Lemon Ginger Tea

Lemon Ginger Tea is the perfect early morning pick-me-up. It leaves you refreshed and awake without the 3 o’clock caffeine crash that comes from drinking coffee.

It’s also the perfect drink when you’re feeling sick. At the first signs of a stuffy nose or scratchy throat, brew up a big pot of this tea and relish in its immune system boosting properties. Lemon juice has high quantities of vitamin C, while ginger and cayenne pepper help to clear the sinuses.[1]

Ingredients:

a small knob of ginger, grated

½ lemon, juiced with the seeds removed

1/8 tsp. cayenne pepper

Method:

In a small pot, boil enough water to fill a tea mug. Add the grated ginger into the boiling water and allow to simmer for 3 minutes. Pour the lemon juice into the mug. Pour the boiling ginger water into the mug and sprinkle cayenne pepper on top. If the tea is too bitter, add a small spoonful of honey. Serve hot.

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[1] http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1938/2

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Bran Muffins

The Danish word hygge has no direct English translation. If you ask any Dane, they’ll give you a list of near-synonyms like coziness, security, fellowship, or well being, but they’ll always follow it up with the assertion that none of these words could ever hope to describe hygge correctly. Hygge is a way of life, they’ll tell you. It’s the Danish culture.

When I lived in Denmark last year, I experienced many things that were totally different than anything I had ever done before. But the culture of hygge was a constant in my life, following me from New York to Copenhagen. To the Danes, hygge means lighting a few dozen candles, inviting your friends and family over, sitting in front of a crackling fire, staying up late talking and laughing the night away, and most importantly, eating good food. At the end of the night, when you’re all exhausted and ready to pile into the car for the drive home, you give your hosts a big hug and say “Tusind tak. Det var hyggelig.” 

Even though my parents and siblings had never heard that word until I brought it back with me in May, I can’t think of a better way to describe our family dynamic. Many nights at the Campanelli house are spent next to a roaring fire, a cup of mint tea in one hand and a muffin in the other, with the five of us reading together at the kitchen table. This is what family is to us. Our recipe has evolved over the past ten years, just as we all have. But to me and Julia, there’s nothing more hyggelig in the world than walking through the front door to smell fresh bran muffins baking in the oven.

BRAN MUFFINS

Ingredients:

Dry:

2 cups raw bran (Bob’s Red Mill or Kellogg’s All-Bran Cereal)

2 cups whole wheat pastry flour

1 tbsp. baking powder

½ tsp. salt

½ cup unsweetened shredded coconut

½ - ¾ cup raisins

3 tbsp. cinnamon

1 orange, zested 

Wet:

1 ½ cups rice milk

½ cup olive oil

1 egg

1 tbsp. almond extract

1 tbsp. vanilla extract

Method:

Preheat the oven to 400F on convection bake. In a large bowl, mix dry ingredients together. Add the wet ingredients to dry. If the batter looks too dry, add more rice milk and oil in proportion.

Bake for 26 minutes.

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Breakfast Smoothies and Oatmeal

Ever since we started The Two Pears, we’ve gotten a lot of feedback from people asking us to do a post about breakfast recipes. It seems that people who are trying to improve their eating habits do a great job choosing healthy lunches and dinners, but can’t seem to overcome the greasy eggs and bacon or sugary pancakes and French toast that make up standard breakfast fare. 

We’re always told that breakfast is the most important meal of the day, so we’ve found some alternatives that’ll keep you energized and full until lunch.

The recipes below are our personal favorites. Most mornings, you can find us eating some variation of them. The greatest thing about them both is that they’re totally customizable. Craving more protein? Toss in some toasted almonds, walnuts, or pecans. Want it sweeter? A dash of maple syrup or honey will do the trick. Hate spinach? Substitute in some kale or beet greens, or leave it out entirely. The possibilities are endless. 

JULIA’S OATMEAL

½ frozen banana

½ cup of oats

¼ cup of pumpkin puree

2 tsp. of cinnamon

almond extract

vanilla extract

Method:

In a small pot, boil one cup of water. While the water is coming to a boil, cut a frozen banana into chunks and heat them in a separate pot. Once the bananas are melted and the water is boiled, add oats to the pot with banana and pour the water over the top. Stir frequently to incorporate banana. Let the oats cook until the mixture gets fluffy. Incorporate the cinnamon while continuing to stir. Once everything is mixed, add a large scoop of pumpkin puree (about 1/3-1/2 cup) and heat for another minute. Add a few drops of almond and vanilla extract.

Serve with toppings and enjoy!!

SONDRA’S GREEN MONSTER SMOOTHIE

¼ cup sunflower seeds, toasted

¼ cup oats

2 tbsp. flax meal

1 handful of raisins

2 dates

1 tbsp. coconut oil

2 handfuls of baby spinach

5 ice cubes

5 strawberries, frozen

½ banana, frozen

water

2 tbsp. almond butter

Method:

Toast sunflower seeds in the microwave for 1 minute 30 seconds, being careful not to burn them. Combine sunflower seeds, oats, and flax meal in a food processor and pulse until combined. Add raisins, dates, and coconut oil and combine. Next, add baby spinach, ice cubes, strawberries, and bananas and pulse until combined. Add water until the desired consistency is reached. Serve topped with a scoop of almond butter.

TOPPING SUGGESTIONS:

Almond butter

Peanut butter

Fresh fruit

Sunflower seeds, toasted with cinnamon

Maple syrup (as sweetener)

Toasted nuts

Granola
Unsweetened Baking Chocolate

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