Organic Ginger Powder
$5.67 – $19.96 lbs
- — Organic, Non-GMO
- — Kosher, Vegan
- — Very Low in Saturated Fat
- — Good Source of Dietary Fiber
- — Vitamin B6, Iron, Magnesium
- — Potassium, Selenium
- — Vitamin E and Manganese
- — Free of Cholesterol and Sodium
Organic Ginger Powder is one of the most incredible foods on the planet and people have been admiring its numerous medicinal properties and energizing effect for many centuries. Technically, this plant is a vegetable, although it’s mostly used as a spice. Of course, there is also ginger tea to be considered, as this is one of the most fantastic drinks ever. There are also quite a few supplements based on this root or its extract, but they are not as enjoyable as they lack the spicy flavor.
The importance of ginger really cannot be measured for its healing, and antibacterial properties have been proven by numerous studies. Note that ginger root is an alkaline food, which enhances its health benefits.
Fresh ginger is good, but it doesn’t keep for very long, and its flavor is a bit different from the dried variety. Organic Ginger Root Powder from Food To Live, on the other hand, lasts for several months and can be used in some ways, including making delicious ginger tea.
Essential Health Benefits of Ginger
Ginger root benefits are too numerous to count, but the most famous of them come from its ability to have a positive effect on the digestive tract. It’s believed that it can help fight bloating and reduce inflammation.
The medicinal value of ginger includes its ability to relieve the symptoms of acid reflux. As it’s safe for pregnant women, it’s often recommended for morning sickness as well as to patients who are recovering from toxic poisonings and chemotherapy. Note that you should always consult your doctor before taking ginger for stomach or some ginger root capsules. However, using it as a spice to flavor your dishes or as a component in herbal tea is safe for everyone.
Ginger: Nutrition Facts
The benefits of ginger are caused by its high content of antioxidants. Nutrition-wise, it’s rich in vitamin C as well as essential minerals:
Raw ginger root powder doesn’t contain any caffeine, so it’s a safe drink for those who want to avoid this chemical and overstimulation it might cause. However, the chemical makeup of this plant is such that it has an energizing and revitalizing effect anyway.
Research indicates that ginger doesn’t have any adverse effect on high blood pressure, unlike the majority of other stimulants. It may help relieve the symptoms of hypertension because it stimulates the circulatory system, which reduces the risk of blood clots.
How to Store and Use Ginger Root and Ginger Root Powder
People use ginger root in many ways, from candied ginger to ginger ale, to pickled and ground ginger.
Organic Ground Ginger from Food To Live is exceptionally versatile and can be used for baking, making tea, and even creating delicious, spicy lollipops.
Store it in a cool, dry place and make sure to keep it in an airtight container. It doesn’t go wrong and can be stored for years.
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- 1 flax “egg” (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
- ½ cup (1 stick) vegan butter
- ½ cup sugar
- ½ cup molasses
- 2⅓ cups all-purpose flour, plus extra for rolling out the dough
- 1tsp ground ginger
- 1tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- In a large bowl mix together the vegan butter, sugar, molasses, and flax “egg” until combined. Mix in the flour, ginger, cinnamon, nutmeg, allspice, baking soda, baking powder , and salt until just combined. The dough should be very thick.
- Wrap the dough in plastic wrap and chill it for 1 hour in the freezer.
- Once chilled, divide the dough in half and roll it. The rolled dough should be about ¼-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape. While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 8-10 minutes, or just until the edges begin to turn a darker brown. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely. Enjoy!
- Decorate the cookies however you like (In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the almond milk 1 tablespoon at a time until the texture is thick but pliable. Transfer the icing to a sandwich-sized sealable bag. Squeeze). Leftover cookies should be kept covered and stored at room temperature (up to a few days).
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- 2 cups almond milk
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- Pinch of ground cardamom
- Pinch of ground cloves
- 3 tbsp maple syrup
- 4 tbsp cocoa powder
- 20g dark vegan chocolate, chopped
- Splash of hot water
- 3 tbsp coconut cream from a tin of coconut milk
- Place the milk and maple syrup in a saucepan on medium heat.
- Mix the spices and cocoa powder in a cup and add a splash of hot water, mixing until it becomes a paste.
- Place this in with the milk and stir well. Add chopped vegan chocolate. Leave to warm up on a gentle simmer.
- Place the coconut cream in a bowl, mix with a hand-held mixer until fluffy and whipped.
- Pour the hot chocolate into mugs, top with the whipped cream and decorate with extra spices or cocoa powder.
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