Turmeric and ginger. Two rhizomes used in traditional herbal medicine and available for you to add to your recipes! 😉They’re both antioxidants. Their compounds are curcumin for turmeric, and gingerol for ginger. Studies have shown they reduce pain, inflammation, nausea and even migraines. People with gout, Hashimoto’s disease, diabetes and cancer patients (nausea due to chemo) are said to benefit from both!
Yesterday, during meal prep, I made up a recipe for super greens egg cups. I actually added both of these rhizomes to my recipe. Also Note: I measured my spinach with my food scale. You can purchase 10oz bags (which seem a lot less than what I ended up using! I would maybe do a little less next time- for my husband’s sake! ;p ) We ate them this morning, with a slice of Ezekiel 4:9 Sprouted Grain Bread.
This makes 6 servings (2 per person)
- Nonstick cooking spray
- 12 large eggs
- Himalayan salt to taste
- Pepper to taste
- Garlic powder to taste
- 1 Tbsp Turmeric
- 2 Tbsp ginger chopped
- 10 oz spinach chopped
- 1 green bell pepper chopped
- Heat oven to 375 degrees.
- Lightly coat muffin tin with spray and set aside.
- Place eggs in large bowl; add season salt, pepper, garlic powder, Tumeric, whisk to blend well.
- Add chopped spinach and green bell pepper.
- Bake for 18- 20 minutes, or until inserted toothpick comes out clean.
