I was honoured when Lauren from Empowered Sustenance asked me…
Fresh ginger root has become a mainstay in my kitchen because it provides so much zing and zip when flavouring dishes.
What Makes Ginger “Spicy”?
That spicy quality of ginger is especially welcome for many people following the paleo autoimmune protocol, in which chilies and peppers (all nightshades, in fact) are eliminated. My trusty Healing Foods* book tells me that gingerol is the main active constituent in fresh ginger root, and, apparently, it’s a “relative of capsaicin and piperine” (86), which give chilies their spiciness and which is why our palates detect that delightful zing when tasting fresh ginger.
This Carrot-Ginger Dressing calls for a full tablespoon of fresh ginger. Fresh ginger is my fave because not only is it superior in flavah flave, it also contains a higher level of gingerol. And gingerol has many wonderful properties; it’s anti-inflammatory, anti-bacterial, and analgesic, to name a few.
A Note on Toasted Sesame Oil
Simply opt out of the addition of the sesame oil in this dressing if you are following the elimination-phase AIP, as this is a Stage 1 reintroduction. Foods listed in this category are “most likely to be well tolerated,” according to Dr. Sarah Ballantyne in The Paleo Approach (333). This was the case for me, and I was thrilled to be able to add back in the deliciousness of toasted sesame oil. However, if you’re not there yet, don’t fret because this dressing is just as scrumptious without.
Be Careful When Peeling
So get peeling that ginger root. Oh, but don’t peel too aggressively because those essential oils concentrate in and near the skin. The best way to peel ginger is by gently scraping the skin with a teaspoon rather than hacking away at it with a vegetable peeler or knife (86).
*Steel, Susannah, ed. Healing Foods. Toronto, Dorling Kindersley, Ltd., 2013. Print
Carrot-Ginger Dressing (AIP, Paleo)
Recipe type: Condiment / Dressing
Serves: 1 cup
- 2 carrots, peeled and chopped
- ¼ c EVOO
- 2 tbsp. coconut aminos
- 2 tbsp. apple cider vinegar
- 2 tbsp. filtered water
- 1 tbsp. toasted sesame oil (omit if following elimination-phase AIP as this is a Stage 1 reintroduction)
- 1 tbsp. fresh ginger, minced
- 1 tsp honey
- pinch of sea salt
- Place all ingredients in a blender and process until smooth. Chill until ready to serve.
- This recipe makes about 1 cup and will store well in the refrigerator in a glass jar for up to a week.