Traditional recipes

Yogurt with Granola, Tropical Fruit, and Crystallized Ginger

Yogurt with Granola, Tropical Fruit, and Crystallized Ginger


  • 3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
  • 1/3 cup finely chopped crystallized ginger plus additional for garnish
  • 2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt, divided
  • 2 cups purchased granola (with nuts and dried fruits, if desired)

Recipe Preparation

  • Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

4 servings One serving contains the following: Analysis is based on the use of plain nonfat Greek-style yogurt. Calories (kcal) 359.58 % Calories from Fat 13.2 Fat (g) 5.26 Saturated Fat (g) 0.0 Cholesterol (mg) 3.12 Carbohydrates (g) 73.16 Dietary Fiber (g) 4.99 Total Sugars (g) 49.28 Net Carbs (g) 68.17 Protein (g) 11.22Reviews Section

Tropical Granola

Eating a variety of grains and fruit not only ensures that you get more nutrients, but also helps make breakfast more interesting.

Recipe Ingredients:

3 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup coarsely chopped slivered almonds
2 tablespoons finely chopped crystallized ginger (optional)
1/2 cup honey
4 tablespoons (1/2 stick) butter or margarine, melted
1-1/2 to 2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup chopped dried tropical fruit mix

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. In large bowl, combine oats, almonds and, if desired, crystallized ginger mix well. In small bowl, combine honey, butter, ground ginger and salt blend well. Drizzle over oat mixture mix well. Spread evenly in 15 x 10-inch jelly roll pan.
  3. Bake 18 to 20 minutes, stirring every 5 minutes. Remove from oven immediately stir in dried fruit. Cool completely in pan on wire rack Store in tightly covered container.
  4. Serve with milk as a breakfast cereal, stir into low-fat yogurt, or sprinkle over fresh fruit, ice cream or frozen yogurt.

Tip: To toast pecans, spread evenly in shallow baking pan. Bake in a preheated oven at 350°F (175°C) 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

Nutritional Information Per Serving (1/2 cup granola): Calories: 270 Calories from Fat: 80 Total Fat: 9 Saturated Fat: 3.5 Cholesterol: 15 Sodium: 105 Total Carbohydrate: 44 Dietary Fiber: 4 Sugars: 22 Protein: 5.

Spiced Ginger Steel Cut Oatmeal

Serve this with yogurt, maple syrup, toasted cocunut & mango or other tropical fruit (not included in calorie total).

The original recipe called for 3 oz crystallized ginger. You may customize this recipe to your taste.

Great to make ahead and reheat in the morning for breakfast!
Adapted from food blog.

Serve this with yogurt, maple syrup, toasted cocunut & mango or other tropical fruit (not included in calorie total).

The original recipe called for 3 oz crystallized ginger. You may customize this recipe to your taste.

Great to make ahead and reheat in the morning for breakfast!

Mix and Match Granola

Granola is a perfect breakfast food, packed with heart-healthy whole grains, nutritious and filling nuts and seeds, and naturally sweet dried fruit. You can eat it with yogurt, milk, or by the handful as a snack. It also happens to be extremely easy to make at home, allowing you to customize the flavors as you see fit.

The basic ratio for granola is six parts dry ingredients (not including fruit) to one part liquid ingredients. Using this basic ratio you can mix and match however you like. We've found the sweet spot, with the perfect amount of oats, nuts, seeds, sweetener, and fruit, but feel free to tweak this recipe. If you like more nuts in your granola, simply decrease the oats and up the nuts. If you can't eat coconut, replace it with more nuts or fruit.

Flavorings like vanilla and almond extract and ground spices like cinnamon, nutmeg, and cardamom can be added for more flavor. We've included tips and tricks for getting the best granola possible along with some fun flavor ideas, but let your imagination run wild!

Tropical Smoothie Bowl

This extra-thick smoothie is topped with tropical mix, a combination of candied pineapple, papaya, cantaloupe, and mango. End result is a smoothie bowl that is worth getting out of bed for, a quick pick-me-up in the afternoon, a nutrient-dense pre-workout snack, a light dessert or an early evening snack.


