Recipes: Ginger Syrup and Commonweal Tea

[pegkerr]

I'm posting these two recipes here, so that I have a link to refer people to who are signing up to make them for us right before rounds of chemo.

Ginger Syrup

(makes about 2 cups of syrup)

Ginger is one of your best friends during chemo, both for its flavor, which can spark even the most jaded taste buds, and for its tummy-soothing properties. A lot of people think that store-bought ginger ale will do the trick, but the actual ginger content in most commercial varieties is minimal. Plus you often get a whole host of other garbage (can you say high-fructose corn syrup?) that you'd be better off without. Enter this recipe, which uses straight-up ginger syrup so you can control the amount of zing in your tonic.

4 cups water
2 cups sliced unpeeled fresh ginger (organic if possible)
2 tablespoons freshly squeezed lemon juice
2 tablespoons of honey
Frozen seedless grapes
Sparkling water
mint springs, for garnish

Directions

Bring the water and ginger to a boi in a saucepan, then lower the heat, cover, and simmer for one hour. Uncover and continue to simmer for 30 minutes.

Strain the infusion through cheesecloth and discard the ginger. Stir in the lemon juice and honey and let cool to room temperature.

For each serving, add 1/4 cup of the ginger syrup to a glass with frozen grapes, then fill the glass with sparkling water and garnish with a sprig of mint.

PREP TIME: 5 minutes - COOK TIME: 1 hour 30 minutes
STORAGE: Store the ginger syrup in an airtight container in the refrigerator for 7 days. Store the grapes in in a resealable plastic bag in the freezer for 3 months.
PER SERVING: Calories: 50; Total fat: 0.2 g (0.1 g saturated, 0 g monounsaturated); Carbohydrates: 12 g; Protein: 0 g; Fiber: 1 g; Sodium: 5 mg

NOTES: you can use this ginger syrup to make a hot beverage. Just stir 3 tablespoons of syrup into 1 cup of hot water, then add more lemon and honey if you like.

PEG'S NOTES: If you're bringing this for us, no need to worry about the grapes or the mint. But a 6-pack of sparkling water would be nice. (Something like La Croix).

* * *

Commonweal's Most Nourishing and Healing Tea

(Makes 8 cups)

This tea was developed ages ago by the fantastic folk of the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers, and they've been very kind in allowing me to share their recipe with you. When I am cooking at commonweal, I often make about six quarts a day so I'll have some on hand for anyone who comes through the door, and still, it's never enough. The blend of ginger, cloves, cinnamon, and cardamom is like a backrub in a cup. It turns me into absolute mush, it's so good.

1/3 cup sliced peeled fresh ginger, cut 1/4 inch thick
10 cups water
3 tablespoon coriander seeds
1 1/3 tablespoons cardamom pods
4 cinnamon sticks
5 whole cloves
1 1/2 cups rice milk or almond milk
1 to 3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions

Combine the ginger and water in a saucepan, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes.

Add the coriander, cardamom, cinnamon and cloves and continue to simmer for an additional 20 minutes.

Strain the tea through a fine-mesh sieve into a clean saucepan. (I recommend that you save the spices; see Notes). Add the rice milk and maple syrup and gently reheat without boiling for 2 to 3 minutes, until warm. Stir in the vanilla, then taste. Add more milk or sweetener if you like. [Peg's notes, see below: if you're making this for us, DON'T add the rice milk, vanilla or maple syrup, just bring them with you] Serve hot or cold.

PREP TIME: 5 minutes COOK TIME: 55 minutes
STORAGE: Store in an airtight container in the refrigerator for 1 week.
PER SERVING: Calories 40; Total Fat: 0.9 g (0 g saturated, 0.6 g monounsaturated); Carbohydrates: 8 g; Protein: 0 g; Fiber: 1 g; Sodium: 15 mg g

NOTES: The tea will keep in the refrigerator up to 2 weeks without the milk and sweetener, so you may want to set some aside prior to adding the milk and sweetener.

Recycle the spices that are strained out of the tea and use them to make another, smaller batch of tea. They'll keep in the refrigerator for 4 to 5 days. To make more tea, combine the spices and 6 fresh cups of water and bring to a boil. Add 2 tablespoons of fresh peeled ginger slices. Simmer for 30 minutes, then strain the tea and discard the spices. Add sweetener and milk to taste and reheat without boiling for 2 to 3 minutes. Remove from the heat and stir in the vanilla before serving.

PEG'S NOTES: As noted above, the tea will keep longer if the rice milk, sweetener and vanilla are not stirred in. We all like these in different concentrations anyway. So if you're making this for us, bring the milk separately and don't stir these ingredients in. Bring the bag of spices, too, and I'll use them to brew a second batch. Thanks.

Both recipes are from The Cancer-Fighting Kitchen by Rebecca Katz, a book which I highly recommend.