Sweet and Spicy Chicken with Miso-Lime “Noodle” Salad


I’m always on the lookout for healthy alternative ingredients for dinner during the week. I figure if I get creative with nutritious yet yummy food during the week, I can enjoy myself  a little more on the weekend. So when I came across kelp noodles a few years ago, I’ve tried to incorporate them into noodle-y dishes ever since. These noodles are quite delicious! And don’t let the word “kelp” scare you into thinking they taste like the ocean- they’re actually a blank canvas! The beauty of these noodles is that because they don’t taste like much on their own, they take on the flavors of whatever marinade you soak them in. For example, in this recipe the crunchy kelp noodles take on this vibrant, tangy-sweet-salty flavor from the honey, miso, ginger, and lime vinaigrette. What’s even better is that they are ready to eat right out of the package! No cooking or boiling — just toss with your favorite veggies, top with some sweet and spicy chicken, and you’re good to go.

Sweet and Spicy Chicken with Miso-Lime “Noodle” Salad

Yields 4 portions

img_3677Sweet and Spicy Chicken


  • 4 boneless, skinless chicken breasts
  • 4 tbsp. sweet chili sauce (store-bought is easiest for the weekday, but if interested, ask for my homemade recipe!)
  • 1 shallot, roasted
  • 2 cloves garlic, roasted
  • 2 tbsp. hot sauce, plus 1 tsp. (try my Turkish Hot Sauce recipe!)
  • 2 tbsp. avocado oil (or other neutral oil)
  • 3 tbsp. apple cider vinegar
  • salt and pepper

Blend all of the ingredients except the chicken and sweet chili sauce in a blender until smooth. Pour the blended liquid on the chicken, evenly coating, and let rest to marinate for 1 hour. After 1 hour, sprinkle the chicken with a little salt and pepper. Now you can either grill your chicken (medium heat for 10-15 or until the internal temperature is 155°F), or roast your chicken (400°F oven for 10-15 or until the internal temperature is 155°F). Don’t forget to rest your cooked chicken for 10 minutes before cutting and serving. While the chicken is resting, mix 1 tsp. of hot sauce with the sweet chili sauce and spread evenly over chicken.

img_3679Miso-Lime “Noodle” Salad


  • 12 oz. bag of kelp noodles
  • 2 small carrots, shaved
  • 3 radishes, shaved
  • ½ cup bean sprouts
  • 1 cup baby arugula
  • ½ cup pickled cucumbers (recipe below)
  • ¼ bunch of cilantro, chopped
  • 1 lime, juiced
  • 2 tbsp. fresh ginger
  • 1½ tsp. white miso
  • 2 tsp. honey
  • 1 tbsp. rice wine vinegar (or apple cider vinegar)
  • 1 garlic clove
  • 1 tsp. dijon mustard
  • ½ cup neutral oil (avocado, canola, or vegetable)
  • 1 tsp. salt
  • ½ tsp. black pepper
Crunchy and fresh kelp noodles! I found mine at Whole Foods.

For the vinaigrette, blend the lime juice, ginger, miso, vinegar, honey, garlic, dijon mustard, oil, salt, and pepper until emulsified and a creamy consistency. If the vinaigrette is too watery, add another tablespoon of oil and blend. Add more salt if desired. Mix all of the other ingredients with the vinaigrette right as you’re pulling your chicken out of the oven to rest (the 10 minutes to rest the chicken will give the salad time to soak up that lime-miso vinaigrette).

Pickled Cucumbers (great for snacking or adding sweet-tangy punch to dishes)


  • 1 english cucumber
  • 1½ cup rice vinegar (or apple cider vinegar)
  • 1 cup sugar
  • 1 tbsp. salt
  • 1 tsp. mustard seeds
  • 1 tsp. coriander
  • 1 tsp. pink peppercorns (optional)
  • 1 star anise (optional)
  • 2 tbsp. fresh ginger, roughly chopped

Cut off the ends of the cucumber, cut in half lengthwise, slice in ¼ inch moons, and place in a clean, metal bowl. In a pot, boil the remaining ingredients. Once boiling, pour over cucumbers (make sure the cucumbers are submerged), and cool completely.



