Ginger Every Day Recipes

GINGER every day

Simple classics from the people who know ginger best GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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OUR MISSION To be the most trusted ginger brand in the world through quality, innovation, social responsibility, education and commitment.

We are a family of people who seek to create and promote great-tasting, healthful ginger products.

By partnering with farmers and producers in the premier growing regions of the world, we support communities and create loyal relationships with those around us. We exist to share experiences where our passion for ginger and its purpose come together.

Our Favorite Recipes APPETIZER Super Simple Ginger Party Nuts ♥

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SOUP, SALAD & VEGGIE Ginger Carrot Soup with Sweet Ginger Croutons . . . . . . . . . . . . . . . . . . 5 Ginger Sesame Salad with Red Onions and Mandarin Oranges Warm Broccoli Salad with Crystallized Ginger

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Roasted Carrots, Beets and Oranges with Sweet Ginger Glaze

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MEAT, FISH & FOWL Ginger Beef Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Grilled Halibut with Warm Ginger Mango Salsa. . . . . . . . . . . . . . . . . . . 15 Simple Sesame Ginger Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

DESSERT Ultimate Chewy Ginger Snaps ♥ . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Best Ever Gingerbread ♥. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Dark and Stormy Cupcakes ♥. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

BREAKFAST FARE Ginger Spice Pancakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

BEVERAGE Turmeric Ginger Shot

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Bottoms Up Moscow Mule

= Vegan

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♥ = Staff Favorite - Winner of The Ginger People Cook-Off 1

EVERYBODY LOVES OUR GINGER PARTY NUTS. We like them spicy, but if you prefer a little less heat, cut out the cayenne. Great for festive gatherings and gift-giving.

SUPER SIMPLE

GINGER PARTY NUTS ♥ PREP: 10 MINUTES

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BAKE: 15 MINUTES

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MAKES: 6 CUPS

Guest Chef Deb Aitchison

1 pound (about 500g) unsalted mixed nuts ¾ cup (120g) The Ginger People® Organic Crystallized Ginger, coarsely chopped 2 tablespoons (30g) sesame seeds 2 teaspoons coarse salt ¼ teaspoon ground pepper ¼ teaspoon cayenne pepper ¼ cup (60ml) The Ginger People® Organic Ginger Syrup

GET STARTED Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, foil or silpat.

Combine nuts, Crystallized Ginger, sesame seeds, salt, pepper and cayenne in a large bowl.

Warm Ginger Syrup in small saucepan or microwave-safe container. Pour warm syrup over nut mixture and toss well to evenly coat. Arrange nuts on prepared baking sheet.

Bake until nuts are golden brown, about 15 minutes, stirring 2 or 3 times.

Cool completely before breaking into bite-size pieces.

TOP TIP

For a flavor twist, try 5-spice powder, cinnamon or curry powder in place of cayenne.

GINGER EVERY DAY | APPETIZER

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SPICY-SWEET GINGER ADDS JUST THE RIGHT KICK to this smooth and creamy soup. Ginger-spiked croutons are a creative finishing touch.

CARROT GINGER SOUP WITH SWEET GINGER CROUTONS PREP: 15 MINUTES

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COOK: 35 MINUTES

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SERVES: 4-6

House Chef Abbie Leeson

¼ cup (60g) unsalted butter 2 shallots, minced (½ cup, 80g) 1 tablespoon (15g) ground coriander 4 cups (950ml) vegetable stock 1 ½ pounds (675g) carrots, peeled and cut in ½-inch (1-2cm) chunks 2 small (4oz/120g) parsnips, peeled and cut in ½-inch (1-2cm) chunks 2 tablespoons (30g) The Ginger People® Organic Grated Ginger 2 tablespoons (30ml) The Ginger People® Organic Ginger Juice ½ cup (120ml) heavy cream (pouring cream) Salt and pepper

GARNISH Cilantro leaves (coriander) Snipped chives Crème fraiche

TOP TIP

Take this recipe from delicious to unforgettable, by adding these crunchy-sweet croutons.

GET STARTED

SWEET GINGER CROUTONS

Melt butter in heavy saucepan (4 quart-size, 3.5L) over medium heat.

Add shallots and ground coriander.

Sauté two minutes.