  • 8 oz. bag frozen Tropical Fruit Blend (mango, pineapple, papaya, strawberries)
  • 6 whole frozen strawberries
  • 1 cup coconut milk
  • 4 oz ( ½ cup)coconut flavored Greek yogurt
  • 1 small ripe banana, peeled
  • 1 tablespoon honey
  • 4 to 6 fresh strawberries, sliced
  • 1 teaspoon chia seeds
  • 2 tablespoons sliced almonds
  • 2 tablespoons granola
  • 2 tablespoons flaked coconut
  • ⅓ cup Paradise Tropical Fruit, diced

The Ultimate Guide to Ginger

Ginger is one of the most versatile and most-loved spices in our kitchen, whether fresh, dried, candied, pickled, or otherwise preserved. So, in honor of this great ingredient, here’s a guide to buying, storing, and using ginger in all its forms—including the best way to peel ginger, and our favorite ginger recipes.

Fresh ginger punches your food with a wallop of spice. Peppery and pungent with an outer appearance that barely looks edible, ginger’s powerful personality cannot be ignored. The gnarled and bumpy root is not a root at all as it’s commonly called, but a rhizome, the underground stem of the flowering ginger plant. It’s grown in the tropical and subtropical climates of Jamaica, China, India, and Africa, and it’s assertive to say the least. We love ginger’s strength, both in flavor and health benefits. Here are some tidbits, tips, and recipes you need to know.

Also called ginger root, its name comes from the Sanskrit word for “horn root,” no doubt due to its knobby-knee (or knobby tree trunk) looks, according to “The New Food Lover’s Companion.” Underneath its rough, light-brown skin lies an often ivory, sometimes pale yellow or light-green flesh that tastes a little sweet and more peppery. “The Chinese, Japanese, and East Indians use fresh gingerroot in a variety of forms — grated, ground, and slivered — in many savory dishes,” say authors Sharon Tyler Herbst and Ron Herbst. “Europeans and most Americans, however, are more likely to use the dried ground form of ginger, usually in baked goods.” (Like this Chocolate Gingerbread Snacking Cake recipe, for instance.)

Shopping for Ginger and Storing It

Young ginger, available in Asian markets in the spring, is tender and mild with a pale, thin skin that requires no peeling. The more widely available mature ginger has tough skin and a strong bite to it. If the skin is wrinkled, the root is dry and past its prime (sigh).

Fresh, unpeeled ginger, tightly wrapped, can be refrigerated for up to three weeks and frozen for up to six months. “My favorite tip for using ginger, especially when the recipe calls for grated ginger, is to keep it in the freezer wrapped up in aluminum or plastic wrap,” says Jenné Claiborne, who runs the vegan lifestyle blog Sweet Potato Soul, a Youtube channel, and has written a cookbook of the same name.

Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul by Jenne Claiborne, $14.99 on Amazon

“Frozen ginger is super easy to grate into any recipe you need, and freezing it helps it stay fresh and preserve that great flavor,” Claiborne says. (Try her Gluten-Free Blueberry Ginger Muffins recipe.)

Types of Ginger (Besides Fresh)

Dried ginger (aka, ground ginger or powdered ginger): The flavor is different than fresh ginger and doesn’t work well as a substitute for recipes that ask for fresh ginger since it will be muted, but if it’s all you have, add to taste. It’s delicious in savory soups, curries, and meats, as well as fruit compotes, and it’s “indispensable” in baked sweet goods such as gingersnaps, gingerbread, and spiced cookies.

Candied ginger (aka, crystallized ginger): This is ginger that’s been cooked in sugar syrup, dried, and coated in sugar. It’s great in baked goods, granola, and trail mix.

Preserved ginger: This type is found in Asian markets as well as supermarkets and has been preserved in a sugar-salt mixture (or just in sugar syrup). It’s used in confections and other desserts.

