Fresh Ginger and Turmeric

If you have plenty of fresh ginger and turmeric and don't want it to go off, just place in a freezer bag and keep in freezer. When you want to use, just grate as necessary.

I have lots of home grown turmeric and was fed up with throwing it out. I also buy very expensive organic ginger from the organic markets and a friend made this suggestion.

Ginger and turmeric are two powerful spices that have been used widely throughout history for both culinary and medical purposes. I use them as widely as possible in food preparation and also in my fermented foods. When I make my own Natto, I include grated ginger and it also goes in my Honeygar. Turmeric and ginger are favourites in stir fries as well.

Read more: http://www.livestrong.com/article/279740-what-are-the-benefits-of-ginger-turmeric/#ixzz229fusGlT

Honeygar

Today I've just made a few bottles of honeygar. A delicious addition to fruit, yoghurt, ice cream, even meat or fish.

3 cups of raw honey

1 cup apple cider vinegar

1 teaspoon Garam Masala (warming herbs)

1 tablespoon freshly grated ginger

Add honey to saucepan and gently (very gently) heat until just liquid. Any form of over heating is avoided so as to preserve all the natural vitamins, enzymes and other nutritional elements. Turn off heat.  Add apple cider vinegar, herbs and fresh ginger.

Decant into bottles with wide neck or jars. Invert these as often as you can for at least 4 days. This allows the ginger and herbs to fully penetrate the mixture.

When I have an apple or pear, I cut it up, add some homemade curd cheese, fresh whey, a little fresh cream and pour over honeygar. My fruit is then very digestible, absolutely delicious and filling. 

Enjoy