You have probably seen many gingerbread houses this season, but do you know some of the benefits of ginger along with different ways to cook with it in the kitchen?
Ginger is a flowering plant and is used in many forms in the kitchen. It is native to southeastern Asia and was used by the Chinese and Indians as a medicinal herb to heal various illnesses centuries ago.Ginger root may be grated to add flavor to savory dishes, dried as powder to use in cookies and breads or in tea, or crystallized for a treat.
Ginger may also aid in digestion by stimulating saliva, bile, and stomach enzymes which help speed up the movement of food from the stomach to the small bowel. It may also help reduce nausea and motion sickness due to its bioactive compounds and support in digestion.
Other potential benefits of ginger include:
- Exercise-related muscle pain relief
- Anti-inflammatory properties
- Cardiovascular health
- Sore throat relief
So warm up this season with some ginger tea, warm treats, and tasty food!
Turmeric Ginger Tea
1 cup filtered water
1 inch fresh ginger
1 inch fresh turmeric or 1 teaspoon ground turmeric
1 tablespoon apple cider vinegar
1 teaspoon honey
- Fill some filtered water into your kettle and bring to a boil. Let the water cool down to about 60°C.
- Meantime, chop your fresh ginger and turmeric into thin slices (no need to peel it), you might want to wear gloves or hold the turmeric very carefully otherwise, it might stain your fingers.
- Squeeze the juice of 1/2 a lemon into your mug and add in all the other ingredients. The water needs to have cooled down before you add it or it will destroy all the heat sensitive vitamin C.
- Let it steep for 5 minutes, remove the ginger and turmeric slices and enjoy.
5 medium parsnips, peeled and sliced
5 small carrots, sliced
3 medium turnips, peeled and cubed
1 large sweet potato, peeled and cubed
1 small rutabaga, peeled and cubed
1 large sweet onion, cut into wedges
1 small red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1/2 teaspoon pepper
1 cup maple syrup
- Place the first 7 ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
- Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.