Roasted Spiced Squash: Toss 675 g cubed butternut squash with ½ tablespoons
olive oil, 1 minced garlic clove, 1 teaspoon ground ginger, ½ teaspoon ground
cumin, ½ teaspoon coarse salt, ¼ teaspoon ground cinnamon, and freshly ground
black pepper to taste. Roast at 220°C, stirring once, for 30 minutes. Serves 4,
107 calories
Ginger Tea: Bring 480 ml water, 1 tablespoon fresh lemon juice, 1 tablespoon
honey, ¾ teaspoon ground ginger, ¼ teaspoon ground turmeric, and a pinch of
cayenne pepper to a boil. Serves 2, 37 calories
Gingered Green Beans: Boil green beans until crisp-tender. Heat some chopped
garlic and ground ginger in olive oil, then add the green beans and toss to coat.
Sprinkle with a pinch of coarse salt and a squeeze of fresh lemon juice.
NUTMEG
Don’t wait for the once-a-year eggnog; nutmeg can flavour up both sweet and
savoury dishes.
Caramelized Pears: Cut 2 pears into wedges and core. Melt 1 tablespoon
unsalted butter with 1 tablespoon honey, ½ teaspoons pure vanilla extract, ⅛
teaspoon grated nutmeg, and ⅛ teaspoon ground cinnamon over medium-high
heat. Add the pears and cook until glazed, about 7 minutes, turning in the syrup.
Serve over plain 2% Greek yoghurt. Serves 4, 97 calories
Sautéed Baby Spinach: Sauté baby spinach with garlic in olive oil. Sprinkle
with nutmeg to taste and toss with fresh lemon juice.
Spiced Mashed Potatoes: Sprinkle nutmeg to taste over mashed sweet or white
potatoes.
RED CHILLI FLAKES
Not for pizza night only—use these any time you crave a bit of heat.
Hot-Chilli Carrots: Toss 900 g carrots, halved lengthwise, with 1 ½