We all know that ginger is an herb, but its medicinal qualities really make it a must on our revolving juice ingredients list. The use of wild ginger goes back as much as 5000 years when Indians and the ancient Chinese used the tonic root for many ailments. Native Americans also used it for pains and illnesses.
When warmed, the herb can aid with fever, prevent blood clots, and help relax muscles. Heated, it also becomes quite effective fighting colds, and it was commonly used to make teas to help reduce coughing and sore throats. Most of its healing properties are found within the volatile oils—gingerols and shogaols (source). These oils are also responsible for its pungent taste. And today, it’s commonly used to treat gastrointestinal problems like motion sickness, morning sickness, colic, upset stomach, gas, diarrhea, regular nausea, chemo-related nausea, vomiting, and stomach aches (source).
Besides the anti-inflammatory and antioxidant properties, many studies also show that consuming more plant foods like ginger decrease the risk of obesity, diabetes, and heart disease. Ginger also has many beauty benefits like promoting a healthy complexion and stronger, shinier hair. It’s also used to suppress the appetite and lower weight.
If you’re totally sold on ginger now, then don’t forget to add a snippet to just about any juice concoction. It’s especially delicious in today’s recipe for Gingered Orange Basil.
- 10 oranges—antioxidant protection and rich in vitamin C
- 1 large bag of carrots—excellent source of vitamin A
- 1 bunch of basil—its flavonoids provide protection at the cellular level
- 1 large pinch of ginger—great for gastrointestinal relief
- Wash oranges, carrots, and basil.
- Chop a piece of ginger.
- Peel oranges, carrots, and piece of ginger.
- Toss all the ingredients into juicer (leave some basil for garnish) and activate.
- Stir, garnish with basil, and serve.