My sweet bloggy sister across the grand pond wanted to know how I take enough ginger to keep the arthritis pains at bay but not get heartburn from ginger tablets. I do not take any vitamins or pill form supplements. I’m not really opposed to vitamins and such…I just don’t like how much they cost and all the research involved to know which brands are actually useful to the body. I looked into it a few years ago and just got overwhelmed by all the conflicting information. I’ve chosen to avoid all that confusion by learning which foods contain the nutrients I need.
Learn how to process ginger here.
Ginger is an amazing little plant and for me it does wonders in battling the effects of inflammation. It takes about three weeks before I really noticed the effects. At first I added ginger to my smoothies but you need a much better machine than mine to get it blended properly. I would like to experiment juicing with it but I have to save for a juicing machine first. My family does not like the taste of ginger so I cannot cook with it. But I have found a few ways to enjoy ginger without assaulting my family’s taste buds.
Everyday I enjoy a cup of masala chai. I make a big concentrated batch on Saturday or Sunday and enjoy a nice warm cup after a hectic and busy homeschool day. I collected several recipes from online and played around with them until I found the combination I like best.
6 cups water, four inches of ginger (peeled and sliced), 1 cinnamon stick, 1 and 1/2 teaspoon of anise seeds, ! tablespoon of peppercorns I give them a few whacks to bust them up), I/2 tablespoon ground cardamom, 1 teaspoon of coriander seeds, I sliced orange (peels and all).
I bring all of this to a boil and then simmer for about thirty minutes (I love how my kitchen smells when this is simmering) before removing from heat. One time I had a used vanilla bean pod that I had used to make extract and put it in the pot to simmer with the other spices. That was my very favorite pot of chai!
I then add 10 tea bags to the pot and just two tablespoons of sugar. Sometimes I add a bit of vanilla extract. I let the tea steep about thirty minutes or so. I then squeeze out the orange and strained the liquid. This is my tea concentrate and I keep it in the refrigerator. I plan to experiment with different teas like green or rooibos in the future.
When I want a cup of chai I bring 3/4 cup of the concentrate to boil in a small saucepan. I remove it from heat and whisk in 1/4 cup of half and half. I like to get it a little frothy. I pour it into my favorite cup and enjoy.
The last time I made it I forgot to add the sugar. I loved it without the sugar so I won’t be adding it to any future pots. I have tried some of the spice mixes available on the market but they are always too sweet for my taste or have way too much cinnamon.
Easy Ginger Salad Dressing
I’ve been trying to have a salad everyday for lunch and this is my favorite dressing.
1/2 cup olive oil, I/2 cup apple cider vinegar, 2 tablespoons of grated ginger, I clove diced garlic, a pinch of salt, and 1/8 teaspoon of black pepper. Keep it in the refrigerator and give it a good shake before using. If you like your salad dressing a bit on the sweet side then add a tablespoon or two of honey.
Crystalized Ginger Salad Dressing
One time I was out of ginger but I had some candied (or crystalized) ginger on hand. It is the same recipe as above except I diced up about a tablespoon of crystalized ginger slices. My kids thought I had lost my mind but it is tasty.
I have never made crystalized ginger since I can get it fresh for a good price from the Mennonite shop. If I decide to make it myself sometime I would use this recipe from Alton Brown.
Beef and Ginger Broth
I usually buy beef broth for this but I plan to start using steak bones to make my own beef bone broth in the crockpot.
4 cups beef broth, 2 cloves diced garlic, 2 tablespoons grated ginger, 1/2 teaspoon of chili flakes, 1/2 teaspoon of pepper, 1/4 teaspoon of salt (check to see if it even needs salt first!) Bring this to a boil and then simmer about fifteen minutes or so. I like the broth by itself but it is also good with rice noodles and any vegetables you want to throw in. If you cook the vegetables in the broth you may have to simmer it longer until the veggies are the way you like. I prepare any noodles separately and ladle the broth over top.
Those are all of my current ginger recipes. I found two more beverages on-line that look interesting: Golden Milk and Turmeric and Ginger Iced Tea. I haven’t tried them yet. I plan to make a ginger syrup next for making a ginger fizz.