G: Garlic and Ginger
There is no tastier way to heal yourself than with garlic and ginger.
If people wouldn’t run in the other direction, I would eat a bulb of garlic daily. Seriously. It is so delicious. Raw or roasted, garlic is the ultimate superfood. If you’re wondering why they would run (I’m not just talking about vampires), garlic is expelled through your pores…so hot yoga after shwarma is NOT a great idea (well-for everyone else anyway).
Garlic has properties that can PREVENT the common cold. Already have a cold? Well, you can shorten the time you have it if you start eating garlic daily. If that’s not a reason, I don’t know what is. Colds tend to linger WAY longer than they used to…time to up my garlic intake.
Garlic has been shown to improve blood pressure, cholesterol levels and has antioxidants. It has also been shown to have antibacterial and antiviral properties. Deliciously antiviral…
Even though you may stink a little after eating garlic…it’s ok! Apparently garlic also keeps bugs away in the summer…so load up that BBQ!
Ginger is definitely a more acquired taste, slightly spicy, but I would say equally as delicious as garlic. And the combo of the two is outstanding.
Ginger is most commonly known for it’s anti nausea properties. It has even been used to help pregnant women and patients going through chemotherapy.
We generally see ginger in sweet items around here…gingerale, gingerbread, candied ginger…but it is also used in savory dishes such as curries and can be pickled (think sushi). Ginger is incredibly versatile.
So I thought for this week…why not make a recipe that involved both garlic and ginger in one fragrant and delicious side dish? This is an excellent alternative to heavy potatoes or rice. If you’re looking for a new and super healthy side to your next dinner, this is it.
Garlic and ginger cauliflower rice!Not only is this dish going to soothe you from the inside out, it is also FULL of prebiotics thanks to the garlic and onions. Prebiotics basically feed the probiotics in your gut, promoting healthy digestion. So get cooking!
Garlic and Ginger Cauliflower Rice:
- 1 small head cauliflower
- 1 tsp grapeseed oil
- 3 cloves garlic, minced
- 1 knob ginger, minced or finely grated
- 2 green onions, chopped
- 2-3 tbsp. rice vinegar
- sea salt and pepper to taste
Break apart your head of cauliflower and place florets in food processor. Pulse until they are the consistency of rice. Set aside.
Meanwhile, over medium heat, saute garlic and ginger in oil until fragrant. Add riced cauliflower and cook for about 7-10 minutes, stirring frequently.
Once the cauliflower is tender, add onions and vinegar. Taste and add salt and pepper.
Sit down, eat up, and enjoy all the health benefits of your delicious dish!