Ooh Ginger!!! Spicy Sunday!



I must say, of all the spices that we’re going to talk about, and learn about,  Ginger is the one that I use in the largest quantity.. I purchase a couple pounds a week!! I use it in all my Kombucha second ferments, my Kimchi and Krauts, I make Ginger tea and add it to all my Asian recipes… You might say that I’m Hooked!!!

Most people are familiar with Ginger in one way or another… Think gingerale, gingersnaps and gingerbread!!!  But did you know that ginger is one of the most potent anti-inflammatory spices around??  The rhizome of the ginger plant is the useful part.  The plant is closely related to the superstar spice of the moment – Turmeric, and cardamom too!!  The active ingredient is an oil called Gingerol and is useful as a super powerful anti-inflammatory as well as for the anti-oxidants it contains…

Over the ages ginger has been used as a nausea fighter for motion sickness, morning sickness, flu as well as post chemotherapy nausea.  We find the easiest way to use it for nausea is to nibble small pieces of candied ginger, and magically the queasiness goes away!!!

The Gingerols also can play a role in fighting  Arthritis, Migraines, Cancer Asthma, heartburn and stomachaches, bad Cholesterol and Cardiovascular disease!!  Ginger is considered a warming spice and does actually improve the blood circulation and speeds up your metabolism.

Although there are many, many recipes for ginger in the culinary as well as medicinal world, in my house we turn to ginger mainly during cold and flu time of year!!  I love to have a big jar of ginger tea in the fridge to attack at the first sign of colds or flu.  It will open airways, fight off bacteria and viruses, warm you up…. and it just plain tastes good!!


Michelle’s Ginger Tea

4 inches Ginger root – minced or chopped

1/2 gallon water

1 handful raisins

Juice of 1 lemon

Juice of 1 Orange

Honey to taste

Throw ginger and raisins into water.  Bring to a boil. Simmer for 1 hour. Strain and add juices. Add honey to taste. Drink Hot!!











2 responses

    • Are you talking about the sprouts?? They’re legumes that I’ve sprouted and then fermented… Here are the basics!

      Basic Sprouting Instructions

      1/4 cup seeds
      1 quart jar

      Put seeds into jar and fill with water… Let sit overnight…
      Drain and rinse twice..
      Drain Completely!!!

      Cover with a coffee filter and rubber band..
      3-4 times a day rinse and Drain Completely

      In about 4 days your tails will be about 1/2 inch long!!!
      Eat… Or Ferment!!!

      Spicy Fermented Sprouts

      Use what ever freshly sprouted legumes or veggie or spice seeds that you have..

      to your quart jar.. on top of the sprouts add 1 tsp salt and water to the shoulder of the jar.

      add 1 tsp fresh chopped garlic
      1 tsp Turmeric powder
      1 tsp Hot curry powder
      1/2 tsp black pepper
      2 T grated ginger

      Stir well, cover with a coffee filter and rubber band… stir a few times a day for 4-5 days… drain, stick a lid on it and refrigerate!!


      about 3 tsp of your favorite herbs and spices…

      Try… Mexican Oregano, garlic, cumin seeds
      Or garlic, Za’atar, sumac and turmeric, and 1/2 tsp pepper

      Stir Well.. cover with a coffee filter and rubber band… stir 3-5 times a day for 4-5 days.. drain and refrigerate..


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