Herbalists often talk about how common foods (garlic, onion) can become medicine when taken in the correct form, dosage, or sequence. An integral part of the human diet for at least 4,400 years, Ginger is a powerfully beneficial rhizome whose medicinal properties far transcend the culinary world. In any form, it offers up an awesome load of health benefits. Over centuries, it has been used to help digestion, treat stomach upset, diarrhea, nausea, arthritis, colic, the common cold, flu-like symptoms, headaches, painful periods, and even heart conditions. The range of uses differs from culture to culture, depending largely upon how long it has been a part of their medical tradition.
I will be the first to admit that I have a perhaps overdeveloped appreciation for crystallized ginger. And ginger beer. And ginger tea. And limoncello-ginger martinis. Actually, it is safe to say that I haven’t yet encountered a form of ginger I didn’t love.
Recent research reveals that the medicinal uses associated with ginger are backed up by more than tradition. Scientists have discovered that it is comprised of twelve separate antiviral agents and antioxidants. It doesn’t stop there: according to Dr. Oz, “The spicy component of ginger can also stoke your internal fire and rev up your metabolism. Metabolic function is boosted by spicy food, so your body will more efficiently break down fats and proteins, and convert your food into energy.”
These are just some of the reasons medical doctors and herbalists alike recommend integrating ginger to our daily diets. This can range from adding it to stir fries to drinking ginger tea after dinner. I personally can’t get enough of ginger’s spicy, citrusy flavor but if you don’t love it, try sneaking it into dishes or consuming it alongside things you do love until your taste buds adjust.
Warm Spiced Ginger Tea
By Caroline Mak & Antonio Ramos of Brooklyn Soda Works
- 4 oz ginger root, sliced
- 4 tablespoons honey
- 5 pods cardamom
- 1 star anise
- 10 whole cloves
- juice of 1 lemon
Directions:
- Add sliced ginger, star anise and cardamom to 1 liter of boiling water.
- Simmer for 20 minutes
- Add in cloves and simmer for additional 5 minutes
- Cut the heat. Add juice of one lemon.
- Sweeten with honey, filter, and serve in mugs.
Variations: Use more ginger for increased spice level. Or you can substitute an orange for the lemon, and throw some of the orange zest along with cloves. Add a splash of whisky or rum and this becomes a delicious winter cocktail
Tofu Ginger Stir Fry
adapted from Vegetarian Times
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- 1 tbsp fresh ginger, grated or minced
- 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
- 2 tbsp vegetable or olive oil
- 1/2 cauliflower, chopped
- 1 bunch broccoli, chopped
- 2 carrots, sliced
- 1 onion, chopped
- 1 bell pepper, any color, sliced
- 1 cup snow peas
- 1 cup mushrooms, sliced (any kind)
- 3 green onions (scallions), sliced
- rice, pre-cooked
Directions:
1. In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinate the tofu in this sauce for at least one hour.
2. In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
3. Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
4. Add the rice and cook just until heated through and well mixed.
Enjoy 