Curries, soups, stews, biscuits and cakes are a great way to use a lot of fresh ingredients including ginger. Ginger can add so much flavour to dishes and it can be used in so many recipes. It can be used fresh, dried, powdered or even as an oil or juice. The spice can also be added to cosmetics and skincare.
For me, I like to use ginger in lots of my recipes and it has helped me to overcome indigestion and nausea in the past. Plus it’s great for fighting the flu and a common cold. It can help to support your immune system as it has a compound called gingerol that has antioxidant properties.
That means it’s also an anti-inflammatory. Just like nuts, seeds, beans and whole grains, ginger contains antioxidant compounds called phytonutrients that could help to reduce cell damage. It can reduce the risk of diabetes as it helps to improve insulin and metabolism. There are so many more health benefits to ginger that I could go on and on. Instead I’m going to give you 5 delicious recipes.
At the weekend I tend to spend a lot of time in the kitchen executing the ideas I’ve had during the week. This recipe was originally a Chicken Korma but I then started to wonder what that would taste like as a fish pie. Korma contains lots of spices that are great to eat. Especially as the weather has just started to turn cooler.
At this time of year, I want to fill my family up with plenty of herbs and spices. So I’m always trying to find new ways to use them. They are a natural anti inflammatory for colds.
In my cupboard I have a wide selection and I love experimenting with them. By using herbs and spices I turned an ordinary fish pie into an extra ordinary meal. My son loves fish and my husband loves my korma recipe too. So this recipe was a perfect meal for us all.
Whenever we go on a family trip my husband Howard and son Ted will normally always get an ice cream. As we have been on lots trips recently, and as I can’t eat the ice cream my family buys, I thought it would be a good time to start making my own.
We always keep frozen fruit in the freezer and we normally always have frozen mango. My son and I like to snack on it and I like to use it in my cooking too. I find if it’s in the freezer all chopped up I’m more likely to eat it than if it’s in the fruit bowl as a whole fruit. As we love this fruit so much I decided to grab a can of coconut milk and a few other ingredients and turn into a fabulous ice cream.
Now you are probably going to point out that there is sugar in a Chinese and you would be right. However, this is a healthy option that tastes just like the sugar-filled takeaways. It is filled with loving ingredients that will not only taste good but make you feel full.
Chinese is one of my husbands favourite meals so when I discovered we could still have it without going to the takeaway I was so pleased. It tastes just like sweet and sour chicken and you don’t have to wait hours for the door bell to ring before you receive it.
My husband it a huge ginger fan. When I make my Gingernut Biscuits/Cookies my husband always requests I add more ginger. He thinks I should mix in grated fresh ginger as well as ground dried ginger (and stem/crystallised ginger! – Ed). I have tried this and I can honestly say it wasn’t good. The grated ginger stayed together as one big clump.
So when making these ginger flapjacks I decided to try my own crystallized ginger. When we first tried these ginger flapjacks, the ginger taste wasn’t that obvious. Once we had left them for a few days, the spicy taste was definitely there. So depending on your ginger tastes I suggest you decide how long to leave them before you tuck in. Although it seems like we left these for a few days, there were only two left when the flapjack was spicier. Trust me, they probably won’t last long in your house either!
Slow cooker chilli’s are a staple meal in our house. I have made several different chillies in the past couple of years but I have to admit this is one of my favourites. It’s a simple dish to cook and it’s one that is packed full of goodness. Eating a chili is a great way to ensure that everyone in the family gets enough protein, fibre, iron and vitamin c, to name but a few health benefits.
Even better, slow cooking a chilli is one of the healthiest ways to cook it. The slower food is cooked the more nutrients are left in the meal. There is a recipe for the hob below but I really do recommend slow cookers. They are a brilliant tool to get a yummy meal on the table with minimum effort. Well worth a try.
Ginger is not only a great way to add flavour to your meals but it’s also fantastic for your overall health and well being. Please remember that it will help the body enormously when eaten as part of a healthy diet. All of the dishes above can be made in advance and kept in the freezer for up to six weeks. However you decide to eat these dishes, as always, please enjoy.