Turkish Hot Sauce

Crispy Sweet Potato Fries with Aioli


To me, a burger isn’t complete without a side of sweet potato fries. And as much as I wish I could eat the fried version every week, I wanted a baked version that was just as tasty. Unfortunately, as I’m sure some of you have discovered, “crispy” and “baked” are not synonymous with sweet potato fries. Until now! The process may seem a little labor-intensive but I promise the end result will be worth it. And to pair with these crispy baked sweet potato fries, I make a simple aioli as a dipping sauce. The beauty of this aioli recipe is that it’s quite easy and can be altered with SO many additional ingredients if desired. Check out my aioli flavors below the recipe!

Sweet Potato Fries

Yields 2 servings


  • 2 medium sweet potatoes
  • 1 tbsp. corn starch
  • 2 tbsp. neutral oil (avocado, vegetable, or canola)
  • 2 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. paprika (optional)

Preheat oven to 400°F. Wash the sweet potatoes and cut in long, thin sticks. Immediately submerge the fries in water and set aside for 30 minutes. After 30 minutes, drain the water from the potatoes and spread evenly over paper towel to remove excess water. Place sweet potatoes in a bowl with cornstarch and toss vigorously until lightly and evenly coated. Add remaining ingredients and toss to evenly coat. Lightly brush two wire racks with oil or spray with cooking spray and place the fries evenly on the rack.  (I stacked the wire rack on cookie sheets to catch any falling fries.) IMG_3632Make sure to not overcrowd the rack. The more space each piece of sweet potato has, the less likely they will steam and create soft, soggy fries. Place trays in oven and cook for 20 minutes or until they start to turn golden brown. You may need to rotate your trays halfway through the cook time if your oven bakes unevenly. Remove sweet potato fries carefully from the racks and enjoy with….



This aioli recipe is a great one to keep in your back pocket for meals that need a little something extra. Not to be confused with mayonnaise, an aioli makes for a great dipping sauce and pairs well with savory baked goods. This recipe is my go-to basic aioli (and it doesn’t require a blender — just needs a little elbow grease!). Once you’ve mastered this version, the flavor combinations are endless.

(Note: Real aioli contains raw egg and is not recommended for young children, pregnant women, elders, or those with weak immune systems.)



Yields 1 cup


  • 2 egg yolks (have any yolks hanging around after making my pumpkin pancakes??)
  • 1 clove garlic, grated on a microplane or finely minced
  • ¼ tsp. salt
  • 1 tsp. water
  • 1 cup avocado oil
  • ½ lemon, juiced
  • pinch of black pepper
  • pinch of cayenne

IMG_3628Roll up a slightly damp kitchen towel, shape it into a circle, and place a medium mixing bowl in the center of the towel (this will keep the bowl in place as you  stir). Add the egg yolks, water, salt, and garlic to the bowl. Whisk constantly as you slowly drizzle in the avocado oil (this step may take up to 5 minutes. Hang in there. You can do it!!). When the sauce becomes thick and emulsified, whisk in the remaining ingredients.

Once you have that basic recipe down you can add all kinds of flavors. I made our aioli with toasted vadouvan, turmeric, and more cayenne!

Try these sometime:

  • Lemon
  • Smoked paprika
  • Madras curry
  • Ginger
  • Shmichi togarashi
  • Cabernet shallot
  • Turkish hot sauce (recipe to come!)
  • Moroccan
  • Harissa
  • Herb
  • Avocado-wasabi
  • Rosemary-garlic

… Just to name a few! Comment below with your own fun combinations for others to try.

Guilt-Free Pumpkin Pancakes


YOU GUYS! It’s almost time for pumpkin season!! I have been waiting all year for my two favorite seasons: pumpkin season and Christmas-treat season! But because I’m staring down a few months of delicious goodies, I came up with this guilt-free, protein-packed pumpkin pancake recipe to fuel you through the upcoming festivities. And I threw in a recipe for apple compote and homemade almond-honey granola to go along with it!

Pumpkin Pancakes

Yields 10-12 small pancakes


  • IMG_36201 cup rolled oats
  • 5 egg whites (reserve egg yolks for my aioli recipe to come!)
  • ½ cup cottage cheese
  • ¼ cup pumpkin puree (made from roasted fresh pumpkin or from the can. No judgment here!)
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 3 tbsp. honey
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 tsp. pumpkin pie spice
    • To make your own: mix 1½ tbsp. cinnamon, 2 tsp. ground ginger, ½ tsp. allspice, ½ tsp. ground mace, ½ tsp. ground cloves, ½ tsp. ground nutmeg)

In a blender, mix all of the ingredients until fully blended and smooth. Cook pancakes on a 350°F griddle or skillet on low for 4-5 minutes, flipping after 2-3 minutes. Because of the amount of pumpkin compared to that of the oatmeal, these pancakes are more on the denser side than fluffy. So trust me, if you’re dying for a pumpkin fix, these are right up your alley.

