Ginger is a flowering plant that originated in Southeast Asia. It’s among the healthiest and most delicious spices. Ginger is closely related to turmeric, cardamom, and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice. It’s often called ginger root or, simply, ginger.
Ginger can be used fresh, dried, powdered, or as an oil or juice. It’s a very common ingredient in many recipes. Here are some quick and easy recipes using Ginger:
Miso Ginger Dressing
- 1-inch ginger, finely grated
- 1 clove garlic, finely grated
- 2 tablespoons mellow miso
- 2 tablespoons of rice wine vinegar
- 1 tablespoon tamari
- 2 teaspoons toasted sesame oil, optional
- 3 tablespoon water
In a small box whisk all the ingredients together or put in a blender if easier. Use on salads, create a slaw, or pour on pasta!
Healthy Style Gingersnap Cookies
- 2 Cups Almond Flour
- 1/4 Cup Coconut Oil
- 3 Tbsp Organic Maple Syrup
- 1 Tbsp Organic Molasses
- 1/4 Tsp Baking Soda
- Dash Sea Salt
- 1/2 Tsp Cinnamon
- 1/2 Tsp of powdered ginger and 1/2 tsp of real grated ginger
- 1/4 Tsp Cloves
- Pre-heat oven to 350F.
- Place all ingredients in your food processor and blend until smooth.
- Remove dough from the food processor onto a large sheet of saran wrap. The dough may appear crumbly until you do this.
- Completely wrap the dough and place it in the refrigerator for 10 minutes to chill. When you remove the dough it will be smooth and easy to work with.
- Spread dough out evenly using a rolling pin with dough covered in saran wrap (or you can just use your hands).
- Cut out your cookies using a cookie cutter. You can use a 2-inch cookie cutter.
- Place on a parchment-covered baking sheet.
- Bake for 13-16 minutes (until golden brown) or less if you are doing the smaller cookies.
- These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before placing them on the cooling rack. They need to set in form.
- You can ice these cookies or serve them plain. Enjoy!
Mango Ginger Kale Green Smoothie (spinach can also be added!)
- 1 cup ice (the frozen fruits sometimes eliminate the need for extra ice)
- 2 cups fresh kale (can add or substitute spinach)
- 1 cup ripe frozen mango cubes
- 1 cup ripe frozen peaches (you can eliminate one of the fruits if you want less sweetness)
- 1 Tbsp minced fresh ginger
- 1/2 lemon or lime, juiced
- 1 1/2 – 2 cups filtered water (add water based on how thick you want it)
- 1 Tbsp maple syrup (if plant-based/vegan) or you can also sweeten with honey) (optional sweetener since fruits do add sweetness to this smoothie)
Add all ingredients to blender – adjust water and ice as needed. ENJOY!
So as you can see fresh ginger can be used in your breakfasts, snacks, main course, or desserts. One tip – ginger tends to go bad quickly in the refrigerator. A friend told me to place the ginger in a ziplock bag in the freezer if I was not using it and take it out only when I need it. Using a slicer I just peel off pieces that I need and plop it back in the freezer. This little tip has helped a lot and saved my ginger from going bad!! Enjoy your ginger recipes!