ginger, this tuber of a flowering plant is an ally to stay in good shape.
Especially in the heart of winter ...
What are the virtues of ginger?
Ginger: an energy booster above all!
Ginger: how to consume it?
And to keep the ginger, how do we do it?
Ginger on my plate
What are the virtues of ginger?
You've probably seen it on the shelf fruits and vegetables from your supermarket without ever daring to buy it.
Yet the ginger beyond its perfumed and so particular taste, is full of benefits for our organism. Asians and Indians have been convinced for millennia since they use it without moderation forto heal or alleviate many ailments.
Le Ginger first holds antioxidant virtues which allow the body to fight against free radicals causing premature aging of the skin but also cardiovascular diseases.
This root is also very popular for its digestive actionsince it can calm many small disorders (nausea, gas,abdominal pain, bloating).
It facilitates digestion in general by stimulating the secretion of bile and is very much appreciated by pregnant women.
Used as a massage oil, the Ginger would also have a antirheumatic action.
Ginger: an energy booster above all!
Ginger revitalizes the most tired organisms.
- Its consumption is therefore ideal for fight against winter diseases.
A good decoction of ginger can overcome a cold if you react at the first symptoms.
- And if hug side, it is rather the flat calm, the Ginger takes care of requinquer your man.
This tuber would indeed have aphrodisiac virtues.
The root or rhizome contains a Essential oil terpene derivatives, active ingredients called gingerols that have a favorable effect on male fertility by increasing the production of spermatozoa!
Ginger: how to consume it?
- First in infusion.
Just grate some ginger chips or drop some dried powder into boiling water.
A gram is enough because its taste is already spicy.
Bake in hot water 10 minutes then strain before tasting a cup.
- In decoctionthis time, we cut fresh ginger into a slice and it is thrown into cold water which is boiled for 10 minutes.
Filter and add some juice lemon and a spoon of honey.
- By integrating it with certain dishes as a spice (in powder form) or fees (grated) as a condiment to give more flavor to the prepared dish.
It fits very well in pastries (gingerbread, shortbread) but also soups or white meats.
And to keep the ginger, how do we do it?
- By freezing the tuber or wrapping it in a filmdiet transparent.
He can thus hold several weeks.
- If you keep it cool, consume it preferably in the 15 days by avoiding putting it in the refrigerator.
- For the ginger powderyou can keep it in an airtight container (because it loses its fragrance quickly) and protected from light.
Ginger on my plate
Rustic mint ginger tart
For 4 people
For the dough
- 50 g of polenta
- 130 g de wheat flour T80
- ½ c. salt
- 5 c. tablespoon of olive oil
- 55 ml of water
For garnish
- 100 g de goat cheese or fresh sheep
- 50 g of sheep's yogurt
- 15 dried mint leaves
- 4 cm fresh ginger
- ¼ of zucchini
- 1 c. coffee flaxseed
Prepare the dough by pouring the polenta and the flour into a salad bowl, with the salt. Add the oil and water. Mix with a wooden spoon, then knead briefly to form a ball. Divide into 4 equal portions. Spread each portion of the dish with your hand on a baking sheet, to get 4 discs.
For the filling, crush the cheese with the yoghurt with a fork. Add salt. Add torn mint leaves and freshly grated ginger. Spread over the tartlets. Slice the zucchini and arrange 3 or 4 slices on each tart. Sprinkle with flax seeds. Fold the edges of the rounds of dough inwards, about 1 cm, pinching them so that they hold well. Bake for 30 minutes at 180 ° C. Serve warm or cold.
Meli-melo of gingerbread and pear with sheep's yogurt
For 4 people
- 6 pears
- 7 cm fresh ginger
- 100 g cane sugar
- 12 small slices of gingerbread (read recipe below)
- 250 g yogurt with whole sheep's milk
Peel the pears, remove the pips and cut their flesh into cubes. Place in a saucepan, with freshly grated ginger and 50 g sugar. Let stew on very low heat for about 25 minutes. Drain. Reserve separately the syrup obtained and the compote of pears. Cut the slices of gingerbread into cubes. Beat the sheep's yogurt with the remaining sugar and pear-ginger syrup. In verrines, alternate gingerbread cubes, yoghurt cream and pear compote. Refrigerate and serve very fresh.
Recipe for Express Gingerbread
In a saucepan, mix 120 g of cane sugar, 330 ml of vegetable milk and 80 g of liquid honey. Melt over very low heat, stirring. In a bowl, mix 340 g T80 Flour (or another flour of your choice) and 2 c. coffee spice mixture for gingerbread. Stir in honey milk and 1 soy yogurt. Add 2 c. coffee grounds baking soda diluted with 2 c. hot water. Mix everything well, p
put in a cake mold. Bake for 25 minutes at 160 ° C, then 25 minutes at 200 ° C.
* Recipes from the book Ginger, Clea, photographs by Eric Fenot, styling by Delphine Brunet, Éditions La Plage www.laplage.fr
I'm reading…
- Ginger and Lemongrass by Leemei Tan, Éditions de La Martinière.
- Ginger and Turmeric Claire Pinson, Editions Eyrolles.
- My little magic recipes with ginger Pascale de Lomas, Editions Leduc.