Almond-Honey Granola

Yields 3 cups


  • 2 cups rolled oats
  • ½ cup brown sugar
  • ½ cup raw sliced almonds
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 2 tbsp. coconut oil (or other neutral oil like avocado, vegetable or canola)
  • 3 tbsp. honey

Preheat oven to 260 °F. Mix all of the dry ingredients in a bowl. In a saucepan, bring vanilla extract, oil, and honey to a boil. Once bubbling, turn off the heat and pour into the bowl of dry ingredients, mixing to combine. Spread mix evenly on oiled or parchment paper-lined cookie sheet. Bake for 20 minutes. Stir the granola, spread evenly, then bake for additional 15-20 minutes or until golden brown.

IMG_3621Apple Compote

Yields 3 servings


  • 4 granny smith apples
  • 1 lemon, juiced
  • ¼ cup water
  • 2 tbsp. honey
  • 1 tsp. cinnamon
  • ¼ tsp. garam masala (it’s my secret! No one will know what amazing warm spices you used!)
  • ¼ tsp. salt

Cut apples into small cubes. Add remaining ingredients and apples to saucepan and simmer on low for 5 minutes, stirring occasionally.

“Gourmet” Weekday Dinner

Ok, bear with me… This one is a doozy, but I promise it’s worth it…

I may be a professional chef by day, but coming home after working all day in a kitchen to make dinner can feel quite daunting. Despite my lack of energy, I always strive to cook a fresh meal for my family. They are the reason I love cooking, after all. It doesn’t make sense to cook 4-star rated food to strangers only to come home and press 4:00 minutes on the microwave for my loved ones. So in an attempt to save a little energy at the end of the day and still provide a balanced, home cooked meal for my family, I’ve used a couple of tricks from my years as a catering chef and applied them to our weekly dining routine.

One of the most challenging things to master as a chef is timing. Catering chefs, for example, have to manage a menu for hundreds of people at one time. The food, in every single detail, has to ALL come out piping hot, not over- or under-cooked, AND taste delicious. How is this possible? One method: par-cooking. By partially cooking your food,  cooling it down, then bringing it back up to the proper temperature for consumption, you’re able to uphold the ultimate vision of the dish without comprising the tasty end result due to lack of time. Still with me? It’s actually quite simple. Here’s how I use this technique for my family.

Saturday was a beautiful day in California and we had a few pounds of chicken breast hanging out in the freezer, so we pulled out the grill. But instead of grilling enough chicken for just our Saturday dinner, I fully grilled enough for us that night, then lightly kissed the grill with the rest of the chicken for later in the week. I did the same for some vegetables. Now we could eat “Grilled Chicken with Summer Vegetables” on a Wednesday night when I was more interested in playing with my daughter than cooking. Hang in there… I promise all of this detail will be worth it. But first…here are a handful of tips for properly par-cooking food

Tips for properly par-cooking food:
  1. Invest in a good thermometer. And calibrate it regularly. (Comment below if you have questions on how to do this!)
  2. Lightly sear or grill your food only for a couple of seconds — just long enough to get those gorgeous grill marks.
  3. Cool your food properly. Hot food must be cooled to 70°F in 2 hours, then down to 41°F in an additional 4 hours. Example: If I grill chicken at 2:00P, I have until 4:00P to get the internal temperature to below 70°F (this is where that thermometer comes in handy!). I then have until 8:00P to get the internal temperature to below 41°F. All of this time and temperature monitoring might seem overwhelming but it ultimately means delicious leftovers without a nasty stomach ache!
    • Don’t put your hot food in the fridge to cool faster. The residual heat could potentially heat the inside of your fridge, which could cause other food in your fridge to get warm and spoil. Ew. And a waste of money.
  4. When ready to eat your food, properly heat it up again in the oven. Use these temperatures when cooking various types of food. (Make sure to temp the thickest part of the ingredient. Cooking multiple sizes? Start with the smallest item, remove it from the oven once fully cooked, then continue with the rest. This will eliminate any random overcooked food):
    1. Fish – 145°F
    2. Casseroles – 165°F
    3. Pork – 145°F
    4. Poultry – 165°F
    5. Beef (steaks)  – 145°F
    6. Ground meat – 165°F
  5. With all of that being said, don’t cook your protein until the thermometer reads that number above. Pull out the protein when the temperature reads about 10°F less than the goal. (e.g.: Take chicken out of the oven when the temperature reads 150-155°F). Why? Because all protein needs time to rest. Resting allows the juices to flow back into the entire piece of the protein cooked. And when you rest your protein, it will continue to cook. So…. If you pull out your chicken exactly at 165°F, and it rests for 10 minutes, then by the time you eat the chicken it will be overcooked.

