Home Lifestyle Recipes with Ginger to Improve Memory – The Man in the Kitchen – Nutrition

Recipes with Ginger to Improve Memory – The Man in the Kitchen – Nutrition

Recipes with Ginger to Improve Memory – The Man in the Kitchen – Nutrition

Ginger is a good blood thinner, so that the brain is better supplied with oxygen. Therefore, dishes with ginger are very useful for people engaged in intellectual work.

Ginger has fans and detractors. There are fewer of the latter, because the whole of Southeast Asia, including China, cannot live without it. And this is a true half of the world’s population.

Japanese and Chinese scholars, physicians, and traditionalists claim that ginger has the ability to suppress nausea, relieve arthritis pain, and that it generally has anti-inflammatory and cholesterol-lowering properties. But that is not all.

The results of a new study conducted in Thailand showed that ginger leads to improved cognitive functions. Although only 60 middle-aged women were examined – and further research is needed to confirm the results – the scientists found that women who were given large doses of ginger extract experienced significant memory improvements. Indeed, why not use aids to remember where you put the keys?

Fresh ginger and more

The best way to get a healthy dose of ginger in your diet is to use the fresh root. You can do this by adding it to your favorite dishes or brewing fresh ginger tea. If you can’t get your hands on fresh ginger, extracts and syrups are also great. Add them to homemade drinks or smoothies. In addition to the excellent flavor, they are very tasty.

Ginger tea

All you need is an 2.5 cm piece of peeled and chopped ginger root and two cups of water. Boil the ginger for 10 minutes for a mild flavor or 20 minutes for a slightly spicy flavor. After the right time, strain the broth and then add honey, lemon, or even fruity herbal tea to taste for a more complex taste.

Beef salad with ginger

This recipe requires roast beef and just a few minutes to cook everything. With fresh ginger, mint and cilantro, this is the perfect salad for a weekday quick dinner. This light Asian-inspired salad is best paired with roast beef topped with coriander.

You will need: 2 tablespoons rice vinegar, 2 tbsp. spoons of Asian fish sauce, 2 tbsp. tablespoons rapeseed oil, 1 1/2 tbsp. tablespoons chopped fresh ginger, 1 tbsp. a spoonful of sugar Half roast beef sprinkled with coriander or 350g sliced ​​roast beef 350g mixed greens 1 tbsp. dry chow mein (Chinese chicken or beef stew with noodles), 6 pcs. radish, thinly sliced, 1/4 c. chopped cilantro, 1/4 tbsp. chopped mint.

In a large bowl, whisk together the vinegar, fish sauce, canola oil, ginger, and sugar. Add chopped beef, mixed greens, dry noodles, radish, cilantro and mint and stir to combine. Should be served immediately.

Fish in carrot and ginger broth

Carrot juice is not only for drinking: it can also be used to make a delicious and beautiful sauce for fish. One and a half tablespoons of chopped ginger and carrot juice make for a healthy and tasty recipe for fish in a savory broth. Serve it either with crispy bread or rice as a side dish so that not a single drop of broth gets to the enemy.

You will need:
2 medium shallots, finely chopped (about ½ cup), 1 1/2 tbsp. tablespoons finely chopped fresh ginger, peeled, 2 tbsp. tablespoons of vegetable oil, 2 cups of carrot juice from a bottle, 300g tomato, diced, 4 pieces (200g each) cod fillets 1-2.5cm thick, 1/3 cup fresh cilantro leaves, lime wedges for serving

Cook the shallots and ginger in the oil in a large (25cm) heavy skillet over medium heat, stirring frequently, until softened, about 3 minutes. Add tomatoes and ¼ teaspoon salt and cook, stirring, until softened, 2 minutes.
Add carrot juice and cook until liquid is reduced by half, about 8 minutes. Season the fish with ½ teaspoon salt and pepper. Place the fish skin side down in the pan. Simmer covered over medium heat until the fish is cooked through, 12 to 15 minutes. Add seasonings if needed. Serve in shallow bowls, sprinkled with cilantro and squeezed lime.

ginger sauce

You will love salads even more if you make ginger sauce. Pour this sauce on top of a regular green salad to spice it up.

You will need:
1/4 cup rice vinegar, 1 1/2 tbsp. spoons of sugar, 1 tbsp. finely grated fresh ginger, 1/4 cup vegetable oil, salt and freshly ground pepper

In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar dissolves. Pour in and beat the vegetable oil and season the sauce with salt and pepper.

Green soybean and ginger sauce

Packed with protein thanks to green soybeans, this refreshing dip contains lots of fresh ginger. Rice vinegar, tahini (a sauce made from ground sesame seeds) and garlic add a unique flavor to this thick sauce. Serve with rice crackers and/or carrot sticks.

You will need: 240g frozen green soybeans, shelled, 1/4 cup water. 2 tbsp. tablespoons low-salt soy sauce, 1 tbsp. tablespoon minced fresh ginger, 1 tbsp. spoon of rice vinegar, 1 tbsp. 1 teaspoon tahini (ground sesame seed sauce), 1 garlic clove, 1/8 teaspoon salt, Hot pepper sauce to taste (ex. Worcester).

Cooking: Boil green soybeans according to package directions. Blend the cooked soybeans, water, soy sauce, ginger, vinegar, tahini, garlic, salt, and hot sauce into a smooth puree in a food processor. Refrigerate for 1 hour before serving.

Ginger Lemongrass Lemonade

Making your own ginger syrup is easy and delicious. But when you add lemongrass to this mixture, you create something really special. Make it ahead of time to be able to enjoy this drink all week long.

You will need:
1/2 cup finely chopped peeled ginger 4 plump fresh lemongrass stalks, cut into 2-inch pieces and crushed, plus a few stalks for decoration 6 cups water 1 cup sugar 3 tbsp. tablespoons freshly squeezed lemon juice Lemon slices and ice cubes, for serving

In a medium saucepan, combine chopped ginger with crushed lemongrass stalks and 4 cups water and bring to a boil over high heat. Pour in the sugar. Cover and let the ginger and lemongrass in syrup settle and cool, about 2 hours. Strain the syrup through a fine sieve. Remove ginger and lemongrass. Add lemon juice and remaining 2 cups of water. Put to cool in the refrigerator. Add mineral water. Serve in tall glasses filled with ice, garnished with lemon wedges and lemongrass stalks.


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