Over the last couple of years I have made a conscious effort to incorporate ginger into my day. Whether it's added to a juice or smoothie, used in a dressing or grated into a marinade, at least one of my meals has ginger in some form or the other. When it comes to physically feeling the benefits of using ginger, consistency is key, and remember a little goes a long way.
In Ayurveda, ginger is used for its many healing properties. Below are some of the ways in which ginger acts as natures medicine:
Ginger is anti- inflammatory and antimicrobial.
It is known as a digestive bitter and is used to improve digestion.
Ginger is known to help with insulin resistance and support blood glucose regulation.
It is often used to combat nausea.
Consuming ginger has shown to decrease symptoms of osteoarthritis, the most common form of arthritis.
This ginger cardamon tea is my answer to everything. If I wake up feeling stuffy, or feel nauseous at any time of the day, I make myself a cup and everything just feels ok. Maybe it’s my love for chai or the fact that this tea instantly transports me back to my grandparents garden on a rainy afternoon in Lahore; there is just something about this tea that feels like home.
Ingredients
1 1/2 cup water
1 tsp grated fresh ginger
3 or 4 crushed cardamom pods
1 small stick of cinnamon
2 tsp of loose black tea leaves or 2 teabags
1/4 cup milk of choice
jaggery or honey to sweeten
Method
Add the water, ginger, cardamom and cinnamon to a saucepan and bring to a boil over medium heat. Reduce the heat to low and add in the tea leaves or tea bags. Let them steep for a couple of minutes before adding in the milk and bringing the tea to a slow boil. Remove the saucepan from the heat, stir, strain and sweeten to taste.