Waitrose Stem Ginger in Syrup, $14.80 on Amazon

This popular British brand is well-rated, but look for it in your local grocery for cheaper.

Pickled ginger: Preserved in sweet vinegar, this type is found in the same places, and is most often used as a garnish in Asian dishes, like the pink slivers you see on your sushi plate next to the wasabi (though pickled ginger may also be a pale beige).

Aromatic ginger (aka, galangal): Not really ginger, this rootlike subterranean stem is part of the galangal family and has a reddish-brown skin, white flesh, and similar hot, pungent flavor. Known by many names in Southeast Asia and China, such as kencur, cutcherry, and resurrection lily. It’s sold in Aisan markets, often as kencur, in dried form.

How to Peel Ginger

When we’re faced with a knob of fresh ginger, most of us want to peel or cut off the fibrous skin that’s the same beige color as an Idaho potato skin (you actually don’t have to do this if you’re just smashing ginger and using it to infuse a sauce or soup since it will be discarded at the end). But while you can slice the skin off with a knife or use a vegetable peeler, there’s a far better method.

The quickest way to get that skin off—while preserving as much of the juicy, fibrous flesh as possible—is to spoon it. What? No need to get in bed with your ginger, no matter how much you love it. But you can peel off the skin with a spoon. Trust us. It’s so easy! Just scrape away:

How to Prepare Fresh Ginger

Many recipes that call for fresh ginger ask for an inch or so, unless they call for a tablespoon of it in minced form. Cut up your ginger like you would garlic: minced or thinly sliced, depending on the recipe. If you’re throwing it into a smoothie or making juice, no need to go as far as mincing, but chopping it a bit can help. Other recipes call for grating your ginger, which is easier to do if it’s frozen, as Claiborne says.

Microplane 3-in-1 Ginger Tool, $15 at Sur La Table

A grater, slicer, and peeler all in one.

To make a steaming cup of ginger tea, cut up a hunk of unpeeled ginger and pour boiling water over it. Add some lemon juice and honey, steep, strain, and you’ve got a wonderful cold-weather balm. It’s a good tonic for when you don’t feel well too.

Unpeeled, smashed or sliced ginger can be used to infuse soups, sauces, and the like as well—see this bun bo hue recipe and our ginger chicken jook recipe for two delicious examples.

The Health Benefits of Ginger

When you were sick as a child, like throwing-up sick, your mom may have encouraged you to take tiny sips of ginger ale. Your mom’s wisdom stems from age-old advice spooned out through generations across the globe. Asian, Arabic, and Indians have known for centuries that ginger is not only a great spicy food for culinary purposes, but it’s medicinal too.

The gingerol compound in this rhizome is what holds all the antioxidants and anti-inflammatory power.

Ginger is grown primarily in Asia and tropical areas, where it was eaten since ancient times for its taste as well as a remedy for a variety of conditions, including colds, fevers, and digestive problems, and as an appetite stimulant, according to Dr. Brett White in his research report for the American Academy of Family Physicians. Categorized by the U.S. Food and Drug Administration as a food additive, ginger also has been studied as a treatment for nausea and vomiting, but studies have showed mixed results on its effectiveness as an arthritis medicine.

Yet dozens of studies show ginger is effective for pregnancy-induced and post-operative nausea and vomiting, White says. There is less evidence to support its use for motion sickness or other types of nausea and vomiting.

“Research on whether ginger works is inconsistent, but it’s safe as long as you aren’t on any medications that interfere with blood clotting, such as aspirin or Warfarin, since ginger can slow clotting,” says Dr. Roshini Rajapaksa, assistant professor at New York University’s School of Medicine and medical director of You can eat the root raw, but if that’s too spicy for you, try ginger lozenges, teas, or supplements, he says. It’s also a safe alternative to anti-nausea medicines that have a sedative side effect.

