BY LAVANYA SUBRAMANIAN* | nutrosia.com
Gather your family together to rediscover the lost art of enjoying home-cooked food!
There’s nothing quite like the soothing blend of ginger and honey—a natural duo packed with warmth and wellness. Whether stirred into tea, drizzled over toast, or mixed into a soothing tonic, this combo brings both flavor and healing.
The Goodness of Honey
Honey, nature’s golden elixir, has been treasured for centuries for its rich flavor and healing properties. Packed with antioxidants, enzymes, and natural sugars, it offers a healthier alternative to processed sweeteners. Beyond its sweetness, honey has antibacterial and anti-inflammatory properties, making it a popular remedy for sore throats and skin wounds. Its versatility makes it ideal for both culinary and medicinal use.
The Goodness of Ginger
Ginger is a zesty root known for its warming flavor and impressive health benefits. Widely used in traditional medicine, it helps relieve nausea, improve digestion, and reduce inflammation. Its active compounds, like gingerol, have powerful antioxidant effects and may help fight infections. Whether used fresh, dried, or ground, ginger adds depth and spice to both sweet and savory recipes.
Honey and Ginger Together
When honey and ginger are combined, they create a powerhouse of flavor and wellness. This duo enhances immunity, soothes sore throats, and aids in digestion, making it a popular choice in home remedies and teas. The sweet warmth of honey balances the sharp spice of ginger, resulting in a harmonious blend that is both delicious and beneficial. From marinades to drinks to desserts, this dynamic pair adds depth and healing to every dish.
As pollen season rolls in, it’s the perfect time to turn to natural immunity boosters like ginger and honey to help us stay strong. Spring is all about enjoying the outdoors—cool breezes, blooming flowers, and sunny days. What’s not to love? Let’s make sure seasonal allergies don’t steal that joy. Fight back with the powerful duo of ginger and honey. Here are a few simple, delicious recipes that not only highlight their flavor but also pack in plenty of wellness.
Try them out—and as always, let me know if you want to explore more about any particular ingredient. Write to me with your suggestions and comments: nutritiousambrosia@gmail.com.
Check out more recipes on my blog: nutrosia.com
Rolled Oats Raisin Ginger Cookie with Honey
Oatmeal raisin cookies are the ultimate classic treat—and even better when made with wholesome ingredients like honey and ginger. Honey acts as a natural sweetener, bringing not only delicious flavor but also antioxidants and digestive benefits. Ginger adds a warm, earthy note and comes packed with medicinal properties, supporting heart health and helping manage conditions like diabetes and even reducing the risk of certain cancers. A cookie that’s both comforting and nourishing!
When you bite into this cookie, you first taste the chewy oats, by the second bite you get the warm ginger taste, then when you bite into a raisin, it explodes in your mouth with a sweet burst. By the end of the cookie, your mouth will be coated with the warmth of ginger and sweetness of raisins. Every ingredient in this cookie is good for you … so all that is expected is to indulge with no guilt!
Ingredients – Makes 18 (3-inch diameter) cookies
Dry Ingredients:
- Rolled oats – 1 cup
- Whole wheat flour – ¾ cup
- Baking powder – 1½ tsp
- Nutmeg – just a sprinkle
Wet Ingredients:
- Olive oil – 2 tbsp
- Honey – ½ cup
- Shredded ginger – 2 tbsp (go easy if you want it less spicy)
- Raisins – 1 cup
Procedure:
- Soak raisins in 1 cup water and microwave for 1 minute. Set aside.
- Mix all dry ingredients in a bowl.
- In another bowl, mix olive oil, honey, and ginger. The mixture will thicken slightly.
- Squeeze the raisins and add them to the wet mix. Reserve the raisin liquid.
- Combine wet and dry ingredients. If too dry, add raisin liquid.
- Chill the mixture for 30 minutes in the fridge.
- Preheat oven to 325°F. Line a baking tray with parchment.
- Drop spoonfuls onto the tray. Don’t flatten—they’ll spread on their own.
- Bake for 20 minutes.
- Turn off oven and leave cookies inside for 6 more minutes.
- Cool on a rack. Store with parchment paper between layers in an airtight container.
