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Journal

Embodied Rituals for Skin + Soul

Filtering by Tag: Ginger

Triple Sesame Bowl

Katie Gordon

Hey y'all.  I know it's been a long time.  I'm not going to apologize because knowing me, this long hiatus might happen again, but just know that I was thinking of you.  Every time I baked cookies (not that it happens too often as of late), picked some lovely vegetables from the garden (I've been trying to keep up with the cucumbers), or finished a completely satisfying meal at home, I'd tell myself to write about it.  And then I wouldn't.

I've been feeling pretty scattered with all the stuff going on in life recently, so I'm working on eating more grounding foods: brown rice, sweet potatoes, seaweed, nut and seed butters, etc.  Here's a bowl I made last night after getting home from work.

Note: For some reason it's taken me this long to realize how awesome it is to cook a lot of rice at once so I have some for the next few days.  It makes it super easy to throw together bowls on those nights you need some nourishment, but don't have the energy to make a big production out of dinner.  Just mix up the veggies and spices you use in the sauce ;) 

cooked brown basmati rice cooked adzuki beans broccoli florets 1 head of baby bok choy

sauce: 1/2 tsp. miso (I use brown rice miso, but feel free to experiment) 1 tbsp. tahini (add more to taste if you like) 1/2 tsp. apple cider vinegar ground ginger cardamom

drizzle of toasted sesame oil sprinkle of toasted sesame seeds dusting of chinese 5 spice blend

Steam broccoli until just tender, then throw in the baby bok choy and steam for another minute or so.  While waiting for the broccoli to steam, make the sauce.   Mash together the miso, tahini, and apple cider vinegar in a bowl to make a paste.  Sprinkle in the spices to taste.  You can also mix up the spices, using whatever you have on hand or whatever sounds good.  I like to use warming spices (yes I know it's August) because they're good for digestion.  Add whatever spices you choose to taste, then slowly add room temperature water until you reach the desired consistency; mine is usually about the consistency of melted ice cream.

Once the veggies are lightly steamed, add the rice, beans, and veggies to the bowl with the sauce.  Top with the toasted sesame oil, seeds, and Chinese 5 Spice blend.  Take care not to add too much of the oil because it can be over powering.

Makes 1 bowl.

Greens and Ginger Soup

Katie Gordon

Have you ever had a cold that keeps coming back, each time a little stronger?  If not, consider yourself lucky and keep doing whatever you're doing.  If so, you should make this soup.  It has just enough heat from the ginger to help clear your head, sinuses, and lungs.  Also, foods like onion, garlic, cumin, and cinnamon may strengthen the immune system as well as help your body to rid itself of the virus. More importantly, when I'm sick soup is the only thing that sounds good to eat.  Since it is cold-flu season, I figured I'd share the recipe with you all, especially those of you living back east with 10 feet of snow piled up outside your door.  Okay, that may be a slight exaggeration.

The best part about this soup is that you can totally improvise depending on what veggies you happen to have.  Switch up the spices (cardamom would be a welcome addition), substitute the greens (watercress or chard might be nice), throw in some carrots, you get the idea.

Greens and Ginger Soup Loosely adapted from 101 Cookbooks

1 yellow onion, chopped 2 Tbsp. olive oil 1 sweet potato 2 Tbsp. fresh ginger, grated 2 garlic cloves 1/2 tsp. cumin 1/2 tsp. cinnamon 1/8 tsp. nutmeg 2 c. veggie broth 1/2 bunch of kale, de-stemmed and chopped greens from one beet, chopped salt and pepper to taste

Cook the onion and olive oil in a saute pan on low heat, stirring occasionally for about half an hour until the onions are tender and golden.

While the onions cook, peel and dice the sweet potato and put it in a large soup pot with 4 cups of water, the grated ginger, cumin, cinnamon, and a dash of sea salt.  Bring to a boil, then cover and lower to simmer until the sweet potatoes are soft.  When the onions are finished, add them along with the veggie broth to your sweet potatoes, then throw in the greens.  Bring back to a simmer for just a few minutes until the greens are softened but not mushy.

I served the soup over adzuki beans for some added protein, but it's great on its own, or you can serve it over a grain of your choice.

Serves 5-6.

Coconut-Ginger Arame Rice

Katie Gordon

I've been really into making bowls for my lunches recently.  Grain + protein + veggies + some kind of sauce that I throw together.  It's great because there are so many combinations and flavors to play with.  This recipe is what I made for lunch today and since it got such a big response on FB, I figured I'd post it.  Actually, Anna specifically requested that I post it.  I wasn't trying to hold out on you.  I promise.  It was just something I threw together out of things in my pantry that needed to be used and it just happened to be delicious.  I'm also going through a MAJOR coconut phase.  And a pretty major seaweed phase.  And avocados...you'll probably see those popping up here quite a bit in the next few weeks. This recipe is all about improv, so adjust the arame and ginger to your liking.  Just remember that the arame expands when it soaks.

Coconut-Ginger Arame Rice Note: For those of you unfamiliar with arame, it's a type of seaweed and can be found in the ethnic food section of your health food store.

1 c. jasmine rice (can also use any combination of brown, white, red, black, or purple rice, whatever strikes your fancy) 3/4 c. water 1 c. coconut milk (not lite)

1/2 tsp. ground ginger spoonful of coconut butter (like I said, I'm going through a phase...)

arame (I honestly didn't measure...use as much or as little as you want) pinch of sea salt pinch of sesame seeds

2 heads baby bok choy, chopped

Rinse your rice three times (yes it has to be three) in a medium saucepan, and then add the water and coconut milk.  Bring to a boil, then lower to a simmer, cover, and cook for 15-20 minutes.  Remove it from the heat, keeping it covered, and let it steam for another 15 minutes or so.

While your rice is cooking, soak your arame in cold water for about 20 minutes.  Then drain and rinse.  Sprinkle some sea salt and sesame seeds over it and set aside.

Also while the rice is cooking, steam the bok choy.

Once the rice is done, mix in the ginger and coconut butter, then add the arame mixture and enjoy!

Serves 2-3.