I am currently obsessed with ginger. So besotted by this spicy root that I am eating her raw off the knob. Dirty stuff, right?

I’m a redhead. In other words, a ginger nut. On an auburn level does this make me a cannibal? Hmm, a hairy dilemma indeed. I digress.

I could rave for days about how amazing raw ginger tastes with raisins and peanut butter or how when you put her in your mouth at the same time as roasted sweet potato and creamy almond butter you land yourself in a ‘foodie dream team’ version of heaven.

But I’ll do you one better. I’ve invited Miss Ginger Root herself on to talk about why she’s so fabulous. Welcome Ginger.

Howdy. My name is Ginger, though I have no problem being referred to as ‘The original Ginger Spice‘. Go on baby, it’s not scary to make me feel posh. What’s that Rach? Lose the Spice Girl puns and get on with it? Right you are, you red-headed, ginger-noshing spoil sporty (ha!) sport.

Why am I worthy of my own post? Let me count the ways.

1. I can lower blood pressure
2. Boost metabolism
3. Pacify internal fires
4. Aid digestion
5. Supercharge immunity
6. Stimulate healthy circulation
7. I make a tummy-settling tea
8. Add heat to curries and soups
9. Bring zing to salads and dressings
10. And am a highly underrated addition to most serving suggestions

Here’s five examples of ways you may enjoy me;

1. Raw chunks of my root eaten with a blend of peanut butter and raisins. Rach mentioned this already, but you needed to be encouraged again to get around this combo! It will change your life, tastebuds and poo-poos for the glorifying better!
2. Raw chunks of my root, this time with an alternate nut butter (or just choose peanut butter again – if it ain’t broke, why replace it?) and roasted sweet potato. We make the ultimate foodgasm trio
3. Okay, next level! Blend me with mixed dried fruit and mixed roasted and sea-salted nuts. Add us to a food processor and blitz until we’re crumbly and sticky. Eat us as a ‘crumble’ with banana slices and a dusting of cinnamon. Dessert or brekkie, sorted!
4. In a smoothie. I don’t know why people think this a ‘savoury’ idea? Have they not heard of ginger nut biscuits? Add me raw to any sweet smoothie and let me spice up your hydrating beverage of choice.
5. Dressing alert! This stuff is epic on steamed pumpkin! Blend 1 cup tahini with a generous drizzle of molasses, miso paste to taste (if you have any, otherwise opt for sea salt) and freshly minced ginger (me, ya’ll) and garlic. Just add roasted cashews, steamed greens and some peanut butter for well-rounded measure and dinner is sorted!

Before I go, I’d like to leave you with a re-jigged version of a spice girls classic (sorry, not sorry Rach) with a culinary twist.

Spice that now, and no, not just a touch,

A big fat slither of my ginger lo-uh-ove

“A-choo”

A wee bit too much pepper

Simply blow your nose and you’ll feel much better

Yu-u-u-um, Yu-u-u-um, Ya-ha-ha, stay this warm forever

And you know that we could go and find paprika

But if you’ve run out you just don’t really need her

You know what you like and yes you like chilli

So, spice it up, there’s no need to feel silly

Don’t ever try and spice a dish half-arsed

The aro-ma-tic appeal just won’t last

Let them flow, the fennel seeds

Don’t dare frown, drink some wine

Oh crap, the pot is overflowing

(back to the chorus)

If ever you tire of pairing me with dried fruits and nuts (which I highly doubt), I may just go and find me a career in songwriting.

Yours in spicy parodies,

The Original Ginger Spice x