The saying of “not judging a book by its cover” surely applies to this peculiar looking root!! Ginger is a mysterious source of dietary fiber, Vitamin C, Vitamin B6, calcium, potassium, magnesium and phosphorus. Ginger also contains several inflammation fighting antioxidants such as gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate. A study conducted at the University of Georgia even saw that the consumption of 2g of ginger root per day reduced exercise induced muscle pain/inflammation by up to 25%! Consuming ginger is also a long known remedy for nausea, with its phenolic compounds responsible for its ability to relieve GI irritation, and promote healthy digestion.
While its medicinal qualities are impressive enough, Ginger is also a favorite spice of many cultures and used in a variety of recipes. Ginger can be eaten raw, made into a soothing tea, or consumed in its powdered or oil form. It is a delectable component in many Asian dishes, used in chutney, salad dressings and sauces. Ginger pairs perfectly with carrots and sweet potatoes, and of course … spices up your dessert game quite nicely too!
* * * * *
Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!
Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd!