Amazu Shoga (Pickled Pink Ginger) Recipe
1/3 lb ginger, fresh young, large pieces, scraped--lo
1/3 cup rice vinegar
1/4 cup sugar
1/4 tsp salt
Using a sharp knife or a Beriner cutter, shave the ginger into
paper-thin slices. In a small, airtight container, combine the
vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling
water. Drain ginger; cool. If desired, reserve the liquid for cooking
Add the cooled ginger to the vinegar mixture; mix well. Store
marinating ginger in the refrigerator. Pickled ginger can be eaten
after 24 hours of marinating. It will keep several weeks. Good with
either sushi or noodles. Add marinade to salads or sauces.
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Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some low carbohydrate diet pointers:
* Use splenda as a substitute for sugar.
Most recipes that need sugar can be adapted to make use of a sugar replacement instead. It doesn't weigh the same so you will need to experiment a little and it might not work for every dish, but it gives pretty good results once you get the measurements right.
Foods high in flavonoids
(inlcudes onion, broccoli, kidney bean and basil)
The nutrients called 'flavonoids' which exist in these natural foods are believed to be good as cancer fighters.
Experts researching the medical effects of flavonoids think that they may well have numerous health giving capabilities, amongst them, anti-dermatitis and antioxidant properties.
Many are also low in calories, so you should add them to your diet system.
Amazu Shoga (Pickled Pink Ginger) Recipe Collection
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