MAKE GINGER YOUR GO-TO SPICE THIS WINTER

Ginger is a wonderful warming herb and a circulatory stimulant. We get sick in the winter because everything gets sluggish when it’s cold and poor circulation and nutrient supply to tissues and organs results in various deficiencies.

Ginger stimulates, heart and circulation and has a warming effect on the body. It also has anti-bacterial and anti-viral properties and is excellent for sore throats, bringing down a fever, clearing catarrh and a wide range of bacterial and viral infections.

Here are some recipes that can help you add that punch of ginger into your winter diet! 

Ginger & Turmeric Kombucha

Anti-inflammatory & gut-healing!

Kombucha is sweet tea with an added SCOBY (symbiotic colony of bacteria and yeasts) that is fermented from 7 to 21 (or more) days, depending on the flavour and amount of sweetness you prefer. The longer the kombucha ferments, the less sugar it will contain! Ginger is the more dominant flavor in this kombucha, yet there is a hint of turmeric in there. It’s a really lovely flavor.

1. First, transfer finished kombucha from your fermenting vessel into swing-top bottles or jars.
2. Next, add 1 tablespoon of both ginger and turmeric to EACH bottle (or jar). So, if you’reflavoring 4 bottles, you’ll need 4 tablespoons of each.
3. Close or seal the bottles/jars.
4. Leave them for 24 to 48 hours for this “second ferment”.
5. Taste and transfer to the fridge when you like the taste.
6. You can strain out the turmeric and ginger bits when you pour by using a small mesh strainer like this.

Carrot Ginger Soup

There’s nothing better than a warm soup on a cold winter day and this carrot ginger soup is the way to go! 

1. Preheat oven to 400 degrees F.
2. Place carrots on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
3. Add remaining 1 tbsp of olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
4. Add in garlic and ginger and cook for 1 more minute.
5. Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
6. Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
7. Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
8. Using an immersion blender or in batches with a regular blender, blend soup until smooth.
9. Stir in coconut milk if using.
10. Serve warm sprinkled with red pepper flakes, if desired.
11. Store in fridge for up to 1 week. Freezes well.

Ginger Garlic Chickpeas

This dish is loaded with chickpeas that are full of fiber, which supports the digestive system. Ginger, used as a homemade remedy for many ailments, is known to ease the stomach. Garlic, another superfood, helps keep blood pressure under control. Cilantro helps to eliminate heavy metals from your body, so all-in-all, this is a very detoxifying dish.

1. Mix coconut oil, white vinegar, soy sauce, syrup, ginger, and cornstarch together.
2. Mix in chickpeas and marinate while doing the next step.
3. Heat some oil in a pan. Fry the garlic until golden.
4. Add in the chickpea mixture and cook until thick.
5. Top with cilantro. (optional)
6. Serve & enjoy!

We at Aarohie Nutri-food grow fresh ginger and export it to business worldwide! Learn more about our product range and get the finest raw ingredients for your business from us.