Oh My... GINGER!

Ginger is the underground stem, or rhizome, of the plant Zingiber officinale. It has been used as a medicine in Asian, Indian, and Arabic herbal traditions since ancient times. The ginger herb is thought to originate in the Himalayan ranges in Southeast Asia. It is now widely grown all over the world at commercial scale.

The plant grows to about a meter in height featuring thin grass like dark green leaves and bears small yellow flowers. Its root features knotty finger like projections that grow downward from the ground surface. Fresh raw root has silver gray outer surface. Cut sections feature creamy white, yellow, or red colored crunchy flesh depending upon the variety. The root often contains fibrils running through its center, especially in over-matured. Its pungent, spicy and aromatic smell is due to essential oils and phenolic compounds such as gingerols and shogaols.

Health benefits of ginger root

Ginger has been in use since ancient times for its anti-inflammatory, anti-flatulent, and anti-microbial properties. Ginger root contains many essential oils such as gingerol, zingerone, shogaol, farnesene and small amounts of β-phelladrene, cineol, and citral.

Gingerols help improve the intestinal motility and has anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties. Studies have shown that it may reduce nausea induced by motion sickness or pregnancy and may help relieve migraine headaches. . It also has been used to help treat the common cold, flu-like symptoms, and painful menstrual periods.

Zingerone, which gives pungent character to the ginger root, has been found to be effective against E.coli induced diarrhea, especially in children.

Ginger root is low in calories and contains no cholesterol, but is very rich source of many essential nutrients and vitamins such as pyridoxine (vitamin B-6) and pantothenic acid (vit.B-5) that are essential for optimum health.

It also contains minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.

In addition to being used as a medicine, ginger is used throughout the world as an important cooking spice. It also has been used to help treat the common cold, flu-like symptoms, headaches, and painful menstrual periods.

 Precaution: People with gallstones should ask their doctor before taking ginger. Make sure to tell your doctor if you are taking ginger and will be having surgery or placed under anesthesia for any reason.

People with heart conditions and people with diabetes should not take ginger without asking their doctors.

Pregnant women or women who are breastfeeding should talk to their doctor before taking ginger.

Do not take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.

Possible Interactions: Ginger may alter the effects of some prescription and nonprescription medications. If you are currently being treated with any of the following medications, you should not use ginger without first talking to your health care provider.

Blood-thinning medications -- Ginger may increase the risk of bleeding. Talk to your doctor before taking ginger if you take blood-thinners such as warfarin (Coumadin) or aspirin.

Diabetes medications -- Ginger may lower blood sugar, raising the risk of hypoglycemia or low blood sugar.

High blood pressure medications -- Ginger may lower blood pressure, raising the risk of low blood pressure or irregular heartbeat.

Alternative Names:

African ginger; Black ginger; Jamaican ginger; Zingiber officinale

Credit for some of this information goes to: (nutrition-and-you.com)

Carrot Apple Ginger Soup with Coconut Milk (A Joy the Baker Recipe)

Serves 4

Ingredients

3 tablespoons olive oil

1 small yellow onion, sliced

1 clove garlic, minced

2 tablespoons fresh ginger, peeled and grated

1 small apple, peeled and sliced

4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)

4 cups vegetable broth

Pinch of nutmeg

Salt and pepper

Directions

Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.

Turn flame to medium-high and add vegetable broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the flame and let rest for 10 minutes.

Blend the soup in batches in a blender. Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Not cool. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.

Once all of the soup is blended, return to the pot. You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.

Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, and a few carrot top sprigs… cause you’re fancy, and whatnot.

Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating

The Best Pumpkin Muffins (VeganPeace.com)

Makes 1 dozen muffins

Ingredients

1 ¾ cups all-purpose flour

1 ¼  cups sugar

1 tablespoon baking powder

¼  teaspoon salt

1 teaspoon ground cinnamon

½  teaspoon ground or freshly grated nutmeg

½  teaspoon ground ginger

¼  teaspoon ground allspice

1/8  teaspoon ground cloves

1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)

½  cup soy milk

½  cup vegetable oil

2 tablespoons molasses

Directions

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Variation

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

Mango Ginger Sorbet (A Sara the Vegan Mom Original)

Ingredients

⅔ cup water

⅔ cup sugar

2 teaspoons fresh minced ginger

5 cups cubed mangoes, fresh or frozen

3 tablespoons lemon juice

1/3 cup coconut milk

Directions

Bring the water, sugar, and ginger to a boil, then reduce to a slow simmer. Heat for 3–4 more minutes until sugar is dissolved and a syrup forms. Allow to cool.

Purée the sugar syrup, mangoes, and lemon juice until smooth.

Transfer mixture to a large casserole dish and freeze.

Stir every 30 minutes until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.

Have fun with your ginger!