Natural Heartburn Remedies Using Ginger

If you have decided to try to use Ginger to help control your heartburn you may find the following recipes of interest.


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Easy Fresh Ginger Tea (2 Mugs)

Ingredients

  • 3 Teaspoons of Freshly Grated Ginger
  • 3 Cups of Boiling Water
  • Sugar to taste

Method

  1. Place the Ginger in a teapot or jug which can stand boiling water.
  2. Add the boiling water.
  3. Leave to steep for 10 minutes.
  4. Strain the tea into the mugs and add sugar to taste.

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Useful Tip #1 – If you are diabetic or trying to lose weight add a sweetener instead.

Useful Tip #2 – You can vary the taste by adding a herbal fruit tea of your choice or by using honey or maple syrup to sweeten.

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Ginger Zinger Juice (Serves 2)

Ingredients

  • 2 Medium or 3 Small Apples
  • 5 or 6 Carrots
  • ¾” Cube of Peeled Fresh Ginger

Method

1. Wash the apples and carrots.
2. Quarter the apples and cut off the leaf end of the carrot.
3. First juice the carrots, then the ginger and lastly the apple.

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Useful Tip #3
– Don’t juice the ginger last as it is not easy to juice and can clog your juicer.  Juicing another fruit or vegetable after helps to clear any clogging.

Useful Tip #4 – Try a smaller amount of Ginger to start with if you are concerned that it might be a little overpowering.

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Ginger Melon Cooler (Serves 2)

Ingredients

  • 4 Large Slices of Watermelon
  • ½“ Cube of Peeled Ginger
  • Crushed Ice to Serve

Method

  1. Remove skin from watermelon and cut into chunks.
  2. Juice 3 or 4 chunks of watermelon before juicing the Ginger then juice the remaining chunks of watermelon.
  3. Add crushed ice to two glasses and pour over the juice and serve immediately.

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Simple Candied Ginger

Ingredients

  • 1 lb of Peeled and Thinly Sliced Fresh Ginger
  • Sugar to Sweeten and Coat
  • Water

Method

  1. Place the Ginger in a heavy saucepan and cover with water.
  2. Cook gently until tender.  The time needed will depend on how thinly you have sliced your ginger.
  3. Drain the Ginger and weigh it.
  4. Measure out an equal amount of sugar.
  5. Return the Ginger to the pan with the sugar and 3 tablespoons of water.
  6. Bring to the boil, stirring frequently until the ginger is transparent and almost all of the liquid has disappeared.
  7. Reduce heat and now stir continuously until the ginger is almost dry.
  8. Remove from heat and allow to cool slightly before coating the ginger in sugar.
  9. Allow to air dry before storing in an airtight jar for up to three months.

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Preserved Ginger in Syrup

Ingredients

* 1 lb of Peeled Fresh Ginger
* Sugar
* Water

Method

1. Cut your Ginger into pieces about the size of your thumbnail no more than ¼” thick.
2. Bring to boil in a heavy saucepan and then simmer until tender.
3. Drain the Ginger keeping the water.
4. Make a syrup using equal quantities of water (including the water the ginger was cooked in)  to sugar and simmer for five minutes.
5. Return the Ginger to the saucepan and cook for a further five minutes before placing in sterilised jars and sealing.

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Useful Hint #5 – Increase the intensity of the syrup by adding a few slices of fresh ginger which should be removed and used in cooking or to make Ginger Tea.

Useful Hint #6 – If you have any syrup leftover try it drizzled over ice cream.

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Pickled Pink Ginger in Rice Vinegar

Ingredients

  • 2 lb Fresh Young Ginger
  • 3 Cups Rice Vinegar
  • 2 Cups of Sugar
  • 2 Teaspoons of Salt

Method

  1. Wash young Ginger root, rub off the skin and slice thinly.
  2. Salt the slices and leave to stand in a bowl for about an hour.
  3. Dry the Ginger slices using paper kitchen towels and place in a sterilized container or jar.
  4. Mix rice vinegar and sugar in a pan and bring to a boil.
  5. Pour the liquid into the container or jar covering the Ginger slices.
  6. Allow to cool and cover the container or jar and keep it in the refrigerator.

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Useful Hint #7 – If you cannot get young fresh Ginger you can use older ginger but you will need to peel it and it will not change pink in color as it should.

Useful Hint #8 – You can cheat and add pinkness by using a little red food coloring!

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Simple Sherry Ginger

Ingredients

  • Surplus Fresh Ginger
  • Dry Sherry to cover

Method

  1. Peel the Ginger and cut into small chunks or slices.
  2. Place in a glass jar or container and cover with sherry.
  3. Store somewhere cool and use within six weeks.
  4. The ginger will remain fresh and crisp and you can use the sherry in cooking or to flavor cocktails.

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Useful Hint #9 – If you haven’t got any dry sherry you can use vodka instead.

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