Women's Corner | January 2021

MichelleY

By Michelle Yisrael

Article contribution by: Patricia McBroom

Herb of the Month: Ginger Root

Ginger is one of my FAVORITE herbs I can drink several times a day to experience it’s warming and analgesic benefits. Ginger is in the Zingiberaceae family and it is related to Turmeric, Cardamom and Galangal. This flowering herb originated from China, with its rhizome (root) being the stem that grows underground. Ginger has a pungent taste, warms the body as it flows through the digestive system and it is said to be one of the healthiest herb AND spice on the planet. Sometimes I prefer to juice this beautiful rhizome, add a little to hot water with a splash of lemon and some honey. Doing so allows me to enjoy a STRONG cup of ginger.
The benefits of Ginger are said to be:

Treat nausea, especially morning sickness
Reduce pain and soreness
Anti-inflammatory
Lower blood sugar
Improve heart disease
Treat indigestion
Reduce menstrual pain
Lower cholesterol levels
May help prevent cancer
Improve brain function
Protect against Alzheimer’s
Can help fight infections

As you can see Ginger Root has many medicinal benefits and is a powerful rhizome with plenty of robust flavor.

*These statements have not been evaluated by the FDA

January Inspiration

Easy Vegan

Pasta Salad

Article contribution by: Patricia McBroom

This is a Quick, EASY and DELICIOUS vegan pasta salad, that will have the family wanting more. It’s made with simple yet easy to find ingredients which are healthy and clean. This is also an easy meal for those who are new to cooking or on a budget and it can be eaten for lunch or dinner. As a reminder this recipe doesn’t list the measurements, that way each person can make it their own according to their palate. So whip this up and tell me what you think.

INGREDIENTS:
Broccoli florets
1- Can of olives, any variety (drained)
Cherry tomatoes
1- Red bell pepper
1- Medium box Penne pasta
Italian salad dressing (to taste)
Italian seasoning (to taste)
Smoked applewood sea salt (to taste)

DIRECTIONS: 1. Cook pasta according to instructions on the package. While the pasta is cooking cut up the broccoli, slice the cherry tomatoes in half, chop up the bell pepper. Once everything is chopped and sliced, place it in a bowl and set to the side.
2. Once the pasta is done drain and rinse with cold water.
3. Add pasta and veggies together in a bowl and mix together.
4. Drizzle the Italian salad dressing over the pasta and veggies, add Italian seasoning, and smoked applewood sea salt. Then drain and add the olives. You can cut them or leave them whole. SERVE CHILLED.

Endure Until the End!

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