Still with me? I promise it’s all worth it.

Ok, how about we do some actual cooking?

Here is the dish that inspired this post:


Herb Grilled Chicken with Lemon Cauliflower Rice, Grilled Vegetables, and Hazelnut Romesco

Yields 4 portions


  • 3 chicken breasts ( I aim for 5 oz. serving portions per person)
  • ½ tsp. minced parsley
  • ½ tsp. minced oregano
  • 1 tsp. avocado oil (or oil of choice)
  • salt and pepper
  • zest of 1 lemon
Hazelnut Romesco
  • 3 red bell peppers
  • ¼ cup olive oil, plus 1 tbsp.
  • 2 garlic cloves
  • 3 tbsp. sherry vinegar (or red wine vinegar)
  • ¼ cup toasted hazelnuts
  • 1 roma tomato, roasted in 400°F oven for 10 minutes
  • ¼ bunch of parsley
Lemon Cauliflower Rice
  • 1 small head of cauliflower
  • 1 tbsp. avocado oil
  • ¼ bunch of parsley, minced
  • 1 clove of garlic, minced
  • 1 shallot (or ¼ yellow onion) minced
  • zest of 1 lemon and its juice (want my recipe for preserved lemons to add to this dish instead? Comment below!)

    Make preserved lemons for added pop of flavor all year!
  • Whatever you have in the fridge! Or find at the Farmer’s Market or grocery store! Go seasonal and it will be delish. Just season with oil, salt, and pepper. Then kiss the grill lightly, cool, then reheat in a 450°F oven for 10 min.



IMG_3610Start by marinating the chicken with the ingredients listed. This can be done 24 hours in advance. Lightly grill the top side of the chicken. Cool (as directed above). When ready to reheat, preheat oven to 450°F. I prefer a higher temperature to add more color to the chicken and to enable you to get the chicken in and out of the oven faster, which will prevent drying out the chicken breast. Cook for about 8-10 minutes (or until the temp is 155°F). Rest, serve, and eat! You can also throw it in the microwave for about 4-5 minutes too and cut the time even more!

Hazelnut Romesco

Preheat oven to 400°F. Coat bell peppers with 1 tbsp. olive oil, place on a cookie sheet, and roast until skin is black (about 15-20 minutes). Rotate occasionally for an even char. Remove bell peppers from oven, place immediately in bowl, and cover with plastic wrap. Cool until you’re able to touch. Once cooled, peel skin and remove the seeds. Place roasted bell pepper in blender with remaining ingredients and blend until smooth. Season with salt and pepper.

Lemon Cauliflower Rice

IMG_3611Cut core from cauliflower and place in food processor. Pulse until until cauliflower is the size of rice. Reserve until ready to sauté. In large saucepan, heat oil on medium heat. Add shallots and sauté for 30 seconds. Add garlic and saute for 10 seconds. Turn off the heat and add cauliflower, lemon zest, and lemon juice. Season with salt and pepper, and serve. If you’re not a fan of cauliflower, substitute with quinoa, brown rice, basmati rice, or pearl barley. Just make sure to alter the cook time accordingly. Comment below if you have questions!


Thank you for hanging with me for this long one! I hope it helps those who wish they could have a home-cooked meal on those busy weekday nights.

Have any questions? Comment below!

