Ginger, 3 Ways

Sure, ginger is the quintessential ingredient to spice up your holiday desserts (like our crinkle cookies), but it’s also great for an immune-boosting, digestive switchel. Ginger also adds zing to a delicate, soothing winter chicken meatball soup.

Carrot-Ginger Switchel (pictured at top)
Serves: 2

6 carrots (about 2 cups juice)
One 4-inch piece fresh ginger
1 lemon, rind removed
1/4 cup apple cider vinegar
1 1/2 tablespoons pure maple syrup, optional

Using a juicer, juice the carrots, ginger and lemon. Stir in the apple cider vinegar and maple syrup; drink at room temperature or refrigerate until cold.

Per serving: Calories 125.8; Fat 0.5 g; Sodium 128.6 mg; Carbohydrate 33.8 g; Fiber 7.6 g; Sugars 19 g; Protein 2.4 g

Ginger Crinkle Cookies
Makes: 12

1/4 cup unsalted butter, at room temperature
1/2 cup maple sugar, plus more for coating
1 large egg white, at room temperature
2 tablespoons molasses
1 cup homemade or store-bought gluten-free flour blend
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon freshly grated ginger

Using a handheld electric mixer, beat together the butter, sugar, egg white and molasses on high speed. In a medium bowl, whisk together the flour, salt, baking soda, cocoa powder, cinnamon, ginger and grated ginger. Add the flour mixture to the butter mixture and fold to combine. Cover and refrigerate the cookie dough for 30 minutes.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place some sugar in a small bowl and, using a 1 1/4-inch ice cream scoop or a teaspoon, drop the dough into the sugar and toss to coat; place about 1 inch apart on the prepared baking sheet. Bake until the tops are crackly and the edges are set, 10 to 12 minutes. Let cool completely on a wire rack.

Per serving: Calories 81.5; Fat 4.2 g (Saturated 2.4 g); Cholesterol 10.4 g; Sodium 25.3 mg; Carbohydrate 11.2 g; Fiber 1.0 g; Sugars 0.4 g; Protein 1.3 g

Basmati Chicken-Ginger Meatball Soup
Serves: 6

6 cups homemade or store-bought low-sodium chicken broth
1 pound ground chicken
2 teaspoons grated fresh ginger
1 clove garlic, finely chopped
1/4 cup fresh spinach, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1/3 cup uncooked basmati rice

In a large soup pot, bring the broth to a boil; reduce the heat to low and simmer.

Meanwhile, in a medium bowl, combine the chicken, ginger, garlic, spinach, salt, pepper, egg and rice; roll into 1-inch balls. Carefully add to the hot broth, cover and cook until the chicken and rice are cooked through, about 15 minutes. To serve, divide evenly among 6 bowls.

Per serving: Calories 169.8; Fat 8.8 g (Saturated 2.3 g); Cholesterol 99.2 g; Sodium 336.6 mg; Carbohydrate 3.7 g; Fiber 0.2 g; Protein 17.2 g

Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1Oa1wIn