How to Use Ginger

Here are some of our very favorite recipes featuring ginger in various forms:

1. Miso-Ginger Glazed Salmon

Salty and sweet, this is an easy recipe to transform a slab of one of our favorite pink swimmers. True, you might not have mirin, red miso paste, or sesame seeds on hand immediately, but if you can grab those ingredients, this is a pretty good idea for an easy weeknight meal. Get our Miso-Ginger Glazed Salmon recipe.

2. Fresh Ginger Cake

A lot of great gingerbread cake recipes use ground ginger, but this one packs in a half cup of fresh grated ginger, plus all the usual warm spices you could want, and a little molasses and brown sugar to balance it out. All you need is fresh whipped cream. Get our Fresh Ginger Cake recipe. (Or try our Guinness Gingerbread Bundt Cake recipe, which has a mere two tablespoons of fresh ginger.)

3. Chicken Tikka Masala

Like many Indian curry sauces, this tikka masala requires a lot of ingredients, but it isn’t hard to make. The freshest whole spices makes for the best flavor, especially the 1 inch of ginger the recipe requires. Get our Chicken Tikka Masala recipe.

4. Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas

Freeze your pork and your ginger for easy slicing and grating, respectively, in this simple, quick, colorful dinner that shouts with flavor. You’ll need a tablespoon of grated ginger, which equals about a one-inch piece of fresh ginger root. Get our Five-Spice Pork Stir-Fry recipe.

5. Ginger Mojitos for a Crowd

Freshly grated ginger add more zing to this tropical cocktail made with fresh mint. And you’ll use a lot, compared to other recipes: 4 inches of ginger. Then the rum and lime and sugar make this drink a crowd pleaser. Get our Ginger Mojitos recipe. (And try our Ginger Bloody Mary recipe too.)

6. Miso-Ginger Vinaigrette

Tired of the heavy food of winter? Brighten and lighten a meal with a colorful Asian-inspired tofu salad, shining with this earthy, yet spicy, slightly sweet salad dressing. Get our Miso-Ginger Vinaigrette recipe.

7. Zesty Lime and Ginger Winter Fruit Salad

When it comes to the sweet course, a cozy Gingered Pear Crisp recipe may be more enticing on a chilly winter day, but if you’re ready for a bracing jolt of flavor, embrace citrus season and make this cold-weather fruit salad. It’s spiked with fresh ginger, lime zest, and passion fruit. Get our Zesty Lime and Ginger Winter Fruit Salad recipe.

8. Gingered Chicken Noodle Soup

Now if this soup doesn’t make you feel at least a little bit better when you have a cold, we don’t know what will. It’s worth a shot, whether you’re sick or well. Shredded chicken, onions, garlic, carrots, celery, herbs, and egg noodles are just the thing. Get our Gingered Chicken Noodle Soup recipe.

9. Crispy Ginger Shoyu Chicken

Rather than minced, sliced, or grated ginger, this recipe from Japanese cooking teacher Sonoko Sakai calls for ginger juice, which is easy to make: Just puree or grate fresh ginger on a piece of cheesecloth over a bowl or measuring cup, and squeeze out all the liquid, leaving the solids in the cloth. Combined with sesame oil, sea salt, and shoyu tare (a mixture of mirin, sugar, and Japanese soy sauce), it makes for a super simple but vibrant sauce for chicken thighs that cook up incredibly crisp on a hot pan under the broiler. Get the Crispy Ginger Shoyu Chicken recipe.

10. Ginger Chicken Clay Pot

In this recipe, 5 inches of fresh ginger is thinly sliced and used to infuse a marinade with garlic, soy, fish sauce, sugar, star anise, lime juice, and chiles. The marinade then becomes a sauce with the addition of broth and enough simmering to reduce the liquid, and the tender chicken and onions are soaked in delicious flavor. Get our Ginger Chicken Clay Pot recipe.

11. Fresh Ginger Cupcakes

These are not your average bake sale sweets these delightfully spicy, damp-crumbed cupcakes have a full 1/2 cup of minced ginger in the batter, plus a little black pepper, cinnamon, and cloves. The sweet whipped cream cheese frosting ensures they’re well balanced, and the crystallized ginger on top amplies all the flavors. Get our Fresh Ginger Cupcake recipe. (For another great candied ginger desert, try Nik Sharma’s Spicy Chocolate Chip Cookie recipe.)

