Ginger is a fantastically versatile root — how many other foods are equally at home pickled alongside a plate of sushi, sprinkled over a hot apple crumble, or whizzed up in a fruit smoothie?
Better still, ginger is one of the most potent healing foods around. Indian, Asian and Arabian healers have been using ginger to help digestion and treat stomach upset, diarrhea, and nausea for more than 2,000 years. Ginger is also used to help treat arthritis, colic, colds, flu-like symptoms, headaches, and painful menstrual periods.
So far I haven’t found any specific mention of using ginger to treat nausea induced by working too hard in the hot yoga studio, but it can’t hurt! Here is a recipe for carrot and ginger soup which can be served hot or cold – perfect for putting in a thermos and enjoying after a Bikram class.
2tbsp vegetable oil
2 medium white onions
2 cloves garlic
6 large carrots
1 inch chunk fresh ginger
½tsp ground cumin
2 quarts vegetable stock (approx.)
Sea salt and fresh ground black pepper to taste
Chilli flakes or oil; fresh coriander; or sour cream to garnish (optional)
Heat the oil in a large, heavy bottomed sauce pan
Chop and add garlic, onion and ginger. Cook for about five minutes.
Chop the carrots and add to saucepan along with stock, cumin, salt and pepper.
Simmer for approximately 25-30 minutes or until carrots are very tender.
Puree till smooth.
Serve hot or cold with desired garnish.