Posted on January 14, 2015
This Ginger Brew has only 3 Grams of Sugar and 7 Carbs, compared to Reed’s Ginger Brew, which has 37 grams of sugar and 37 Carbs!
I LOVE GINGER! I seriously have an addiction that is only satisfied with copious amounts of ginger drinks, goodies, and of course Reed’s Ginger Chews. I recently went crazy and bought 11 pounds(!) of Ginger chews from Reed’s. They probably thought I was a small store.. Nope just a ginger crazed surfer girl from Ponte Vedra.
Anyways, I also love Reed’s Extra Ginger Brew that boasts 26g of fresh ginger. However, at 37 carbs per serving, ugh, that is not acceptable for my daily addiction. Hence, my ginger brew was born
Now before you go jumping on the crazy train and brewing your own, let me warn you that this recipe makes 6 Quarts of Ginger Brew! So please feel free to cut down on the recipe as you please. But this girl needs large quantities to make it through the two weeks I take in between brewing batches…
Also, this batch is not carbonated. I will be putting a carbonated version out later. This batch tastes great when cut with some lime seltzer water- then you have your bubbles
Homemade Ginger Brew
(Makes 24- 8 oz. servings)
1 lb. Fresh GingerRroot -leave the skin on (I blend it up, but you could grate it if you’re looking for an arm workout too)
Zest of 4 Lemons
Juice of 4 Lemons (reserved for later)
1/4 cup Blackstrap Molasses
1 Tbsp. Ground Ginger
2 Cups Stevia (Measures cup for cup with Sugar-reserve this for later)
You need large pans for these quantities, if you cut the recipe in half you will be fine with normal pots.
In a large stock pot, add six quarts of water and turn the burner to High. Meanwhile, rinse the ginger and throw it in the blender. Zest the 4 lemons with a grater or zester. Add the ginger, the ground ginger, the molasses, and the lemon zest to the water. Allow to reach a boil, then turn the burner down to medium and simmer for 45 minutes.
While the ginger is boiling, juice the 4 lemons and lay out a large bowl in the sink (I used a large crockpot and large mixing bowl). Put the colander over the bowl.
After the mixture has simmered for 45 minutes, strain it through the colander into your two large bowls. Pour the lemon juice and the stevia into it and allow it to cool completely. Taste test to see if you would like more stevia, but I personally don’t like things overly sweet.
Allow the mixture to cool completely. This will take awhile. Once cooled pour into pitchers or bottles, depending on your preference. I use a 2 Quart Pitcher and 4 -32 oz. bottles.
Store up to two weeks in the refrigerator.
My Ginger Brew vs. Reed’s Extra Ginger Brew
Posted on January 14, 2015
Cranberry Sesame Nut Clusters
6 Cups of Mixed Nuts (I used 2 parts almonds, 1 part cashews, 1 part mixed nuts with less than 50% peanuts)
1/2 Cup of Dried Cranberries
3 Tbsp. of Toasted Sesame Seeds
1/2 Cup of Honey
1/4 Cup of Molasses
1 Tbsp of Himilayan Pink Sea Salt (NOTE: My nuts were unsalted, adjust the salt measurement to you liking)
Preheat the oven to 400 degrees. Line a pan with parchment paper. Pour the first 3 ingredients in a large mixing bowl. Heat the honey and molasses for 20 seconds in the microwave. Pour the honey and molasses mixture over the nut mixture and toss to coat evenly. Pour the nut mixture onto the parchment paper and season with salt.
Bake for 10 minutes, but watch carefully near the end. Depending on your oven they may need a minute more or less.
Remove from the oven and allow to cool completely on the oven before breaking them up. Store in an airtight container.
Posted on January 13, 2015
I have a serious obsession with Trader Joe’s Honey Sesame Almonds. Unfortunately, they are geographically undesirable for a sustainable habit, so I had to learn to make my own with less sugar
Honey Sesame Almonds
3/4 Cup Honey
3 Tbsp Sesame Seeds
4 Cups Almonds
1 tsp. Himilayan Pink Sea Salt
Preheat the oven to 400 degrees. Line a pan with parchment paper.
In a large bowl, measure out four cups of almonds (mine were roasted and unsalted)
In a microwave safe bowl, heat the honey for 15 seconds, stir, then heat again for 15 seconds.
Pour the honey, sesame seeds, and sea salt over the almonds and toss to coat evenly. Pour the mixture onto the parchment paper and bake for ten minutes or until toasted and crispy. Watch carefully at the end so they don’t burn. You may want to add some more salt at the end if desired.
Remove from the oven and allow to cool completely. These are perfect for a treat or a snack on the go!
Posted on January 12, 2015
Lemon Fig Muffins
1.5 Cups Gluten Free Oats
1 Apple Grated
Zest and Juice of One Lemon5.3 Oz Yoplait Greek 100 calorie- Tropical Fruit flavor
1 Tbsp Ground Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Baking Soda
1/4 C. Stevia (Measures cup for cup with sugar)
1/4 Tsp. Himilayan Pink Sea Salt
4 Dried Figs (Cut into four pieces each)
Preheat the oven to 350 degrees.
Add oats, apple, zest and juice of lemon, greek yogurt, cinnamon, ginger, baking soda, stevia, and salt into a blender and blend for about 15 seconds. NOTE: Figs do not go in the blender.
Make sure to scrape the sides of the blender and blend one more time for about ten seconds.
Now pour into cupcake liners or a silicone muffin pan.
Bake for 10-15 minutes (mine took 12, but my oven was not preheated all the way…I’m impatient like that) or until the tops are set nicely. Take out of the oven and allow to cool in pan for 10 minutes. Then remove and allow to cool on a wire rack completely.
Enjoy! I store mine in the fridge so they last longer, but you could store them at room temperature for about three days.
Posted on January 3, 2015
As if I didn’t get enough ginger from my Homemade Ginger Brew…
I had to set out to make a ginger muffin. Naturally muffins go with the brew And at only 77 Calories per muffin, this is a recipe you can feel great about!
Apple Ginger Muffins
1.5 Cups Old Fashioned Oats (Gluten Free)
2 small to medium Apples (I used Gala)
2 inches fresh grated Ginger
1/4 c. Blackstrap Molasses
1 tbsp Ground Cinnamon
1 tbsp Ground Ginger
1 Cup Stevia (Mine measures cup for cup with sugar)
1 Tbsp Baking Soda
1/2 Cup Unsweetened Applesauce
Preheat the oven to 350 degrees. Using a grater, grate (with skin on) the apples and the ginger into a large mixing bowl. I know I said 2 inches of ginger, but I really LOVE ginger, so feel free to add more like I did
Next blend or process your oats into oat flour. You don’t need it to be completely a fine powder, as you can see from the photos below, I still had plenty of whole oats. Add into the grated ginger and apple. Add in remaining ingredients and mix well.
Divide evenly among 12 cupcake liners or a silicone mold like mine.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Let cool completely then store in an airtight container. (I store mine in the fridge)