Nectarine-Bourbon Chutney


It’s getting to the end of stone fruit season, and one of the ways I like to savor summer’s delicious fruit is by making it into a sauce. I love having a variety of sauces and dips stored in my fridge — it makes for an easy addition to a “gourmet” weekday dinner. This easy sauce takes little time to prep but makes up for it when cooking. But it’s ohhh-so-worth the time. The longer and lower this sauce can cook, the more the flavors can meld and create a thick, pungent chutney.

Nectarine, Pink Peppercorn, and Bourbon Chutney

Yields 6 servings


Pink peppercorns are dried berries with a black pepper flavor!
  • 7 nectarines
  • 2 tbsp. oil
  • 2 tsp. shallots, minced
  • 1 tsp. ginger, minced
  • 1 garlic clove, minced
  • 2 cups bourbon
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 tsp. brown mustard seeds
  • 2 tsp. ground cinnamon
  • 1 tsp. red chili flakes (or more if you like it spicy!)
  • 1 tsp. pink peppercorns
  • ½ tsp. ground coriander
  • salt to taste

IMG_3614Cut nectarines in half, remove the seed, and cut into medium sized chunks. (I prefer a chutney with pieces of nectarine as opposed to a more pureed consistency.) In a large saucepan, add oil on medium-low heat. Sauté shallots, ginger, and garlic for 30 seconds. Add in nectarine chunks. Turn off heat while you add in the bourbon slowly. (Use caution adding alcohol to a hot pan.) Turn heat back on to medium-low and add remaining ingredients except the salt. Stir together, then turn heat to low. Stir occasionally for about an hour, or until the sauce turns into a thick chutney. Taste and season with salt to your liking.

I enjoyed my chutney with a smoked pulled pork and kale-cabbage slaw sandwich! Want the recipe? Comment below!

Cinnamon Pecan Butter

When it comes to nut butters, the winner in our household is pecan butter. It has a more unique flavor than peanut butter, and is a little sweeter than almond butter. The thing is, we’ve never been able to find pure pecan butter in grocery stores. It always seems to be combined with other nuts, such as almond-pecan butter or pecan-walnut butter. So we started making this pecan butter from scratch years ago and it has become one of our pantry staples ever since. The optional flaxseed meal makes this spread even more nutritious. My wife enjoys it on sourdough toast every morning with her hot coffee.

Pecan Butter Ingredients

Cinnamon Pecan Butter

Yields 2 ½ cups


  • 5 ½ cups whole, raw pecans
  • ¾ tsp. cinnamon
  • 1 ½ tsp. sugar
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ¼ cup flaxseed meal (optional)
Natural oils released during blending

Blend the pecans in a food processor until pureed, about 3-4 minutes. When buying pecans for butter, look for pecans that haven’t been on the “shelf” for too long. Bulk sections of supermarkets and farmer’s markets are great places to look for the freshest nuts. The fresher the pecan is, the more natural oils are released during blending, which makes for a creamier butter. Add cinnamon, sugar, salt, vanilla, and optional flaxseed meal. Blend on high until smooth and buttery in consistency, about 5-6 minutes.


Watermelon Mint Lime Ice Pops

These seasonal ice pops are a refreshing treat on hot summer days, and they’re made with only four ingredients. There’s only so much ice cream you can eat to cool off, so we came up with this recipe for those times when only a cold, icy treat would do the trick. They come together in minutes. Since watermelon is in season, its natural sweetness eliminates any need for additional sugar. Feel free to add in a drizzle of honey if you like them sweeter.

FullSizeRender 2

Watermelon Mint Lime Ice Pops

Yields six 3oz. ice pops


  • ½ seedless mini watermelon, chopped
  • 1 whole lime, juiced
  • 10 medium-sized fresh mint leaves
  • ¼ cup blueberries

IMG_2537I picked up the fruit at our local grocery store and combined it with a few sprigs of fresh mint from our garden. We have to be vigilant about using some of the mint every week, or it will take over our garden since it grows so fast!

Chop the watermelon and place in blender. Add juiced lime and whole mint leaves. Blend on high until pureed, about 30 seconds. Taste and add honey if desired. Pour into ice pop molds. Drop in whole blueberries as desired. Alternatively, you could blend the blueberries into the juice if you prefer a smoother consistency.

Place ice pops in freezer for 5-6 hours, and enjoy!


If you have any juice left over after filling your ice pop molds, pour into a cup with sparkling water to make a fizzy agua fresca. You can even add some tequila for a fun cocktail!


