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!

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.

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.

Ginger Garlic Cocktail Meatballs

Ginger Garlic Cocktail Meatballs

Yield: Makes 24 to 28

Ingredients


Sweet Chile Sauce:
2⁄3 cup rice vinegar
2⁄3 cup granulated sugar
1/2 tablespoons Sambal or Sriracha hot chile sauce
2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

Meatballs:
1 slice white bread
1⁄2 cup milk
1 pound lean ground beef or pork
1 egg lightly beaten
2 tablespoons soy sauce
1 tablespoons Wakaya Perfection ginger
1 1⁄2 tablespoons minced cilantro
3 garlic cloves minced
1⁄2 teaspoon sesame oil
1⁄2 teaspoon Wakaya Perfection sea salt
1⁄4 teaspoon white pepper

Directions:

1. For sweet chile sauce: Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 1 to 2 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).

2. For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)

3. Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet 1/2 inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.

Ginger-Soy Vegetable Dip

Ginger-Soy Vegetable Dip

Yield: Yield 1 1/2 cup

Ingredients

1 1⁄2 cups sour cream
1 1/2 tablespoon soy sauce
1 clove garlic crushed
1 1⁄2 teaspoons Wakaya Perfection ginger

Directions

Blend all ingredients well; chill.

Notes

Serve with fresh vegetables for snacking.  This will keep for several weeks in the refrigerator.

Oatmeal, Raisin and Organic Ginger Cookies

Ingredients

6 oz. butter
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
4 tsp. Wakaya Perfection Organic Ginger Powder
1 cup whole-wheat flour
1⁄2 cup all-purpose flour
3 cups rolled oats
1 cup raisins

Directions

Cream butter and sugar for several minutes, then add eggs and vanilla. Sift together baking soda, salt, cinnamon, Wakaya Perfection Organic Ginger Powder and flours; beat sifted mixture into butter, sugar and egg mixture until well blended. Stir in rolled oats and raisins. Drop by spoonfuls onto greased baking sheet, flatten and shape with a moistened spatula.

Bake at 350° F for 10–12 minutes or until golden brown. Transfer to wire rack for cooling.