Time: 5 minutes Makes ~2 ¼ cups
2 cups chopped ginger root + ½+ cup water
Without peeling, cut the ginger into ½ to 1 inch pieces – if any of the skin appears tough, slice it off and discard. Add enough water to make the blender work. Purée in short intervals turning the mixture around evenly with a spatula. Store in an airtight container in the refrigerator. This will keep for up to 2 weeks.
NOTE: If a dish calls for grated ginger, you can simply squeeze the liquid out of the ginger puree.
Ginger is one of the most effective digestion aids. Ginger juice mixed with honey alleviates congestion and facilitates breathing by opening up wind passages
Time: 20 minutes Makes ~2 cups
2 cups peeled garlic cloves + ½ cup olive oil
In the bowl of the food processor, pulse the garlic cloves until finely minced. Store in an airtight container with a thin layer of oil on top for up to a month.
NOTE: As long as there is a layer of oil over minced garlic, it will keep in the refrigerator for a month without spoiling or losing flavor. This way it is always there for you to add to a sauce, marinade, or simply roast and spread over a piece of bread.
In India, garlic is as much a medicine as flavor. It has been known to remove plaque from arteries, increase blood flow, used as an antiseptic, a sedative and a disinfectant. Indians believe that if a small clove is swallowed each morning, it gives vitality, virility and rejuvenates the intestines.