Ginger, Banana and Papaya Smoothie

Wakaya Perfection Organic Pink Fijian Ginger, Banana and Papaya Smoothie

Ingredients

• 1 tsp. of Wakaya Perfection Organic Pink Fijian Ginger Powder

• 1 Banana (peeled and sliced)

• 2 ea. Ripe Papaya (peeled and cut into chunks)

• ½ Cup of Vanilla Yogurt

Directions

Add ingredients to the blender and pulse until smooth.

See the Every Day with Ginger Cookbook for more delicious inspiration!

Yellow Rice

Yellow Rice

Ingredients

2 cups chicken stock
1 cup white rice
1⁄4 cup dried minced onion
2 tbsp olive oil
1 tsp Wakaya Perfection ground turmeric
1 tsp garlic powder
1⁄2 tsp ground black pepper
1/2 tsp Wakaya Perfection sea salt

Directions

Bring stock to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

Ginger Molasses Pumpkin Bread

Ginger Molasses Pumpkin Bread

Ingredients

2.5 cups flour
1⁄2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Wakaya Perfection sea salt
2 teaspoons ground cinnamon
2 tsp. Wakaya Perfection ginger
1⁄2 teaspoon ground nutmeg
1 egg
1 cup pumpkin puree
1⁄2 cup brown sugar
2 tablespoons melted butter
1⁄4 cup vegetable oil
1⁄4 cup molasses
1⁄2 cup buttermilk
1 teaspoon vanilla extract

1 tablespoon sugar
1 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees.

Butter and flour a 9" x 5" loaf pan.

In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.

In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses, vanilla extract and buttermilk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

Pour the batter into the prepared loaf pan.

In a small bowl, mix the sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.

Bake 50 minutes, or until a toothpick comes out clean.

Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

Ginger Molasses Cookies

Ginger Molasses Cookies

Ingredients

3/4 c. butter, melted
1 c. sugar
1 egg
1/4 c. molasses
2 c. all purpose flour
2 tsp. baking soda
1/2 tsp. Wakaya Perfection sea salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. Wakaya Perfection ginger
1/2 c. sugar

Directions

1. In a medium bowl, mix together the melted butter, 1 c. sugar and egg until smooth.  Stir in the molasses.  Combine flour, baking soda, sea salt, cinnamon, cloves and ginger.  Blend into the molasses mixture.  Cover and chill dough for 1 hour.

2. Preheat oven to 375 degrees.  Roll dough into walnut sized balls and roll them in the remaining white sugar.  Place cookies 2 inches apart onto ungreased baking sheets.

3. Bake for 8-10 minutes in the preheated oven, until the tops are cracked.  Cool on wire racks.

Yummy Turmeric Vegetable Dip

Yummy Turmeric Vegetable Dip

Ingredients

1 c. sour cream
2 tsp. Wakaya Perfection turmeric
1 tsp. garlic salt
1 tsp. sugar
4 tsp. dried minced onion
2 tsp. prepared horseradish
1 tsp. white vinegar

Directions

Stir everything together in a small bowl.  Chill for 2 hours before serving.

Curry Vegetable Dip

Curry Vegetable Dip

Ingredients

2.5 c. sour cream
1/4 tsp. Wakaya Perfection turmeric
1 Tb. curry powder
1/2 tsp. garlic powder
2 tsp. sugar
1 tsp. Wakaya Perfection sea salt
2 tsp. lemon juice
1/4 c. minced parsley

Directions

Mix ingredients together.  Refrigerate
for several hours or overnight.  Serve with vegetables.

Ginger Veggie Dip

Ginger Veggie Dip

Ingredients

1 c. sour cream
4 tsp. soy sauce
2 tsp. dried onion
2 tsp. milk
1 tsp. Wakaya Perfection ginger
1/2 tsp. curry powder
1 tsp. dry mustard

Directions

Mix all ingredients thoroughly, refrigerate for 2 hours before serving.  Keeps for about a week in the fridge.