Ginger (Zingiber officinale) has been known for centuries as a powerful digestive aid! Ginger is a proven anti-emetic which fights nausea and settles an upset stomach. Ginger’s anti-inflammatory qualities may also help lower blood pressure and improve general well-being. A strong ginger  tea is an ancient remedy for morning sickness during pregnancy, but should also be anyone’s first choice when dealing with the symptoms of flu or cold.

Ginger is pale but packs a powerful punch! Fresh Ginger root can be sliced, grated, or juiced from the young rhizome. Dry ground Ginger powder has a much stronger flavor than fresh ginger, so substitute the fresh root for the ground ginger if you dislike the zing but seek the flavor! Generally for most recipes ginger powder can be substituted for fresh ginger at a ratio of roughly ⅙…don’t worry too much about exact amounts, as it’s often either used in large amounts or in concert with other flavorful spices. Ginger is marvellous in that it’s flavor is suitable for savory meats, as well as vegetables, and even for sweet confection…Ginger is truly an all-purpose flavor!

Ginger tea: a cold+flu remedy

A cold+flu remedy so effective that it is common to many cultures from East to West is therapeutic Ginger Tea. Use a teaspoon of ginger powder for every cup. If using fresh ginger, use as much as a tablespoon and a half for each cup and boil for at least ten minutes (Don’t be shy with the fresh ginger, you can really use a lot!) Combine with liberal amounts of honey and the juice from as much as a half a lemon for every cup. The natural sugar from the honey will boost your energy, which is so important when feeling ill, and the citric acid from the lemon will support your immune system! Make this beverage hot and strong to soothe the symptoms of cold and flu, or just to warm up a cold winter’s day. Milder and cooled with ice, Ginger Tea is also a wonderful summertime drink. The magic of ginger is that it is somehow both warming and cooling; good for savory and for sweet; use a little, or a lot, you can’t go wrong with this long-proven super-ingredient!

Turmeric is more than just an earthy flavoring that dyes your food a vivid yellow; more than just another ingredient in Moroccan cuisine.  Turmeric (Curcuma Longa) is an essential element of both ancient Indian Ayurvedic Medicine and Traditional Chinese Medicine.  These pre-modern systems, which are products of thousands of years of observation, hold that Turmeric is an all-around immune-booster, a digestive aid, fights inflammation, and is an effective anti-congestant (combats excess kapha, or phlegm).  Modern medicine has already proven that Curcumin, the active component of Turmeric, is indeed an effective anti-inflammatory.
As a flavoring, Turmeric has an earthy, very slightly bitter flavor, even peppery when very fresh, as well as a warm mustardy aroma.  Turmeric loves fat, so when cooking with turmeric, be sure to use it with oil or butter or dairy.

Golden Milk + Haldi Latte

A traditional Indian method for consuming your daily medicinal dose of Turmeric is to make Haldi ka doodh (hot turmeric milk) by mixing it into hot dairy milk or coconut milk for a delicious frothy drink.  A more modern method, already adopted the Paleo Diet trend, is to mix turmeric, and also maybe cardamom and/or black pepper, into a creamy cup of coffee for a morning boost.  The subtle earthy flavor of turmeric pairs in a very pleasant manner with the aroma of hot coffee.  The heat and the active curcumin in either hot golden milk or hot turmeric coffee may actually, as you swallow, fight any pathogens lingering in your throat, but regardless these drinks are truly tasty treats!