Oh Ginger!
Just like your favorite red-headed friend, properties of this little root can really warm a crowd and get things moving in the right direction. 😉
Probably no surprise that Ginger improves digestion – but when its taken in capsule form before a meal it also protects the stomach lining and helps with fat metabolism.
GINGER also PROTECTS the LIVER! Worried about high triglycerides? 2 Grams of Ginger a day helps improves insulin resistance and has been shown to reduce liver enzymes in those with Non-Alcohol Fatty Liver Disease in just 12 weeks.
It also SIGNIFICANTLY reduces inflammation and acts as a natural pain killer -👊🏻 replacing your over the counter meds (NSAIDs) with Ginger actually PROTECTS the gut lining instead of destroying it. 🙌🏼 While providing so many benefits at the same time – protecting DNA, protecting the heart, fighting microbes, bacteria and yeast.
THIS IS HUGE!!
Ladies – ginger can be a huge helper for those menstrual cramps (studies use 750mg-200mg a day)
Osteoporosis? Great research here too.
Do you have a high CRP? Ginger has been shown to reduce CRP, triglycerides and support healthy cholesterol levels.
The key is making sure you are taking a high quality supplement and adding fresh ginger to your diet. Consider products that use the whole herb (so you aren’t missing any of the 300+ active components -Consider New Chapter Ginger Force and Integrative Therapeutics GingermAX
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Fresh ginger is one of those staples in our fridge – and is easy and delightful in so many dishes.
Coupled with turmeric and curry – this benefits are even greater – check out my herbal chai recipes
and THIS luscious family favorite soup
Tomer’s Thai Coconut Ginger Soup (so yummy!)
1 tsp coconut oil
2-4 T grated ginger
4-6 tsp Thai Red curry paste
6 cups bone broth (we use chicken)
3 T fish sauce or soy sauce (we use coconut aminos)
1 T sugar or honey
2 cans coconut milk (14 oz each)
1 lb sliced chicken breasts, shrimp or tofu
1/2 lb sliced shitake mushrooms
2 cups sliced carrots
2 cups fresh spinach
1 cup chopped red peppers
3 T lime juice
1/2 cup fresh cilantro
Heat oil in large dutch oven or stock pan, stir in ginger, curry paste and cook for 1 minute. add 1/2 cup of broth and stir until paste dissolves.
Stir in remaining broth, fish sauce and sugar. Bring to a simmer and cook, partially covered for 15 minutes.
Stir in coconut milk, coconut, peppers, mushrooms and chicken, simmer until chicken is cooked (if using shrimp, add after simmering veggies for 5-7 mins to avoid over cooking, if using tofu, drain, fry and add just before serving)
stir in lime juice, spinach and salt to taste (we rarely add any) and sprinkle with cilantro.
Enjoy!!