Ginger for Migraines with Abbie & Janessa of The Ginger People

In 1990, Abbie and her husband Bruce co-founded The Ginger People with a mission to make the benefits of ginger more accessible to everyone.

Happy Tuesday! Last week was one hell of a week. I was playing catch up after being in NYC and I’m feeling a bit drained.

Katie Stone

always asks the question, in her Into The Fridge series, that if you woke up tomorrow feeling terrible what would you do first? While my dream is to be interviewed one day, I’ll give you my answer now.

1. Drink a glass of electrolytes. My favorite is GOODONYA (Matt will be on the pod in the new year!) but I’ve also been enjoying LMNT and Cure.

2. Smoooothie. Right now, my go-to combo is frozen cherries and mixed berries blended with OJ. It really puts a pep in my step in the morning.

3. Take a shot of Wish Garden’s Kick Ass Immune - the most important thing I retained from a previous boss was how killer this stuff is when you’re sick.

4. Now I’m not a juice shot gal but a ginger and/or turmeric shot can convince me my body is bionic, so they are needed sometimes. I love Happy Moose Juice vitality shot and The Ginger People rescue shots.

5. If we’re in migraine territory: The Ginger People ginger chews or lozenges to help with nausea and MigreLief relief cap.

6. So much water and nourishing foods for the rest of the day + some fresh air if I’m feeling up to it <3 Oh & rescheduling as many calls as I can lol.

It’s a brand new week and I’m feeling good about it! Enjoy it, we’re so lucky to experience all that life has in store for us 🧡

Podcast: The Ginger People

Abbie Leeson, Co-Founder & Head of Innovation

In 1990, Abbie and her husband Bruce co-founded The Ginger People with a mission to make the benefits of ginger more accessible to everyone. Fast Forward to today, and their family-owned company is a major player in the global ginger market.

As the head of innovation, Abbie has led The Ginger People to new heights by expanding their product offerings, introducing Ginger Rescue dietary supplements, and enhancing the popularity of their GIN GINS candy line. Her dedication and vision have truly made a mark on the industry.

Janessa Stewart, Brand Educator

Janessa’s role includes educating our team about the various benefits of ginger. She helps us keep abreast of the latest research, as well as feedback from our consumers. She has a wealth of knowledge on the therapeutic usages of ginger -- along with many other natural remedies. Being a migraine-sufferer herself, this is a topic she’s familiar with, and uses ginger to help relieve some of her symptoms.

As our Health Care Marketing Coordinator, Janessa works with several migraine research and advocacy groups. If any of your listeners need to tap into ginger and migraines – and almost any ailment, Janessa is there for you - at the other end of this email: info@gingerpeople.com. 

Listen to the episode:

Spotify | Apple Music

Recipes

Raspberry Breakfast Bake [video]

It’s time to spice up your breakfast with this delish raspberry breakfast bake ft. @chickpeaoats 🥣

Ingredients

• 1 package of ChiChi Maple Syrup hot cereal

• 1 banana, mashed

• 1 tsp vanilla bean paste

• 2 tbsp brown sugar

• 2 tbsp peanut butter

• 1 tsp baking powder

• 5 tbsp oat milk

• 1 tsp salt

• 1.5 cups frozen cherries

• 1 tsp vanilla bean paste

• 1 tbsp chia seeds

Directions

1. Place frozen cherries, vanilla bean paste, and chia seeds in a small saucepan. Cook for 10-15 minutes or until the fruit releases its liquid and begins to cook down. Remove from heat, mash fruit slightly, and allow to stand for 10 minutes.

2. Combine all remaining ingredients and mix till a cohesive “dough” is formed.

3. Oil a small cast iron pan. Place half of the dough in the bottom of the pan. Pressing down to form a smooth layer.

4. Pour in the cherry compote over the first layer of dough. Top with the remaining dough forming little balls and then pressing down. Preheat the oven to 350 degrees Fahrenheit.

5. Bake for 20 minutes and allow to stand for 5 minutes.

6. Enjoy with a dollop of yogurt!

Pumpkin Pie Syrup [video]

Ingredients

• 1 cup water

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 2 tbsp pumpkin puree

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

Directions

1. In a small saucepan, combine the water, white sugar, and brown sugar. Stir over medium heat until the sugars are completely dissolved.

2. Add the pumpkin puree (if using) and stir well.

3. Add the cinnamon, ginger, and nutmeg, whisking to combine.

4. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally.

