfilm and shape into a sausage and chill until set – it should be around thirty minutes
2. Heat the oven to 200C and melt the remaining Butter in a small pan, and set aside.
3. Unroll the FIlo Pastry and cover with a clean, damp tea towel, and keep covered as much as possible. Brush with a small amount of the melted butter, and lay another sheet on top. Place the Salmon Fillet on top in the middle of the layers of Pastry, and season with a small amount of the Chillies and Black Pepper. Repeat with the other three Salmon Fillets
4. Unwrap the Ginger Butter, and slice into four equal rounds, and wrap the Pastry up to make a parcel. Transfer to a non-stick baking tray, and brush with the remaining Melted Butter.
5. Cook for fifteen to eighteen minutes, until Crisp and Golden.
Serve fresh from the oven, with a range of various seasonal vegetables.
Photo Courtesy of: Xelliex
Ginger, Clementine and Orange Juice
A great way of making an ordinary Orange Juice a bit more adult and more mature. If you’re going to store it in the fridge, make sure you clean the bottle out thoroughly out first, and store for at the most, 6 days before use. It can be frozen, but I recommend you drink it as soon as possible to make sure it stays fresh. Either way, if not drinking straight away shake the container thoroughly.
Makes 1 litre
300ml Orange Juice
450ml Water
50g Sugar
55g Ginger
8 Clementines
1.      Put the Orange Juice, Water, Sugar and grated Ginger into a pan and bring to the boil
2.      When the pan is being heated, squeeze the juice from the 8 Clementines, and add to the pan slowly, stirring all the time
3.      Simmer for 5 minutes
4.      Allow to cool, and have either warm or cold
Photo Courtesy of Miss Yasmina