[VIDEO]: Ginger me softly
Pesky colds, be gone! I don't know about you, but everyone around me is sick. Sniffling. Coughing. Sneezing. Shivering. It's right on cue with the weather change, and everyone seems to have someone to blame it on. It's rare that I get sick, but it's not rocket science. It comes down to self-care, a balanced diet, sleep, and the incredible edible ginger.
When it comes to superfoods, ginger is the mother spice. It warms the body to keep circulation in check, it lowers inflammation that so often goes undetected, and soothes the digestive tract. It adds a super spicy punch to dishes that may take some getting used to. Growing up I hated it because I thought the only way to eat it was pickled on a sushi plate (newsflash: lots of sushi restaurants use dyes and sugars for their ginger, always ask before you eat!). Over time, however, I started adding it little by little to dressings, sauces, and soups and I've never looked back.
Some of my favorite ways to eat it: adding chunks of whole ginger to a mango-turmeric-coconut milk smoothie, minced into a spicy curry or chicken soup, grated into dressings or over rice, and the list goes on.
Check out this week's episode of Michelle's Monday Minute below, and then snag my recipe for a Ginger Tonic that will leave you feeling your best all flu season long. Buh-bye, germs. Hello, healthy. Watch and share!
2 c. warmed filtered water
1 inch ginger, peeled and grated (about 1 tbsp.)
1 lemon, zest and juice
1 tbsp. raw honey
1 tsp. turmeric
1/4 tsp. cinnamon
pinch cayenne pepper (optional)
- Place all ingredients into blender, and blend on low-medium speed until well combined.
- Enjoy warm, or serve over ice for an "iced tea."
- Variation: to make a spritzer, use sparkling mineral water instead of flat, mmm, bubbly.