In this article I will be talking about a herb called GINGER. I will explain it’s benefits, forms of consumption and also include a ginger based recipe. Herbs in general are looked at as a powerful natural medicine that can have tremendous effects on the body.
Ginger is a flowering plant whose root is used as a spice in teas, foods, desserts as well as in naturopathic medicine. It originated in southeast Asia, but currently it is grown throughout the world for it’s powerful properties. In Canada, ginger root is mostly grown inside because it is a warm climate plant.
HOW CAN GINGER HELP?
Ginger has many health benefits, however, where it can be used is backed up by more research than others.
Below are some health benefits that ginger provides:
- Reduces muscle pain and soreness
- Great anti-inflammatory that can help reduce osteoarthritis symptoms
- Helps reduce blood sugar and reduce the risk of heart disease
- Help treats chronic indigestion
- Can help reduce menstrual pain
- Helps reduce cholesterol
- May help improve brain function and protect against Alzheimers disease.
Ginger has a lot of positive impacts on the human body if it is taken consistently and over a long period of time. Research has the strongest evidence on nausea, inflammation and indigestion.
Ginger can be ingested in many different forms of food or medicine such as vegetables, syrup, oil, candy, soda pop, pickles and alcoholic beverages. It is recommended that when taken, there is a minimum dose in order to see its health benefits. With 1g of ginger being the advisable dose, here are some examples of 1g of ginger extract:
- A capsule that has 1g ginger extract in it
- A teaspoon of fresh, grated, rhizome (the vertical aspect of ginger root)
- 2 droppers (2mL) of liquid extract
- 2 teaspoons (10mL) of syrup
- 4 cups (8 oz each) ginger tea, steeping 1/2 teaspoon grated ginger for 5–10 min
- 8-oz cup ginger ale, made with real ginger
- 2 pieces crystallized ginger, each 1 inch square, 1/4 inch thick
Chinese-American Meatball by CookingLight.
- 2 tablespoons canola oil
- 2 1/2 cups shiitake mushroom caps, cut into 1/2-in. pieces
- 1 teaspoon kosher salt, divided
- 1 1/2 cups finely chopped green onions, divided
- 7 garlic cloves, minced, divided
- 1/4 cup unsalted chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 4 teaspoons sugar
- 1 pound ground turkey
- 1/2 pound ground pork
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons minced peeled ginger
- 1 (28-oz.) can unsalted diced tomatoes, undrained
- 1 tablespoon cornstarch
- 1 tablespoon cold water
How to Make It
- Heat canola oil in a large skillet over high. When oil shimmers, spread mushrooms evenly in pan. Cook until browned, about 1 minute. Stir mushrooms; spread evenly. Cook 1 minute. Remove from heat; stir in 1/8 teaspoon salt. Place mixture in a bowl; cool 5 minutes. Stir in 1/2 cup green onions and 3 minced garlic cloves.
- Combine stock, oyster sauce, sesame oil, sugar, and 1/2 teaspoon salt in a small bowl. Gently combine turkey and pork in a large bowl. Add stock mixture. Using your hands, gently mix just until liquid is absorbed and mixture is sticky. Gently fold in mushroom mixture. Cover and chill up to 4 hours.
- Heat olive oil over high in a large Dutch oven until you see wisps of smoke. Add remaining 4 minced garlic cloves; cook, stirring constantly, 15 seconds. Add ginger; cook, stirring constantly, until fragrant, about 15 seconds. Add 3/4 cup green onions; cook, stirring constantly, 15 seconds. Add tomatoes; bring to a boil, stirring often. Reduce heat to medium-low; stir in remaining 3/8 teaspoon salt. Cover and simmer 15 minutes.
- Using your hands, gently shape turkey mixture into about 24 (1 1/2-inch) meatballs. Add meatballs to tomato sauce in an even layer. Adjust heat, if necessary, to ensure sauce is barely simmering. Cover and simmer until meatballs are just cooked through, 10 to 12 minutes. Transfer meatballs to a serving platter; cover with aluminum foil to keep warm.
- Whisk together cornstarch and 1 tablespoon cold water in a small bowl. Add to tomato sauce; cook, whisking constantly, until sauce thickens, about 1 minute. Pour tomato sauce over meatballs. Garnish with remaining green onions.