Ginger is a flowering plant that flourishes in Southeast Asia. It has been used as a traditional and alternative medicine in several forms for many years, therefore earning its title as one of the world’s healthiest spices!
Let’s find out what makes this spice special!
Ginger contains gingerol, a compound that makes up its spicy and pungent flavor, and it contains antioxidant properties that help boost your immune system.
Prevents Heart Disease
Ginger contains an antioxidant called phytonutrient and it is known for its anti-inflammatory prowess. This compound can lower blood pressure & cholesterol, therefore, protecting you from heart-related diseases.
Relief for Upset Stomach
Ginger has been linked to numerous digestive benefits, particularly acting on parts of your GI tract responsible for feelings of nausea, stomach upset, and vomiting. So if your tummy feels off the charts, try sipping on a hot ginger tea.
Ease Period Pain
Ginger tea can work wonders in relieving pain and period pain is no exception! A sip of ginger tea can also soothe nausea during that time of the month.
Carrot Ginger Soup
- 1 yellow onion
- 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
- 1 ½ tablespoon peeled and minced ginger root (about 1-inch nub)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ¼ teaspoon garlic powder
- 1 pinch cinnamon
- ½ teaspoon kosher salt
- ½ cup full fat coconut milk
- Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
- In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
- Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.
Adapted from A Couple Cooks
Sweet Potato is a root vegetable that is sweet in flavor and has a starchy texture. It is most favored consumed as part of breakfast meal or in-between snack due to its abundance in healthy Carbohydrates, Fiber, and Vitamin A. Despite its name, it is unrelated to white potato because botanically speaking, white potato stands with the nightshade family while the sweet potato is affiliated with the bindweed or morning glory family.
Let us explore what makes this root vegetable special in the health-conscious community.
Whenever our body detects a viral or bacterial infection, the immune system comes to the rescue! Sweet Potato is your friend when it comes to protection and repair as it garners 52% of your daily value for vitamin C. It also contains Vitamin A, a potent nutrient against infections and tumors.
You need to take care of the good bacteria in your stomach too and the ”resistant starch” in sweet potato helps keep the good bacteria strong by feeding on them. Your digestive system’s amiable nutrient is present in sweet potato — the fiber which helps prevent stomach diseases such as colon cancer.
Accompanied by choline and manganese, your brain can function at its greatest! Manganese binds neurotransmitters and supports in mobilizing electrical impulses to your body faster while Choline is a vital nutrient for brain growth and development.
The magnesium in Sweet Potato can help relieve stress and anxiety by calming your brain.
Regulates Blood Sugar
Sweet potato is enriched with Potassium that substantially drives away extra sodium and fluid out of the body, therefore, reducing the strain on the heart and lowering blood pressure.
Sweet Potato and Sage Pancakes Recipe
- 3 tablespoons ground flaxseed
- 1/3 cup hot water
- 1 cup firmly packed shredded unpeeled sweet potato
- 3/4 cup Homemade Applesauce
- 2 tablespoons unrefined extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons dried sage
- 1 cup brown rice flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat the oven to 400°F.
- In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
- In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry
- In another medium bowl, mix the flour, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Line a baking sheet with parchment paper and grease it with ghee or olive oil.
- Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball.
- Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
- Bake for 20 minutes or until brown. Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
- Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.
Adapted from Epicurious