Oh, and we can’t forget to include another favorite type of ginger:

(This dishy specimen is called Cheddar. Some may be allergic, but it’s a recipe that many of us love to pieces.)

Thanks Mom–Vegetable Beef Soup


Today’s post is dedicated to my Mom – Jeanette. She’s an incredible cook and even published her own cookbook. Here is a favorite recipe from her book:

Mom’s Vegetable Beef Soup

2 (14 oz.) cans of beef broth

2 c. each – diced potatoes, chopped carrots, corn & green beans

4 beef bouillon cubes or 2 Tbsp. granules

Method: Brown beef and bones in small amount of olive oil cook until tender. Remove meat and bones. Add tomatoes and vegetables cook until tender/crisp – you may need to add more water for the right thickness. Add bouillon cubes and herbs. Cut meat into bite-sized pieces and return to pot. Add salt and pepper to taste. Allow to cook until vegetables and meat are tender – about 20 minutes. You can use any combination of vegetables that appeal to you. We often have soup with bread and fruit for dessert for a low fat, delicious healthy lunch.

10 servings. Approx. 161 calories, 5g fat, 0g trans fat, 17g Carb., 4g Fiber, 14g Protein, 274mg sodium

Note from Jeanette: “My daughter, Ruth loved this soup and wanted it for a birthday party when she was 6 years old. The guests were not happy, but she was. This recipe is dedicated to my daughter, Ruth.”

Recipe from cookbook: Fifty Years of Love, Recipes and Memories by Jeanette & Al Lahmayer. If you’d like to find out about how to get a copy, email me at [email protected]

Tags: Recipes, vegetable beef soup
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/> This blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

Why Ginger is Great: Health Benefits of Our Ginger Granola

Our Ginger Granola is a fan favorite. It’s vegan, gluten-free and bursting with flavor, thanks to a delightful blend of rolled oats, almonds, seeds, pure maple syrup, dried pineapple and crystallized ginger. When eaten, its mouthfeel evokes being on a tropical island, far from the sometimes snowy Green Mountain State of Vermont, where True North Granola calls home.

While the ingredients blend together for an unforgettable flavor, it’s the namesake ginger that’s worthy of another look. Not only is it tasty, but it’s good for your health, too. Read on to learn how ginger tastes good and does good.

Ginger’s Origins

With origins in China, ginger made its way across Asia. Most ginger today comes from India. Used as an herbal and ancient medicine, ginger has a distinct aroma and the ability to warm those who eat it up.

According to a UCLA exhibit on spices, ginger is also a sialogogue when chewed, which means it can help lesson dry mouth. Due to this, it’s been used in many Chinese teas and traditional medicines over the years.

Even though ginger has its roots in Asia, it’s become a favorite worldwide.

Health Benefits of Ginger

Ginger has been used for centuries as a treatment for numerous ailments and illnesses. If you want more incentive to munch on Ginger Granola, here’s an overview of some ways the spice helped (and could help) those who have consumed it.

  • Ginger helps with digestion. It has antinausea properties, and has helped soothe many an upset stomach (UCLA)
  • It can lessen the effects of mild illnesses and bronchitis (UCLA)
  • The study “The Amazing and Mighty Ginger,” by Ann M. Bode and Zigang Dong, found that it might prevent colon cancer
  • Ginger can treat arthritis, migraines and hypertension (“The Amazing and Mighty Ginger”)
  • Ginger may reduce inflammation in the body, a study out of the International Journal of Preventative Medicine found

Note: Those who are pregnant or breastfeeding may want to check with a medical professional before eating lots of ginger regularly, including having herbal tea with it included, due to its spiciness. We also always recommend talking to a professional before using ginger as a major treatment for any illness or symptoms.

