Ginger is a plant with yellowish-green flowers and leafy stems, primarily grown in warmer parts of China, Japan, and India. It is being produced more and more in the Middle East for medicinal purposes. Ginger is used fresh, powdered, dried, or as an oil or juice.
Most of us know of ginger as a spice; the ginger spice comes from the plant’s roots. You may have heard it called ginger root, or simply ginger. It is a very common ingredient in recipes. In foods and beverages, ginger is used for flavoring. The distinctive fragrance and flavor of the root come from its natural oils, often used as a fragrance for soaps and cosmetics.
Ginger is commonly used for various stomach problems, including morning sickness, motion and seasickness, upset stomach, gas, diarrhea, irritable bowel syndrome (IBS), colic, vertigo and nausea. One of the chemicals in ginger is used as an ingredient in antacid, laxative and anti-gas medications.
Because ginger contains chemicals that may reduce inflammation, it is not hard to believe that it effectively reduces muscle pain and exercise-induced muscle soreness. Studies show that taking ginger by mouth works as well for pain in hip and knee osteoarthritis as drugs such as ibuprofen. Some research also shows that applying ginger gel or oil to the knee can relieve osteoarthritis pain.
One last note on ginger’s many benefits – some people pour the fresh juice on their skin to treat burns or apply the ginger extract to the skin to prevent insect bites.
The next time you see that crazy-looking root in your local grocery store, take note! Ginger is not just for cooking anymore. Reap the anti-inflammatory benefits as well!
Some of our customer favorites from our anti-inflammatory meal delivery service, Feed Your Vitality included ginger. Try this recipe and see for yourself how delicious ginger can be!
Gingered Beef and Broccoli
- 2 lbs flank steak
- 1 ⅓ lbs broccoli
- ½ lb carrots sliced
- ¼ lb onion medium dice
- ¼ lb celery diced
- 2 Tbsp ginger finely minced
- 1 tsp garlic finely minced
- 2 Tbsp olive oil
- 2 Tbsp Bragg Liquid Aminos coconut aminos or tamari soy sauce
- 2 Tbsp rice vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper flakes or to taste
- 1 tsp lemon juice
- 2 Tbsp arrowroot
- 2 green onions 1/2” cut, root removed
- Preheat oven to 325°F.
- In a cast-iron skillet, season flank steak with your favorite seasoning and cook for 3-5 minutes on each side. Place skillet in the oven and allow steak to cook through to desired doneness.
- Place broccoli and carrots in a steamer basket and steam 5-7 minutes or until cooked to your liking. Remove from heat and drain liquid.
- Meanwhile, in a medium skillet, heat olive oil with ginger and garlic. Add onion and celery and sauté until onions are translucent. Switch heat to simmer and add remaining ingredients (except green onions) to the medium skillet, until well combined and heated through.
- Slice flank steak into strips or bite-size pieces.
- Pour ingredients from medium skillet over broccoli and carrots and mix to combine. Divide to 4 plates and top with flank steak. Garnish with green onion.
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