2 tablespoons (30g) unsalted butter

Add stock, carrots and parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes.

Stir Grated Ginger and Ginger Juice into vegetable mixture.

Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.

Return soup to saucepan; add cream and heat through. Garnish with crème fraiche, fresh cilantro and chives, if desired. Serve topped with Sweet Ginger Croutons.

2 tablespoons (30g) The Ginger People® Ginger Spread 3 thick slices French bread (¾-inch, 2cm), cut into cubes (about 4 cups, 150g) Preheat oven to 350°F (175°C).

Stir butter and Ginger Spread in a large saucepan on medium heat, just until melted.

Add bread cubes, and toss to coat.

Spread on a baking sheet.

Bake for 15 minutes, or until crisp.

Check and stir several times to prevent burning.

GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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THIS IS ONE OF THE EASIEST, YET MOST IMPRESSIVE party salads. Dress just before serving. Ginger Sesame Sauce takes it over the top!

GINGER SESAME SALAD WITH RED ONIONS AND MANDARIN ORANGES PREP: 6 MINUTES

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SERVES: 6

House Chef Abbie Leeson

6 cups (250g) ready-to-eat romaine lettuce (Cos), about 9oz 6 cups (170g) ready-to-eat baby salad greens or red oak lettuce, about 6oz 1 small red onion or desired amount, thinly sliced 2-4 tablespoons The Ginger People® Ginger Sesame Sauce 1 can (312g) mandarin orange segments, drained 1/3 cup (80g) roasted unsalted peanuts, coarsely chopped

GET STARTED Combine lettuces and onion in a salad bowl. Just before serving, shake Ginger Sesame Sauce well; drizzle a few tablespoons over the salad. Toss gently; and add additional sauce as needed to lightly coat the lettuce. Be careful not to overdress.

Portion lettuce onto salad plates. Arrange mandarin oranges on lettuce and sprinkle with peanuts.

TOP TIP

Use a combination of baby greens, but be sure to include a crunchy type like Romaine to add just the perfect texture.

- Recipe featured on cover -

GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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SWEET-SPICY CRYSTALLIZED GINGER WITH SALTY SOY sauce, a touch of lemon and crunchy almonds elevates broccoli from dull to delightful. Great for lunch leftovers if there are any!

WARM BROCCOLI SALAD WITH CRYSTALLIZED GINGER PREP: 5 MINUTES

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COOK: 10 MINUTES

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MAKES: 4 SERVINGS

House Chef Abbie Leeson

1 pound (about 500g) or one bunch broccoli ½ cup (60g) chopped almonds 3 tablespoons (45ml) vegetable or olive oil, divided 3 cloves garlic, thinly sliced ¼ cup packed (50g) The Ginger People® Organic Crystallized Ginger, finely chopped 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) lemon juice

GET STARTED Cut broccoli flowerets into bite-size pieces. Trim stems and slice diagonally.

Heat a wok or wide skillet over medium-high heat. Add 1 tablespoon oil and sauté almonds 1-2 minutes or just until toasted. Remove from pan with slotted spoon and set aside. Reserve. Wipe pan clean with paper towel.

Add remaining oil and broccoli; stir fry until barely tender, 3-5 minutes. Add garlic and stir fry additional 2 minutes or until broccoli is tender-crisp.

Stir in Crystallized Ginger, soy sauce, lemon juice and almonds. Continue stir frying about 1 minute for flavors to blend. Serve warm or room temperature.

TOP TIP

Serve as a vegetarian main dish with pan-browned cubed tofu over rice.

GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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CARROTS AND BEETS PAIR WELL with the sweetness of ginger to create this easy, colorful side. Make ahead and pack up for that perfect picnic. Travels well.

ROASTED CARROTS, BEETS AND ORANGES WITH SWEET GINGER GLAZE PREP: 10 MINUTES

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COOK: 30 MINUTES

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SERVES: 6

House Chef Abbie Leeson

1 pound (about 500g) carrots, peeled 1 pound (about 500g) baby beets, peeled ½ teaspoon salt ¼ teaspoon ground black pepper Olive oil 2 tablespoons (30ml) The Ginger People® Organic Ginger Syrup 1 orange

GARNISH 2 tablespoons (30g) The Ginger People® Organic Crystallized Ginger, chopped Toasted sesame seeds Cilantro leaves (coriander)

GET STARTED Heat a pot of water to boiling. Preheat oven to 425°F (220°C).

