Dear Daughters,

Native to Southeast Asia, ginger has been utilized for its rich nutritional profile, medicinal properties, and distinct flavor for thousands of years. This powerhouse spice contains an antioxidant called 6-gingerol, vitamin C, magnesium, and potassium.
Today it continues to be commonly used for digestive support and makes a regular appearance in various dishes and beverages. As time goes on, research studies reinforce its effectiveness in relieving nausea while also suggesting a positive impact on heart health and osteoarthritis. Benefits are maximized when ginger is consumed in its natural state, grated or minced into meals.
It is important to note that ginger can interact with medications taken for medical conditions such as diabetes, high blood pressure, as well as blood thinners. Seek advice from your health care provider about potential interactions before consuming ginger.

Here are some of my favorite ways to use Ginger:

Sip on Ginger Tea
• Boil two tablespoons of ginger in water for about 10-20 minutes. The roots are typically about 1 inch in diameter, and a 2-inch section should yield about two tablespoons of sliced ginger. If you are using weight, a 2-inch segment should be about 0.5 ounces.
• Remove from heat and add lime juice and raw honey or agave nectar to taste.
Ginger as a Salad Dressing
• Three cloves garlic, minced
• 2 tbsp. of minced fresh ginger root
• ¾ cup of extra virgin olive oil
• ½ cup low sodium soy sauce
• 3 tbsp. of honey or agave nectar
• ¼ cup of water
• Combine ingredients in a container with a tight-fitting lid and shake well.
• Remove lid, and heat in the microwave for 1 minute just to dissolve the honey
• Let cool, and shake well before serving. Store covered in the refrigerator.
• Tip: To make a ginger glaze, skip the water and olive oil, and heat for 2 minutes. Top with sesame seeds or scallions.
Ginger on Oatmeal
• Top your oatmeal with freshly grated ginger. Consider also adding some fresh pear or apple for added flavor.
Mix into Soup
• Carrot Apple Ginger Soup (5 cups)
• 1 tbsp. extra virgin olive oil
• One small onion (1 cup)
• Two garlic cloves, minced
• 2 tbsp. freshly grated ginger
• One large apple
• Approximately 5 cups of carrots, peeled and chopped
• 4 cups of vegetable broth (use low sodium if needed)
• Pinch of nutmeg
• Freshly ground black pepper to taste
• In a large pot, add 1 tbsp. Of olive oil over low-medium heat. Add chopped onion and cook for 5 minutes. Add minced garlic and ginger for another couple of minutes on low. Add chopped apple and carrots, and cook for a few minutes more.
• Add vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
• Carefully transfer this mixture into a blender, add a pinch of nutmeg, and blend until smooth.
• Add salt and pepper to taste. Add more broth to thin out soup as needed.

So, Daughters don’t forget to add some ginger into your life today!

As Always,
Love Mom

• Source: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/