Greetings!

GINGER ROOT: YOUR WINTER SURVIVAL HERB

For many of us, winter is not our favorite season. The cold, damp days and nights make it difficult to stay cozy and warm. Luckily, there’s a warming and pungent herb that’s a great antidote to the winter chill: ginger! Used for at least two thousand years in China, ginger is used frequently in cooking since it serves as a supportive remedy to aid digestion. Ginger also helps to accelerate blood circulation due to its warming quality, and works wonders for colds by helping to break up stagnation.

Here are two great ways to use ginger root:

AS A TEA: Ginger tea bags can be bought in most Asian markets and health food stores. You can also buy the fresh root, peel it and slice it into 4-5 pieces. Place the slices into a tea cup and add boiling water. Let it sit for a minute and then enjoy. A warm, comforting treat!
IN COOKING: Ginger is good for digestion since it stimulates the digestive juices and strengthens the stomach. It can be especially helpful in digesting greasy foods. You’ll find it used often as a seasoning in Asian dishes such as stir-fries.
STIR-FRIED NOODLES RECIPE:
16 oz. of pre-cooked (about 80%) noodles
1 tablespoon toasted sesame oil
1 cup onion, thinly sliced
¼ cup carrots, thinly sliced
½ cup shredded cabbage
1-2 tablespoons organic soy sauce
1 teaspoon ginger juice
Place the sesame oil in a skillet and heat. Add the onions and sauté for 1-2 minutes, then add the carrots and sauté for another 1-2 minutes. Add the cabbage and sauté for another minute. Add the pre-cooked noodles and soy sauce and mix. Add a small amount of water down the side of the skillet, cover and simmer on medium heat for 10 minutes. Peel a small piece of ginger, finely grate and with your hand squeeze the juice out of the grated pieces over the noodles. Toss and serve.