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Oh my gosh, I have to declare that I love Ginger!! The smell, the heat, the flavour and all the goodness that’s within ginger… It’s just so good!

The more I read on the healing properties of this gem the more I like it so let me share with you some of the amazing things this little beauty can do for you….And I have added below a favorite soup recipe.

Calmative –  If your digestive system is upset ginger will calm it, ginger contains anti spasmolytic and calmative effects,  it soothes and relaxes the smooth muscles of your intestinal tract,  so any stomach cramping, motion sickness or nausea sensations you may be experiencing call on ginger to help! Added to this it can assist with colic, diarrhoea and bloating so is a great calmative.

Anti–inflammatory ginger works both internally and externally as an anti-inflammatory agent, working to reduce the effects of swelling, it has been proven to work brilliantly with osteoarthritis and rheumatoid arthritis this is due to the anti-inflammatory compound called gingerols. It has been proven to reduce pain levels and improve mobility as gingerols inhibit the formation of inflammatory cytokines. In fact most people that experience muscle discomfort will experience relief in pain and swelling if taking ginger regularly – recommended dose is 500 -1,000mg per day.  The Anti-inflammatory properties of ginger is why we have it in our nourishing body moisturiser.

Lipid lowering – those bad LDL cholesterol’s that you want to reduce – well ginger has been proven to aid in the reduction of cholesterol, triglycerides and LDL’s. Added to this it has been proven to be a powerful anti-diabetic agent, in a recent 2015 study of people with type 2 diabetes, 2 grams of ginger powder per day significantly reduced the levels of fasting blood sugar, it also improved their HbA1c levels (a marker for long-term blood sugar levels)1

Antimicrobal, antifungal and antiviral – the essential oils within ginger have been proven to work as an anti-bacterial agent it has proven to reduce the effects of H-polori, streptoccus, salmonella typhi, and other bacteria agents as well as viral and fungus infections .

Added to these fantastic benefits ginger is also an antioxidant power house.

In the studies referred to participants were given powered ground ginger root, however fresh ginger root contains higher levels of gingerols and anti-inflammatory compounds so would work just as  if not more effectively.

When purchasing fresh ginger root ensure you buy organic and make sure it is firm, smooth and free from mold.

As ginger is a stimulating agent it can increase the absorption of pharmaceutical drugs, and if having while pregnant ensure not to have more than 2g of dry ginger root a day.

Oh and here’s a favorite soup of mine.

Carrot and Ginger Soup to really get those taste buds zinging…

 carrort soup 2


  • 12. raw carrots, roughly chopped – more or less if suits
  • 3 cups vegetable stock (1L stock pack is fine)
  • 2 cups water
  • 1 cup orange juice – freshly squeezed is best otherwise no pulp 100% pure juice is fine I use Home grown raw brand or Charlie’s no pulp.
  • 1 onion, chopped (white or red)
  • 1 stalk celery, chopped –if you haven’t got celery don’t worry change it out for parsnip or something else you may like, otherwise just leave it out
  • 2 cloves of garlic, chopped
  • 1 decent chunk of fresh ginger root –(2 inches) sliced – more if you dare…
  • 2 tablespoons coconut oil
  • 1 tablespoon orange zest
  • 1 teaspoon sea salt (to taste)
  • Parsley, coriander or chilli’s to garnish (if you want a little more spice)

No need to be fussy with the chopping as it all gets blended

Serves about 8 depending on bowl size and hunger… 😉


  1. In a large pot, on medium heat add coconut oil, garlic, onions, ginger, sea salt, and celery to soften. Cook for about 5-8 minutes.
  2. Add chopped carrots and cook for about 10 minutes allowing the vegetables to slightly caramelize
  3. Add vegetable stock and water
  4. Cook until the carrots are tender, about 15 minutes.
  5. Add orange juice
  6. Carefully pour this hot mix into a high speed blender (or if you have a stick blender use that) blend until smooth.
  7. You can adjust the thickness at this point, if you like a thinner soup just add more water
  8. Reheat as needed on the stovetop
  9. Garnish with coriander, parsley or chilli, or any other fresh herbs you desire
  10. Enjoy!

Me xx


1 –

Bone, K. (2003). A clinical guide to blending liquid herbs, herbal formulations for the individual patient (K. W.

Fons, K. Ed.). Edinburgh: Churchill Livingstone.

 Braun, L., & Cohen, M. (2011). Herbs & natural supplements an evidence based guide (3 ed.). Chatswood, NSW

2067, Australia: Churchill Livingstone Elsevier.

Murray, M. T., & Pizzorno, J. E. (2012). The encyclopedia of natural medicine (3rd ed.). NY: Atria Paperback.


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