Ginger Based Recipes for Mommy's Tummy

Ginger and Cilantro Baked Tilapia

serves 2 (recipe from kitchn.com)

1 pound domestically farmed tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional) - leave out if your have heartburn/acid reflux
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce (aim for gluten-free/low sodium)
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice, quinoa or orzo, garnished with the additional scallions and cilantro.

Lime- Ginger-Grapefruit Juice (great immune booster!)

• 
• 3 tbsps cane sugar (natural) or stevia to keep your calories/sugar grams lower
• 2 tbsps ginger (peeled then grated)
• 1 cup water (or use club soda for a fizzy version)
• 12 cup fresh lime juice (2 juicy limes)
• 1 13 cups grapefruit juice (fresh, 2 juicy grapefruits)

Stir Fry Ginger Beef

• 2 Tbsp unseasoned rice vinegar
• 5 Tbsp South River Miso or umeboshi vinegar or soy sauce (but limit soy while pregnant)
• 1 Tbsp honey
• 1 Tbsp peeled, grated fresh ginger
• 1 teaspoon chile pepper flakes
• 1 teaspoon ground cumin
• Note: umeboshi itself contains high amounts of alkaline minerals such as iron, calcium, manganese, potassium. Pregnancy tends to cause more acidity int eh body to umeboshi may help rebalance your pH. 

Beef and stir-fry

• 1 1 1/4 to 1 1/2 lb top sirloin steak - grass fed- hormone free! (good for iron building while pregnant)
• 1 Tbsp corn starch
• 2 Tbsp vegetable oil (preferably peanut)
• 1 Tbsp sesame oil (optional)
• 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
• 2 cloves garlic, thinly sliced
• 2-3 hot chiles, preferably red serranos, seeded, sliced
• 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
• 1/2 cup loosely packed, chopped cilantro

1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.

4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Yield: Serves 4-6

Green Soup with Ginger

(from 101 Cookbooks)

 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil 
1 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces)
1 large leek, white and light green parts (5 ounces)
1 bunch spinach (8 ounces)
1 large bunch green chard (12 ounces)
3 tablespoons chopped fresh ginger, plus more to taste
2 cups  good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

Help My Tummy Ginger Oat Lactation Cookies

(basic recipe and image found on yummly.com but I "Healthed-Up" the recipe for mama's-to-be!)

1/2 cup coconut oil* (see below for benefits for mom & baby)

1/2 cup plain Greek yogurt

1/2 cup stevia or sugar1 cup firmly packed brown sugar6 tablespoons water2 TBSP flax seed meal

2 TBSP Hemp Seeds

2 TBSP Chia Seeds

2 eggs
1 tsp vanilla
2 cups gluten-free flour
1 tsp baking soda
1 tsp salt
3 cups oats
1 cup chocolate chips
2 -4 tablespoons brewer's yeast
1 TBSP ginger powder or 2 TBSP fresh grated ginger

Preheat oven to 350°.Mix the flaxseed meal and water and let sit for 3-5 minutes. Beat coconut oil, Greek yogurt, sugar, and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla, beat well. Sift together flour, brewers yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips. Scoop onto baking sheet. Bake for 12 minutes.
Let set for a couple minutes then remove from tray. 

*WHY COCONUT OIL FOR MOMs: "Coconut oil contains large amounts of lauric acid, a powerful anti-microbial fatty acid that protects the immune system of the fetus and newborn. Pregnant and nursing mothers should eat coconut oil to increase the quality of the womb environment and breast milk”

- Dr. Claudia Pillow