Lemongingergranola Recipes

GINGER LEMONADE

Steps:

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
• Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

LEMON GINGER GRANOLA

Steps:

• Preheat oven to 250°F.
• In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
• In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt.
• Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find.
• Bake for 90 minutes, stirring every 15 minutes to achieve an even color.
• About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
• While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately.
• Remove granola from oven and transfer into a large bowl.
• Add candied ginger and mix until evenly distributed.
• Makes a whole boatload.
• Keeps- probably a month, but it won't take you that long to eat it, will it?

HOMEMADE GRANOLA WITH GINGER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
• Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
• Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
• Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
• Remove from the oven and let cool to room temperature, about 30 minutes.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON GRANOLA

Steps:

• 1. Preheat the oven to 250°F.
• 2. Toss together the oats and salt in a medium bowl.
• 3. Whisk the zest, lemon juice, honey, and oil together in a small bowl. Add to the oats and toss until well coated.
• 4. Spread the mixture evenly on a greased or lined baking sheet. Bake the granola for 25 to 30 minutes, breaking up clumps and tossing every 10 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Store in an airtight container at room temperature for up to 1 week.

SOOTHING LEMON GINGER TEA RECIPE BY TASTY

Steps:

• Bring water to a boil and remove from heat.
• Cut lemon and ginger into thin slices. Add to the hot water.
• Steep for 5-10 minutes.
• Strain and pour tea into mug.
• Add honey, stir, and serve.
• Enjoy!

GINGER LEMONADE

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.