The salad in the recipe below, contains fresh ginger in the dressing. I love its fresh, zingy flavor. Ginger is one of those incredible superfoods that does many, many good things for your body, including helping your body burn fat efficiently by speeding up your metabolism. Eating ginger every day can give you a real antioxidant boost.
Ginger contains over 25 different antioxidants, which makes it even more effective at fighting free radicals in many different body systems.
Ginger is best known for its ability to reduce nausea and vomiting, as well as motion sickness. In fact ginger is more effective than Dramamine, one of the most common drugs used for motion sickness. And because ginger does not have harmful side effects like many drugs, it is very good for nausea from pregnancy.Studies actually show that just 1 gram of ginger beforesurgery is more effective than the standard anti-nausea medication given for post surgical nausea and vomiting.
Ginger is also a soothing remedy for sore throats from colds and flu because of its antiviral properties. Ginger also helps coughs and is an effective expectorant. Try a tea made with hot water simmered with a few slices of ginger and a small amount of honey and lemon for a soothing tonic when you are sick.Because ginger is such a strong anti-inflammatory, it helps reduce the pain and swelling of arthritis, and muscle aches. Ginger also fights cancer, reduces cholesterol, and prevents blood clots that lead to strokes or heart disease.
That’s because ginger contains 12 antioxidant compounds more powerful than vitamin E! And, studies show that ginger soothes the body’s inflammatory response and promotes healthy circulation as well. Ginger is an excellent digestive aid as well. It really helps get your digestive system moving. And ginger’s zippy flavor also jump starts your metabolism by making you more energetic and burn more calories. Ginger is amazingly versatile and tastes great in many dishes, cooked or raw.
Enjoy this salad tonight!
3/4 lb grass fed sirloin, skirt or tri-tip steak
Mixed organic greens (romaine, arugula, red leaf, etc.)
10-12 pieces of asparagus, trimmed, cooked slightly and cut in 1 inch pieces
1 sweet red pepper, cut in thin strips
½ seedless cucumber, thinly sliced
3 green onions, thinly sliced
Handful of chopped fresh cilantro
Toasted sesame seeds or peanuts
½ cup orange juice
½ Tbsp fresh ginger, minced or grated
½ Tbsp rice wine vinegar
2 cloves garlic, smashed and minced
2 tsp soy sauce
2 tsp sesame oil
2 tsp honey
1 tsp extra virgin olive oil
1 dash hot pepper sauce (optional)
Whisk together dressing ingredients. Pour ¼ cup of dressing over steak in a shallow glass dish, turning to coat. Reserve remaining dressing. Grill steak about 3-4 minutes per side (if steak is about 1″ thick). Let steak rest for a few minutes before carving. Slice thinly on the diagonal.
In a serving dish, toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and cilantro. Add steak to top of salad and garnish with sesame seeds or peanuts, and serve. Serves 4.