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Ginger Cannellini Bruschetta

Makes approximately 16

• 4 Tbsp. garlic ghee
• 2 tomatoes
• Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
• ⅛ cup olive oil
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. ginger preserve
• 1 tsp. dried dill weed
• 1 tsp. coarse salt
• ½ tsp. fresh ground pepper
• 1 very fresh baguette, cut lengthwise and in 3-inch slices


1. Quarter tomatoes and slice into ¼-inch pieces and place in medium bowl.

2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside.

3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices.

4. Place on baking sheet and bake until golden brown, about 10 to 15 minutes.

5. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy!

Recipe courtesy of Edible Ayurveda

Ginger, Pear and Pistachio Balls Recipe

Makes 18 balls


• 1 cup pitted dates
• 1 cup dried pears
• 1/2 cup raw cashews
• 1/2 cup whole, raw pistachios, plus 1/2 cup coarsely chopped
• 1/2 cup gluten-free quick oats
• 1 Tbsp. cashew butter
• 2 tsp. ground ginger



In a food processor, combine the dates, pears, cashews, whole pistachios, oats, cashew butter, ginger and 3 tablespoons of water and process on high speed for 2 to 3 minutes, until a thick, sticky mass forms. You may need to add another 2 to 3 tablespoons of water.

Spread the chopped pistachios on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the chopped pistachios to lightly coat and then set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 30 minutes. Store in the refrigerator, or at room temperature, until required.

Serving size: 1 ball
Calories 120 kcal
Protein 3g
Fat 5g
Carbohydrate 17g
Sugar 8g
Dietary fiber 3g

From Energy Balls by Christal Sczebel (Chronicle Books, 2017)
Recipe created by Christal Sczebel

Carrot Ginger Soup

Just a few simple ingredients combine to make a flavorful (and creamy, thanks to the coconut milk) soup that’s sure to please your taste buds. Fresh onion, carrot, ginger, and garlic are all full of antioxidants, vitamins, and minerals to help strengthen your immunity during the cold winter months.

  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 2 to 3 carrots, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1 3/4 cups vegetable broth
  • 1 (14-ounce) can full fat coconut milk
  • Sea salt and pepper, to taste

In a large pot, sauté onion in oil over medium heat for five minutes.

Add carrots, ginger, garlic, and curry powder and toss vegetables until coated in spice. Cook an additional five minutes.Add broth and bring to a boil. Lower heat and simmer 20 to 25 minutes until carrots are soft.

Remove from heat and allow to cool until just warm.

Puree mixture in blender until smooth.

Return mixture to low-medium heat and stir in coconut milk. Add salt and pepper to taste.

Recipe courtesy of The Chopra Center

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