The Best
Recipes of
FALL Ginger-rifi c Flavors for Fall
GINGER MEUSLI Serves one
NOVEMBER 23, 2017
KERI WHITE | JE FOOD COLUMNIST
I’VE BEEN PLAYING AROUND a lot with ginger these days.

Th is spicy root gives an energetic kick to food and has many
health-giving properties.

But fi rst, some basic facts. Although it is normally referred to as
a root, the portion of the plant we eat is actually the stem or rhi-
zome. Originally cultivated in Southern Asia, ginger is a key ingre-
dient in Chinese, Indian, Japanese, Malaysian and other Asian
cuisines. Over time, the plant spread west, moving into Africa and
the Caribbean, where ginger remains a popular fl avor in a variety
of foods, as well as an herbal remedy for numerous ailments.

Ginger is purported to boost bone health, strengthen the
immune system, reduce arthritis, calm the digestive system,
reduce menstrual disorders, and help with cold and fl u symptoms.

Be that as it may, ginger also happens to be delicious, and I’ve been
enjoying it with breakfast, lunch, dinner and snacks. Here are a few
tasty preparations to integrate this fl avorful rhizome into your diet.

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⅓ cup old-fashioned rolled oats (not instant)
¼ cup chopped apple
A scant handful of unsalted, raw almonds
A scant handful of raisins
1 tablespoon pure maple syrup
Generous sprinkle of cinnamon
½ teaspoon grated fresh ginger (or more
to taste — a little goes a long way)
½ cup skim milk
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Th e beauty of this dish is that you can totally customize it to
your taste. Serve it warm on a chilly morning or cold if that suits
your mood. Swap ingredients according to your preference and
your pantry. And double, triple and quadruple it according to the
crowd around your breakfast table.

It can be made ahead, but the oats will become mushy as they
absorb the liquid. If this texture is an issue, you can assemble the
dry ingredients ahead of time and add the liquid immediately
before serving. Th is version is my basic go-to, but the possibilities
are nearly endless; see suggested variations below.

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