Author: Sharon

This Homemade Ginger Ale is WAY Better than anything you’ll find in stores. It’s made with actual ginger (not “natural ginger flavoring”) and it’s void of any high fructose corn syrup or icky additives! It’s an extremely effective drink, great for alleviating bloating, nausea, gas, or stomach discomfort. PLUS, it’s ready to enjoy in less than 30 minutes!

Here’s What You’ll Need:
-2 cups Ginger (roughly chopped)
-4 cups Water
-1/2 cup Fresh Squeezed Lime Juice (3-4 limes) can sub with lemon
-1/3 cup Raw Honey, Agave, Maple Syrup, or Simple Syrup or to taste

To Serve
-Club Soda or Sparkling Water
-Ice
-Lime or Lemon Wedge

For More Details, Recipe Substitutions, and Step-By-Step Photos: https://goodfoodbaddie.com/homemade-ginger-ale-recipe/

Ingredients
• 1 can butter beans, drained and rinsed• 1 tsp olive oil• 1 tsp garlic powder• 1 tsp onion powder• ½ tsp salt• ½ tsp black pepper• ¼ tsp chili flakes• 1 tbsp cornstarch• 2 tbsp fresh rosemary, chopped

Directions
1. Drain and rinse the butter beans.
2. In a large bowl, combine the garlic powder, onion powder, salt, pepper, chili flakes, and cornstarch.
3. Add the butter beans and toss until evenly coated.
4. Drizzle with olive oil and toss again.
5. Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.
6. Toss with fresh rosemary and serve.

Per Serving:171 calories25.5g carbs3g fat7.5g protein9g fiber

These crispy air fryer butter beans are one of my favorite non-boring healthy snacks. They are crunchy, flavorful, and an easy way to get more fiber into your day.

Red Lentil Soda Bread
Soak overnight
300g dried red lentils
300ml water

The next day
35g psyllium husk
2 tablespoons extra virgin olive oil
2 level teaspoons baking powder
1 tablespoon lemon juice or vinegar
1/2-1 level teaspoon sea salt flakes
220-250ml water

Method
1. Soak the dried lentils and water in a covered bowl overnight. They should have absorbed all of the water and doubled in weight.

2. The next day- turn the oven to 200C ( I used convection). Add all the other ingredients to a food processor. Add 200 mls of water and build up slowly. The psyllium husk will continue to thicken the mixture. Process at high-speed until the dough is smooth and there are no signs of lentil pieces left. If the dough is too wet, it may not cook through- too dry and it will be too crumbly. Add some more psyllium husk if the mixture is too wet and allow to sit for 10 minutes.

3. Allow the mixture to stiffen up slightly, it should have the texture of Play-Doh. Form into a round shape and score the top into a cross. Sprinkle with seeds (I used black and white sesame seeds)

4.Bake for one hour to 1 hour 15 minutes until completely cooked through.

Enjoy!

I made 12 slices
Kcals per slice 110
5g fibre and 6g protein per slice

Dominique Ludwig is one of the UK’s leading nutritionists with over 20 years of clinical experience as a King’s College, London qualified nutritionist, nutritional therapist and Fellow of the British Association of
Nutrition and Lifestyle Medicine (BANT)