Ginger

From our contributor Libby Collar at Nourished Freedom:

Did you know cabbage and cauliflower are sulfur-rich cruciferous vegetables that help protect and detox the liver by supporting Phase II pathways? Liver congestion is involved in blood sugar dysregulation, skin issues, sleep disturbances, hormone imbalances, etc. If you’re dealing with any of those, you may want to bump up sulfur-rich vegetables like cabbage, broccoli, cauliflower, garlic, kohlrabi, Brussels sprouts, bok Chou, radish, turnips.

Here’s the recipe:

2 Tbsp coconut oil
1-1.5 lbs chicken breasts
1 small white onion, thinly sliced
1 head cauliflower, cut into florets
1/2 head green cabbage, thinly sliced
2 carrots, peeled and shaved into ribbons or chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup coconut aminos (or soy sauce)
1/4 cup chicken stock or bone broth
salt and pepper to taste

Heat oil in a large skillet until it starts to simmer. Season the chicken with salt and pepper, and add to the pan. Cook until browned.
Stir in the onions and ginger, and cook for 4-5 min.

Add the cabbage, cauliflower, carrots, garlic and broth.  Cook an additional 4-5 min until veggies start to get tender.
Drizzle with coconut aminos, stir and turn off heat. Can be eaten alone or served on rice. Enjoy!

Recipe courtesy of nourishedfreedom.

(Recipe from Jennifer at Natural Things Foods Store)

The fresh ginger in this week’s CSA is a very special treat. Saving it for a special dish or a special day is easy. Ginger freezes beautifully, so if you aren’t able to get to it right away, place it in a freezer-safe zip bag and pop it in the freezer. I usually keep some frozen ginger on hand. Frozen ginger is very easy to grate. Grated ginger and minced garlic are the starter for any type of stir fry or Asian dish I am cooking.

Another way to use this week’s ginger is to make a ginger syrup. Simply peel and chop the ginger. Measure how much you have. Whatever the amount, add twice as much water as ginger and put both in a saucepan. Bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from heat, cover, and allow to steep and cool for 15 minutes. Strain. At this point it can be poured back into the saucepan and sweetener added (honey, sugar, etc.), simmering for 10 minutes while stirring, then
allow to cool. This can now be the base for creating ginger drinks, like lemonade, ginger ale, ginger teas, etc.

The ginger syrup can also be frozen. Just pour into ice cube trays and freeze. Once frozen, place the cubes in freezer bags and return to the freezer. The ginger drinks can also be frozen into popsicles for a cold treat!

Ginger is a beneficial as well as tasty food. It is anti-inflammatory. It aids in digestion, dizziness, nausea, and motion sickness.

Storage

Store fresh ginger in a plastic bag or airtight container in the refrigerator for up to one week. When cooking with ginger, use a metal spoon to remove the outer skin, then chop or grate to desired consistency.

Recipes

Gingered Carrot and Kale Ribbons

Stir-Fried Bok Choy, Carrots, and Kohlrabi with Ginger

Carrot Apple Ginger Soup

Tofu with Peanut Ginger Sauce

Ginger Honey Chicken Wings

Roasted Squash and Coconut Soup with Ginger

Maple Ginger Apple Pie

Preservation

Ginger can be stored in the freezer with little to no loss of flavor or texture.