It's official! I have agreed to join Leslie and Kristina in their "one year without refined sugar" adventure!! I joined a day late, but I figured it was better late than making up excuses for the next 364 days as to why I couldn't do it. Of course I can do it! I am trying to be more in control of my life by making healthy decisions that help me feel and live better. This was a pretty big one for me, the self proclaimed sweet tooth of the family, but I figured that the thought of losing the $100 that was required to join would be sufficient motivation (along with the desire to be healthy and prove that I can accomplish difficult tasks...not to mention that I now belong to a club! Yay!!) I am excited to start this new adventure, but I hope that you will all help us by contributing more sugar free recipes and lifestyle tips. Hopefully we can all be as good at this as Shylah has been. :)
Love you all!
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Health is not merely the absence of illness.
This blog is for anyone who is looking to adopt a healthier lifestyle. It's where we can share ideas and support each other on our journey to good health.
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Ginger Mint Fruit Salad
This Is my favorite fruit salad!!
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled
For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.
Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.
*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.
I actually keep the ginger and chew on it when I want a treat.
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