Ginger: a culinary and medicinal wonder

In Ayurvedic Medicine (a 5,000 year old medical system in India/Yoga traditions), ginger is one of the most healing herbs.  It is recommended for proper digestion, nausea, headaches, inflammation, boosting immunity, reducing a fever and relieving pain.  These scientific benefits are not segregated to the Indian traditions, scientists all over the world rave about the power of ginger.
Use a vegetable peeler to take the skin off the fresh ginger root and chop into 1″ pieces.  I put the chunks into my food processor and blend until minced.  Put the ginger into an airtight container and into the refridgerator; add fresh ginger to green beans, sauteed broccoli or brew into ginger tea.  Making ginger tea is a lovely remedy for nausea, cramps or simply as a tonic for the days that “I just don’t feel great”.  If you’re not a ginger lover, steep the tea for less time, and add a little honey and fresh lemon (both are very healing and nurturing to your immune and digestive system).

Boil water and steep 1 tblspoon freshly grated ginger for 6-8 minutes.


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