Brenda Janschek
If I could be any spice it would be ginger. Not because I’m knobbly and pungent (although since I stopped wearing deodorant, my friends and family may beg to differ), but because ginger is so versatile and inviting and because I wish I was Ginger from Gilligan’s Island (so does my husband).
In cooking it can be used for savoury dishes like Thai-style dishes or soups, or sweet dishes like ginger biscuits and cakes.
It is healing, anti-inflammatory, grounding and warming. Who wouldn’t want to be ginger!
Used in moderation, ginger can have many health benefits. Here are three:
Motion sickness
I have suffered from motion sickness since I was a kid, but nothing settles the stomach better than a fresh ginger tea. Ideally, I try to have a cup of ginger tea before my journey or I cut a piece of ginger and place on tongue to avoid or reduce nausea before and during the journey. Alternatively, you can chew on some mixed with a little honey.
Treatment for colds
Ginger relieves cold and flu symptoms, soothes a sore throat and calms a headache. See the ginger tea recipe below, and keep it handy as the weather begins to bite.
Digestion
When drunk as a tea, ginger stimulates saliva, bile and gastric juice production to aid in digestion, especially if drunk before a meal.
Ginger Tea Recipe
Ginger tea is my drink of choice, especially in the cooler months. I love nothing more than wrapping my hands around a warm mug of ginger tea whilst inhaling the delicious and calming aromas.
Simply grate 2 tablespoons of ginger into a small saucepan, fill with water and bring to a rolling boil for a few minutes. Strain into a mug adding honey to taste.
To treat cold symptoms grate turmeric together with the ginger, add lemon and honey to taste (an alternative to fresh turmeric would be half a teaspoon of turmeric powder). When my kids get sick this is the first thing they ask for.
Honey stir-fried Asian greens with ginger and cashews recipe
Ingredients:
Serves 4
400 grams rice noodles, cook according to packet instructions
1 tablespoon coconut oil
2 cloves garlic, finely chopped
3 teaspoons fresh ginger, grated
1 bunch bok choy (separate leaves from the stems)
1 bunch Chinese broccoli (separate leaves from the stems)
2 tablespoons tamari
2 tablespoons honey
½ cup cashews
Shallots, chopped and friend in coconut oil
Preparation:
Heat a wok over high heat and add ½ cup cashews and toss until golden and remove. Add 1 tablespoon coconut oil and fry the garlic, ginger, bok choy stems and Chinese broccoli stems until tender, then add the leaves and tamari and honey and stir- fry until leaves slightly wilt.
Stir in the cooked noodles and cashews and lightly toss and sprinkle with the fried shallots.
If you were a spice what would you be?
Have a zestful day!
Bren x
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