Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Hi Eileen, Crystalised ginger has lots sugar, and is a processed food.... I discovered recently cos someone bought me a huge ginger root, didn’t have energy to grate, dry, grind it, so I sliced it and microwaved it with chopped onion chili and garlic and spices such as coriander, garam marsala, turmeric, mixed herbs, cinnamon, pepper (anything really) w/ enough water to cover.... The ginger came out slightly crunchy (maybe give it a head start) and really sweet and bitey taste, gorgeous. I still have a stack of onions to use, and the last of the tamarind and spices I need to use up, but now I know what to do with ginger when it’s in season and cheap. Cheers, joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 I discovered by accident that slicing fresh ginger (fresher the better) about 7-8mm or 1/3” and microwave (I used lots onion, garlic, chilli and etc etc) the ginger softens and really sweetens, not hot & don’t need sugar. If m’wave on it’s own I’d add enough water so doesn’t dry out & harden. If not sweet enough, could drizzle a little honey perhaps – cheaper and healthier! joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2009 Report Share Posted April 10, 2009 No wonder you've held up so well with this awful curse of an illness Joy. You're eating lots of things that are good for you. Sure wish I could eat chilis, they are really good for us. Have you ever tried turmeric, the spice in curry? It's very anti-inflamatory. It bothers my gut, unfortunately. The micro would be a great way to soften and slightly cook the ginger. Thanks! Kay Re: ginger I discovered by accident that slicing fresh ginger (fresher the better) about 7-8mm or 1/3†and microwave (I used lots onion, garlic, chilli and etc etc) the ginger softens and really sweetens, not hot & don’t need sugar. If m’wave on it’s own I’d add enough water so doesn’t dry out & harden. If not sweet enough, could drizzle a little honey perhaps – cheaper and healthier!joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2009 Report Share Posted April 13, 2009 Hi Kay I’m surprised turmeric upset your tummy, it is supposed to help digestion, I use it on and in just about anything poss. I’m a great fan of SE Asian/Indian style of cooking, I came across a book “Spicy & Delicious” of Sri Lankan recipes in the early 80s, gave me a great insight into how to use spices & their benefits. One of the things I find hardest about 2 wks hospitalisation is the awful processed/packaged dull tasteless food! I really miss the spices, garlic, ginger & onion, the all-essential basics! Have you tried tamarind in cooking – aaahhh!!! Delish!! Yes, I’ve often thought one thing that has saved me to a degree (from overweight too) is a natural liking for low GI foods, well before the term was coined....lucky me! Wish it would stop infx tho, that would be something! joy Quote Link to comment Share on other sites More sharing options...
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