Cut ginger into 1-2 inch sized chunks and add to a food processor. Run for 25-30 seconds until all ginger pieces are finely diced. You can dice by hand if you don’t have a food processor.

Add diced ginger, 1 cup sugar, and 1 cup water to a small pot over medium heat and bring to a low boil.
Once boiling, reduce heat to low and simmer gently for 10 minutes, stirring occasionally.

After 10 minutes, pour the mixture through a fine sieve to separate the syrup from the ginger.

Keep the syrup stored in an air-tight container in the fridge for up to 2 weeks or 3 months in the freezer.
Give the syrup a shake or two prior to using once stored in the fridge as some settling will occur.

Note: You can use the spent diced ginger to make candied ginger! See post for details

Gently tap the sieve on the palm of your hand until all spices have passed through and only clumps remain.

Using the back of a spoon, press down on any clumps to break them apart and sift once more. Discard any remaining bits.

Store in a jar for up to 6 months. Freeze unused portion to maintain freshness until pumpkin pie spice season rolls around next year!

Next, add the chia seeds and stir. After a couple of minutes, the jam will thicken. Pour into a jar a leave to cool. It’s now ready to eat. Once the jam is cool, pop the lid on the jar and refrigerate for up to a week.

Makes 16 tablespoons worth of chia jam.

Storage Instructions: Keep refrigerated in an airtight container for 4-5 days or in the freezer for up to six months. For extra freshness, pour a thin layer of extra virgin olive oil over the pesto before storing in either the fridge or freezer. For convenience, freeze individual portions of pesto in ice-cube trays. Then once frozen, transfer them to airtight freezer bags.

Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.

Stir turmeric into honey and add a pinch of black pepper—this helps our bodies absorb the active compound called curcumin from the turmeric.

Store in the fridge for 1–3 weeks. Fresh turmeric honey won’t last as long as ground turmeric honey.

With all ingredients in a pot, heat over medium low, stirring frequently. We don’t want this to boil, just simmer gently. The dried turmeric version will be quick to thicken and can possibly burn, so stir often.

Simmer for 3–5 minutes, until combined and slightly thickened to a paste. Let cool and store in an airtight container in the fridge for 2–3 weeks. Turmeric paste will thicken substantially as it cools and is placed in the fridge.

Note: Turmeric paste using fresh turmeric and ginger will need to simmer longer, perhaps 7–10 minutes. Stir often and don’t let burn or boil!

You can toast the walnuts if you’d like to, this will increase the flavor of the walnuts! Before removing from the food processor, taste and adjust flavors as you see fit. Taste a little bland? Try adding more salt, pinch at a time. Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time. Doesn’t taste cheesy enough? Add more nutritional yeast.

Remove from food processor or blender and store in the fridge for up to 1 week.

Add all ingredients in a jar, close the lid and shake to mix. The spice mixture is ready to be used.

While machine is running, pour in olive oil. Process until smooth. Add Parmesan cheese and pulse to combine. If you’d like your pesto to be looser, add a few more tablespoons of olive oil and process to combine.

Store in an airtight container, refrigerated, until ready to use.