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Wednesday, May 21, 2008

Heat it up with Ginger

Today we celebrate the health and healing powers of ginger. Aromatic, pungent and spicy, ginger adds a special flavor and zest to main dishes and many fruit and vegetable dishes. Ginger has long been known to tame digestive discomfort and many post-weight loss surgery patients report that including ginger as an ingredient in their healthy diet helps reduce stomach distress.

Ginger can be found in many forms including fresh roots, powder, crystallized, candied and pickled. For the best healing properties select fresh ginger root found in the produce section of your market. Fresh ginger should be refrigerated unpeeled. For use in cooking peel the ginger, a potato peeler works well, and chop, slice or mince as directed.

Ginger Yogurt with Fruit
Adapted from World's Healthiest Food

This 10-minute breakfast is yummy tasting and rich in vitamin C, Vitamin B, potassium and dietary fiber. The ginger adds a delicious twist to the blend of banana and yogurt. Even though it is light, it will sustain you for quite a while. Protein powder may be added to the yogurt mixture if desired.

3/4 cup low-fat plain yogurt
2 large ripe bananas
2 tsp fresh ginger, grated
1 large papaya
1 cup seedless grapes
1/4 cup sliced almonds

In a blender combine the yogurt, bananas and ginger.

Spoon out meat of papaya and divide papaya and grapes between two bowls.

Mix with blended yogurt and top with sliced almonds.

More LivingAfterWLS Dairy & Cheese Recipes

Ginger Chicken
This recipe will remind of your favorite Chinese take out. The marinade turns up the heat on the same 'ole chicken breast. As written the recipe calls for cooked rice but many weight loss surgery patients do not tolerate rice. We served it over baby spinach greens and it was delicious!

1/3 cup low-sodium soy sauce
1/4 cup orange juice
3 tablespoons finely chopped green onions
1 tablespoon grated peeled fresh ginger
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1/4 teaspoon five-spice powder
4 garlic cloves, minced
1 pound skinned boned chicken breasts, cut into 1/2-inch-wide strips

2 teaspoons vegetable oil
4 cups hot cooked rice

Combine first 12 ingredients in a bowl; stir well. Cover and marinate in refrigerator 30 minutes. Drain chicken, reserving marinade.

Heat oil in a large nonstick skillet over medium heat. Add chicken; sauté 5 minutes. Add reserved marinade; cover, reduce heat, and simmer 5 minutes. Serve over rice.

Serving Size: 3 ounces chicken and 1 cup rice. Per serving: 430 calories, 33 grams protein, 4 grams fat (1 saturated), 62 grams carbohydrate and 1 gram dietary fiber.

Without rice: 190 calories. 28 grams protein, 4 grams fat (1 saturated), 10 grams carbohydrate and 1 gram dietary fiber.

Come cook with us! LivingAfterWLS Kitchen

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