Last week, Springer and I realized that we sometimes take our food and cooking knowledge for granted and expect our readers to understand what the heck we’re talking about. Inspired by Agnes, a dear friend of Springer’s who is doing the 21-Day Eat Real Challenge, we learned that “1 tablespoon ginger, finely grated” may be 100% intimidating to someone who has never cooked with the funky-looking root.

Our response…let’s spread some knowledge, but in a fun, memorable and simple kind of way. Dedicated to Agnes, we’re releasing a whole line of “Made Simple” videos that will feature intimidating vegetables, quick cooking tips, and our kitchen secrets…all with the busy person in mind.

Ginger Made Simple

What is ginger? A spicy, pungent herb with a slightly sweet flavor that can be used in both savory and sweet dishes, teas, or broths.

Where to find it: The produce section at most grocery stores and almost guaranteed to find it at all asian markets.

How to select it: Choose firm, smooth, free of mold pieces.

How to store it: Place it in a brown paper bag (unpeeled) and store in the refrigerator vegetable drawer for roughly 3 weeks. You can also seal it in a plastic bag and store it in the freezer for up to 6 months.

Organic or Non-organic: Since it is exposed to the soil, choose organic when possible.

Top 3 ways to use it: 1) Stir frye in coconut or sesame oil with vegetables and/or meat; 2) boil in broth; 3) grate in salad dressings.

Top 3 nutritional benefits: 1) Soothes belly aches; 2) subsides migraine symptoms; and 3) eases the common cold sore throat and cough.

Ginger Recipes Worth Trying

Kale, Sesame and Ginger Salad
Soba Noodles in a Ginger Broth with Steak & Bok Choy
Miso Vinaigrette
Summer Green Smoothie 

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