Live Well tips

As the weather gets cooler, many people start to sniffle: Cold season begins. Fortunately, there are many ways to prevent an infection. One of them: ginger.

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What is Ginger?

Some call ginger a "super root". And that's not an exaggeration. Because this tropical plant is much more than just a great spice for Asian cuisine (we'll come back to that later). The knobby, beige-colored root with its brightly yellow interior has impressive healing powers. It is therefore also used in Traditional Chinese Medicine.

Where exactly ginger comes from is not entirely certain. In any case, it is cultivated in Sri Lanka and India, China, Indonesia, and South America. The parts of the plant visible above ground resemble reeds, with the long leaves sometimes reaching 1.50 meters high. The beautiful red flowers are rarely seen.

Why is Ginger so Healthy?

The root contains essential oils, pungent substances (e.g. gingerol), plenty of vitamin C, iron, potassium, calcium, magnesium, sodium, and phosphorus. Ginger aids digestion, stimulates circulation, strengthens the stomach, and is antibacterial; it inhibits the multiplication of viruses and protects against nausea and vomiting. The pungent substances support blood circulation. The gingerol it contains also alleviates pain, such as that from arthritis.

But this plant can do even more: if you tend to feel nauseous during long journeys, ginger can be a great help (simply chew on a piece of ginger or, if that's too intense for you, take it in tablet or drop form). And if you want to lose weight, the root is a good support because it boosts metabolism and promotes fat digestion.

Even nerve cells can be positively influenced by ginger. The active ingredient curcumin it contains, according to a study, can support the body's own repair of nerve cells and protect the cells from damage by free radicals.

Ginger for Colds

The plant's effectiveness has even been proven by studies. Ginger is particularly helpful for bloating, feeling full, and also for colds. This is mainly due to the vitamin C. Simply peel a thumb-sized piece, cut it into small cubes, put it in a tea cup, and pour a quarter-liter of boiling water over it. Let it steep for fifteen minutes. If necessary, you can add some honey.

Homemade Ginger Shot

These drinks are offered in many supermarkets, but you can easily and inexpensively make them yourself. For ten shots, you'll need 100 grams of organic ginger and four lemons, plus a sweetener to taste (e.g. honey). Here's how: peel the ginger, cut it into small cubes. Squeeze the lemons. Put the ginger cubes and lemon juice in a blender, add honey, date syrup, or agave syrup to taste, and blend vigorously. You can drink the shot with or without pulp. It keeps in the refrigerator for several days. It's best to fill it into small bottles and enjoy one shot every day.

Golden Milk for the Cold Season

When it gets cold, ginger can also help warm up the body. This works, for example, with Golden Milk. The recipe comes from Ayurveda and has been known for centuries. The milk strengthens the immune system, but it can also prevent joint diseases, slow down premature aging of the skin, support digestion, and help with falling asleep.

You'll need 300 milliliters of plant-based milk (e.g. oat or almond milk), a two-centimeter piece of ginger, a tablespoon of turmeric powder, a quarter teaspoon each of black pepper and cinnamon, half a teaspoon of coconut oil, and some freshly grated nutmeg. For sweetening, you can use dates.

Here's how: put all ingredients in a container and blend finely with a mixer, if necessary, strain through a fine sieve. Put the milk in a saucepan and briefly bring to a boil, then simmer for two minutes. Done!

Ginger in the Kitchen

If you love sushi, you know pickled ginger, without which the Japanese specialty is unimaginable. And ginger (-powder) is also found in many cakes and other pastries. Additionally, it's a great ingredient for soups* and adds an exotic touch to dishes like chicken pans or vegetable curries.

For example, Pumpkin Soup with Ginger: you'll need 800 grams of pumpkin, 600 grams of carrots, a piece (5 cm) of ginger, an onion, two tablespoons of butter, a liter of vegetable broth, 500 ml of coconut milk, salt and pepper for seasoning, some soy sauce, the juice of a lemon, and cilantro leaves. Here's how: peel and dice the pumpkin, carrots, and ginger, then sauté in butter. Pour in broth, cook for 15 minutes. Puree finely. Stir in coconut milk and season with pepper, salt, soy sauce, and lemon juice. Heat again, then garnish with cilantro leaves and serve. Tip: If you use Hokkaido pumpkin, you can use the peel.

How to Recognize Fresh Ginger

When buying ginger, make sure the skin is light brown, shiny, and thin. The root should not be soft to the touch. After purchase, it keeps for about two weeks, best stored in a cool, dark place. Wrapped in a damp cloth, cut roots stay fresh.

By the way: if your ginger root starts to sprout, it doesn't matter, the quality doesn't suffer from it. But you can also generously cut off the shoot and put it in a flower pot. A sunny spot and soil that is not too moist - that's all it needs.

At Holmes Place, you can get further information on healthy nutrition. If you want to eat healthier, the nutrition experts in the clubs will be happy to support you and create an individual nutrition plan for you and provide recipe suggestions. If you like, check out our blog from time to time. Here, too, you'll find many nutrition tips and recipe suggestions.