GINGER-GARLIC PASTE

My grandfather was a believer in naturopathy, and when I was younger, he constantly insisted on adding more and more ginger to my grandmother’s cooking. While this used to be especially annoying to me, a child who didn’t like the taste of it and was forced to pick the pieces out, he had good reason for his additions. Ginger is not only good for digestion, but it is also used as an appetite stimulant prior to consuming meals. I soon became accustomed to the presence of ginger in my food, and now I even enjoy chewing the little pieces, savoring the spicy, juicy flavor while reaping the rewards of it’s many health benefits. This is a welcome addition to my diet each day whether in my tea or in my meals.

Garlic is similarly beneficial to our health. Of its many benefits, one of the most important is its immune enhancing abilities. Think of the garlic that your parents might have fed you when you came down with a cold, and you’ll understand why. Garlic tastes best when left out for a few minutes after crushing, prior to cooking.