Something to Soothe

Where I sit, the sun is shining and skies are blue but I still think of friends, family and so many strangers on the east coast who are struggling with the aftermath of wind and water and a huge storm. I hope that everyone has a safe warm place to go and I think especially of those who don't. While there isn't enough I can do to help, I turn as always to the small things I can do here now for myself and others. Sometimes it is no bigger than a smile or hello as I meet a stranger on the sidewalk. I know there is always more to do but I also believe that these brief gestures are beginnings that will eventually grow into something more meaningful.

Taking care of yourself, too, is essential. There are those seasons, those days when I need a little extra care and something to soothe my body or soul. I'm sure you've experienced this during a busy time when you can't even find a few spare minutes to catch up with yourself and when the needs of work or family or the season take over everything else. When the weather becomes cold and raw,  my throat get scratchy and dry and I need to make an effort to keep myself healthy and happy. Honey and ginger are usually the first remedies I turn to. I decided to try making a honey and ginger simple syrup that I could add to mugs of tea at a moment's notice. It also makes a nice addition to bubbly water for a homemade ginger ale. I like my ginger as spicy as possible, but you can always adjust this to your taste.

P.S. My other favorite use for honey in the winter is this body scrub from Ashley English. It is an essential when you feel like you need to do something extra caring for yourself.

Honey Ginger Syrup
I found that 1/4 cup of ginger wasn't strong enough for me, although the honey syrup with a hint of ginger is still soothing. If you chop the ginger instead of grating it, you will have left over chunks of sweetened ginger (a bit like crystallized ginger) but I found that the grated ginger gave the syrup a stronger flavor.

1 cup water
1 cup honey
1/4-1/2 cup grated or finely chopped ginger 
a splash of lemon juice (optional)

Add the water, honey and ginger to a sauce pan over medium heat. Stir to dissolve the honey and bring to a boil. Reduce the heat and let simmer for 5 minutes, checking often so it doesn't get too hot and boil over (if it does your kitchen will smell like ginger bread, or so I've, um, heard). Remove from heat and leave to steep until cooled, then strain out the ginger. Store the syrup at room temperature or refrigerate to keep longer. 

Ginger Cabbage Carrot Slaw

I've been so busy lately that I sometimes find myself contemplating quick and easy meals or just not cooking dinner and eating scrambled eggs instead. Then I remember that cooking is a way for me to relax and let go of being busy. I usually enjoy the process of cooking so much that I rarely want to rush it. Lately I've found help from my mandoline to make the process of chopping and shredding much easier. It is great for quickly prepping the vegetables for a stir fry and perfect for making vegetable slaws. Although I do whatever I can to avoid coleslaw, I have come to appreciate vegetable slaws as an appealing alternative to salads in the fall and winter. They are usually sturdy, colorful and a provide the welcome crunch of fresh vegetables when green things are becoming scarce.

The idea for this slaw came from my Mom who told me about a salad she made the other day with beets, carrots, almonds and ginger. She had gotten the recipe from my sister Jess. I have no idea if this is anything like the original, but it sounded good. I didn't have beets but I used purple cabbage and orange and purple carrots. I love the way the cabbage, carrots and almonds each have their own crunchiness which combines into a hearty but light salad. I made a miso ginger dressing which adds salt and sweetness to the vegetables. The slaw is sturdy enough to hold up to a few days in the fridge so you can have it on hand when you need a quick meal.

Ginger Cabbage Carrot Slaw
I think this would be really good with the sweetness of beets, too, if you don't mind everything turning a beautiful purple. If you have dressing left over it is delicious tossed with roasted brussels sprouts

1 cup almonds
3 cups of purple cabbage, thinly sliced or shredded
3-4 carrots, grated
1 tablespoon grated or minced ginger
1/4 cup olive oil
2 tablespoons cider vinegar
1 teaspoon miso paste

Toast the almonds. When they are cool, chop them into small pieces. Combine the shredded cabbage, grated carrots and chopped almonds in a bowl. In a small bowl whisk together ginger, olive oil, vinegar and miso paste until smooth. Adjust flavors to your taste. Pour enough dressing on the salad to lightly coat everything (or add more as you prefer).