FUEL OF THE WEEK: GINGER Judy Porter RD - Fit Livin Director of Wellness Talk about ‘Natural Remedies’! Ginger is an herb native to China and India that has been used for centuries in Asian cooking and in medicines treating various conditions. Today, studies are proving many health benefits as well. The root contains essential oils and antioxidants that help improve intestinal mobility along with anti-inflammatory, analgesic (painkiller), nerve soothing and anti-microbial properties. Studies have shown that ginger may decrease nausea related to chemo-therapy, motion sickness, pregnancy and surgery. Some people find that ginger helps with the symptoms of cough, congestion, upper respiratory tract infection, menstrual cramps, arthritis and muscle pain. It is even believed to have aphrodisiac characteristics. Ginger root should be avoided by those who are taking blood thinning medication or those preparing for a surgery. Side effects of ginger consumption is rare but the most common side effects include heart burn, diarrhea and irritation of the mouth. In most cases, side effects are related to overuse of ginger powder. However, it is very important to seek the opinion of your doctor before using ginger for medicinal purposes. When shopping for ginger, choose a root piece that feels heavy for its size and free of dark spots. Ginger can also be grown at home in a pot so that its fresh roots can be readily picked for instant use. Steps to growing your own. Ginger root pieces can be stored in the refrigerator for up to 1 month. You can peel ginger with a vegetable peeler but you will save even more of the flesh by scraping a metal spoon over the surface to peel off the paper-like skin. Fresh ginger root has a strong, pungent and spicy taste and in cooking it is best to add ginger in the last few minutes since prolonged cooking is linked to the loss of the essential oil benefits. Some of my favorite ways to use ginger include: Ginger & Herb Rice Cook brown or basmati rice. Once cooked, take the lid off the pan and quickly stir in finely chopped garlic clove, grated ginger, green chilies and fresh cilantro leaves. Makes a terrific side for Bake/Grilled Salmon & roasted asparagus. Green Smoothie This is my favorite green smoothie concoction and it’s easy. Toss the following ingredients into a blender: 1/2 cup 100% Orange Juice, 1 cup spinach, 1 cup kale, juice of one lemon, 1/2 cup fresh or frozen pineapple, 1 small banana and 1 inch fresh ginger, grated. Blend until smooth. Enjoy! Ginger Lemon Tea Slice or grate a large piece of ginger in a pot filled with water, add the juice from a fresh lemon and boil. Once mixture has come to a boil, take pan off of heat and cover and let stand for 5 min. Strain mixture and sweeten it with honey. Sip away that sore throat, cough, bloating, or upset stomach. RECIPE OF THE WEEK: GINGER SHRIMP STIR-FRY Ingredients 4 cups fresh green beans, cleaned & trimmed 1 pound large shrimp, peeled & deveined 2 garlic cloves, minced 1 T olive oil 2 T fresh ginger root, peeled & chopped finely Sauce 1 cup chicken stock 3 T soy sauce 2 tsp. cornstarch Directions 1. Prepare sauce: add chicken stock, soy sauce and cornstarch to a bowl and whisk together. 2. In a stir-fry pan or large non-stick frying pan heat oil then add in minced garlic, stir for about 30 seconds. 3. Add fresh green beans to pan and cook for about 3 minutes. Add shrimp to the pan and stir-fry for another 3 minutes. 4. Push all ingredients in the pan to sides making a hole in the center. Pour sauce into the center. Allow to heat for 30 sec. to 1 min. until you see sauce bubble a little. 5. Stir sauce and fresh ginger into shrimp and green beans and heat another 1 minutes. 6. Take pan away from heat and serve immediately with steamed brown rice, basmati rice or your favorite grain (quinoa, egg noodles, etc.). Simple & Delish!
Posted on: Wed, 17 Dec 2014 15:04:15 +0000
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