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Bourbon Ginger Snap Punch

Truth be told, I’m not really a big drinker these days. Even more so, I am not a big drinker of the Bourbon; however, this is one of my go to, can’t go wrong, always delicious party punch recipes. I have made this a few times now and I am always stoked on the way that it turns out. It’s not real sweet, or overwhelmed with bourbon flavor, and is primarily made with water, which somehow makes me feel better about it than a lot of other punch drinks.

INGREDIENTS:
2 quarts water
1 cup fresh lemon juice
1 cup honey
1 3-inch piece of ginger, peeled and sliced
6 cups orange juice
4 cups pear nectar
1 liter bourbon (I use Bulleit)
2 lemons sliced (garnish)
Ice for serving

DIRECTIONS:
In a large pot, 2 quarts water, lemon juice, honey, and ginger. Bring these to a boil and let simmer on medium for 5 minutes. Strain into a large bowl and let cool. (Depending on time constraints, you may want to put some ice in a large bowl and set the smaller bowl with the lemon ginger syrup in it and stir to assist in it cooling faster.) Transfer the cooled lemon-ginger syrup into a pitcher or large bowl for serving. Add orange juice, pear nectar, bourbon and lemon slices. Serve over ice.

(Original recipe can be found here)

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Spicy Ginger & Coconut Stew (v)

Something about overcast days that just scream stew. Seeing as though I don’t eat meat, and I try to avoid large amounts of potato, I had to come up with something that still satisfied the cravings; I’m pretty proud of this one. I have made it unapologetically twice over the last two weeks, and warmed it as leftovers for myself a handful of times after that. You can easily spice it up or keep it mild, and this easily makes plenty to eat tomorrow. On with it…

Makes 6-8 servings

INGREDIENTS:
1 tbsp coconut or olive oil
1 med. red onion (chopped)
1.5 lbs brussel sprouts (halved or quartered if large)
2 tbsp ginger (minced)
4-5 cloves garlic (minced)
1 tsp red pepper flakes
1 large sweet potato (peeled and diced 1/2 inch)
1 zucchini (green beans are good too)
4 cups vegetable broth
1/2 can coconut milk
1 can chickpeas (rinsed/drained)
Juice of 1 small lime
Zest of 1/2 lime
Salt/pepper to taste

DIRECTIONS:
In a large pot, saute onions in oil until lightly brown. Add brussel sprouts and cook on med-high until most have some brown on them (4-5 minutes). Add ginger, garlic, and red pepper and cook for another minute. Add the vegetable broth, zucchini (quartered and sliced), and sweet potato and bring to a boil. Once boiling, add chickpeas and lime zest and reduce heat to simmer. After about 5 minutes, add lime juice and coconut milk. If you’re like me, add a shit ton of salt and pepper. Simmer a few more minutes to allow all the flavors combine. Thats it.