Sirop de gingembre

This is a syrup I made just as we got into the change of seasons. I felt like I needed a good boost and in that case, ginger, is always a good idea. This recipe is simple, and what is amazing about it is that it conserves well, and for cool windy days add hot water and there’s a delicious cup of flavored tea, and one hot sunny days, add some sparkling water and voilà, a homemade ginger ale. All you need is: Organic fresh ginger, coconut sugar (or sugar), honey and lemon. 13a51691-808b-4ab6-a258-d462ed002419In a casserole, add in 1 cup of water with 10 slices of peeled ginger. Add 3 tablespoons of coconut sugar and 2 tablespoons of honey. Put on low heat for 20 minutes, squeeze in a dash of lemon. Conserve in a sterilized jar and close tightly, to be stored in the fridge. 0fed1ea4-53cd-4322-a73f-a5c3a802b8b6

Creating space: 

 

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From upper left, clockwise: Coffee vanilla from Cosme Kitchen Juicery (Shibuya), Cacao Maca from Marugo Deli (Ebisu), Banana protein from LA Juice (Hiroo), Cacao Avocado from Trueberry (Nakameguro)

“Go with the flow” is commonly used, but just like everything else in the world (and beyond), it can be taken in different ways depending on how a person percieves it in a certain situation.

It can be difficult for me at times. Sometimes you do need patience. You can’t rush things. You DO need to go with the flow.

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