5. Allow the syrup to cool slightly, then strain it through a fine-mesh strainer if desired to remove any solids.

6. Transfer the syrup to a clean glass jar or bottle and store it in the fridge for up to two weeks.

Apple Crisp Syrup [video]

Ingredients

• 1 quart (4 cups) apple juice

• 1/2 cup brown sugar

• 2-3 cinnamon sticks

• Optional: 1/2 tsp vanilla extract or a pinch of ground nutmeg for extra depth

Directions

1. In a medium saucepan, pour in the apple juice and add the brown sugar and cinnamon sticks.

2. Stir the mixture and bring it to a gentle boil over medium-high heat.

3. Once it starts boiling, reduce the heat to low, allowing it to simmer. Continue to simmer until the liquid has reduced by about half, around 30-40 minutes. Stir occasionally to prevent sticking.

4. For added flavor, add the vanilla extract or ground nutmeg in the last 5 minutes of simmering, if desired.

5. Remove from heat and allow the syrup to cool slightly. Take out the cinnamon sticks.

6. Pour the syrup into a clean glass jar or bottle. Store in the fridge for up to two weeks.

Slow Roast Pasta [video]

Ingredients

For the Pork Shoulder Marinade:

• 1 (4-5 lb) pork shoulder

• 3 tbsp Dijon mustard

• Salt and black pepper, to taste

For the Roasted Broccoli:

• 1 large head of broccoli, cut into florets

• 2 tbsp olive oil

• Salt and pepper, to taste

For the Pasta:

• 12 oz orecchiette

• 2 tbsp olive oil or butter

• Freshly grated Parmesan, for garnish

• Fresh parsley, chopped, for garnish

For the Red Wine Pan Sauce:

• 1/2 cup red wine (a dry wine like Cabernet or Merlot works well)

• 3 cloves garlic, minced

• 2 shallots, finely chopped

• 1/2 stick unsalted butter (4 tbsp)

• Salt and black pepper, to taste

Directions

Instructions:

1. Marinate the Pork Shoulder:

   • Mix the Dijon mustard, salt, and pepper in a small bowl.

   • Rub the marinade all over the pork shoulder. Cover and refrigerate for at least 4 hours (or overnight for best flavor).

2. Slow Roast the Pork:

   • Preheat your oven to 300°F (150°C).

   • Place the marinated pork in a roasting pan or Dutch oven, uncovered, and roast for 4-5 hours until fork-tender.

   • Once done, remove the pork from the pan and set aside. Shred the pork using two forks, keeping it warm.

3. Make the Red Wine Pan Sauce:

   • Set the roasting pan with the pork drippings over medium heat on the stovetop.

   • Pour in the red wine to deglaze the pan, scraping up any browned bits (called fond) from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

   • Add the minced garlic and chopped shallots to the pan and cook until softened, about 3 minutes.

   • Gradually whisk in the butter, a little at a time, until the sauce is smooth and glossy. Season with salt and pepper to taste.

   • Turn off the heat and set aside.

4. Roast the Broccoli:

   • Preheat the oven to 425°F (220°C).

   • Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy.

5. Cook the Pasta:

   • Cook the pasta according to package instructions. Drain well.

6. Combine and Serve:

   • In the dutch oven, combine the shredded pork, roasted broccoli, pasta, and red wine pan sauce. Toss well to coat everything evenly.

   • Garnish with freshly grated Parmesan and chopped parsley.

Weekly Favorites

• My new breakfast condiments: I met Ilay and Kaureen for coffee while in NYC to chat all things food + bev. While there they both graciously gifted me their products which I’ve quickly worked my way through. Bezi labneh and Besto nut-free pesto are some of the best products I’ve tried <3

• I was recently gifted Official Apple of the Buffalo Bills aka Yes! Apples Snapdragon apple variety and boy is it delicious. Almost makes me want to jump through a table lol.

• I’ve been saying in this newsletter for the better part of a year that I need new PJs and I finally pulled the trigger. This set from Gap is so cozy but won’t make you feel overheated. Plus, they look super cute with my Snoopy slippers!

• An item I’m on the hunt for: 100% cotton hoodies that feel a bit up leveled. Everyone and their mother is wearing the Graviet hoodie, so I might need to as well.

• I’ve decided to start a Nuuly subscription! After having my millionth breakdown over not having anything to wear, it’s time to get that figured out. Send me any of your favorite items that you’ve rented :)

ICYMI

Bringing Labneh to the US

xx,

Lauren (Hodgen)

Dear Citrus Diaries Host | @ citrusdiaries.studio

Citrus Diaries Studio | Creative Director

If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊

Lauren Hodgen is a passionate food enthusiast and the creative mind behind Citrus Diaries Studio. Since 2018, she has shared her journey of wellness and healing through food, exploring how mindful eating can transform both body and soul. Lauren’s love for wholesome, nourishing ingredients is at the heart of her work, which is designed to inspire others to embrace a healthier, more vibrant lifestyle. Based in Columbus, OH, she creates from the belief that food is not just fuel, but a way to connect with ourselves and the world around us.