This is another mouth watering, healthy and easy to prepare recipe. You can you use Tofu or Tempeh with a rice of your choice and wide variety of veggies, just like the Buddha’s Bowl. The only difference is the dressing. This way, you can have both dressings in the refrigerator ready for your lunch or dinner. I’m sure your family will love it as well.

Since I’m using ginger in both of these dressings, I would like to address the health benefits of this precious root.

• Ginger root has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties. Total antioxidant strength measured in terms of oxygen radical absorbance capacity(ORAC) of ginger root is 14840 µmol TE/100 g.

• It contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of ß-phelladrene, cineol, and citral. Gingerols help improve the intestinal motility and have been anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties. Studies have shown that it may decrease nausea induced by motion sickness or pregnancy and may help relieve migraine headache.

• Studies suggest that zingerone, a chemical compound which gives pungent character to the ginger root, is effective against E.coli induced diarrhea, especially in children.

• This herb root only has 80 calories per 100 g and contains no cholesterol. Nonetheless, it composes many essential nutrients and vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5) that are required for optimum health.

• Furthermore, it also holds good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Read more