Cut carrots into diagonal slices about ¼ inch (5mm) thick. Cut beets into wedges about the same thickness as the carrots.

Par-boil carrots for 5 minutes. Remove with a slotted spoon and drain in a colander. Add beets to the water and boil for 5 minutes; drain.

Place carrots and beets without crowding in one or two large roasting pans or sheet pans. Drizzle lightly with olive oil and season generously with salt and pepper. Roast 5 minutes.

Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.

Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.

Transfer vegetables to a serving bowl. Add orange zest and segments; stir gently to combine. Sprinkle with Crystallized Ginger, sesame seeds and cilantro. Serve warm or at room temperature.

GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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THIS CLASSIC BEEF STIR-FRY belongs in every wok-loving cook’s arsenal. Our house chef has made it countless times and votes “thumbs up.” A family pleaser.

GINGER BEEF STIR-FRY PREP: 10 MINUTES

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COOK: 10 MINUTES

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SERVES: 4

House Chef Abbie Leeson

¼ cup packed (60g) The Ginger People® Organic Grated Ginger 1 teaspoon all-purpose flour (plain flour) 1 pound (450-500g) lean top sirloin steak, sliced across grain ¼” thick 3 tablespoons (45ml) vegetable oil, divided 1 ½ tablespoons minced garlic, about 5 cloves 3-4 ounces (100g) snap peas or asparagus cut in bite-size pieces, optional ¼ cup The Ginger People® Lime Sauce 1 teaspoon The Ginger People® Organic Ginger Syrup 2 fresh red chilies or 1 jalapeño, seeded and thinly sliced ¼ cup cilantro leaves (coriander) Hot cooked rice

GET STARTED Soak Grated Ginger in a small bowl of warm water for 5 minutes. Drain and pat dry. Return to the bowl and toss with flour.

Heat 1 tablespoon oil on high in a large nonstick wok or skillet. Add half the meat in a single layer (don’t overcrowd) and cook over high heat until seared on both sides, 2-3 minutes. Transfer to a platter. Repeat with second half of meat.

Return the skillet to high heat. Add additional tablespoon oil and garlic; stir until fragrant, about 15 seconds, watching carefully so as not to burn. Return all the meat to pan with vegetables (if using). Add marinade, Ginger Syrup, Grated Ginger and chilies. Stir-fry 1-2 minutes. Add a tablespoon or two of water to loosen sauce if desired.

Stir in cilantro. Serve over rice.

TOP TIP

If marinade is not available, stir together 3 tablespoons reduced sodium soy sauce and 1 tablespoon each of The Ginger People® Organic Minced Ginger, lime juice and sesame oil.

GINGER EVERY DAY | MEAT, FISH & FOWL

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THIS BLAZING-HOT SAUCE IS TEMPERED WITH SWEET ginger and fruity mango, then cooled with a hint of coconut and lime. Delicious over fish or as a chip dip. For less kick, finely minced jalapeño peppers instead of scotch bonnet or habañeros.

GRILLED HALIBUT

WITH GINGER MANGO SALSA PREP: 20 MINUTES

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COOK: 10 MINUTES

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MAKES: 3 ½ CUPS SALSA

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SERVES: 6-8

House Chef Abbie Leeson

GINGER MANGO SALSA 2 ripe mangos or papaya (paw paws), peeled and cut in (¼ -inch/5mm) cubes ¼ cup (50g) The Ginger People® Organic Crystallized Ginger, finely minced 2 scotch bonnet or habañero chilies, seeded (or jalapeño) 1/3 cup (80ml) dark rum 1/3 cup (80ml) fresh lime juice

TOP TIP

¼ cup (60ml) coconut cream ½ teaspoon salt 1 tablespoon (15ml) The Ginger People® Organic Ginger Syrup

Ever thought about pairing salsa with ice cream?

Give it a swirl!

1/8 teaspoon cardamom 1/8 teaspoon ground anise

Serve warm or chilled Ginger Mango Salsa over vanilla ice cream to delight and surprise your dinner guests.

