- Dish type
This is a healthy ginger drink that is something traditional in our family. Try this drink and you will never say no to ginger again!
Massachusetts, United States
2 people made this
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 (8cm) piece root ginger
- 3 lemons, juiced
- 3 tablespoons honey
- 720ml water
MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min
- Soak the coriander and cumin seeds in about 240ml water for about 2 hours.
- Grind together ginger, coriander and cumin seeds.
- Let it sit for an hour at least and you will see a sediment at the bottom. Strain it, squeeze the pulp and you can add more water to the pulp, regrind it and go through the straining process one more time.
- Add the lemon juice and the honey (the amounts of these depends on how sweet and sour you want it to be). Let it sit for a few more hours - you will see it clearing out at which point it is ready to be devoured!
- Go ahead and drink without any qualms unless of course you do not like ginger or have allergies to it.
Drink only the clearer part, the settled whitish part might be hard to strain off so you just have to careful pouring it in glasses. There will still be a tiny amount of settling but do not worry about it.
See it on my blog
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Sticky Ginger Rice Bowls with Pickled Veg and Mango
You’re going to fall in LOVE with these Sticky Ginger Rice Bowls! It’s a sweet-meets-spicy sauce situation, flavorful meatballs, pickled veg, and mango on top. The perfect (vegan) summery meal!
This recipe is sponsored by ALDI
Let me tell you about something that I capital L-O-V-E love to eat.
It’s a sticky ginger rice bowl with hot white rice, sticky-sweet meatballs with a little bit of kick, crunchy quick pickled vegetables, and a fresh juicy ripe mango. Hello flavor, color, and texture. Hello happy, feel-good, full in my belly.
Here are five science-backed benefits of ginger that’ll encourage you to include it in your daily diet.
1. Improves Digestion
For starters, consuming fresh or powdered ginger can support healthier digestion and lessen discomfort after eating. Researchers found that consuming ginger before a meal can actually stimulate digestion by speeding up the amount of time your stomach needs to empty its food contents to the small intestine. This physiological process is called gastric emptying. Slow gastric emptying is a common underlying cause of acid reflux, abdominal pain, and bloating. But more critically, it can impact your body’s ability to break down and absorb nutrients.
2. Relieves Muscle Soreness
Making it to the gym is hard, but dealing with post-workout aches is usually worse. According to a 2010 study by the American Pain Society, consuming two grams of ginger per day can help reduce pain associated with exercise-induced muscle soreness. Researchers deem ginger’s anti-inflammatory properties as hypoalgesic, a fancy word indicating that it counteracts pain stimuli.
3. Combats Nausea + Motion Sickness
If you have a sensitive stomach or experience motion sickness, ginger can be an effective antidote. Its ability to reduce nausea is arguably one of ginger’s most traditional and well-supported uses for health and wellness. Both motion sickness and general nausea often result from gastric dysrhythmias, a condition that occurs when the stomach’s muscle rhythms are out of sync. Luckily, a 2003 study suggests you can avoid gastric dysrhythmias by consuming ginger ahead of time.
4. Eases Menstrual Pain
Looking to ditch your OTC pain meds during that time of the month? Then ginger may be the solution for you. A 2009 double-blind study found that ginger root was just as effective as ibuprofen and mefenamic acid (common pain meds) in reducing menstrual-related pain. Additionally, a 2014 study suggests that if you take ginger daily during the week leading up your new cycle, your mood and other behavioral PMS symptoms can improve.
5. Supports Cognitive Health
Lastly, there’s substantial research on ginger’s ability to support healthy brain function. In a 2012 study, women who took ginger daily experienced significant boosts in their memory and cognitive performance. Other studies also show similar findings, suggesting that the bioactive properties and antioxidant activity in ginger may be beneficial in protecting the brain against cognitive decline.
Why is ginger better than some cancer drugs?
A study conducted at Georgia State University found that ginger extract reduced the size of prostate tumors in mice by up to 56%. Thanks to this research, the scientists were able to observe ginger’s anti-cancer benefits and its role in reducing tumor size.
Furthermore, research suggests that a rich source of antioxidants that can improve your health in many ways. Why do some people say that ginger might be more effective than commercial drugs for fighting cancer?
Thus reducing their ability to recover. The drugs might appear to be effective at fighting a disease like cancer, but the potential side effects can actually cause more harm than good. In some cases even decreasing the life expectancy of the patient.
We should be clear that we’re not implying that patients should abandon their clinically-approved treatment for cancer. But we do want to introduce an effective alternative that you can consider as a method for treating this disease. Ginger is an inexpensive product that’s simple to prepare. And the results are astonishing as long as you consume it on a regular basis.
Ginger has virtually no harmful side effects on the body. Instead of accelerating the growth of malignant tumors, research shows that it actually inhibits the growth of prostate cancer cells.
Other studies concluded that ginger may have a negative effect on cancer growth. In fact, those same studies have revealed that ginger might be beneficial against up to 101 other diseases.
How to Make Crystalized Ginger Candy
This easy Ginger Candy recipe only requires only a few simple steps to make from scratch, and creates the most flavorful and wonderfully bold candy.
First, prepare the raw ginger root by peeling completely and slicing it into thin rounds. The pieces should look like small potato chips.
Place the ginger slices in a large 6 quart saucepot. Add the exact amount of water called for in the full recipe, and bring to a simmer. Cover and let the ginger simmer for about 30 minutes, until just softened but not mushy.
