Ginger Drink Recipes


mmcgingerteriyaki-chicken

Ginger has long been praised for its benefits to the body. It’s a natural anti-inflammatory, antibacterial and anti-fungal food. It naturally help ease painful joints and helps release sinus pressure and allergies. The best way to concentrate ginger natural “goodness” is to cook it and drink it. Try these delicious, homemade ginger recipes next time you need a pick up.

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Ginger Lemonade
Metabolic Medical Centers - Metabolic RecipesGinger Syrup:
1 Cup Splenda
1 Cup Water
4 oz fresh peeled, grated ginger
Lemonade:
1 Cup Fresh squeezed lemon juice
3 Cups water

Directions:
Place splenda and 1 cup water in a medium saucepan, bring it to a boil and simmer until the splenda is dissolved. Turn off the heat and add the ginger, cover and let this steep for 30 minutes. Strain the syrup through a fine sieve and discard the pulp. Let this cool and then chill it in the fridge.

In a large pitcher, add the lemon juice, ginger syrup and water. (Add more or less water depending on how strong you like your lemonade)

Ginger Arnold Palmer

Ginger Arnold PalmerGinger Syrup:
1 Cup Splenda
1 Cup Water
1 (2-inch piece)  fresh peeled, chopped ginger
Tea:
2 Cups water
3 English Breakfast or Earl Grey Tea bags
2/3 Cup fresh squeezed lemon juice
1 Cup sparkling water or club soda

Directions:

Place splenda and 1 cup water in a medium saucepan, bring it to a boil and simmer until the splenda is dissolved. Turn off the heat and add the ginger, cover and let this steep for 30 minutes. Strain the syrup through a fine sieve and discard the pulp. Let this cool and then chill it in the fridge.

In a small saucepan bring 2 ups of water to a boil, remove from heat and add the tea bags. Let this steep for 20-30 minutes. Remove the tea bags. In a large pitcher, pour the tea, syrup, lemon juice and sparkling water and stir.

VERY Spicy Homemade Ginger Ale

Ginger Syrup:
1 Cup fresh ginger, peeled and chopped
2 Cups Water
1/2 Cup Splenda
Club soda

Directions:

Place ginger and water into a small pot, cover, and bring to a boil. Remove from the heat and let this steep 30-60 minutes (the longer this sits, the hotter it will be). Strain through a fine sieve and discard the solids. Stir in the Splenda and reheat until it is dissolved. Let it cool.

Per glass, add syrup (to your liking), club soda and a squeeze of lime.

This recipe makes about 1 1/2 Cups of syrup which makes about 20 glasses of ginger ale.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Watching The Big Game


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watching football

Watching the big game this weekend and need some healthy vegetable dips? Serve any of these dips with grilled chicken strips or fresh cut vegetables. Appetizer Dips should serve approx. 12

Easy Easy Salsa

Put 1 (14 oz) can low-sodium diced tomatoes, 1 (10 oz) can Rotel tomatoes, 1/2 small onion, 1 smashed garlic clove, jalapeno (optional), 1tsp Splenda, 1/2 tsp table salt, 1/4 tsp cumin, medium handful of washed cilantro, the juice and zest of 1 lime into a blender/food processor and pulse for 30 seconds until ingredients are to your desired consistency.

Herbed Veggie Dip
Combine 3/4 C plain, non-fat Greek yogurt, 1 oz fat-free cream cheese 1/4 C grated and peeled cucumber,  1 Tbsp chopped fresh dill, 2 tsp red wine vinegar, 1/4 tsp salt, 1/8 tsp pepper, 2  minced garlic cloves in a medium bowl. The longer this sits, the better it gets.

Onion Dip
Combine 1 caramelized onion*, 1-2 Tbsp fresh chopped chives, 1 C low-fat sour cream season to taste with granulated garlic and salt, and 3-4 strips of crumbled turkey bacon.

* How to caramelize onions

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Lemongrass Chicken Broth


lemongrass

Makes a nice change from plain chicken broth. You can also eliminate the chicken for a pure lemongrass broth to use with more delicate dishes.

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Serves 6 Cook Time 9-10 hours (includes chill time)

Ingredients:
8 C water
2 lbs bone-in chicken thighs (remove skin)
3 stalks fresh lemongrass
4 (1/2 inch) slices peeled fresh ginger
1 tbsp garlic, chopped
1 tsp black pepper
1/2 tsp salt

 

Directions:

  1. Combine water and chicken in a large pot and bring it to a boil. Reduce the heat to low.
  2. Trim and discard the root end of the lemongrass stalks; discard the toughest outer leaves. Smash stalks and discard the toughest outer leaves. Add lemongrass, ginger, garlic, and peppercorns to pot. Let this simmer 50 minutes (skim the foam as it rises). Remove the chicken and reserve for another use.
  3. Strain the broth through a fine sieve and discard the solids. Cover and chill overnight. Skim any solids that for on the surface.
  4. Use the broth immediately or freeze for later use.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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