Posts Tagged ‘ Tea ’

Fresh Ginger Chocolate Chip Cookies & Tea

Those of you who follow my Facebook page know that I have been in search of candied ginger.  nearly as easy to find as I thought.  Plenty of candied fruit for those awful fruitcakes but no ginger.  It’s ridiculous, but it got me thinking.  Since I’m a true lover of fresh ginger, there’s no reason to purchase a processed candied version to make some good cookies.  I’m flexible so I searched for a good fresh ginger cookie recipe and then tweaked it to my ownl taste.

As for ginger tea, it’s the simplest thing to make.  Boil up some water, add a 1/2 inch slice of fresh ginger and some honey or agave nectar.  It’s so easy and delicious, and your house smells lovely!  I try to drink this tea often because of ginger’s health benefits.  I use it for its anti-inflammatory proponents but it’s also great for gastrointestinal issues and protects against certain cancers.

I actually have a Zingiber Zerumbet  plant also known as Shampoo Ginger growing in my backyard.  It’s pretty much a long stalk with large leaves growing out of each side.  The picture seen is not of my own since our last cold front hurt it and it’s not too pretty.  I’ll be bringing it inside today before the next cold spell which is due in a couple of days.  As it get’s larger it’s supposed to grow cones that produce a milky liquid that is used in some regions as a shampoo.  The liquid itself is also known for its health benefits.

On to my cookies, they are a little time-consuming because they have to be refrigerated for an hour before baking.  However, it is a simple recipe which can be adjusted for personal tastes.  Personally, I don’t care for spices such as cloves or powered nutmeg so I kept this a basic ginger cookie.  Feel free to add more spice if desired.


  • 2 1/4 cups all-purpose flour (I used half white whole wheat flour)
  • 1/2 teaspoon baking soda and baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 1/4 cup honey or agave nectar or a combination of both (I combined)
  • 1 egg
  • 1/2 cup powdered sugar
  • 1.5 cup semi sweet chocolate chips


  1. Beat ginger, butter, vanilla and 1 cup sugar until light and fluffy.
  2. Beat in honey/agave and egg mix well.
  3. Gently fold in flour mixture until just combined, add chocolate chips. Chill for 1 hour
  4. Preheat oven to 350 degrees F
  5. Roll dough into 1  inch balls
  6. Place 2 inches apart on ungreased baking sheets
  7. Bake until edges start to brown and the centers are soft, 10-12 minutes
  8. Let stand on cookie sheets 1 minute and remove to racks to cool
  9. Dust with confection sugar



Sweet Chai Ice Cream

Did you ever make a recipe that you knew would be delicious well before it was completed?  For me, this is that type of recipe.  Once I whisked together all the ingredients, I took a quick taste and it was so rich, creamy, and sweet that I knew it would be a hit.  Add to this the spicy flavor of chai tea with chopped walnuts, vanilla and cranberries, all I can say is YUM!

I watched the first episode of Aarti’s Party on Food Network and I really like her even if she isn’t veg.  On her first episode she made Creamy Pistachio Pops which looked really good.  So I stole the recipe but made some changes to it.  The original recipe is listed below.

First of all, I have no trays to make popsicles so this went right into a large bowl.  Second, this recipe is so easy and no ice cream maker is needed.  This doesn’t quite fit into my new light and healthy venue but it is homemade and has so few ingredients and no added sugar, so how bad can it be?  Ok, so heavy cream isn’t quite light but it’s a treat and will be eaten in moderation.

I love anything chai.  I made this recipe using decaf chai teabags because I haven’t had caffeine in about 5 years now.  For those of you who are addicted and would like to get over caffeine, it takes about 3 days.  The first day I had a massive headache, the second day was less, the third was even less of a headache and after that I was fine.  Overall, I reduced headaches by about 90% just by kicking the habit!

I’m not sure why but the original recipe has you opening the teabags into the hot milk and then straining it out.  That’s too much work for me and I really can’t figure out why you’d go to the bother.  I just put the teabags right into the milk, heated and then drained the liquid from the teabags.  Much easier.


  • 1 (12-ounce) can evaporated milk
  • 4 Chai tea bags
  • 1/2 teaspoon ground cardamom (cinnamon will do)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup dried cranberries
  • 1 teaspoon vanilla
  • Handful finely chopped walnuts


Heat the evaporated milk in a saucepan with the teabags and bring to a light boil

Add the cardamom, vanilla, and cranberries turn heat off and cover for 20 minutes

Remove the teabags and press between 2 spoons to drain all liquid back into the pot

Add the tea mixture in a bowl with condensed milk and heavy cream and whisk well

Add the walnuts and give another good whisk

Cover bowl and place in freezer, or pour into a popsicle tray and freeze

Garnish with more chopped nuts before serving if desired

My inspiration for this recipe can be found here:

Peace, love, & greens, Lin

Tea Marinade for Grilled Veggies

In case you don’t know I live in Florida.  What that means is for about 2/3 the year it is absolutely gorgeous outside and the other 1/3 it’s hotter than heck.  Today is the latter.  15 minutes outside at a garden store was too hot and humid for me to handle.  With heat like this and the AC running all day there is no way I’m turning on my oven.

I believe it’s time for some grilled veggies.  I stopped by a local farm stand and was not thrilled with the selection.  My guess is that being Monday  the weekend shoppers picked through the best selection.  The reason I state this is because my combination of veggies is a little odd.  Zucchini cut lengthwise, sweet potato, and mini peppers.  I really would have liked some portobello’s to round it out but I will manage.  In reality any veggies that grill well will work with this recipe.  Leftovers will be tossed into a salad for my lunch tomorrow.  Also, for my husband I have a piece of tilapia marinating separately which will be grilled as well.

Green Tea Marinade

1 Green Tea bag

1 1/4 cups boiling water

3/4 cup low sodium soy sauce

1 teaspoon Agave Nectar (I’m sure honey or brown sugar would work)

2 teaspoons rice vinegar

2 garlic cloves crushed

1/2 – 1 teaspoon red pepper flakes

a few sprigs of basil and cilantro or coriander finely chopped

I did not use any lemon zest or juice because I didn’t think it would go well with the sweet potato but with other vegetables it would be a great addition!

An assortment of vegetables of your choosing


Let the tea steep for several minutes and cool.  Add in all other ingredients (except veggies) and whisk well.  Place veggies and marinade in sealed container and give a good shake.  Let sit for a couple of hours and shake or turn over every 1/2 hour.

Preheat grill to a medium high heat and place veggies on grill.  I add veggies 1 at a time depending on their cook time.  I will cook the sweet potato slices for about 10 minutes per side.  Once I turn them I add the zucchini and peppers which cook about 4 minutes per side.  Every grill is different so I cook mostly by the look and use nice dark grill lines as a sign that it’s time to flip or remove each item.