1/8 teaspoon ground cloves Pinch nutmeg Pinch cinnamon

HALIBUT Desired number halibut fillets, or other hearty fish, about 1 inch (3cm) and 5 oz (150g) each Olive oil Kosher salt and fresh ground black pepper

GET STARTED Combine cubed mango or papaya with Crystallized Ginger. Set aside.

Combine remaining salsa ingredients in a blender. (If using jalapeño, peppers can be minced instead of blending. Scotch bonnet and habañero should be blended to evenly disperse the more intense heat). Puree just until smooth, about 1 minute. Pour into a saucepan.

Add mango and ginger. Bring to a low boil, reduce heat and simmer gently for 10 minutes. Remove from heat and keep warm for serving. Salsa keeps refrigerated for 4-6 weeks.

To prepare halibut: Preheat grill to medium-high. Lightly oil grate.

Brush fillets liberally with oil; season with salt and pepper. Grill until fish flakes easily, 5-6 minutes per side. Serve with warm Ginger Mango Salsa.

GINGER EVERY DAY | MEAT, FISH & FOWL

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WE LIKE TO MAKE A DOUBLE BATCH of this simple classic to have on hand for tomorrow’s lunch. Shred cold chicken to top a green salad or tuck into a sandwich.

SIMPLE SESAME GINGER CHICKEN PREP: 15 MINUTES

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COOK: 8-10 MINUTES

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SERVES: 6

House Chef Abbie Leeson

3 tablespoons (45ml) The Ginger People® Organic Ginger Syrup 3 tablespoons (45ml) reduced sodium soy sauce 1 tablespoon (10g) toasted sesame seeds 1 tablespoon (15ml) The Ginger People® Organic Ginger Juice 6 boneless, skinless chicken breasts (4-5oz/140g each)

GET STARTED Combine Ginger Syrup, soy sauce, sesame seeds and Ginger Juice. Pour half the mixture into a shallow dish or re-sealable plastic bag. (Reserve remaining marinade). Pierce each breast a couple times on both sides with a fork; place in marinade and turn to coat. Refrigerate for at least 30 minutes.

Remove chicken from marinade. Discard marinade. Grill or broil chicken over medium heat 8-10 minutes or until no longer pink. Place chicken on cutting board and let rest 5-10 minutes. Cut chicken into chunks. Drizzle reserved marinade over chicken before serving.

TOP TIP

Simple Sesame Ginger Chicken is a great make-ahead recipe for tomorrow’s party.

GINGER EVERY DAY | MEAT, FISH & FOWL

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WE LOVE OUR GINGER COOKIES SOFT AND CHEWY with plenty of spice! Slightly more or less flour will make a thicker or thinner cookie – adjust the flour to suit your preference.

ULTIMATE CHEWY

GINGER SNAPS ♥ PREP: 20 MINUTES

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BAKE: 8-10 MINUTES

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MAKES: ABOUT 2 DOZEN

House Chef Abbie Leeson

2 ¼ cups plus 2 tablespoons (300-340g) all-purpose flour* (plain flour) 2 teaspoons baking soda (bicarb of soda) 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon salt ¾ cup (170g) unsalted butter, softened 1 cup (200g) granulated sugar (caster sugar) ¼ cup (60ml) dark molasses, preferably Black Strap 1 large egg ½ cup (100g) The Ginger People® Crystallized Ginger Chips (chop finer if you wish) ½ cup (100g) coarse raw sugar (turbinado sugar)

TOP TIP

ICE CREAM SANDWICHES! To make amazing ice cream sandwiches, smash one scoop vanilla ice cream between two cooled Ginger Snaps.

Press cookies together to sandwich the ice cream.

Serve immediately or wrap in plastic wrap and pop in the freezer to enjoy later. Can be kept in freezer for one month.

GET STARTED Preheat oven to 375°F (170°C). Line baking sheets with parchment paper, if desired.

Stir dry ingredients together in a bowl.

Set aside.

Beat butter and sugar in a large bowl with an electric mixer until light and creamy.

Beat in molasses and egg.

Add dry ingredients to wet mixture. Mix well.

Stir in Crystallized Ginger.

Chill dough 1 hour for easier handling.

Form into 1 ¼ to 1 ½-inch balls (about 3cm). Roll balls in coarse sugar.

Place 2 inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are still soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.

