3 easy and healthy ginger recipes for everyday life

Ginger has multiple known properties, such as improving digestion, due to its carminative effect, or being a good anti-inflammatory ally and a good antioxidant. Its medicinal properties are well known, with a long history of use in countries such as India and China, where it originates. What ginger also does is help us warm upwhich is especially useful in this cold season.

Here you will find tips and ideas to include ginger in your kitchen, three practices recipes with ginger perfect for your day to day and a complete winter weekly menu to warm up in which, of course, ginger will not be missing.

You can download the weekly menu here.

How to use ginger

Ginger has a peculiar flavor, spicy and somewhat sweet, which makes it highly valued for seasoning numerous recipes, making very good team with turmeric. It is many types of curry is an indispensable ingredient.

One of the most common ways to take ginger is in an infusion or also in some tea preparations, such as the chai masala that they make in India. It is also a common ingredient in vegetable lattes, especially those that combine anti-inflammatory foods.

However, ginger can serve us for much more, such as flavor purées, creams and stews.

This is the most practical way to use it in each case:

If you buy the root, you can use it directly for a sliced ​​infusion. Also whole for a smoothie, since when crushed everything is edible (also the skin).In other recipes you have to grate it. To do this, specific graters for ginger are very helpful, as they will only leave us with the liquid and a small amount of fiber. We also have the option to use ginger powderalthough we must bear in mind that this presentation is concentrated.

It is possible that you have bought ginger once, you have used a couple of slices to infuse, or for a smoothie, and you have been left the rest in the fridge until you have to throw it away. It is something that happens many times with the foods that we introduce for the first time in our diet or that, although we use from time to time, are not habitual.

My recommendation in this case is to use powdered ginger, a good option since the expiration date is much longer, it does not need to be refrigerated and it perfectly preserves most of the nutrients.

3 easy and healthy ginger recipes

These three recipes include ginger in different shapes, fresh or ground. They are practical recipes: an apple and ginger puree that you can add to both sweet and savory recipes; a ginger pesto for your pasta dishes, salads and sandwiches; and some helpful chickpeas with ginger with a mild spicy touch.

The three recipes are included in the downloadable weekly menu to warm up that you will find below.

Stockfood

1. Apple and ginger puree

Applesauce is an excellent way to add spices like ginger, cinnamon or nutmeg to our diet. they serve us to accompany sweet recipessuch as sponge cakes, brownies or ice cream, but they also go well with savory dishes.

highly recommended for baked meat vegetablesas an accompaniment, also together with other purees such as potato, cassava or sweet potato.

Ingredients:

1kg of apple of the sweet variety100 ml of lemon juice200 ml of water1 level teaspoon of ground ginger1 level teaspoon of cinnamon1 pinch of salt40 – 80 g of panela for sweet recipes (optional)

Preparation:

We peel the apples and we discourage them. Cut them into wedges and then into medium or medium cubes. We put all the ingredients in a small saucepan and cook on low heatstirring constantly so that it does not stick. We turn off the heat when the apple is undone and crush if you want a fine texturealthough you can also leave it as it is. Pour the puree into a glass container and we let it cool down if we are going to store it in the fridge or freezer. It can be serve hot or cold.

This recipe is a lot even easier if we have a kitchen robotsince these usually have a specific speed for creams and purees.

Stockfood

2. Pesto with ginger

This pesto-style sauce, with 100% vegetable ingredients, isn’t just for pasta; you will also go great for pizza, salads and sandwiches. You can extend more in the case of salads or use it spreadable style, in small quantities, with bread.

How are we going to crush it all, we can use a piece of ginger directly; otherwise, put a small amount of ginger powder.

Ingredients:

1 handful of fresh basil leaves 40 g of pine nuts 80 ml of virgin olive oil 1 or 2 finger-thick slices of ginger 1 level teaspoon of ground black pepper 1 clove of garlic 1 pinch of salt

Preparation:

we clean fine basil leaves.Mix all the ingredients together, so that an unctuous paste remains. If our mixer cannot handle so many ingredients, we add the pasta cooking water in small amounts each time; the pasta cooking water has its starch and helps to lighten the pesto.We keep the part that we are not going to use in the fridge, in a glass jar, with a thin layer of olive oil on top.

Stockfood

3. Chickpeas with ginger

The spoon dishes have a characteristic flavor depending on the area, since there are specific spices and combinations from each part of the world.

Ingredients:

500 g of cooked chickpeas 200 g of Swiss chard or spinach 100 ml of unsweetened soy or oat milk 1 white onion 200 g of roasted or escalivated peppers 2 tablespoons of olive oil 1 teaspoon of cumin powder 1 teaspoon of ground ginger salt and pepper to taste steamed potato , better cooked the day before and cooled to take advantage of its prebiotic effect (optional)

Roasted peppers and chickpeas can be canned if you don’t have time to make them at home.

Preparation:

We crush the peppers with the vegetable milk and the spices. Peel the onion and chop it.In a pot, Brown the onion with the olive oil. Add the vegetable milk mixture with the crushed peppers and let it reduce a bit. Lower the heat and add the cooked chickpeas and chard, clean and already cut into very thin strips. The chard leaves cook much faster than the stalks, so they can be added at the end of cooking if you want them whole. If they are spinach, always at the end of cooking.we put out the fire when everything is well cooked, stirring if necessary, and let it rest with the lid on. It would be time to add the potatoes. We serve hot.

Vegan weekly menu to warm up

This week we have prepared a downloadable vegan menu ideal for when it’s cold. We will help ourselves with spiciness to help us warm up, but since not everyone is used to spiciness, and there are also different types of spiciness and intensities, we will do so by opting for mild spiciness options.

Surely, one of the easiest spices to tolerate is ginger. Furthermore, it is easy to introduce into our day to day, through infusions, purees or stews, which will warm us doubly. He will be one of the stars of our weekly menu today along with the infusions, the stews, the warm porridges and other forms of preparation ideal for winter.

Anyway, despite the cold, remember that It is important to eat raw food. A good option is spiralize or grate them, as in the case of zucchini or turnips, which in this way can be easily incorporated into salads. The turnip will also give you a spicy touch.

Finally, remember that ginger contains a large number of compounds that make it an ally for our health, but precisely for this reason it also may be contraindicated its frequent or abundant use in some situations. As it is a vasodilator food, it is contraindicated in those people taking certain anticoagulant medications.