Dr. Carrie Wine at Rooted in Health will be spotlighting a new herb each week in the foyer at Sycamore Square in Bellingham (1200 Harris Ave). Come join her from 12 to 1pm each Thursday this summer to learn about the weekly herb. After the event, she will post some information about the herb here in case you missed it. Herbal medicine is just one of the tools that naturopathic doctors use to create personalized health plans.
Ginger (Zingiber officinalis)
Cardiovascular: decreases platelet aggregation, antiatherosclerotic, hypolipidemic (lowers blood lipids)
Digestive: carminative (relieves gas and bloating), helps with nausea
Other: anti-inflammatory, antioxidant, diuretic, antitussive, expectorant, headache relief.
Generally safe in moderate or low doses with all populations. Should not be used in medicinal doses by patients taking platelet lowering medications (anticoagulants). Women who are pregnant should talk to their doctor before using ginger. Some individuals may experience some heartburn or abdominal discomfort when taking ginger. Ginger should be used with caution with known gallstone disease.
Ways to use the herb:
Infused honey or made into a syrup
Cooked with food!
Ginger candies and pickled ginger
Add to smoothies or homemade juice
Take as capsules or tincture
“Herbal Medicine: From the Heart of the Earth” - Dr. Sharol Marie Tilgner
“Prescription for Herbal Healing” - Phyllis A. Balch CNC
2016, September. “Ginger: fact sheet” NCCIH. Retrievedfrom: https://nccih.nih.gov/health/ginger
Ginger simple syrup:
1 ½ cup sugar
1 cup water
8 oz fresh ginger peeled and sliced(4 pieces at about 5 inches each)
Place sugar and water in a medium pot and bring to a boil.
Add sliced ginger and lower the heat setting to bring to a simmer and cook with the lid on for about 5 minutes.
Remove from heat and let cool with a cover for 30 minutes.
Strain and use syrup in tea, lemonade, baked goods, etc. Store in refrigerator for up to a month.
Creamy Carrot Ginger Soup:
1 tbsp coconut or avocado oil
1 medium yellow onion chopped
1 clove garlic minced
3 tbsp chopped fresh ginger
1 lb carrots chopped
32 oz vegetable stock
1 14 oz can of coconut cream/milk or 1 cup raw cashews
1/2 tsp salt + more to taste
Optional: 1 tsp turmeric and ½ tsp black pepper
Heat oil in large pot and add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
Add carrots and vegetable stock, bring to a boil. Add cashews at this time if using.
Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Stir in coconut milk/cream
With an immersion blender or blender, blend soup until smooth. Add salt to taste. Serve hot!