The ultimate

EVERYDAY FOO

| HEALTHY APPETITE |

Spice of Life

Ginger, the unassuming beige root, may not scream “Antioxidants!” the way vegetables do, but it’s got all the benefi ts—and then some. Known to ease digestive problems, nausea, and inflammation, the Southeast Asian superfood is full of hidden powers. Consider these ways to harness them.

TEXT BY BROOKE PORTER KATZ RECIPES BY LAURYN TYRELL

To Sip Anytime

Lemon-Ginger Soda

For a refreshing drink, create a ginger base, which you can st ore in an airtight container in the fridge for up to a week. (It makes enough for 10 drinks.) First , blend ¼ cup chopped peeled ginger with ½ cup water until smooth. Strain, pressing on solids to yield ½ cup juice; then st ir together ½ cup each ginger juice and fresh lemon juice, and ¼ cup honey. To make the soda, fill a glass with ice and add 2 tablesp oons ginger base. Top with seltzer and garnish with a slice of ginger.

ACTIVE/TOTAL TIME (INCLUDES BASE): 10 MIN. | SERVES: 1

Studies have shown that consuming ginger daily can reduce muscle pain and help prevent chronic illnesses like hypertension. After a hard workout, juice a oneinch piece with your favorite ingredients.

For an Anti-inflammatory Dinner

Ginger-Chicken Slaw

Preheat oven to 425°. In a small skillet, cook 1 tablespoon each grated ginger and garlic over medium heat in 2 tablespoons coconut oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in 3 table- spoons fresh lime juice, 1 teaspoon grated lime zest, and ½ teaspoon sugar. Season with kosher salt and freshly ground pepper. Brush reserved ginger mixture over 2 small bone-in, skin-on chicken-breast halves and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165°, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones). Toss chicken, 4 cups shredded Savoy cabbage, and 2 cups peeled and julienned carrots with dressing. Season with salt and pepper. Serve, topped with cilantro leaves and chopped roasted cashews.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

For a Vitamin-Packed Lunch

Gingery Beet Soup

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium-high. Add ½ chopped yellow onion, 2 tablespoons chopped peeled ginger, 3 smashed and peeled garlic cloves, and a pinch of kosher salt; cook until softened, 4 to 5 minutes. Add 3 cups chopped peeled beets (from 2 medium), 1 cup chopped Yukon Gold potato (from 1 large), and 4 cups water. Season with salt and freshly ground pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding ¼ to ½ cup water for desired consistency. Stir together ½ cup plain yogurt and ¼ teaspoon grated ginger. Ladle soup into bowls; swirl in yogurt. Top with fresh thyme leaves (if desired), a drizzle of olive oil, and more pepper.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

PREP TIPS

For easy peeling (and minimal waste), use the edge of a spoon to remove the skin. To julienne, thinly slice against the grain, spread in a row like a deck of cards, and slice length-wise to create long strands. To mince, turn julienned strips 45 degrees and chop.

To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces. Try Kyocera’s six-inch one ($25, amazon.com).