GINGER PRESS RECIPES
THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE
Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 2 shots
Number Of Ingredients 10
Steps:
- Chop everything into thin pieces small enough to easily go through the juicer.
- Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
- Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).
Nutrition Facts : Calories 16, ProteinContent 1 g, CarbohydrateContent 5 g, SugarContent 1 g, FatContent 0 g, CholesterolContent 0 mg
CASHEW CHICKEN WITH GINGER RECIPE: HOW TO MAKE IT
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.
Nutrition Facts : Calories 349 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 650mg sodium, CarbohydrateContent 18g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
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