Do you think we can learn to love the foods we hate?
A couple of weeks ago, I shared my new appreciation for olives, and now I can add ginger to the list of foods that are growing on me.
Peppery, spicy ginger is one of those flavours I’ve never really enjoyed. Well, except for gingerbread, and I don’t think that counts.
Ginger is incredibly good for us and I’ve always felt guilty about my dislike for it. Ginger helps with digestion and nausea, inhibits cancer cells, boosts the immune system and contains highly anti-inflammatory compounds called gingerols, which reduce pain and inflammation.
I’ve needed some anti-inflammatory and immune-boosting action lately, so I’ve been adding fresh ginger to everything. And you know what? It’s tasty. I’m not about to start chewing it raw or chucking it into recipes by the handful, but it’s a lovely complement to the soups, stews and dips that are my mainstays at the moment.
For this recipe, I took some of my own advice from last month’s newsletter and added ginger to one of my favourite recipes, a creamy carrot dip that I whip up all the time. The ginger blended in beautifully here – and if you’re totally into it, feel free to toss in some more!
- 6 carrots, roughly chopped
- 1 small yam or sweet potato, roughly chopped
- 2-inch knob of ginger, peeled and grated finely
- 1 tbsp lemon juice
- 2 tbsp tahini
- ½ tsp Himalayan salt
- Steam your carrots and sweet potato until soft. Save the water, just in case you need to add more liquid to your dip.
- Put the carrots, sweet potato and the rest of the ingredients into a food processor and blend until smooth, scraping down the sides as necessary. Add more liquid if needed to bring everything together.
- Taste and adjust seasonings as needed.