Ginger’S Good For Both Flavor And Healing

Ginger is one of the great flavors of the holiday season. Unfortunately, its unique health benefits are sometimes overlooked.

Ginger — in its fresh, powdered and even liquid form — has been used for centuries as a medicine, herb and for aromatherapy. Ginger has a uniquely spicy yet sweet flavor that adds character to your foods.

Did you know you can reach for it to soothe a variety of medical problems instead of visiting the medicine cabinet? Ginger is effective at treating gastrointestinal issues including gas, seasickness and even nausea related to pregnancy. Aside from fixing your bellyache, ginger has been found to have antioxidant and anti-inflammatory properties. Whether you’re using it for its flavor or its healing properties, ginger is a root that you’ll want use regularly.

When possible, opt for fresh ginger root over dried to get the most flavor and healthful benefits. Choose roots that are smooth, firm and free of mold or discoloration. For dried ginger, make sure you are using the freshest possible and store in a cool place.

Carrot Ginger Soup

Makes 5 servings

• 2 pounds carrots, peeled and cut into 1-inch pieces

• 2 teaspoons rice wine vinegar, divided

• 3 teaspoons toasted sesame seeds, divided

• 2 cloves garlic, chopped

• 2 teaspoons ginger, finely grated

• 1 teaspoon sesame oil

Use a vegetable peeler to created ribbons with one carrot and transfer it to a bowl with 1 teaspoon rice wine vinegar and 1 teaspoon sesame seeds. Set aside for garnishing the soup.

Place the remaining carrots in a saucepan covered with water. Bring to a boil, then simmer for 20 minutes or until very tender.

Using a slotted spoon, transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water and ginger. Purée until smooth. Add in the remaining 1 teaspoon rice wine vinegar and the sesame oil.

Ladle soup into bowls and garnish with the carrot ribbons and remaining sesame seeds. Enjoy!

Nutritional information per serving: 101 calories, 4 grams fat, 16 grams carbohydrates, 1 gram protein, 4 grams fiber

Emily DelConte, Kali Garges and Meghan Martorana write this column and are registered dietitians at Evolution Pilates and Nutrition in Bristol. They adapt the recipes from public domain or copyright-free recipes.

View the original article here

Posted in: Flavor, GingerS, Healing