Ginger is a fabulous spice for digestive health. It has a long history of traditional use for easing nausea, wind, bloating, and indigestion, and promoting the secretion of digestive juices that help breakdown food. In Ayurvedic medicine, it is used to ignite the “digestive fire” to aid sluggish digestion and support healthy metabolism.
This simple recipe for ginger pickle comes form nutritionist and Ayurvedic practitioner Sabine Horner at Asana Nutrition. There’s only 3 ingredients – fresh ginger, lime juice, and salt – and it keeps for up to a week in the fridge. If you’re experiencing bloating, indigestion, wind, or a sluggish digestion, enjoy a slice of this pickle before each meal to give your digestion a helping hand.
Preparation time: 5 minutes
- approx.. 2 inch of fresh ginger (peeled)
- 1/2 lime
- 2 pinch of mineral salt
Slice the ginger into long, thin strips and place in a jar. Cover the slices with the juice of half a lime and sprinkle with some salt to marinate. Shake well and keep in the fridge for up to a week. Eat one slice of pickled ginger before lunch and dinner.
Find out more about why and how these ingredients work so well together to support digestion in this short video from Sabine. And to find out more about Sabine’s work, catch her at firstname.lastname@example.org or 07539347643 or on: