Good news. Bad news.
The bad news is that I broke my November blogging streak yesterday. Lesson: Don't put off writing your blog post because food poisoning will throw the rest of the night for a loop. Oh I don't even want to think about what caused it. Please don't say it was from my all-time favorite Portobello mushroom sandwich that I ate while watching the football game last night. Was it the hot pear and cinnamon cider I drank too much of? I know it can't be my sisters to-die-for vegan peanut butter chocolate chip cookies. I think I ate 3... or maybe 7 (hey, they were little, and by far the best vegan baked good I ever ate). Whatever the culprit, I was in no mood to write. Let's just say it was a longgggg night. Ugh.
The good news is this morning my sister rushed to the market and bought old faithful: ginger root. She grated that thing with love and whipped up the most potent cure-all tea ever. It burns like crazy going down and you just know it means business. And that brings me to today's post: I heart ginger.
This morning I was reminded what an incredible friend we have in ginger. I mean, hello, the Chinese have been using it for thousands of years (and they know medicine). I did a little Googling and was quickly reminded how much I need to incorporate ginger into my diet on a regular basis. Besides its commonly known use for nausea and morning sickness, ginger may also help to relieve arthritis pain, ulcerative colitis, menstrual cramps, fevers from colds and flu, headaches and sore throats. The list goes on and on. It is a natural anti-inflammatory agent which seals the deal for me.
There are so many ways to incorporate ginger into our diets. Even if you can't stomach freshly grated ginger tea, I highly recommend giving ginger a try in your cooking. I found some great ginger recipes from the Whole Living website. Check it out and tell me what you think.
Who would have thought a night of cold sweats would rekindle an old love.