Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
I'll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
The first job where I actually made money was on 'Guiding Light,' the soap opera. And I played a maid. My name was Ginger, and I had a Brooklyn accent - a really bad one, if I remember correctly.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I thought I'd be the first to introduce herbal tea to Patna. White tea, ginger tea, rooibos, camomile. No one touched it. On subsequent visits, I'd find the packets decorating the shelves in my parents' dining room.
I always try and make the strongest ginger tea with manuka honey to keep my voice in shape.
When I realised I had a facility for humour, I latched on to it, and it gave me confidence and I built my personality around it. So I subconsciously made myself become the funny one so that would be my label rather than the ginger one or the red-faced one.
I have my own personal masticating juicer at home. I sort of picked it up from friends a few years ago, and it just gives me more energy. Mostly green juice. Spinach, celery, kale, green apples, lemon, sometimes ginger - you know, like, nasty, euuugghhhh!
I'm intent on marketing Jamaica. Jamaica has the best coffee, the best sugar, the best ginger and some of the best cocoa in the world.