The Beauregarde

I don’t know about you, but I was SUPER bummed to hear about the passing of Gene Wilder this week. My dad was a huge fan of his, so much of my childhood was spent either watching his movies or reciting his countless (genius) one-liners. And since I can only imagine my dad and Gene are having drinks together right now, I was inspired to create a drink in his honor: The Beauregarde.

Based on the movie that first introduced me to Wilder, my take on the classic Moscow Mule (my fav!) muddles fresh blueberries (remember that iconic Willy Wonka scene with Violet Beauregarde turning into a blueberry?) with mint, Meyer lemon juice, Pisco Porton (a Peruvian brandy), and finished with my homemade ginger beer. And to top it off, for Mr. “Candy Man” Willy Wonka: candied ginger.

The Beauregarde

Yields 1 cocktail


  • ½ oz. Meyer lemon juice (tastes like a cross between a lemon and a mandarin)
  • 5-8 mint leaves
  • large handful of blueberries (about 30)
  • 2 oz. Pisco Porton
  • 6 oz. homemade ginger beer (or store bought)
  • 1 small piece candied ginger

Muddle blueberries, mint, and Meyer lemon juice (lemon or lime will work too) in a cocktail shaker. Add Pisco Porton to shaker with a few ice cubes. Shake vigorously. Pour over ice and top with ginger beer. Garnish with blueberries, mint, and candied ginger.

If you’re not a huge fan of vodka-based drinks, try Pisco Porton. It’s smooth enough to sip on its own and sweet enough to contrast the ginger beer.

Cheers to you, Mr. Wilder.

Homemade Ginger Beer


My fun drink of choice lately has been the Moscow Mule. They are way too delicious and go down way too easily. So, naturally, I had to learn how to make my own ginger beer. If only I could make my own vodka. Maybe my next culinary challenge… Just kidding. Well, maybe not… if I can get my hands on a distiller. But I digress…

Making ginger beer is surprisingly easy. The process does take a few weeks, but I assure you that the end result is well worth the wait.

Homemade Ginger Beer

Yields 2 ½ liters


Tip for peeling ginger: use the edge of a spoon to peel with thin outer skin with ease.
  • cups water, plus 2 liters
  • tsp. champagne yeast (I found mine on Amazon)
  • 3 lb. fresh ginger, finely grated
  • ½ cup granulated sugar, plus additional 4-5 cups
  • 1 lemon, juiced
  • 1 lime, juiced
  • ½ jalapeño, sliced
(Note: this recipe does produce an alcoholic ginger beer.)

Start by boiling and cooling 3 cups of water. This purifies the water, allowing the yeast to grow properly. To make your ginger beer “starter”, stir the yeast into the water until it dissolves. Stir in 1 tbsp. freshly grated ginger, 1 tbsp. of the granulated sugar, the lemon and lime juice, and sliced jalapeño. Pour the liquid into a non-reactive (e.g., glass) container or jar and cover with a cloth towel. Place the starter in a warm spot in your house — this will help to keep the yeast active. However, make sure the spot is not too hot (yeast will die) or too cold (yeast will go to sleep and slow your process).

Each day for the next week, mix 1 tbsp. ginger and 1 tbsp. sugar into the starter until the sugar dissolves.

*Plastic bottles are essential in order to ensure the pressure that builds up does not break the bottle!

After one week, strain the starter through cheesecloth into a large, pourable pitcher. While the starter is draining, slowly heat to a low boil 2 liters of water with 4 cups of sugar in a large pot, stirring until dissolved.  Once sugar is dissolved, turn off stove, and cool water.  Using a funnel, pour the strained ginger starter equally into 3 empty plastic* 1 liter bottles.


Add the sugar-water evenly to each bottle already containing the starter. Test the sweetness of the liquid: it should be sweeter than juice. Don’t worry about adding too much sugar. Over the next couple of weeks as the ginger beer ages, the yeast will eat the sugar and convert it to CO2 and alcohol. Tightly close up the bottles and place back in that warm spot of your house. After two days, slowly open each bottle and release any pressure, close the bottles back up, and store. Continue this step every day for 2 weeks.


Final step: ENJOY! It’s finally time to open the bottles and sample your homemade ginger beer. Add any additional sugar or citrus juice if needed.

If you’re looking to try a new ginger beer-based drink, check out the recipe for my Moscow Mule-inspired cocktail: The Beauregarde!