GINGER EVERY DAY | DESSERT

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YOU MAKE THIS ONCE, YOU’LL MAKE IT FOREVER. Such a classic! Earthy ground ginger complements minced and crystallized ginger creating a perfect flavor balance. A sprinkling of crystallized ginger on top adds an irresistible ginger crunch.

BEST EVER GINGERBREAD ♥ PREP: 20 MINUTES

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BAKE: 50 MINUTES

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MAKES: 1 LOAF, 16 SLICES

House Chef Abbie Leeson

1 ¾ cups (225g) unbleached all-purpose flour (plain flour) 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda (bicarb of soda) ½ teaspoon salt ½ cup chopped, lightly packed (80g) The Ginger People® Crystallized Ginger Chips ½ cup (113g) unsalted butter, room temperature ½ cup (100g) packed golden brown sugar ¼ cup (100g) granulated sugar (caster sugar) 2 tablespoons (30g) The Ginger People® Organic Minced Ginger 2 large eggs ½ cup (120ml) buttermilk

GET STARTED Preheat oven to 350°F (175°C). Butter or coat with cooking spray an 8 ½ x 4 ½-inch (21 x 11cm) loaf pan.

Stir flour, ginger, cinnamon, baking powder, baking soda and salt in a medium bowl.

Reserve 3 tablespoons of the Crystallized Ginger. Add remaining ginger to the flour mixture.

TOP TIP

Who says gingerbread is just for the Christmas season? Enjoy this super moist quick bread for breakfast, toasted with butter, or serve it warm ala mode as a delicious, yet simple dessert.

Beat butter, sugars and Minced Ginger in large bowl with an electric mixer until light and fluffy. Beat in eggs 1 at a time.

Stir in flour alternately with buttermilk, beginning and ending with flour. Do not over mix. Transfer to prepared pan.

Sprinkle reserved Crystallized Ginger over batter. Press lightly into batter. Bake until loaf is well browned and pick inserted in center comes out clean, about 5060 minutes. Let stand in pan 15 minutes. Turn out onto rack and cool completely.

GINGER EVERY DAY | DESSERT

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COCKTAIL CUPCAKES? YUM! These sweeties pay homage to the classic Dark and Stormy cocktail.

Made with dark rum and our very own ginger beer, these cool cakes have a confident kick of ginger.

Did we mention cocoa? Whoa! It’s a winner.

DARK AND STORMY CUPCAKES ♥ PREP: 20 MINUTES

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BAKE: 20 MINUTES

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MAKES: 12 CUPCAKES

House Chef Abbie Leeson

½ cup (113g) unsalted butter, melted ½ cup (125ml) The Ginger People® Bottoms Up Ginger Beer ¼ cup (60ml) dark rum

FROSTING ¾ cup (170g) unsalted butter, room temperature 2 ¾ cups (350g) powdered sugar (icing sugar)

1 tablespoon (15g) The Ginger People® Organic Minced Ginger

2 teaspoons ground ginger

1 ½ cups (200g) all-purpose flour (plain flour), sifted

2 to 3 tablespoons (30-45ml) The Ginger People® Bottoms Up Ginger Beer

1 cup (200g) granulated sugar (caster sugar) 2 tablespoons (10g) cocoa powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon baking soda (bicarb of soda) ½ teaspoon baking powder ¼ teaspoon salt 1 large egg, beaten ¼ cup (60ml) buttermilk

1 tablespoon (15ml) dark rum

Juice of half a lime 6 tablespoons (90g) The Ginger People® Organic Crystallized Ginger, chopped Beat butter with electric mixer until very light and fluffy. Gradually add confectioners’ sugar and ground ginger. Beat in just enough rum, Ginger Beer and lime juice. Transfer to a frosting bag and frost the cupcakes.

Top with Crystallized Ginger.

GET STARTED Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.

Melt butter in a small saucepan or microwaveable bowl. Stir in Ginger Beer, rum and Minced Ginger.

Whisk together egg and buttermilk.

In a mixing bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, baking powder and salt. Stir Ginger Beer mixture into dry ingredients. Add the egg mixture and stir until well combined.

Fill cupcake three-quarters full. Bake 16 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean. Cool in pan 5 minutes.

Remove the cupcakes from pan and cool completely on a wire rack.

