Tingling pineapple-ginger soda with cayenne

by Caitlin Saniga

Waylaid with a nasty sore throat and stuffy sinuses? This drink is dynamite. Pineapple is the only known source of bromelain, an enzyme used to treat inflammation, especially of the nose and sinuses. Pineapple core is especially rich in the protein, so be sure to include chunks from this section in your mixture. The spiciness of the ginger and cayenne is the perfect scratch for an itchy throat. And the lemon is the perfect zing for awakening and soothing sinuses. Drink a glass of the pineapple mixture straight, or add club soda for a less potent sipper.

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Lemon, ginger and cayenne wellness shot

by Sarah Steimer

I completely swear by this shot. I’ve jotted the recipe down for any number of people the moment they tell me they aren’t feeling well (and I take it myself at this point, too. Cooties alert). Take this at the first sign of sickness, or if you’re around a lot of office/gym/commute snot. Lemon helps boost immunity and detox, while the ginger reduces flu- and cold-related aches and helps your digestive system. The kick of cayenne can help with fevers and nausea.

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Pomegranate orange peel tea with gingered honey

by Caitlin Saniga

The timing of this month’s guide couldn’t be more perfect. I’ve been battling a cold since Christmas Day, and although the worst of it is over, I can tell you for a fact that this tea soothes an uneasy stomach and encourages stuffy nasal cavities to loosen up. Ginger and honey are classic remedies for upset stomach and sore throats, respectively, and the benefits of orange and pomegranate peels were new news to me. Both are high in vitamin C and calcium. Orange peel tea has been used to treat heartburn and indigestion, and pomegranate peel tea has been used to soothe sore throats. One thing to keep in mind when purchasing your fruit for this tea: Organic is absolutely best, as peels touched by chemicals tend to absorb those chemicals.

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Sugar and Spice: Chocolate-drizzled gingerbread cream puffs

by Caitlin Saniga

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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Sugar and Spice: Vegan gingerbread cheesecake bites

by Sarah Steimer

I’m a huge fan of cheesecake (the actual, regular kind), but I’d always been curious about vegan cheesecake. I made these little bites for a party, so not only was it a nice, guilt-free item among the less healthy options, but it was something that my friend with a gluten allergy could enjoy as well. As you can see, I also made a pan without the gingerbread spices, but topped with pomegranate arils.

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Sugar and Spice: Gingerbread White Russians

by Sarah Steimer

Some of our gingerbread recipes will be nice… this one will be naughty (well, depends on how many you’ve had, really).

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Sugar and Spice: Gingerbread lattes

by Caitlin Saniga

Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some great demos).

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Pop to It!: Maple-cayenne popcorn

by Sarah Steimer

This popcorn was gone in a flash. If you’d like to slow yourself down, try offering this up with a bowl of nuts and dried cranberries on the side. Or just try not to be a snack monster like I am.

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Pop to It!: Buffalo-Parmesan popcorn

by Caitlin Saniga

Buffalo sauce is my new favorite. (How have I waited so long to become hooked?) The sauce recipe I include here tastes very authentic. I recommend using Frank’s Red Hot, if you can find it, and not another type of hot sauce, as the flavor is distinct. If you’d like to add an extra kick to the sauce, add 1/8 teaspoon cayenne pepper.

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Morning Clusters: Pumpkin spice granola

by Caitlin Saniga

I’ve been watching fall movies (Lemony Snicket, anyone?) and snacking on this pumpkin granola lately. Isn’t autumn lovely?

• 3 cups old-fashioned rolled oats
• 1/2 cup flax seeds
• 1 cup slivered almonds
• 1/4 cup dried cranberries
• 2 tablespoons brown sugar
• 3/4 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/2 cup maple syrup
• 1 egg white
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

Preheat the oven to 300 degrees.

Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.

For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

Store the granola at room temperature for up to 1 week.

 

Recipe adapted from: Aunt Karen’s recipe

*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.

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