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Ginger Benefits & Recipes
Untitled Document

BENEFITS OF GINGER AND RECIPES

Discover Why this Spicy Root Has Mega Health Benefits!


ginger, ginger recipes, ginger tea, ginger snaps, ginger benefits, ginger health, ginger nausea, ginger carrot soup, ginger migraines, ginger cookies

Discover the many benefits of ginger and all it has to offer to your health!

GINGER RELIEVES NAUSEA

The benefits of ginger relating to nausea date back more than 2,000 years; in Asia, ginger has long been associated with its healing powers. Although the FDA classifies ginger as a food and not a drug, many women have found that ginger root works wonders in relieving the nausea that comes with morning sickness (a queasiness that frequently lasts all day for some unlucky moms-to-be). And for those suffering from motion sickness, ginger also helps relieve nausea and vomiting, according to studies conducted by the University of Maryland Medical Center. To alleviate or prevent nausea, you can make ginger tea by placing three to four slices of fresh ginger in a cup of boiling water, or you can swallow a capsule of powered ginger (found in health food stores and many pharmacies).


GINGER GOES TO WORK ON MIGRAINES

ginger, ginger recipes, ginger tea, ginger snaps, ginger benefits, ginger health, ginger nausea, ginger carrot soup, ginger migraines, ginger cookiesMost migraine sufferers know that along with the blinding headaches come nausea and stomach upset. Ginger root has been shown to provide relief from migraines themselves as well as intestinal discomfort that can be made worse by common pain relievers such as Tylenol and aspirin. According to research from Denmark, ginger can block the effects of prostaglandins, substances in the brain that cause inflammation leading to migraines.

Ginger has also shown to be useful in the treatment of inflammation associated with arthritis, and scientists and researchers have shown that the benefits of ginger taken on a regular basis may include lower cholesterol levels, more stable blood pressure, and ginger root may prove beneficial in the treatment of a variety of conditions including indigestion, irritable bowel syndrome, and other gastrointestinal disorders.

ALWAYS CHECK WITH YOUR DOCTOR FIRST

Since the FDA does not approve ginger in any form—fresh, capsules, powders, or tea—you should check with your general practitioner before trying any new treatment or supplement. Always read product labels, and never take more ginger or other herb or drug than suggested. But in recommended doses, ginger may just be the spicy additive you need to feel healthier during the stressful holiday season and beyond.

DELICIOUS GINGER RECIPES

Making ginger part of your everyday diet is easy. Fresh ginger root abounds in many Asian and other recipes, and you can use powdered ginger found in the spice section of your grocery store to make the following delicious dishes and reap the health benefits of ginger.

RECIPE #1: COCONUT-GINGER SPICED CARROT SOUP

From: Cooks.Com

Vegan/non-dairy and dairy options are indicated in the following recipe.

Ingredients:

ginger, ginger recipes, ginger tea, ginger snaps, ginger benefits, ginger health, ginger nausea, ginger carrot soup, ginger migraines, ginger cookies5 medium carrots, peeled and sliced into rounds
1 leek, chopped (dark green parts removed)
1 medium potato, diced
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp)
1 can coconut milk (for a dairy version, substitute half and half or whipping cream)
4 cups stock or water
1/2 cup dry white wine (optional)
2 tbsp. vegetable oil
1 tsp. sweet paprika
1 tsp. turmeric
salt and pepper, to taste

Directions:

  1. Heat vegetable oil in a medium-sized pot. Add onions, sauté about 2 minutes. Add leeks and garlic; sauté in pot for about 4-5 minutes until softened, but not browned.

  2. Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).

  3. Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).

  4. Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.

RECIPE #2: GINGER SNAPS

From: Cooks.Com

ginger, ginger recipes, ginger tea, ginger snaps, ginger benefits, ginger health, ginger nausea, ginger carrot soup, ginger migraines, ginger cookiesIngredients:

2/3 c. shortening (Crisco)
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. soda
2 c. sifted flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. salt
1 tsp. cinnamon

Directions:

  1. Mix all ingredients well.

  2. Roll into little balls and then roll them in sugar.

  3. Bake in 350° oven for 10-12 minutes.


RECIPE #3: GIANT GINGER COOKIES

Makes two-dozen 4-inch cookies.

ginger, ginger recipes, ginger tea, ginger snaps, ginger benefits, ginger health, ginger nausea, ginger carrot soup, ginger migraines, ginger cookiesIngredients:

4-1/2 cups all-purpose flour
4 teaspoons ground ginger*
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon*
1 teaspoon ground cloves*
1/4 teaspoon salt
1-1/2 cups butter (3 sticks), room temperature
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.

Directions:

  1. In a medium mixing bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

  2. In a large mixing bowl, beat together butter with the 2 cups granulated sugar. Beat until combined, occasionally scraping sides of the bowl. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.

  3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

  4. Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.


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Article Written By: Julie Mitchell; Julie is an accomplished writer from San Francisco who loves ballet, yoga, walking, cooking and reading. Her experience as a wife and mother of two lend to her articles and blogs for DivaVillage.com and VillageMAMA.com in the areas of wellness, fitness, beauty, parenting and food.



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