Parfait
Parfait is easily one of our favorite snacks, desserts, or ‘pick-me-up’ treats—call it all of the above. It is fun to put together; extremely satisfying with the various layers; obviously healthy and above all absolutely delicious 😇
Parfait is really simple to put together. Take a tall dessert glass:
- Start with yogurt (oat yogurt works very well)
- Drizzle some honey or maple syrup
- Add a fruit layer—berries are best
- Grate some ginger for a twist!
- Add plenty of granola to fill up 2/3 of the cup
- Repeat yogurt, honey, and fruit layers
DONE! ENJOY!!
Honey Saffron Ice Cream
Indulge in this rich and creamy Honey Saffron Ice Cream—a simple yet elegant twist on classic vanilla. Start with a base of smooth vanilla ice cream, then blend in golden honey and a few strands of fragrant saffron. The result is a luxurious dessert that brings a warm, nostalgic flavor with every spoonful—a taste of home in every bite.
Equipment:
- Ice cream maker
Ingredients:
- 2 cups heavy cream
- 2 cups whole milk (2% also works)
- ¾ cup honey
- 1 tbsp vanilla extract or vanilla bean pods
- 10–12 strands saffron
Instructions:
- Mix all ingredients in a large bowl.
- Pour into frozen base of an ice cream maker.
- Churn for 25 minutes.
- Add saffron strands soaked in ¼ cup warm water.
- Watch for pale orange streaks—it’s ready!
- Freeze for 2–3 hours for firm ice cream or serve as soft-serve.
Stir-Fried Veggies in Ginger Broth
A bunch of crisp veggies frolicking in a gingery broth—warm and soothing 😇
Grab a bunch of crisp vegetables, bring in tofu or any protein… this dish is really very simple and easy to prepare but is full of flavor. Get this dish to the dinner table in under 10 minutes. The trick to this dish is a simple vegetable broth with ginger.
Equipment:
- Wok
Ingredients:
- 2 cups mixed vegetables (zucchini, squash, mushrooms, broccoli)
- 1 cup tofu (air-fried)
- 1 onion (thinly sliced)
- 1 tbsp grated ginger
- 1 habanero (optional), sliced
- 2 cups low-sodium vegetable broth
- 1 tsp corn flour
- 1 tsp sesame oil
- 1 tsp Asian 5-spice or similar seasoning
- Salt
Instructions:
- Heat a wok on high. Add sesame oil, onions, habanero, and ginger.
- Sauté on high heat.
- Add vegetables and stir-fry until crisp.
- Add broth and bring to a boil. Add salt.
- Mix corn flour in ¼ cup water and drizzle in to thicken.
- Serve hot with rice or enjoy as-is!
Pho-Inspired Noodles in Coconut Milk Broth
Here is another easy no-fuss InstantPot soup which is a meal by itself. Loaded with plenty of mushrooms and brown rice noodles, this will fill you up in minutes. Coconut milk adds a beautiful aroma and the richness. Ginger also brings in that earthy flavor of goodness. Add veggies of choice—I brought in pea pods with a handful of julienned carrots and kept it simple.
Ingredients:
- 8 oz thin brown rice noodles
- 4 cups low-sodium vegetable stock
- 2 cups coconut milk
- 1 cup snap peas (thinly sliced)
- ½ cup julienned carrots
- 2 cups mixed mushrooms (sliced)
- 1 onion (chopped)
- 3 garlic pods (sliced)
- 1 inch grated ginger
- 10 Thai basil leaves (cut into ribbons)
- 1 tsp sesame oil
Instructions:
- Set InstantPot to sauté mode.
- Add sesame oil, sauté onions, garlic, and ginger.
- Add mushrooms, snap peas, coconut milk, and stock.
- Pressure cook for 8 minutes.
- Let cool 10 minutes, then stir in uncooked noodles.
- Add salt, pepper, and top with basil.
- Let sit for 5 minutes. Serve hot!
Habanero Relish
Habanero relish—this will stay well in the refrigerator and can be ‘preserved’ until the warm months. This was one of the easiest dishes I have prepared. The relish has a spicy and a sweet touch with the addition of honey.
There are only two ingredients:
- White vinegar
- Honey
Boil the vinegar with the honey. Pour on top of sliced habaneros until the peppers are covered. Put a lid and let the peppers soak for 24 hours. Transfer to glass jars and refrigerate.
*Check out more recipes on Lavanya’s cooking blog, My Nutrosia.
