Judy E. Buss

If you have never used ginger before, then you are up for a wonderful surprise. This spicy, fabulously flavorful, and highly aromatic root, offers many medicinal and culinary uses. Related to turmeric and cardamom, ginger is a native of Southeastern Asia.

Ginger has strong anti-inflammatory compounds which help reduce pain and swelling in people suffering from osteoarthritis and rheumatoid arthritis. It also boosts immune activity, helps protect against colorectal cancer, and is most effective in preventing motion sickness.

Ginger root, both fresh and in the dried powder form, is widely used in Asian, Indian, Middle Eastern, and Mediterranean cuisines. The fresh root has a superior and more complex flavor and aroma than the dried ground version. You can find fresh ginger root year round in the produce section of most supermarkets, as well as in ethnic food stores. Ginger comes in irregular knobby shapes, and is tan or brown in color. Select a firm root, and before using, cut off only the size piece you need for a given recipe. (Most recipes call for a 1-inch long segment). Refrigerate the remainder of the unpeeled root in a sealed bag. To use for medicinal or culinary purpose, peel the piece with a sharp paring knife, and finely grate or chop according to the recipe instructions. When grating the root, the tough fibers end up on top of the grater, and the usable aromatic ginger and its juice are scraped from underneath. To make ginger tea, steep one teaspoon peeled chopped ginger in one cup boiling water for 5 – 10 minutes. Add honey and enjoy.

Dried ground ginger powder can be found in the herb and spice section at your grocery store. Keep the container in a cool, dry, and dark place away from cooking steam.

FESTIVE SALAD WITH GINGER-ORANGE DRESSING
2 servings

1/2 cup coarsely chopped, roasted walnuts
1 navel orange
4 cups shredded mixed salad greens
3 tablespoons dried sweetened cranberries

DRESSING:
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice or wine vinegar
1/3 cup orange juice from concentrate
1 teaspoon soy sauce
1 teaspoon Dijon-style mustard
1/2 teaspoon honey
1/2 tablespoon peeled, finely grated ginger root, (from about 1-1/2-inch piece)

1. In a large bowl, whisk together all the dressing ingredients. Set aside.

2. TO PEEL THE ORANGE: With a serrated knife, cut off the top and bottom of the orange. Now make several skin-deep cuts from the top to the bottom, about 3/4-inch apart all around the orange. With your fingers, pull back and remove each peel segment.

3. Pull apart and separate the orange sections. Cut each section in half, discard the seeds, and add the orange to the dressing. Mix in the greens and place the salad on two serving plates. Top with the nuts and cranberries.

MASHED GINGERED SWEET POTATOES
2 servings

2 medium sweet potatoes

DRESSING:
2 tablespoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pepper to taste
2 tablespoons lemon juice

1. Scrub the potatoes clean under running water and dry with paper towels, then peel. With the sharp tip of a small knife, remove the “eyes” and blemishes.

2. Cut the potatoes into bite-size chunks, (about 3/4 inch). Steam for 15 – 20 minutes until fork-tender but not mushy. Drain.

3. Meanwhile, in a medium bowl or pot, mix all the dressing ingredients. Add the potatoes, and with a hand masher, mash the potatoes until smooth. Now thoroughly mix the potatoes with the dressing, using a large spoon. If not moist enough add a little water or orange juice. Serve immediately.

* To keep warm: Place in an ovenproof covered dish in preheated 200F oven.

“Mission Nutrition” Tips and Recipes from Judy E. Buss, Syndicated Eating-for-Health Columnist

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