I love ginger and use it in many different ways.
This wonderful herb is used in many cuisines. East Asian cuisines like Chinese, Korean and Thai use ginger extensively, it is one of the base ingredients in Indian curries and it’s used as a powerful remedy in Ayurvedic medicine.
The health benefits of ginger are numerous that it is considered one of the leading superfoods and a miraculous herb.
It is high in Vitamin B and important minerals like calcium, iron, magnesium, manganese, and potassium. I mostly use fresh organic ginger. I recommend to peel it because the peel can get moldy. I love the sharp and spicy taste of ginger and use it generously but please adjust the amount to your taste.
Here are 10 ways you can use ginger:
When I make juice I like to combine vegetables and fruit like leafy greens, celery, carrots and apples with a 1-inch knob of peeled ginger. I juice the leafy greens, then the ginger and then the rest so all the ginger flavor and benefits get into the juice.
This is so easy, just add a peeled piece of ginger to your blender with all the other ingredients and blend until smooth. This works well with veggie smoothies, fruit smoothies and “ice cream” smoothies which I make out of frozen bananas and a little yogurt. Ginger makes them all better!
Ginger adds heat and spice to soups and can be added to any kind of soup. Peel the ginger and dice it into little pieces, sauté with onions and garlic, add other soup ingredients and cook.
Heat up a little oil, add chopped ginger, I like to cut it into thin matchsticks, add garlic and sauté for a minute. Add vegetables and protein, flavor with your favorite herbs and spices and sauté until done but still crispy.
I make curries at least a couple of times a week. My curry base consists of chopped garlic, diced ginger and grated turmeric, all fresh! I sauté it in a little coconut oil then add my curry ingredients, a little water, and additional spices like salt, pepper, cumin and garam masala.
No need to buy bagged ginger tea, making it fresh is so much better and healthier. Just chop up a piece of peeled ginger and place in the cup, add boiling water and you’ve got ginger tea! You can also add sliced lemon, mint leaves or raw honey.
Beans demand ginger! Whether you are making saucy beans, chili, bean soups or bean salads, add chopped or grated ginger to your dish, it will make your bean dishes sing and dance!
Very easy and simple. Sauté chopped garlic and ginger, add washed and chopped greens like kale, collards or bok choi, add salt and pepper or a little soy sauce and sauté for 3-5 minutes until the greens are soft but not overcooked. Serve with a generous squeeze of lemon juice.
Salad Dressing —
I love blending different fruits and vegetables with oil and vinegar to create different salad dressings that are bursting with flavors and ginger goes well with all of them. Try this easy and yummy Carrot-Ginger Dressing, just throw all the ingredients in the blender and blend until smooth: 1 large peeled carrot, 1 inch piece of peeled ginger, 1/2 an apple, 2 tablespoons of olive oil, 1 tablespoon of toasted sesame oil, 2 tablespoons of apple cider vinegar, salt and pepper to taste.
This is the one place I use ground ginger. When I bake apples, pears, cookies, muffins, bread, and pancakes, ginger and cinnamon are a great combination to add warmth and spice. Chop up a few apples, sprinkle with ginger and cinnamon, drizzle with a little raw organic honey and bake until soft. So delicious!
Try some or all of those recipes and make ginger a daily staple, your body will thank you.
Do you know ways to use ginger not mentioned above? Share them with us in the comments section below!