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.

Carrot Cake with Ginger Cream Cheese Frosting

Carrot Cake with Ginger Cream Cheese Frosting

Ingredients

2 cups all purpose flour
4 large eggs at room temperature
1 1⁄2 cups vegetable oil
1 1⁄2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3⁄4 teaspoon grated nutmeg
3 cups coarsely grated carrots
1⁄2 cup chopped pecans

Frosting ingredients:

16 ounces cream cheese at room temperature
1 stick unsalted butter at room temperature
1 cup powdered sugar
1/2 tsp. Wakaya powdered ginger
2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F. Sift flour, spices, baking powder, baking soda and salt on a large piece of parchment paper. In the bowl of a mixer fitted with a paddle attachment, beat vegetable oil and sugar until combined. Add eggs, one at a time, until each is incorporated. With the mixer on medium speed, gather your dry ingredients on the parchment paper in the shape of a cone and start adding the dry ingredients to the wet batter in the mixer bowl. Using the parchment paper helps with keeping the dry ingredients from spilling over the bowl. Stop mixing when ingredients are incorporated. Fold in carrots and nuts.

Prep a 9x13 pan by buttering the pan and placing a piece of parchment paper in the bottom of the pan. Place pan in the oven and bake for 55-60 minutes. Allow cake to cool in the pan until cool enough to handle, about 10 minutes. Turn cake out onto a rack, remove the parchment paper, and allow to cool completely on a rack.

To make the ginger cream cheese frosting, combine all the ingredients in the bowl of a mixer fitted with a paddle attachment. Beat until smooth.

Ginger-Mustard Dip

Ginger-Mustard Dip

Ingredients

1/2 sour cream
2 Tb. honey mustard
1/2 tsp. Wakaya Perfection ginger
1 clove garlic, finely chopped

Directions

Mix sour cream, honey mustard, ginger and garlic together.  Chill and serve with veggies.