Jazzy Ginger

In the world of health and nutrition, ginger is one of the absolute superstars!

As an aromatic spice, it goes well with poultry, lamb, fish and seafood, adding a unique warm and spicy flavor. The root isn’t only a culinary star, it also has so much to offer from a medical point of view. Ginger’s active ingredient, which is a viscous balsam, consists of essential oils and pungent substances which have a digestive and warming effect. They neutralize and destroy unwanted bacteria and fungi in the intestine. It also protects the liver, has an anti-oxidative properties, and is an anti-inflammatory. In total, ginger is said to have at least 22 pharmacological properties! Ginger tea, prepared from fresh ginger, is delicious and helps against cough, hoarseness and gastrointestinal problems. It is super easy to make: Simply pour boiling water over a few pieces of chopped ginger, allow to infuse for 6 – 8 minutes and enjoy! If you are looking for something to ease into ginger, try adding a small piece to other types of tea such as green tea!

Pro tip: Consider buying whole ginger root and storing it in the freezer. Then whenever you need ginger, take it out, use a spoon to scrape off the skin, and use a sharp knife to cut off a small piece.

How to Use Lentil- or Bean-Pasta?

We are often asked why we recommend lentil or bean pasta only in Phase 3, even if legumes are on the plan for Phase 2. 

We want to explain the reason: in order to make pasta from any legume, lentils or beans, the legumes have to be highly processed (soaked, boiled, dried and processed into flour). The lentil or bean pasta is cooked again when we prepare our meals. Because of this long and relatively complex process, a large part of the vitamins and minerals contained in the “alternative” pasta is naturally going to be lost. This is not ideal for Phase 2 (Strict Conversion). For the metabolic change and reaching health goals it is important – especially in the beginning – to eat and combine foods with optimal nutrients. Starting Phase 3 though, when the metabolism is stable and nicely balanced, we can have more leeway. With the Relaxed Conversion (Phase 3) lentil or bean pasta may be enjoyed.

MB 01-xx - Linsen gelb vs. pasta

Interesting Facts about Vanilla!

Vanilla is such an essential (and wonderful) ingredient in the Holiday Season, that it’s hard to imagine baking without it! Did you know that vanilla pods are the fruit of a climbing orchid? When they are freshly harvested, they actually look like green beans. The vanilla spice plant itself, originates from the rain-forests of Mexico and Guatemala and evidence shows that the Aztecs knew the secret of the vanilla pods! Only when they are fermented vanilla pods develop their distinctive aroma and taste. The complete drying process by the way, can take up to four weeks. Vanilla – either the scraped out seeds or the whole pod – is the classic spice for many desserts, egg dishes, creams, cakes, cookies and compotes. It’s known to harmonize perfectly with chocolate, cocoa, cinnamon, saffron and cloves. It also brings an interesting taste to fish, meat, poultry and vegetable dishes. 

One excellent use for the empty vanilla pod is to add it to sugar or salt. Simply put the pod into a glass jar with sugar or salt and close it tightly. After one week you will have an aromatic treat of vanilla sugar or vanilla salt. 

MB 12-14 - vanille