About ginger: Ginger is often called the
"universal" medicine because it helps with so many things. It is especially good
for the cool, damp days of spring as it breaks up congestion and is helpful for
respiratory conditions like colds and allergies. It is also good for relieving
nausea and motion sickness. It stimulates the appetite and aids digestion. You
can chop up a little ginger, about 1/2 t, and put a pinch of salt on it and a
squirt of lemon or lime (for pittas) and eat that
20 to 30 minutes before a meal.
Other uses for ginger that have been shown to be effective include reducing inflammation especially for arthritis, and it is a tonic for the heart. Ginger is especially good for kapha and vata doshas, but can aggravate pitta.
Here is a cookie recipe, full of ginger, that I especially like.
Ginger Molasses Cookies
3/4 cup shortening (I use unsalted organic butter), softened
3/4 cup raw organic sugar
1 egg
1/4 cup unsulphured molasses
2 cups sifted unbleached flour, 3/4 -1 cup of which is whole wheat pastry flour
1 T ground ginger
1 t cinnamon
1 1/2 t baking soda
1/3 t salt
3 T finely chopped crystallized ginger
sucanat or other raw sugar for rolling
Preheat the oven to 350 degrees.
Cream shortening and sugar together well. Beat in egg and molasses.
Measure dry ingredients and sift, then add to the creamed mixture. Blend well. Form dough into small balls, rolling in between your hands. If the dough is too sticky to handle, you can refrigerate it for 10 minutes before rolling. The balls can be about a heaping teaspoon in size.
Roll the balls in the sucanat and place on lightly greased cookie sheets, a couple of inches apart. The cookies spread. Bake for about 12 to 14 minutes until the cookies just begin to color around the edges. Cool for a minute or two before transferring to a rack to cool.
Other uses for ginger that have been shown to be effective include reducing inflammation especially for arthritis, and it is a tonic for the heart. Ginger is especially good for kapha and vata doshas, but can aggravate pitta.
Here is a cookie recipe, full of ginger, that I especially like.
Ginger Molasses Cookies
3/4 cup shortening (I use unsalted organic butter), softened
3/4 cup raw organic sugar
1 egg
1/4 cup unsulphured molasses
2 cups sifted unbleached flour, 3/4 -1 cup of which is whole wheat pastry flour
1 T ground ginger
1 t cinnamon
1 1/2 t baking soda
1/3 t salt
3 T finely chopped crystallized ginger
sucanat or other raw sugar for rolling
Preheat the oven to 350 degrees.
Cream shortening and sugar together well. Beat in egg and molasses.
Measure dry ingredients and sift, then add to the creamed mixture. Blend well. Form dough into small balls, rolling in between your hands. If the dough is too sticky to handle, you can refrigerate it for 10 minutes before rolling. The balls can be about a heaping teaspoon in size.
Roll the balls in the sucanat and place on lightly greased cookie sheets, a couple of inches apart. The cookies spread. Bake for about 12 to 14 minutes until the cookies just begin to color around the edges. Cool for a minute or two before transferring to a rack to cool.
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