Recommendations for Enjoying Ginger Granola

Now that you know a bit more about this much-loved spice, how should you enjoy our Ginger Granola (once you stock up, of course)? If you’re looking for some inspiration, check out the ideas below.

  • Straight out of the bag
  • In a trail mix
  • On top of a pie, crumble or baked fruit
  • Swirled into the batter of muffins or cupcakes
  • On top of your bowl of yogurt
  • Any way you choose!

The next time you reach for anything with ginger, Ginger Granola included, rest assured that it’s beneficial for your health, while being oh-so-delicious.

About True North

True North Granola is a Vermont granola company that sells delicious and healthy handmade granola using only the freshest organic and all natural ingredients.

About the Ingredients

So how exactly is this gluten-free granola different from your average granola?

  • Protein – I’ve added an egg white (also helps granola to clump), soy nuts and garbanzo beans. You can start with canned garbanzos and roast them in the oven for 30 minutes before baking the granola. Or you can use dried chickpea snacks like these Good Bean.
  • Vegan – An egg replacer can be used to make it vegan. There’s already flax meal in the recipe so using a flax egg (1 Tbsp flax seed meal with 3 Tbsps warm water) as an egg replacement works very well.
  • Sweetener – I’ve used a combination of coconut sugar* and agave (or honey) for sweetener and just a little oil. Ease up on the dried fruit and use one that is naturally sweet with no sugar added. I used tart, dried cherries. If you prefer your granola sweeter I suggest using brown sugar and increase the amount to 1/3 cup.

This gluten-free granola also has several good sources of fiber in the soy nuts, garbanzo beans, flax seed meal and teff grain. Eat it dry, in a bowl with milk or yogurt, or sprinkle it over ice cream or sorbet, take it on a hike as a portable snack or on top of a smoothie bowl.

Shamrock Smoothie

There is a certain fast food chain that celebrates St. Patrick’s Day with a suspicious green sludge dubbed the “Shamrock Shake”, while I admit to having consumed one or two in my reckless youth, I’m no longer foolish enough to put the 54 ingredients that add up to 820 calories of no-goodness into my body. Especially not when I’ve created a delicous and very healthy drink I’m calling the Shamrock Smoothie.

I came up with this smoothie when my 10 year old, Young Fresh Chef, was getting bored with all my fruity smoothie combinations. I was looking through my baking cupboard trying to come up with something fresh when I spied raw cacao powder and mint extract. I am a big fan of mint and chocolate together so I knew I could make something wonderful.

I’ve been adding frozen baby spinach (the kind you buy fresh in the plastic tub) for over a year with my son’s knowledge and approval and when I recently tried frozen kale it got a thumbs up as well. I used frozen bananas as the only source of sweetness and almond milk to help it blend better, but the chocolate and mint are the real stars!

When I tested this on the Young Fresh Chef he finished it down to the last drop and declared it his favourite smoothie ever. So it’s definitely a winner. He couldn’t taste the kale at all, when it’s frozen it pretty much disintegrates when blended. By using bananas that were left to ripen until they were super sweet and then broken into chunks and frozen it could satisfy any sugary craving. I use raw cacao powder to get all the antioxidants and minerals that are usually lost when cocoa beans are roasted. Cocoa powder would still work in a pinch for the flavour.

After sucking back this smoothie I always have a smile on my face and a spring in my step. It’s a much better feeling than what you would get after a visit to your local heart attack shack and your body will thank you for years to come.

Recipe for Shamrock Smoothie

1 frozen banana (very ripe)

1/2 cup almond milk (or milk of your preference)

2 handfuls of frozen kale (or frozen baby spinach or a combo)

2 drops of pure peppermint extract (or to taste, it’s powerful stuff!)

2 TBS chia gel (optional, I use 1 part chia to 6 parts water and keep the extra in the fridge for up to a week)

1. Blend all ingredients in a glass or mason jar with an immersion blender (or in a blender)

What are some other sweet ways you get your greens?

Watch the video: Granola + yoghurt breakfast (December 2021).