Ginger: Sweet Heat

When you eat such a limited diet like this anti-candida regimen, flavor is the key to avoiding boredom and staying on the wagon. Sweet-spicy ginger is one of my favorites in my arsenal of herbs and spices. In the health realm, it has anti-candida properties and promotes healthy digestion (see my article on the health benefits of ginger on Gayot.com). In the taste realm, it ramps up the flavor of dishes and lets your taste buds travel to exotic locales including Asia and the Middle East.

Tonight, I grated up a good chunk of the knobby root and used it in two complementary recipes.


Yogurt-Marinated Grilled Chicken
(adapted from an LA Times recipe for chicken kebabs)
2 tablespoons fresh lemon juice
1/2 cup Fage 2% (or other brand) Greek yogurt
1 tablespoon grated fresh ginger
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoons olive or canola oil
1 teaspoon salt
1-1.5 lbs pound boneless, skinless chicken breasts, pounded flat

In a large bowl, combine the lemon juice, yogurt, ginger, garlic, cumin, coriander, salt, and oil. Add the chicken to the bowl and coat well with the yogurt mixture. Cover and refrigerate 2-4 hours (or longer for even more flavor)! Cook on an outdoor grill or in a stovetop grill pan as desired.

Gingered Carrots
(adapted from Screen Doors and Sweet Tea by Martha Hall Foose)
1 bunch medium carrots (approximately 10), peeled and 1/8-inch thick sliced on the diagonal
4 tablespoons (1/2 stick) unsalted organic butter
1 teaspoon caraway seeds
1 tablespoon freshly grated ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt

Bring a large saucepan of salted water to a boil. Add the carrots and cook until slightly tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, caraway seeds, ginger, mustard, and salt. Cook and stir for 6-8 minutes, until the carrots are fully cooked and glistening.