Ginger is a warming herb and can help with both lowering and raising the body temperature. This property also makes it effective in stimulating circulation of the blood. It can help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.
Gingers healing properties come from its volatile oils, gingerols and shogaols. These oils cause the production of digestive enzymes which helps with the whole digestion process and neutralizes the acids that can cause nausea, cramps and even diarrhea.
Ginger is available in a supplement form, but is really great when used fresh. Fresh ginger is used to enhance many culinary dishes and cuisines. Drinks, salads, soups, bean dishes, fish, chicken, meat and even desserts.
Many people start their morning with fresh ginger/lemon tea. Pour boiling water over a few thin slices of ginger (I use a peeler for this). Squeeze ½ a lemon and sweeten with creamy honey. It’s a comforting way to start the day. This tea is my first response for any kind of abdominal pain.
Ginger is used in almost every Indian dish. This split pea dahl is one of my all-time favorites in the Indian food way. Dahl is generally served over basmati rice or with naan.
- 1 cup yellow split peas
- 3 cups water
- 1 onion, finely chopped
- 3 tablespoons olive oil
- ½ teaspoon turmeric
- 1 tablespoon minced ginger
- 1 teaspoon mustard seed
- 1 tablespoon ground cumin
- 1 teaspoon fresh minced garlic
- 1 jalapeno pepper, seeded and minced
- 1 large tomato, finely chopped
- 1 cup water
- 4 dried chili peppers - leave whole
- salt to taste
- 2 tablespoons chopped fresh cilantro - garnish