December -- Ginger
Ginger is one of the most ancient spices worldwide. It is native from the Indian subcontinent to southern Asia. The countries that produce the most ginger are India, China and other countries of Southern Asia. Ginger is a perennial reed-like plant with leafy stems and clusters of white and pink flower buds that bloom into yellow flowers.
Ginger is available fresh, powdered, dried as a spice, in oil form or as a juice. It is best to purchase fresh ginger that is plump and firm. Peel off the skin with a vegetable peeler, then use a microplane grater or rasp to grate the ginger along its length. Fresh ginger can be kept in the refrigerator for six weeks.
Ginger is a popular ingredient in cooking Asian and Indian cuisine. It has also been used for thousands of years for medicinal purposes. There are numerous health benefits of using ginger. The top six reasons are: 1. Ginger is known to help relieve gastrointestinal irritation and help digestion; 2. Ginger is a common home remedy for nausea during cancer treatments or pregnancy and seems to reduce motion sickness; 3. It can relieve symptoms of cold and flu. Ginger tea can be made by adding fresh ginger to a cup of hot water; 4. Daily ginger supplements can reduce exercise-induced muscle pain; 5. Ginger has been used for centuries to reduce inflammation and treat inflammatory conditions; and 6. Cardiovascular health can be enhanced with ginger by reducing cholesterol.
Ginger is available fresh, powdered, dried as a spice, in oil form or as a juice. It is best to purchase fresh ginger that is plump and firm. Peel off the skin with a vegetable peeler, then use a microplane grater or rasp to grate the ginger along its length. Fresh ginger can be kept in the refrigerator for six weeks.
Ginger is a popular ingredient in cooking Asian and Indian cuisine. It has also been used for thousands of years for medicinal purposes. There are numerous health benefits of using ginger. The top six reasons are: 1. Ginger is known to help relieve gastrointestinal irritation and help digestion; 2. Ginger is a common home remedy for nausea during cancer treatments or pregnancy and seems to reduce motion sickness; 3. It can relieve symptoms of cold and flu. Ginger tea can be made by adding fresh ginger to a cup of hot water; 4. Daily ginger supplements can reduce exercise-induced muscle pain; 5. Ginger has been used for centuries to reduce inflammation and treat inflammatory conditions; and 6. Cardiovascular health can be enhanced with ginger by reducing cholesterol.
Ginger, Citrus, Black sesame, Carrots with Edamame and Avocado Salad (thefirstmess.com)
Salad Ingredients:
Ginger Citrus Dressing:
Directions:
Combine the salad ingredients, toss gently and set aside.
In a small bowl whisk together the dressing and toss in with the salad
Servings: 6-8 as a side dish.
Salad Ingredients:
- 5-6 carrots - peeled and cut into matchsticks
- 1 cup frozen shelled edamame, thawed
- ¼ cup black sesame seeds
- Big handful of cilantro leaves, roughly chopped
- Salt & pepper to taste
- ½ ripe avocado peeled and chopped
Ginger Citrus Dressing:
- ¼ cup fresh orange juice
- Juice of 1 lime
- Salt & pepper to taste
- 1.5 Tbsp agave nectar or honey
- 1 inch piece of ginger peeled and grated finely on a rasp/microplane
- Couple drops of toasted sesame oil
- ¼ cup grapeseed or other neutral tasting oil
Directions:
Combine the salad ingredients, toss gently and set aside.
In a small bowl whisk together the dressing and toss in with the salad
Servings: 6-8 as a side dish.
Curried Carrot Ginger and Orange Soup (onegreenplanet.org)
Ingredients:
Directions:
In a large sauce pot, heat coconut oil over medium heat. Add onions and cook until translucent. Add garlic and ginger and cook a couple of minutes longer. Add carrots, curry powder, salt and pepper. Add vegetable stock and orange juice and bring to a boil. Once boiling, turn down to a simmer for about 20 minutes, until carrots are tender.
Use an immersion blender to blend soup, or let cool and use a regular blender. Blend until smooth.
Ingredients:
- 1 Tbsp coconut oil
- 1 cup sweet onion, diced
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 tsp curry powder
- ½ tsp salt
- Pinch fresh ground pepper
- 2 lbs carrots, roughly chopped
- 3 cups vegetable stock
- 1 cup fresh orange juice
Directions:
In a large sauce pot, heat coconut oil over medium heat. Add onions and cook until translucent. Add garlic and ginger and cook a couple of minutes longer. Add carrots, curry powder, salt and pepper. Add vegetable stock and orange juice and bring to a boil. Once boiling, turn down to a simmer for about 20 minutes, until carrots are tender.
Use an immersion blender to blend soup, or let cool and use a regular blender. Blend until smooth.
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Coconut Ginger Smoothie
Ingredients:
Directions: Blend all ingredients in a blender until smooth. Serve immediately Serves: 1 |
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Green Ginger Smoothie
Ingredients:
- 1 banana, frozen
- 1 pear peeled and chopped
- 1 large handful of spinach
- ¾ cup coconut water
- 2 tsp chia seeds
- 1 small piece of ginger
- Dash of cinnamon
Directions: Blend all ingredients in a blender until smooth. Serve immediately.
Serves: 1
Marilyn’s Vegan Gingersnap Cookies
Ingredients:
Directions:
Ingredients:
- ¾ cup turbinado sugar
- ¾ cup shortening (such as butter flavored Crisco)
- ¼ cup molasses
- 2 tsp soda
- 1 egg
- 1 Tbsp ground ginger
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups flour
- ⅓ cup chopped dried ginger
Directions:
- Preheat oven to 350 degrees
- Sift dry ingredients together
- Place shortening into mixing bowl and beat until creamy. Gradually beat in the sugar, then the egg, and dark molasses. Add dry ingredients and mix. Add the chopped dried ginger and mix again. Form into 1 inch balls. Roll in sugar and place 2 inches apart on ungreased baking sheet
- Bake about 10 minutes. Cool cookies on wire rack. Store in an airtight container.