The Powerful Simplicity of Ginger

The Powerful Simplicity of Ginger

Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.

Ginger keeps your body warm and helps break down the accumulation of toxins in your organs. Gingerol, the main bioactive compound in ginger, has powerful anti-inflammatory and antioxidant effects that help to protect the respiratory system and lower the risk of infection. Fresh ginger is also effective against the RSV virus, a common cause of respiratory infections.

Ginger can be used fresh, dried, powdered or as an oil or juice. Try sipping ginger tea or making a gingery salad dressing for a quickie health boost. Here are a couple of quick and easy recipes for adding ginger to your diet:

A lovely, lightly spicy and refreshing morning or afternoon pick-me-up during the day as well as a healthy, alcohol-free alternative to a night cap. Invigorates, soothes upset stomach and eases indigestion.

1 TBLS. fresh ginger root (peeled & thinly sliced)
1 c. spring water

Place prepared ginger and spring water into a saucepan and bring to a simmer. Once simmering, cover with lid, turn off the heat and let stand for 15 minutes – then strain through a fine sieve or colander to remove the ginger slices.* This ginger-flavored liquid can be enjoyed either warm or refrigerated to be served cold later.

*Depending on how potent you like your tea, you can add either less or more of the ginger. Season with a little raw honey or maple syrup, fresh lemon slices or a light sprinkle of cinnamon.

This homemade ginger dressing is super easy and healthy. It enhances any Asian-inspired salad and is naturally vegan (substitute dijon mustard for the soy sauce to make it gluten free)..

2 TBLS. fresh ginger (grated)
1 small clove garlic (minced)
2-3 TBLS. low sodium soy sauce
¼ c. rice vinegar
¼ c. cold-pressed virgin olive oil

In a small bowl or jar, combine all ingredients. Cover and keep refrigerated for up to 2 weeks.