SUPERFOOD

ginger HEALTH&FITNESS superfood

In addition to spiking your meals and drinks, this spicy rhizome is a saviour for myriad ailments, from motion

TEXT AMANDA ETTY RECIPE THE TEST KITCHEN

THE BENEFITS • Ginger is prized for its ability to help calm the digestive tract, reducing indigestion and nausea associated with morning sickness and motion sickness.

Its active ingredients, gingerols and shogaols, neutralize stomach acids, which, in turn, prevents bloating. • Studies show that daily consumption of antiinflammatory ginger (raw or cooked) can relieve joint stiffness and exercise-induced pain. • Ginger helps boost your immune system since it may promote healthy perspiration, which can ward off germs. Fever and sweating are your body’s ways of kicking out an infection.

HOW TO USE FRESH GINGER Peel the thin outer layer using the edge of a spoon, then grate the flesh or slice it into matchsticks and add it to a smoothie, soup or stir-fry. To store, wrap unpeeled ginger in paper towel, then tightly pack it in a resealable bag; refrigerate it in the crisper for up to three weeks. Freeze one-tablespoon mounds of grated ginger for up to six months.

BEAUTY NOTES

Incorporate antioxidant ginger into your personal-care routine.

SAJE Ginger-Aide Soothing Lemon Ginger Drops, $9, saje.com.

DR. BRONNER’S Organic Lip Balm in Orange Ginger, $6, well.ca.

SKINCEUTICALS Daily Moisture, $78, skinceuticals.ca.

HERBIVORE Jasmine Green Tea Balancing Toner, $40, sephora.ca.

GINGER MINT TEA

MAKES 6 CUPS HANDS-ON TIME 10 MINUTES TOTAL TIME 50 MINUTES 1 piece (3 inches) fresh ginger, peeled 1 lemon 5 to 6 sprigs fresh mint 8 cups water ⅓ cup liquid honey

Thinly slice ginger into rounds. Using vegetable peeler, peel 2 long strips of zest from lemon. Halve lemon and squeeze ¼ cup juice; set aside. Strip mint leaves from stems; set mint leaves aside.

In large saucepan, bring ginger, lemon zest, mint stems and water to boil over high heat. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, for 20 minutes.

Remove from heat; stir in lemon juice, honey and mint leaves. Cover and steep, 10 to 15 minutes. Strain into large teapot; serve. (If you like iced ginger tea, let tea cool completely; strain into large pitcher and add ice.)

PER 1 CUP about 62 cal, trace pro, 0 g total fat (0 g sat. fat), 17 g carb (trace dietary fibre, 16 g sugar), 0 mg chol, 3 mg sodium, 44 mg potassium. % RDI: 1% calcium, 2% iron, 8% vit C, 2% folate.

Fresh lemon balances the ginger’s bright acidity, while honey mellows the spice.