[{"content":"Bold, pure, and full of flavor. A shot packed with antioxidants and anti-inflammatory properties.\nIngredients (approx. 20 shots) 12 limes (juiced, approx. 300 ml / 1 1/4 cups) 400 grams (14 oz) fresh organic ginger (roughly chopped) 1 small teaspoon cayenne pepper Instructions Juice the limes - Juice all 12 limes and set the juice aside. This yields approximately 300 ml (1 1/4 cups) of lime juice. Blend the ginger - Roughly chop 400 grams (14 oz) of ginger. Add the ginger and lime juice to a blender and blend until smooth. Strain through cheesecloth - Place a cheesecloth over a bowl. Pour in the blended mixture and squeeze firmly until only the pulp remains. Save the ginger pulp for ginger tea (see below). Add cayenne pepper - Stir in the teaspoon of cayenne pepper. Taste and adjust if needed. Store - Pour the shots into a clean bottle and refrigerate. Stays fresh for 5 to 7 days. Shake well before use. Tip: drink one shot (30 ml / 1 fl oz) on an empty stomach in the morning for maximum effect.\nWhy is this good for you? Ginger - a powerful anti-inflammatory, supports digestion, helps with nausea, and boosts the immune system. Lime - high in vitamin C, supports liver function, and acts as an antioxidant. Cayenne pepper - stimulates circulation, speeds up metabolism, and also has anti-inflammatory properties. Tasty variations With honey - add one teaspoon of raw honey per shot for a milder flavor and added antibacterial benefits. With orange juice - mix 30 ml (1 fl oz) of shot with 150 ml (2/3 cup) of fresh orange juice for a vitamin C-packed drink. With sparkling water - mix 30 ml (1 fl oz) of shot with 200 ml (3/4 cup) of lightly sparkling mineral water. Refreshing and easy on the stomach. With turmeric - add 1 teaspoon of fresh or ground turmeric to the blender for extra anti-inflammatory power. Combine with a pinch of black pepper to improve absorption. Ginger carrot shot - add 150 grams (5 oz / 2 to 3 medium carrots) to the blender for extra beta-carotene and a slightly sweeter taste. As a warm drink - dilute 30 ml (1 fl oz) of shot in 200 ml (3/4 cup) of hot water with a teaspoon of honey and a slice of lime. ","permalink":"https://sebastian.broekhoven.nl/en/posts/ginger-shot/","summary":"Bold, pure, and full of flavor. A shot packed with antioxidants and anti-inflammatory properties.","title":"Homemade ginger shot"},{"content":"Creamy hummus made from chickpeas and tahini, ready in 10 minutes.\nIngredients 4 servings\nAmount Ingredient 400 g canned chickpeas, drained 45 ml tahini 2 garlic cloves 45 ml lemon juice 30 ml olive oil 3 g salt 2 g cumin (optional) 45 ml ice cold water Instructions Rinse the chickpeas under cold water and drain. Keep some of the liquid from the can in case the hummus gets too thick. Add the chickpeas, tahini, garlic, lemon juice, olive oil, salt and cumin to a food processor or blender. Mix for 2-3 minutes until smooth. Add the ice cold water tablespoon by tablespoon for a lighter texture. Adjust to taste with extra lemon juice or salt. Spoon the hummus into a bowl, make a well in the centre and drizzle with olive oil. Optionally sprinkle with paprika or chopped parsley. Tips For extra creamy hummus: remove the skins from the chickpeas by rubbing them between your fingers after rinsing. For children: use 1 garlic clove instead of 2, or leave it out entirely. Hummus keeps well in the fridge for 4-5 days. ","permalink":"https://sebastian.broekhoven.nl/en/posts/homemade-hummus/","summary":"Creamy hummus made from chickpeas and tahini, ready in 10 minutes.","title":"Homemade hummus"},{"content":"Hi! I\u0026rsquo;m Sebastian Broekhoven, a tech enthusiast from the Netherlands.\nOn this blog I share what I learn about software development, infrastructure and the side projects I tinker with. Posts are published in both Dutch and English — use the language switcher in the top-right corner.\nYou can find me on GitHub.\n","permalink":"https://sebastian.broekhoven.nl/en/about/","summary":"About Sebastian Broekhoven","title":"About"}]