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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IN GOOD TASTE
JEWISHEXPONENT.COM



In Good Taste
FALL Mix all ingredients and enjoy.

Variations: Use honey, molasses or agave to sweeten in place of
the syrup. Use plain yogurt, nut, soy or coconut milk instead of
the skim milk. Swap the almonds for another nut, the raisins for
another dried fruit — sour cherries are one of my favorites. Sprin-
kle generously with shredded, unsweetened coconut. Add any fresh
fruit desired such as bananas, pears or berries. Omit the cinnamon
and use nutmeg, cardamom or ground cloves.

GINGER-ROASTED ROOT VEGETABLES Serves four to six
As autumn’s harvest appears in markets across the region, root veggies
take center stage. I am a fan of roasting them; their natural sweetness
emerges, and their velvety texture is just wonderful. Ginger adds a GINGER SNAPS
unique kick of spice without being overly dominant. If you have any left, Makes two to three dozen cookies, depending on size
these are delightful cut up and tossed into a green salad the next day.

These ginger snaps are a family-friendly crowd pleaser. They are
simple, so young children can certainly help make them, and
3 small sweet potatoes, peeled and cut into 1-inch pieces
the relatively mild ginger flavor won’t bother more timid palates.

4-6 parsnips, ends trimmed, cut in 1-inch pieces
Being pareve, they are also easy to serve at any time.

2 tablespoons olive oil
1 tablespoon grated ginger
Salt and pepper to taste
Heat your oven to 400 degrees.

In a large baking dish, toss all the ingredients.

Roast in the oven for about 35 minutes, stirring occasionally,
until the vegetables are soft and beginning to brown. Serve warm
or at room temperature.

¾ cup shortening
1 cup brown sugar
¼ cup molasses
1 egg 2¼ cups sifted flour
2 teaspoons baking soda
½ teaspoon salt
See Ginger, Page 12
Cookies: bhofack2; ginger: fortyforks; root vegetables: Magone/Thinkstock
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JEWISHEXPONENT.COM IN GOOD TASTE
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