5 ways with ginger

5 ways with ginger

We all know that ginger adds a fiery punch to our meals. But did you know that it's also crammed with possible health benefits, including boosting your circulation, bolstering the immune system, relieving painful joints and easing digestive problems such as travel sickness?

It's such an easy ingredient to use to juge up your meals with while adding health fighting properties, so here's five simple ways you can get more ginger into your food:

Ginger honey dressing


  • 2cm piece ginger, peeled and grated
  • 1 clove garlic, crushed
  • 2 limes, juice
  • 2 tsp honey
  • 70ml rapeseed oil
  • 4 spring onions, finely chopped
  • Salt & pepper
  1. Blend together the first five ingredients and season well.
  2. Stir in the spring onions and use to dress soba noodles.
  3. Great with grilled marinated salmon or steak.

Tomato, ginger and coriander sauce


  • 2 tbsp rapeseed oil
  • 4 large shallots, finely chopped
  • 4cm piece ginger, peeled and grated
  • 3 cloves garlic, crushed
  • Pinch of cayenne
  • Pinch of ground turmeric
  • Seeds from 3 cardamom pods, crushed
  • 300g tomatoes, peeled and chopped
  • 1 tsp tomato purée
  • 1 tsp balsamic vinegar
  • 25g butter
  • 2 tbsp coriander, chopped
  • Salt & pepper
  1. Place the first seven ingredients in a large shallow pan and cook over a gentle heat for 15 minutes, without browning.
  2. Add the tomatoes and tomato purée and cook for another 10 minutes until the sauce thickens.
  3. Add the vinegar and the butter, mix well and stir through the chopped coriander. Season well.

Asian ginger broth

Serves 4

  • 1 tbsp coconut oil
  • 5 small shallots, finely sliced
  • 1 small red chilli, finely sliced
  • 3–4 cloves garlic, crushed
  • 8cm piece ginger, peeled and grated
  • 2 sticks of lemon grass, chopped and crushed
  • 1l vegetable stock
  • 1 tbsp fish sauce (or soy sauce)
  • 2 limes, juice
  • 6 pak choi
  • 200g tofu
  • 2–3 spring onions
  • Fresh coriander
  • Salt & pepper
  1. Heat the coconut oil in a large deep pan and sauté the shallots for a few minutes until they start to soften, then add the chilli, garlic, ginger and lemongrass.
  2. Cook for a further few minutes before adding in the stock (if you can make your own, all the better, but a vegetable stock cube dissolved in a litre of water is fine).
  3. Leave to simmer for 20 minutes, adding the fish sauce/soy sauce (or both) and lime juice to taste, as well as salt and pepper.
  4. Roughly chop the pak choi, cut the tofu into small cubes, and add just before serving with thinly sliced spring onions and coriander.

Autumn slaw salad

Serves 4-6

  • 5 medium raw beetroots
  • 3 apples
  • 1 red onion
  • Raisins, large handful
  • 150g goat’s cheese
  • 4cm piece ginger, peeled and grated
  • 1 lemon, juice
  • Olive oil, generous glug
  • 100g pine nuts
  • Fresh parsley, roughly chopped
  • Cracked black pepper & sea salt
  1. Wash and scrub the beetroots, core the apple (or chop around it) and finely chop both into thin matchstick-size pieces.
  2. Dice the red onion finely and place in a large bowl with the beetroot, apple and raisins.
  3. Crumble the goat’s cheese into the salad, with the ginger. Mix well.
  4. Squeeze over the lemon juice and add the olive oil. Season with cracked black pepper and sea salt.
  5. Dry toast your pine nuts in a pan on a medium heat for a few minutes until they turn golden and scatter over the salad with the parsley.

Raw nutty energy balls

Makes around 20–25 balls

  • 300g almonds
  • 150g cashew nuts
  • 6 Medjool dates, de-pitted
  • 1 tsp coconut oil
  • Pinch of salt
  • 10cm piece ginger, peeled
  • 50g almonds, to roll balls in (optional)
  • Salt
  1. If you can, soak the nuts in water (8–12 hours for almonds, 2–4 hours for cashews). This is recommended but not essential.
  2. Drain and dry the nuts and reserve 50g almonds. Place the rest in a food processor or high-powered blender with the dates, coconut oil and salt to taste.
  3. Chop the ginger into manageable chunks and add to the mixture – add more if you like a bit of heat. Blend until it’s nearly smooth, but still has a few crunchy bits.
  4. Scoop out of the food processor and roll into small balls.
  5. For extra crunch, toast the remaining 50g almonds in an oven at 200°C /400°F/Gas Mark 6 for around 5 minutes.
  6. Lay them out on half of a tea towel, folding the other half over them. With a rolling pin (or anything else suitable) crush the almonds.
  7. Roll the ginger balls in the crushed almonds.

Recipes from Liz Earle. The autumn 2015 edition of the Liz Earle Wellbeing magazine is available now from www.lizearlewellbeing.com