10 Terrific Benefits of Ginger & 3 Thrillingly Delicious Recipes
1. Haven’t been feeling hungry? Eat fresh ginger just before lunch (when your digestive energy is naturally at its peak) to stoke a dull appetite and fire up the digestive juices.
2. Ginger improves the absorption and assimilation of essential nutrients in the body.
3. Ginger clears the ‘microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.
4. Feeling airsick or nauseous? Chew on ginger, preferably tossed in a little honey.
5. Can’t stop the toot-a-thon? Gas—oops—guess what?! Ginger helps reduce flatulence!
6. Tummy moaning and groaning under cramps? Munch on ginger.
7. Reeling under joint pain? Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.
8. Planning surgery? Plan ahead! Chewing ginger post-operation can help overcome nausea.
9. Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater!
10. Got the blues? Try one of my Ginger Cookie recipes!
 |
| Triple-Ginger Cookies From Country Living |
Fresh, ground, and candied gingers give these dense cookies a real kick.
Ingredients
2 cup(s) whole-wheat flour (I used 1 c. buckwheat / 2/3 c. quinoa / 1/4 c. tapioca flours)
1 tablespoon(s) ground ginger
1 teaspoon(s) baking soda
Salt
1 stick(s) butter
1/4 cup(s) molasses
2/3 cup(s) light brown sugar (used slightly less coconut palm sugar)
2 tablespoon(s) finely grated fresh ginger
1 large egg, beaten
1 cup(s) dried apricots, finely chopped
1/2 cup(s) finely chopped crystallized ginger
1 cup(s) turbinado sugar
Directions:
1. In a large bowl, stir together flour, ground ginger, baking soda, and a pinch of salt. Set aside.
2. In a small pan over medium-low heat, melt butter. Remove from heat and stir in molasses, brown sugar, and fresh ginger. Let cool.
3. Add egg to cooled molasses mixture and stir to combine. Slowly stir into reserved dry ingredients, then stir in apricots and crystallized ginger. Cover with plastic wrap and chill for 1 hour.
4. Preheat oven to 350 degrees F. Meanwhile, place turbinado sugar in a shallow bowl. Shape dough into half-inch balls, then roll in turbinado sugar. Place cookies on two parchment-lined baking sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes. Transfer to a wire rack to cool.
Ingredients
2 cup(s) whole-wheat flour (I used 1 c. buckwheat / 2/3 c. quinoa / 1/4 c. tapioca flours)
1 tablespoon(s) ground ginger
1 teaspoon(s) baking soda
Salt
1 stick(s) butter
1/4 cup(s) molasses
2/3 cup(s) light brown sugar (used slightly less coconut palm sugar)
2 tablespoon(s) finely grated fresh ginger
1 large egg, beaten
1 cup(s) dried apricots, finely chopped
1/2 cup(s) finely chopped crystallized ginger
1 cup(s) turbinado sugar
Directions:
1. In a large bowl, stir together flour, ground ginger, baking soda, and a pinch of salt. Set aside.
2. In a small pan over medium-low heat, melt butter. Remove from heat and stir in molasses, brown sugar, and fresh ginger. Let cool.
3. Add egg to cooled molasses mixture and stir to combine. Slowly stir into reserved dry ingredients, then stir in apricots and crystallized ginger. Cover with plastic wrap and chill for 1 hour.
4. Preheat oven to 350 degrees F. Meanwhile, place turbinado sugar in a shallow bowl. Shape dough into half-inch balls, then roll in turbinado sugar. Place cookies on two parchment-lined baking sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes. Transfer to a wire rack to cool.
 | ||
| Gramma Jessie Sarber’s Molasses Cookies |
This recipe is very close to the The Taste of Home Cookie Jar Gingersnaps and Starbuck's Molasses Cookies. I have included the differences.
Makes about 4 dozen regular sized cookies or 1 dozen large.
¾ cup Butter (shortening - Cookie Jar Gingersnaps)
1 cup Brown Sugar
1 Egg
¼ c. Molasses
2 ¼ cup Flour
2 teaspoons Baking Soda
¼ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Cloves (leave out for Starbuck's Molasses Cookies)
1 teaspoon Ginger (1-1/2 tsp - Cookie Jar Gingersnaps)
Mix; Roll into balls; Dip balls into Granulated Sugar & place sugar side up, on a Baking Sheet; Sprinkle with water. Bake at 375* (350* - Cookie Jar Gingersnaps) degrees for 10-12 minutes or 325* Convection 8 min., until set, but not hard.
¾ cup Butter (shortening - Cookie Jar Gingersnaps)
1 cup Brown Sugar
1 Egg
¼ c. Molasses
2 ¼ cup Flour
2 teaspoons Baking Soda
¼ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Cloves (leave out for Starbuck's Molasses Cookies)
1 teaspoon Ginger (1-1/2 tsp - Cookie Jar Gingersnaps)
Mix; Roll into balls; Dip balls into Granulated Sugar & place sugar side up, on a Baking Sheet; Sprinkle with water. Bake at 375* (350* - Cookie Jar Gingersnaps) degrees for 10-12 minutes or 325* Convection 8 min., until set, but not hard.
 |
| Double Ginger Cookies |
Makes: 5 dozen Cookies
Preheat 375* (350* Convection)
Cream: 3/4 (1 ½ sticks) Challenge Unsalted Butter * 2 tsp. grated ginger * ½ tsp. Salt * 1 1/4 c. sugar
Blend in: 1/4 c. molasses * 1 large Egg
Combine & blend in mix: 2 ½ c. flour * 1 ½ tsp. Baking Powder * 1 tsp. Baking Soda
Stir in: 3 TBS finely minced fresh ginger root
Form into 1" balls - roll in sugar to coat (or not), arrange approx. 2" apart on silpat.
Preheat 375* (350* Convection)
Cream: 3/4 (1 ½ sticks) Challenge Unsalted Butter * 2 tsp. grated ginger * ½ tsp. Salt * 1 1/4 c. sugar
Blend in: 1/4 c. molasses * 1 large Egg
Combine & blend in mix: 2 ½ c. flour * 1 ½ tsp. Baking Powder * 1 tsp. Baking Soda
Stir in: 3 TBS finely minced fresh ginger root
Form into 1" balls - roll in sugar to coat (or not), arrange approx. 2" apart on silpat.
Bake 10 min. (7 min. convection). Let cool 2-3 min. before transferring to racks
I have used every different kind of flour, combinations of flours that you can imagine - from all purpose white wheat to grain-free - and the cookies have always been delicious. Use whatever you prefer for your personal dietary needs.
ENJOY! HERE'S TO YOUR HEALTH AND HAPPINESS!
No comments:
Post a Comment