Ginger, Not Just for Gingerbread

Tis the season for merriment, holiday lights, time with family, and ginger! The holiday season is one of my favorites and one of the things I get most excited about is ginger cookies. Ginger has many uses beyond making scrumptious cookies and other baked goods. Below are ways to add this delicious anti-inflammatory root to your next dish.

Fresh ginger uses: Fresh ginger is wonderful grated into smoothies and soups – try it in African Peanut Soup! Looking to kick up your dressing a notch? Add a couple teaspoons of freshly grated ginger to your choice of oil mixed with lime/lemon juice and garlic. Put a twist on homemade hummus with the addition of ginger, cilantro, lime zest, and garlic.  

Dry ginger uses: If you don’t have any fresh ginger around, the dry version is quick and easy to work with too. Dry ginger is great added to pears or apples just before roasting in the oven and sprinkled into oatmeal or yogurt with blueberries and walnuts. Add extra zest to homemade dark chocolate bark or granola with the addition of dry ginger.

Additional ginger tips:  You can replace dry ginger with fresh grated ginger in your baked good recipes to give them an extra pop; just remember to double the amount of fresh ginger used in place of dry. To make fresh ginger easier to work with I recommend breaking it into chunks and freezing it. Take the ginger out of the freezer about 5 minutes before you are ready to use then peel and grate with ease.  

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