Our popular Immunity probiotic shot features a powerful functional ingredient, ginger. These days, ginger is truly our best friend. Immune support being only one of its many health benefits, we’re finding ourselves mixing it into every recipe we possibly can, while also doubling up on Immunity shots.
First off, let’s start with the basics. Ginger is a flowering plant whose root or rhizome is widely used as a spice, and as an ingredient in complementary and alternative medicine. Beyond making a delicious & spicy addition to foods, ginger provides a wide array of health benefits. Due to its extensive use for the treatment of ailments over thousands of years, the medicinal, chemical, and pharmacological properties of ginger have been studied & reviewed extensively. According to WebMD, certain chemical compounds called gingerols found in fresh ginger help the body fight germs. It has also been shown to help ease a queasy stomach or nausea, soothe sore muscles and sore throat, help headaches, ease arthritis symptoms, and more. If you want to go deep on the details, check out this resource.
To help you get your ginger fix, we’ve gathered a few of our favorite ginger-infused recipes for you to try at home. Be sure to tag us on social if you decide to whip one of these up yourself!
SPECIAL SAUCE: THAI PEANUT GINGER
*yield 5 servings
- 3/4 c toasted sesame oil
- ¾ c rice vinegar
- ⅓ c tamari
- 4 tsp chili paste
- 1.5 c peanuts
- 4 tsp ginger (juiced)
- ¼ c water
- Combine all ingredients in tall blender
- Blend until smooth and creamy
- This is one of our So Good So You “Special Sauces” so think of this as your magical all-purpose key to culinary bliss. You can use this as a salad dressing, a dip for veggies or tortilla chips, as a sauce to make a Thai-style coleslaw (co-founder Rita’s tip: top it with avocado & sesame seeds), saute it with mixed veggies, drizzle it on a buddha bowl… do you see where we’re going? The possibilities are endless.
FRESH GINGER TEA - Image and recipe via Cookie + Kate
*yields 1 cup
- 1-inch chunk of fresh ginger (no need to peel), sliced into pieces no wider than ¼-inch
- 1 cup water
- Optional flavorings (choose just one): 1 cinnamon stick, 1″ piece of fresh turmeric (cut into thin slices, same as the ginger), or several sprigs of fresh mint
- Optional add-ins: 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste
- Combine the ginger slices and water in a saucepan over high heat. If you’re adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).
- Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
- If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot.
GINGER SWEET TOFU WITH PAK CHOI - Image and recipe via GoodFood by Ching-He Huang
*yields 2 servings
- 250g fresh firm tofu, drained
- 2 tbsp groundnut oil
- 1cm piece ginger, sliced
- 200g pak choi, leaves separated
- 1 tbsp Shaohsing rice wine
- 1 tbsp rice vinegar
- ½ tsp dried chili flakes
- cooked jasmine rice, to serve
For the marinade -
- 1 tbsp grated ginger
- 1 tsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavor), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choi leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble, and let the liquid reduce. Sprinkle over the chili flakes and toss well. Spoon onto the pak choi and serve immediately with jasmine rice, if you like.
GINGER COOKIE HEALTHY ENERGY BALLS - Image and recipe via Well Plated by Erin
*yields 24 balls
- 1 cup rolled oats
- 3/4 cup almond butter
- 1/2 cup finely shredded unsweetened coconut
- 1/2 cup ground flaxseed meal
- 1/4 cup sesame seeds
- 1/4 cup maple syrup*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- Add all of the ingredients to a large mixing bowl: oats, almond butter, coconut, flaxseed, sesame seeds, maple syrup, cinnamon, ginger, cloves, and salt. Stir by hand with a wooden spoon or spatula, until the mixture is incorporated and sticky. Place the bowl in the refrigerator for 10 minutes, or until the mixture is firm and easy to shape.
- With damp hands, take 1 tablespoon of dough and shape it into a compact 1-inch ball (squeeze a little as needed) and place it on a plate. (Keep a bowl of water by your side, since the mixture is easier to handle with damp hands.) Repeat with the remaining batter. Enjoy immediately or store in the refrigerator for 2 weeks or freeze for 3 months.
GOLDEN GODDESS (TURMERIC) HUMMUS - Image and recipe via the Minimalist Baker
*yields 8 servings
- 1 15-ounce can chickpeas, drained*
- 1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
- 3 Tbsp tahini
- 2 cloves garlic (minced // plus more to taste)
- 1 tsp fresh grated ginger
- 1/2 tsp fresh grated turmeric*
- 1/4 tsp ground turmeric (plus more to taste)
- 1/4 tsp sea salt (plus more to taste)
- 1 pinch cayenne pepper (optional)
- 1-2 Tbsp olive oil (or sub water)
- Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.
- To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water).
- Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.
- Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.
If you’re looking for another way to easily incorporate ginger into your diet, consider taking a daily Immunity shot which is packed with 40,000 mg of organic cold-pressed Ginger in every shot. To find a retailer near you, visit our Store locator.