Hibiscus Ginger Latte

I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte. The creaminess of the almond milk helps offset the harshness of the hibiscus, and the ginger adds a nice note of warmth and complexity, making this latte a great winter drink.  Serves: 2

INGREDIENTS
  • 1 Tab dried hibiscus flowers
  • 1″ piece ginger – grated
  • 1 green tea bag (opt)
  • 1½ cups hot water
  • 1½ cup unsweetened almond milk or other milk of choice
  • 1 Tab honey/any other sweetener of choice, or to taste (optional)
    strainer

    Combine hibiscus, ginger, tea & hot water in a teapot or a large mug; keep covered while steeping. Remove the tea bag after 2-4 minutes. Let hibiscus steep for another 15-20 minutes.
    Warm milk if you prefer a hot latte. Pour latte into a blender through a strainer.
    Add milk & honey and blend until frothy and smooth. This latte also tastes great iced.

Salt-free BABA GHANOUSH

by: Three Many Cooks (low salt cooking)

Serves: Makes a scant quart
INGREDIENTS
  • 2 medium eggplants, pricked with a fork
  • ½ cup packed parsley leaves
  • 2 garlic cloves
  • 3 Tab lemon juice
  • 1 Tab smoked paprika, plus a little extra for sprinkling
  • 2 tsp ground cumin
  • ¼ cup each: tahini and olive oil, plus a little extra olive oil for drizzling
INSTRUCTIONS
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes. When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.
  2. Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth. Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.
NOTES
Serve with warm pita or pita chips. If salt is not an issue, season dip to taste.