Ginger

This spicy deep undertoned root herb is most well known in Asian cooking but let's look at this little gem a little deeper and learn about how it is used for a number for medicinal uses. Ginger has a number of healing assets; it's high in vitamins A, B complex and C, minerals, calcium, phosphorus, iron, sodium, potassium and magnesium.

The health benefits of Ginger come from the natural chemicals called volatile oils, which gives ginger its spicy pungent taste. Those oils stimulate your body to produce more digestive juices and help neutralized stomach acids that cause cramping, nausea and diarrhea. Ginger is also a natural decongestant and antihistaminem, which makes it a natural treatment for head colds.

The Greeks and Romans used it extensively and Arbian traders took it to them from India by the way of the Red Sea. By the 11th century it ws a common trade from the East to Europe. In Medieval times in Europe they thought it came from the Garden of Eden.

Ginger has an ancient history of at least 3000 years. It was used as a culinary and as a medicinal herb for a number of ailments from stimulating circulation, aching joints, headaches, disgestive problems, nausea, sickness, and sipping as tea to diminish the first signs of sore throat, mucus, cold or flu.

Today most of the supply of ginger comes from Jamica, India, Africa and China. Ginger grows wild in Jamaica and other islands of the Caribbean because the tropical climate offers the best conditions. Giner int he wild produces flowers when the herb is at its most rip stage.

Jamaicans and early Americans would make beer from it; and today, natural ginger ale is made with fresh ginger as a digestive tonic. But don't be confused by the common commerical brands of ginger ale - those are loaded with artificial flavorings with no medicinal value.

I love ice cream especially homemade. This ice cream was made for a client of mine when she wanted a unique dessert. I made up a batch of this ice cream to use as a base then and I took wonton wrappers, added chocolate and baked until crispy for a garnish. It was a huge hit that night and this ginger ice cream remains one of my favorites to make. It's wonderful smashed between two chocolate cookies as an ice cream sandwich or over peach cobbler.

Crystalized Ginger & Coconut Ice Cream

Yields about 1 liter

1 14oz Can Coconut Milk

1 Cup Heavy Cream

1/2 Cup Sugar

1/4 Teaspoon Salt

3 Egg Yolks

3 Tablespoons Crystallized Ginger, Chopped

1 Vanilla Bean

In a large heavy bottom saucepan, mix the coconut milk, cream, sugar and salt. Mix to combine using a wisk and heat until the liquid is not NOT BOILING and the sugar has dissolved. This will take approximately 5-10 minutes. Remove from heat.

In a separate bowl, lightly beat the egg yolks. Pour a ladle full of the cream mixture into the yolks and whisk fast to temper the eggs so they won't curdle. Repeat and do this about three times to incorporate the egg yolks and cream. Bring pot back to the heat over medium low and cook stirring until the the mixture begins to thicken and covers the back of a spoon. The temperature should read between 175-175F. Be careful not to boil the mixture or it will curdle.

Strain the custard into a container, let it come to room temperature and then refrigerate it for at least 6 hours. Then add the ginger and vanilla bean,, mix together. Then freeze according to your ice cream machines instructions. Trasfer to a plastic container and freeze until ready to serve. Make sure to freeze at least 3 hours so it is firm to scoop.

Ginger -Carrot Dressing

3 Medium Carrots, Chopped Coarse

1/4 Cup Ginger Root, Fresh Peeled

1/4 Cup Shallots, Chopped

1/4 Cup Rice Wine Vinegar, Seasoned

1 Tablespoon Soy Sauce

1 Tablespoon Dark Sesame Oil

1/8 Teaspoon Sea Salt

1/2 Cup Canolia Oil

1/4 Cup Water

In a food processor, add the carrots that have been peeled and coarsely chopped. Pulse until the carrots are finely ground and almost pureed. Add the chopped ginger, shallots, rice wine vinegar, soy sauce, dark sesame oil, salt and pulse until the giger and shallots are miced. Slowly add the canolia oil in s slow stream with the motor running on the food processor.

