Ginger is a staple ingredient in Asian and Indian cuisine, however, did you know that ginger has also been utilised in medicinal remedies, such as, relieving digestive issues, pain and inflammation?
Studies have revealed that ginger can relieve the severity of nausea, such as in motion sickness or in chemotherapy treatment, through a combination of anti-inflammatory & antispasmodic activities. It does this by binding to receptor antagonists and targets specific neurotransmitters in the gastrointestinal tract that prevents vomiting and decreases nauseated feelings. Furthermore, it helps to counteract oxidative damage to tissues.

Research also suggests that increasing the consumption of plant foods in your diet, such as ginger, decreases your chances of developing chronic diseases such as type 2 diabetes, obesity and heart disease. In addition, increasing the consumption increases healthy skin, energy and wellness.

How to add Ginger to your diet.
 Add fresh ginger in tea (a slither) by seeping it in boiling water for 10 mins, adding more or less to adjust spice flavour. Accompany with lemon or honey depending on your taste preference
 Add fresh grated ginger in juices or smoothies, tastes lovely with apple
 Add fresh or dried ginger in stir-fries, or soups (goes really well with Thai pumpkin soup)
 Add ginger in pasta dishes such as boscaiola for that surprise element of spice.
 Use in Asian-style salad dressings: combine grated ginger with equal parts soy sauce, lime juice and sesame oil and pour over a Thai noodle salad with fresh vegetables cut julienne style.
You can add ginger to many dishes of your choice, just experiment with flavours and taste if unsure.
Ginger is lovely with pork, chicken or lemon.

Below is one of my favourite pumpkin soup recipes with ginger. This soup is comforting and warming on a cold winter’s night or when you are not feeling 100%.

By Theresa Gray, Southern Cross University Student. 2015

Thai Pumpkin Soup
Ingredients:
1 large butternut pumpkin
2 large Spanish onions
4 cloves of garlic
2 tablespoons brown sugar
4 tablespoons peanut oil
2 tablespoons Thai red curry paste
3 tablespoons ginger finely grated
1 ½ litres chicken stock
1 can coconut cream
2 cups fresh greens (coriander, spring onion, mint, lemon grass)
Juice of two limes
Method:
1. Peel and cube pumpkin (2.5cm) and place in a baking tray. Wedge onions and garlic and toss with pumpkin. Scatter brown sugar and ½ the peanut oil over the top and give the vegetables a tumble, spreading the sugar and oil.
2. Place tray into a preheated oven (200C) or 180 fan forced for 45min or until vegetables are golden and caramelised, turning brown not black. (Do not let burn).
3. Prepare greens whilst vegetables are baking.
4. Into a large deep pot add the remaining peanut oil, curry pastes and ginger. Stir through three mins to release the flavours.
5. Add roasted vegetables and combine well. Pour in stock or if you prefer a less rich flavour, use water. Simmer until tender (around 15 mins).
6. Blend the mixture until smooth but leave some chunks of vegetables for texture
7. Add the coconut cream, stir through and let simmer. Do not reheat at this point.
8. Add fresh greens and lime juice to taste.
9. A dollop of natural yoghurt and a sprinkle of extra coriander to garnish.