GINGER EVERY DAY | DESSERT

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WITH HINTS OF CINNAMON AND NUTMEG these pancakes make every breakfast a holiday.

This perfect blend of flavors will spice up your morning any time of the year!

GINGER SPICE PANCAKES PREP: 15 MINUTES

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REST: 1 HOUR

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COOK: 3-4 MINUTES

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MAKES: 10-12 PANCAKES

House Chef Abbie Leeson

2 cups (250g) all-purpose flour (plain flour) 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoons cinnamon ¼ teaspoons nutmeg 1 ½ cups (350ml) milk, plus more as needed 2 large eggs, lightly beaten ¼ cup (60g) unsalted butter, melted 2 tablespoons The Ginger People® Organic Ginger Spread 2 tablespoons The Ginger People® Organic Ginger Syrup

GET STARTED Stir together flour, baking powder, salt, cinnamon and nutmeg in a large bowl.

Whisk together milk, eggs, butter and Ginger Spread in another bowl.

Add wet ingredients to dry; stir gently just until lumps are nearly gone. If the batter is very thick, stir in 1-2 tablespoons milk as needed. Batter can be used immediately or for best results, let stand 1 hour before baking pancakes.

Warm Ginger Syrup in pan over low heat.

Preheat electric griddle to medium heat. When a drop of water flicked on the surface sizzles and evaporates quickly, the griddle is ready.

Spray griddle with nonstick cooking spray or brush with butter. Spoon ¼ cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1-2 minutes. Flip pancakes over and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.

Serve hot pancakes with Ginger Syrup.

TOP TIP

GLUTEN FREE PANCAKES Replace the all-purpose flour with gluten-free flour plus one teaspoon xanthan, guar gum or other gluten substitute.

Instead of baking powder, add 2 teaspoons cream of tartar.

GINGER EVERY DAY | BREAKFAST FARE

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BOTTOMS UP

MOSCOW MULE PREP: 5 MINUTES

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MAKES: 1 DRINK

House Chef Abbie Leeson

2 ounces (60ml) vodka ½ ounce (15ml) lime juice 3 ounces (90ml) The Ginger People® Bottoms Up Ginger Beer Ice cubes and crushed ice The Ginger People® Organic Crystallized Ginger, for garnish

GET STARTED Fill a cocktail shaker three-fourths full of ice; add vodka and lime juice. Shake until chilled, about 15 seconds.

Add crushed ice to a chilled copper mug or glass.

Strain shaken vodka into mug. Top with Ginger Beer.

Garnish with Crystallized Ginger.

TURMERIC-GINGER SHOT PREP: 10 MINUTES

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MAKE: 4 SHOTS

House Chef Abbie Leeson

1 ounce fresh turmeric, about a 2-inch piece, chopped 2 cups (475ml) coconut water 1 ounce (30ml) The Ginger People® Organic Ginger Juice Juice of 1 lemon ¼ teaspoon salt 1-2 tablespoons (15-30ml) The Ginger People® Organic Ginger Syrup

GET STARTED Juice turmeric in a juicer, blender or food processor.

Strain liquid through a fine mesh sieve or cheese cloth into a jar.

Add coconut water, Ginger Juice, lemon juice, salt and Ginger Syrup or honey to taste. Shoot straight.

GINGER EVERY DAY | BEVERAGE

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OUR COMMITMENT We are committed to sustainable farming in local communities across the globe.

Looking after the planet.

Supporting natural production and building a future for family farms.

ON THE FARM: MERE VADUA began working on the Fiji ginger farms 15 years ago.

She also farms cassava and taro when she’s not tending ginger. Her husband, Lese, works with her on the farm. Mere has two nieces who are employed at the ginger factory. It’s a family affair.

GINGER EVERY DAY | SOUP, SALAD & VEGGIE

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Ginger (Zingiber officinale) is known by those clever cooks to be the favorite child of the kitchen gods.

Ginger is one of the perfect examples of the power a seasoning can have... it can both tone down and tone up the other foods in a dish: it smooths the edges... and accents the good.

It acts as a catalyst; in its gingery way, it cheers every individual piece into teamwork.

Inspired by A Matter of Taste, The Definitive Seasoning Cookbook, Š1965

Visit our website for more delicious recipes.

gingerpeople.com