Quick stir - fry: In hot wok or large fry pan sauté 1 pkg of stirfry vegetable (fresh or frozen) with 1 inch of sliced
fresh gingerroot until almost cooked.
Pickled ginger: 1 - 2
large gingerroot — peeled and sliced as thin as possible about 2 tablespoons of sea salt 1 1/2 cup raw apple cider vinegar 3/4 cup agave nectar 1/2 cup beet juice
Directions There are several ways to
make gingerroot tea but for gas, we liked this one.
Fig and Ginger Sauce 4 ounces dried California Calimyrna fig; stemmed and quartered 2 cloves garlic chopped 4 white onion, chopped 2 Fresno chiles, stems and seeds removed 1 tablespoon minced
fresh gingerroot 1 1/2 cups clam juice or low sodium chicken broth 1/4 cup cream 1/2 teaspoon sesame oil 1 teaspoon fresh lime juice 1/2 teaspoon salt
In 2 - quart saucepan, combine figs, garlic, onion, chiles, fresh
gingerroot and clam juice.
* Mango - Ginger Ice Dream: Add 2 tablespoons peeled and finely chopped or grated fresh
gingerroot or ginger juice to the blender or food processor with the mango in step # 3.
1 medium organic white onion, chopped 2 tablespoons fresh lemon juice 2 teaspoons minced fresh
gingerroot 1/2 teaspoon each ground cinnamon & nutmeg 2 organic garlic cloves, minced 1/2 teaspoon sea salt (optional)
Fresh
gingerroot and garlic add extra flavor to simple, steamed broccoli.
Invasive species such as
the gingerroot, brought to the islands ignorantly by colonial settlers, tend to dominate the non-competitive plants native to Hawaii.