Remove the lid and check the liquid levels. There should be approximately 1/4 – 1/3 cup of water in the bottom of the pot. If needed, scoop out some water with a ladle, or add water, to make sure you have at about ¼ cup.
Next, stir in the sugar and salt. Bring the sugar syrup to a simmer. Simmer, stirring regularly, for 15- 20 minutes, until the syrup starts to crystalize and become sticky. The color will range from pale cream to golden.
Remove the pot from the heat and stir in the vanilla or orange extract, if you are using
Then set out a baking rack, and spray with nonstick cooking spray. Use tongs to move the ginger pieces to the rack, and spread them out evenly in a single layer.
- 1 pound round steak, thinly sliced
- 1 (1 inch) piece fresh ginger root, peeled and thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon butter
- 1 red bell pepper, chopped
- 1 onion, chopped
- 12 mushrooms, sliced
- ¼ cup sweet and sour sauce
- 4 cups cooked rice
Place steak, ginger, and soy sauce in a bowl turn to coat steak. Cover tightly marinate in the refrigerator for at least 30 minutes or up to overnight.
Heat a wok over high heat pour in beef mixture. Cover wok cook until beef is browned, about 5 minutes. Remove beef from wok.
Heat butter in wok over high heat stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture cook until heated through, about 2 minutes. Serve over cooked rice.
Notes and tips
- I would recommend peeling the skin of the ginger because the peel yields a slight bitterness to it.
- The brown rice addition is optional, this helps to extend the shelf life and yields no flavour (it won't impact the taste).
- I prefer to use a liquid syrup like agave or maple instead of granulated sugar
- For best results, completely chill and serve with ice
- If you want to ferment your ginger beer you will need to use yeast, I don't a recipe for this technique as that isn't the way my family do it nor do I care for making it alcoholic.
- This recipe is child friendly and safe for drivers for drink
- Make sure when you are heating up the ginger mixture the heat is low-medium to retain its properties.
- Traditional Jamaican style ginger beer is made using Jamaican chewing stick. Outside of the Caribbean, this is difficult to get so I often omit using it. If you have some then include with the spices.
- Feel free to add whatever spices you want I keep it basic with cloves and cinnamon sticks
- If you cannot get whole spices use dried about 1tsp of cinnamon and ¼ tsp of cloves.
Ginger Shot Ingredients
Similar to Kor brand’s wellness shot, there’s just 4 ingredients in this recipe:
- Ginger: For the strongest flavor, I recommend using fresh ginger root. But check out my tips below on using dried ginger.
- Lemon Juice: Freshly squeezed lemon juice will always provide a brighter flavor than jarred lemon juice. So that’s what I use!
- Coconut Water: For a little natural sweetness to balance the pungent ginger lemon flavor.
- Cayenne Pepper: To give these shots a little kick of heat, and it can also improve circulation and digestion.
Find the printable recipe with measurements below
- ¼ cup toasted sesame oil
- 2 tablespoons cider vinegar
- 1 ½ tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon grated peeled fresh ginger
- 1 clove garlic, grated
- ¼ teaspoon salt
- 4 cups thinly sliced purple cabbage
- 1 large purple carrot, cut into matchsticks
- 1 small purple daikon, peeled and cut into matchsticks
- 4 tablespoons chopped fresh cilantro, divided
- 4 tablespoons sliced scallions, divided
- 1 tablespoon toasted sesame seeds
Whisk oil, vinegar, tamari (or soy sauce), honey, ginger, garlic and salt in a large bowl. Add cabbage, carrot, daikon and 3 tablespoons each cilantro and scallions toss to coat. Serve the slaw topped with sesame seeds and the remaining 1 tablespoon each cilantro and scallions.
1. Begin by rinsing the ginger well under running water. Scrub with a vegetable brush and rinse to remove any mud stuck there. Pat dry with kitchen papers or air dry.
2. Peel the ginger root with a spoon or table knife to remove the skin. Since I was making 3 servings, I peeled the full root. If making a single serving shot, peel only an inch of ginger (about 5 grams) keeping the rest intact so it can be used the next day.
3. Rinse and cut the lemon. Make sure you use fresh cut lemon every day.
4. Begin to grate the ginger.
6. Place strainer over a cup and transfer the ginger to a fine strainer. Press down with a spoon to extract juice. Lastly squeeze the pulp with your fingers to extract as much as possible.
7. You will have clear ginger juice. Measure this as per your requirement. Here is the amount that we follow at home. 15 ml per adult, 5 ml for kids between 3 to 6 years and 10 ml for kids between 7 to 12 years. I separate the portions to small individual cups.
9. Mix together ginger juice and lemon juice. Ginger shot is ready at this stage.
10. Adding honey and black pepper is optional. But we always add honey as we don&rsquot have any diet restrictions. You may avoid it if you don&rsquot prefer to begin your day with sweetener. I use 1 teaspoon honey per shot.
11. Honey takes a while to dissolve with the other ingredients. Stir it well. The color of your ginger shot depends on the kind of honey used.
Tip: Avoid using more than 15 ml ginger in each shot. You can add more lemon juice but not more ginger juice as it can cause heartburn & acidity.
Consume ginger shot immediately on an empty stomach. We usually do not consume anything for at least 25 to 30 mins after having this.
We don&rsquot consume ginger shots through out year. But seasonally whenever we feel the need. We continue it for 2 to 3 weeks max. Restrict the shots for kids to 5 to 7 days unless it is winter.