Spicy
and grounding, sweet yet savory, GINGER is a spice whose use is revved up
during the Holiday season. From gingerbread cookies shaped into men or
decorated villages, mulled ciders spiked with a warm hint of gingerroot, or
ginger-glazed pears or holiday hams gracing your celebratory table, the knobby
little root has bold flavor and even bigger health benefits. Read on for a bit
of ginger’s historical ties, health benefits, and of course, a delicious recipe
that will make you appreciate GINGER as so much more then just an addition to
your spice cabinet!
SPICE ROAD:
Dating back
over 5000 years, Ginger’s name is derived from the Old English word “gingifer,”
with ties to the old latin word “gingiber.” Hailed for its toning properties by
both Indians and ancient Chinese, it first took root in the lowland forests of
Southeast Asia. A relative of both turmeric and chamomile, it was one of the
first spices exported from the Orient as part of the spice-routes of India. It
eventually landed in Rome, where it was used quite often, however, with the
fall of the Roman Empire, the spice nearly disappeared. Upon the Arabs taking
over the spice trade, ginger regained some footing, though it was quite
expensive and often found in a candied or preserved form.
Western
countries had been adding ginger to drinks and milk-products for years, and during the 13th
and 14th centuries, Arabs traveling to Africa and Zanzibar
planted the knobby rhizomes, spreading their growth and prevalence in native
cuisines throughout. The root became popular in the Caribbean in the 15th
century, where it was quite easy to grow, and Marco Polo eventually traipsed
ginger into Europe, where it remained a highly-prized, and highly priced pantry
item. Queen Elizabeth I is credited with having crafted up the gingerbread man,
and Spanish conquistadors brought the spice over to the new world in the late
16th century.
JIVING WITH GINGER:
Being one of
the most commonly consumed condiments in the world, ginger not only adds
variety and spice to foods, but a plethora of health benefits (at least 14
different bioactive compounds alone!) With such relatives as the superfood
turmeric, it is not surprising that ginger packs a mean punch when it comes to
its health benefitting properties:
ANTI-UP: Ginger contains compounds that act as natural anti-oxidants,
substances that inhibit the prevalence and production of free radicals that can
cause systemic inflammation. Compared to other foods, ginger ranks almost as
high up on the ORAC list as pomegranates and other berries.
AWAY with TPA: The 12-O-tetradecanoylphorbol-13-acetate (TPA) compound activates two
inflammatory pathways in the body. Bioactive substances in ginger have been studied to
inhibit the ability for TPA to activate these pathways, as well as prevent the
production of free radicals that cause cell and fat oxidation (breakdown.)
RIDING THE
WAVES: Gingerols found in ginger root may also have radio-protective
effects- defending cells against both gamma waves (naturally occurring/environmental)
and UV radiation!
PASS ON PAIN: Gingerols may also assist with the inhibition of calcium ions, which
in excess can over-excite nerve and muscle fibers, leading to pain. In
addition, ginger oil has been used to treat aches and pains associated with
arthritis, and studies have shown that a 250mg dose of ginger extract may be as
effective as non-steroidal anti-inflammatories!
REST & DIGEST: Commonly eaten, drank, or
chewed (in the form of those addictive chewy ginger candies) to help ease
symptoms of nausea, ginger is a popular remedy for GI upsets.
SEASIDE WOES: In various studies, ginger extract’s antiemetic properties help to
slow down the wave-like vibrations that can lead to sea sickens and nausea.
BEAT THE BLOAT:
Ginger also assists the passage of food from the
stomach into the small intestine, especially beneficially for those
suffering from dyspepsia. In addition, it relaxes the smooth muscles which line your GI
tract, allowing for a steady passage of food throughout. This equals proper
digestion and less time for food to sit and ferment (when bacteria have a hay-day and produce gas as a bi-product.)
MICROBIAL MITIGATOR: Ginger extract, applied
topically, has been shown to inhibit the growth of certain strains of staphylococcus.
Research is still out, but oral and supplemental ginger may benefit overall
immune health as well, particularly those suffering from gastrointestinal dysbiosis and
fungal overgrowth.
SELECTING & STORING:
Select ginger with
a smooth skin that is heavy for its size and has a firm, not mushy texture.
Pass on those that are wrinkled or moldy, and store in a plastic Ziploc bag in
the fridge, removing all air prior to closing. If cut or peeled, be sure to dry
thoroughly, and store as stated above for up to 1 month. Ginger may also be
frozen for up to 6 months, and powdered/dried ginger should be bought from a
reputable source (organic if possible,) and used within one year of opening.
Want to learn
more about the benefits of basil? The powers of cauliflower? The astounding
impact of avocado’s? Join me in one of my culinary nutrition workshops, select Wednesdays
from 6-7:30PM! Stay tuned for January’s line up, featuring a “Ring in the New
Year Right,” detox series!
JANUARY TRUE KITCHEN COOKING CLASSES
NEW YEARS DETOX PT.1
WEDNESDAY, JANUARY 17TH
6:00-7:30PM
$35.00 (pre-paid) OR $40 (at door)*
Has a high stress & high
indulgence Holiday season left
you feeling bloated, heavy, & drained?
Join Genevieve as she dives into the wonderful world of whole-body detox,
uncovers factors that could be impeding your ability to heal, & offers
simple recipes that can naturally support TOXIN removal.
NEW YEARS DETOX PT.2
WEDNESDAY, JANUARY 31ST
6:00-7:30PM | $35 (pre-register) OR $40 (at-door)
In Part II, Genevieve will hone in on
DIGESTIVE, IMMUNE, & MENTAL health, foods that help these systems thrive,
& easy recipes to help you maintain your New Years resolutions!
* Cost of class includes colorful informative handout, all of
the recipes prepared in the class, and of course tasty plates of the food she
whips up!
EMAIL: info@biologicalhealth.com
PHONE: 267-308-0777
Genevieve – “G”
Certified Plant Based Nutritionist | CHHC|
Culinary Nutritionist
True Wellness Biological Health
Ginger Glazed Beets, Butternut, & Avocado
Ginger is often
present in Asian recipes, and now that you know the origins of this knobby
rhizome, you understand why! Ginger and soy are perfect partners, but many
avoid consuming soy. Replacing soy with coconut aminos in this bright and
beautiful salad will bring some fresh flavors into your holiday eats.
Serves 4 to 6
2 cups cubed butternut squash
2 6.6 oz packages plain
roasted baby beets, drained & cubed
1 Haas avocado, diced
1 bunch scallions, thinly sliced
1 tbsp. toasted sesame seeds or 2 tbsp. roasted organic
peanuts
GINGER GLAZE: ¼ cup coconut aminos + juice of 2 large oranges
+ 2 tsp. balsamic vinegar 1 tsp. grated fresh ginger and garlic + 1-2 tsp.
local honey + pinch of red pepper flakes or Asian chili paste
Preheat oven to 400F. In a bowl, whisk together glaze
ingredients. Place in a saucepan and bring to a low boil, simmer on low for 5-7
minutes. Set aside. Toss squash with 1-2 tbsp. refined organic coconut oil or
olive oil. Roast at 400F degrees for 20-30 minutes, until golden and tender.
Toss with beets and ginger glaze. Let sit for 20-25 minutes to cool. To serve,
fold in cubed avocado, fresh scallions, and sprinkle with seeds.
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