Add the water and blend until smooth, about 2-3 minutes. Refrigerate for a last 3 hours so that all the flavors meld together.

Serve with chopped fresh escarole, arugula and romaine. Garnish with sliced tomatoes and radishes. This salad is very refreshing and makes a great slaw dressing with cabbage or broccoli mix.

Healing Hibiscus

Although most people are familiar with the hibiscus as a flower Hawaiian woman tuck behind one ear to indicate availability for marriage, this delicate flower has many other uses and healing properties.

Hibiscus is dried and brewed all other the world for health benefits. It is known to lower blood pressure and control cholesterol thereby reducing the risk of heart disease. I personally suffer from a heart condition am trying to lose weight. I have noticed a significant difference in my blood pressure and believe it is helping with my weight loss as well.

The extract from the flower lowers cholesterol content int he blood and treat liver disorders. It's rich in vitamin C, is caffeine free and has a smooth pleasant fragrance. Hibiscus tea also contains a number of enzyme inhibitors and affects the absorption of dietary fats and carborhdrates. It will block the absorption of sugars, it's cleansing and anti-bloating properties will help the body rid of excess fluids contributing to weight loss, expecially in menopausal woman.

The Pharaohs of the ancient Nile Valley would refresh themselves from the desert heat by drinking the crimson tea. Many cultures around the world today still favor this tea for refreshment and its healing properties.

Hibiscus (Jamaica) Tea is available in most Latin food sections of the supermarket.

Hibiscus Tea

6 Cups Water

4 oz Dried Hibiscus Flowers

1/2 Cup Fresh Lime Juice

Sugar or Sweetner to Taste (I prefer to use agave nectar)

Bring water to a boil. Remove from heat and add the Hibiscus blossoms and steep covered for about 10 minutes or until cooled.

When cool, add the sugar or sweetner to taste, mix in the lime juice. Chill and pour over ice to serve.

When I visited the Caribbean before my son was born I had this wonderful granita for dessert. The view at the restaurant was spectacular and I remember how satisfying and refreshing this granita was without feeling too over indulgent. I asked the waiter if the chef would share the recipe and he was so kind. He came out and sat down at the table to visit with us for a while. I jotted the recipe down on a cocktail napkin.

Hibiscus Granita

1 1/2 Cups Dry Sparkling Wine

4 oz Hibiscus Tea

2" Section of Orange Peel, White Pith Removed

2" Section of Lemon Peel, White Pith Removed

1" Piece of Ginger Root, Sliced

1/2 Teaspoon Allspice

1 Cinnamon Stick

1/3 Cup Simple Syrup

1/8 Cup Velvet Falernum

3 Tablespoons Lime Juice

Pour Sparkling wine in a small pot over medium heat. Place Hibiscus Tea, Orange, Lemon Peel, Ginger, Allspice and Cinnamon in a glass measuring cup or bowl.

When the wine starts to simmer (not boiling), remove from heat and pour over the tea and spices. Let it steep for about 5 minutes or until the liquid is deep red and fragrant.

Strain the tea and spices. Add the Simple Syrup, Velvet Falernum and Lime Juice.

Let the tea cool to room temperature. Pour into a shallow glass or metal pan, cover and place in the freezer. Let it freeze for an hour and when it begins to harden take a fork and fluff itup to make the granita. Return it to the freezer and freeze another hour and repeat the process.

To make the Simple Syrup: Combine 1/2 Cup Sugar and 1 Cup Water in a saucepan over medium heat, stirring to dissolve the sugar. Turn off the heat and cool. Use to sweeten beverages.

This recipe calls for Velvet Falernum, a liqueur made in Barbados with rich flavors of almond, lime, vanilla, ginger and clove. It's an essential ingredient used in popular Caribbean cocktails such as the Mai Tai and Zombie. This liqueur is the important ingredient that lends a hand int he slushy consistency and unique flavor combination in the granita.