Ginger

Fresh ginger is a regular ingredient in my kitchen­­­­–especially since the temperatures have been dropping by the day here in ever-gloomy weather land. I like to add a bit to stews and soups to warm us up during the winter months. I love the distinct mildly spicy flavor that fresh ginger infuses into dishes. Aside from its culinary use, ginger is also traditionally used for its medicinal properties. It is an excellent remedy for cold symptoms and upset stomach issues.

I recently rediscovered a new way to enjoy ginger in the form of fresh ginger tea. The story goes like this: For the past month I have been seeing an aryuvedic practioner for oil massages and have become curious about aryuveda in general. Aryuveda is the traditional Indian science of health and a system for understanding life. According to aryuveda our body types are composed of one of three different humors called doshas­­–vatha, pitta and kapha. When our dosha is in balance, our agni or digestive and metabolic fire is burning well and keeping us happy and healthy. When our dosha is out of balance, our agni burns slowly and we feel out of balance as well. Imbalances in the doshas disturb our body’s system, leading to aches and illnesses. Apparently ginger fuels the agni, aiding the digestive process and keeping us balanced. So for the past two weeks I have started most my mornings with a cup of fresh ginger tea. I take it on an empty stomach before breakfast. It definitely feels soothing and­­– in any case– is a refreshing start to the day.

Here is a recipe I modified from one that I found in the Yoga Journal:

1 cup water

1-2 teaspoons of grated fresh ginger

1 teaspoon of cinnamon powder

½ teaspoon of cardamom

Boil the water in a small pot and add the spices. Turn off heat and let sit for 5-8 minutes. Pour the tea in a cup using a small sieve to catch the spices. I like to add a bit of lemon juice or milk before drinking. Enjoy!