5 Ginger-Packed Recipes to Boost Antioxidant and Anti-Inflammatory Levels

Recipes from “Ginger: Spice Up Your Health,” by Barbra Wexler, MPH.

By now, you’ve likely heard about the smorgasbord of benefits that come from ginger. You’re also probably wondering how you can incorporate this funny looking root into your daily diet. Below are six recipes you can use to help spice up your life.

Raw Ginger Frostea

serves 4

• 1/2 cup grated organic ginger root
• 4 bags red rooibos tea
• 2 cups water
• 2 1/2 tablespoons agave nectar
• 1 tablespoon organic coconut powder
• 1/2 tray ice cubes (about 6 cubes)

Tea steeping: For best results, fill a large glass jar with 2 cups water. Pack in the grated ginger root and red rooibos tea bags. Allow to steep in the sun for 1 or 2 days. Otherwise, boil water and add the grated ginger root and red rooibos tea bags. Let steep for 10–15 minutes. Strain tea water and remove used ginger and red rooibos tea bags and place tea liquid in blender. Add agave, coconut powder and ice cubes and whip together with a blender. Serve immediately.

Ginger Chicken with Shiitake Mushrooms

Serves 4

• 4 tablespoons canola oil
• 2 pounds boneless chicken breast, diced
• 8 oz. shiitake mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup minced ginger root
• 1 cup heavy cream
• 4 tablespoons sliced chives
• 1 pound pasta (fettuccine noodles suggested
• Salt and pepper to taste

In a large skillet, heat the oil over medium-high heat. Add the chicken and sauté until lightly browned. Reduce heat to medium, add the mushrooms, garlic, ginger, and salt and pepper to taste (go a little heavy on the pepper)! Sauté for 3-5 minutes. Pour in the cream, cover and cook for 8–10 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Pour the chicken mixture over the pasta and toss until well combined. Sprinkle with chives, and serve.

Carrot and Ginger Soup

Serves 6

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 stalk lemongrass
• 1/3 cup grated fresh ginger root
• 3 cloves garlic, minced
• 2 star anise (optional)
• 1 tablespoon black peppercorns
• 3 pounds carrots, peeled and chopped
• 7 cups vegetable stock
• 1 cup unsweetened coconut milk
• Crème fraîche, for garnish
• Chopped chives, for garnish
• Salt and pepper to taste

In a large stockpot, heat the oil over medium-high heat and sauté the onion, lemongrass and ginger for 5 minutes. Place the star anise and peppercorns onto a small piece of cheesecloth and tie into a bag. Place the carrots and peppercorn sachet in the pot and add the vegetable stock. Cover, reduce heat to medium and cook for 30 minutes. Remove the lemongrass and pepper sachet. Puree the soup with a hand blender directly in the stockpot. Stir in the coconut milk, and salt to taste. Ladle the soup into serving bowls; add a dollop of crème fraîche, sprinkle with chopped chives, and cracked pepper.

Easy Raw Fuji Dressing

Serves 2

• 3 tablespoons sesame oil
• 1 tablespoon nama shoyu (raw unpasteurized soy sauce found in organic grocery stores)
• 1/2 tablespoon rice vinegar
• 1 tablespoon agave nectar
• 1 tablespoon grated ginger root
• 1 clove garlic, pressed
• 1/4 teaspoon wasabi powder OR dash cayenne pepper
• Dash Himalayan salt

Place ingredients in a glass jar with lid. Tighten the lid and shake vigorously. Let stand for 15 minutes (flavors mix better at room tempera- ture). Shake again. The ginger and garlic can be strained out if preferred. The flavors will intensify the longer it marinates and can be stored in the fridge for up to one week.

Indian Chicken with Ginger and Cumin

Serves 4

• 2 cups yogurt
• 6 garlic cloves, minced
• 3 tablespoons minced ginger
• 2 tablespoons cumin
• 4 boneless, skinless chicken breast halves
• Salt and pepper to taste

Combine the yogurt, garlic, ginger and cumin. Season the chicken breasts with salt and pepper. Pierce several times with a fork. Pour two-thirds of the yogurt mixture over the chicken and marinate, covered, for at least 3 hours, or overnight.

Preheat oven to 375°F. Place the chicken breasts on a baking sheet and cook in the oven for 15-20 minutes, depending on the thickness of the chicken. Serve over jasmine rice, using the remaining yogurt mixture as a dipping sauce.
Shrimp with Ginger Butter
Serves 2-4 as a first course

• 1 pound shrimp, raaw, shells on
• 1/2 cup butter
• 1 tablespoon minced ginger root
• 1 garlic clove, finely chopped
• 2 tablespoons fresh parsley, chipped
• Salt and pepper to taste

Preheat oven to 400°F. Place shrimp in baking dish. Melt butter in a small saucepan. Add ginger and herbs and cook over medium heat for about 2 minutes. Pour over shrimp and bake in the oven for 5 minutes. The shrimp should be pink and opaque. Remove the shrimp to a serving bowl, and drain the sauce into another bowl for dipping. Have ready a bowl for the shells, and a couple of small bowls with some water and lemon for cleans- ing your hand as you dive into this peel-and-eat appetizer!