A word on Ginger.

I'm finding great comfort in my cups of ginger tea, and have been pondering the fact that ginger is often a spice relegated to stir-fries and cakes, overpowered by the stronger sensations of soy sauce and sugar (respectively!)... so I thought I would share a few of its beneficial properties with you, to try and increase its presence in our kitchens and recipes.

Ginger is best known for it's role in the relief of 'digestive complaints', and this covers a multitude of properties including the alleviation of gastrointestinal gas, the ability to relax and soothe the digestive tract (which includes anti-vomiting properties), and the prevention of motion sickness. It also has an ability to help reduce/eliminate nausea, and combined with its safety during pregnancy, this makes it every ‘expecting’ woman's best friend!

Ginger also contains potent anti-inflammatory compounds, which can help relieve inflammatory-based diseases such as osteoarthritis and rheumatoid arthritis. These same anti-inflammatory compounds (called gingerols and responsible for the distinct flavor of ginger) may also inhibit colorectal cancer cell growth, and induce the death of ovarian cancer cells. Genius.

Quite frankly, these attributes are argument enough to start focusing on this root, I reckon … and to make it even easier, fresh ginger root is available all year round. While 'ground ginger' is often called for in baking recipes, I recommend using its fresh counterpart wherever possible. It's deliciously pungent and more nutritious, and it's easy to have on hand since I've found that it freezes well for at least 6 months as long as it is unpeeled.

To make Ginger Tea, simply grate or slice about 1 cm of fresh ginger root into a mug and add boiling water. If you want something sweet, add 1 teaspoon of Blue Agave, and if you want something with more of a 'bite', add the juice of 1/2 fresh lemon. Delicious.

If you feel like getting more adventurous, try this fish recipe below adapted from The Australian Women's Weekly '30-Minute Meals'; it's quick, easy, nutritious and delicious. What more could you want?!

LEMON GINGER FISH FILLETS

This is a very simple recipe – and can be used with a number of different types of fish – I have even cooked this with wild salmon fillets – so take your pick! Serve with baked sweet potatoes and a big green salad.


• 4 (800g) firm white fish fillets (avoid Mackerel if purine-sensitive or are dealing with gout)
• 80g of butter, or some olive oil if you are dairy-sensitive
• 1 tablespoon of finely grated lemon rind
• 2 tablespoons lemon juice
• 1 teaspoon grated fresh ginger
• 2 tablespoons finely chopped fresh parsley
• 3 green onions/scallions/spring onions, sliced thinly

Cook the fish in a large, heated, oiled frying pan until browned lightly both sides and cooked through.
Meanwhile….melt the butter/heat the olive oil in a small saucepan; add rind, juice and ginger. Cook for 1 minute. Stir in the parsley and onion and serve the sauce over the fish.