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Food as Medicine: Asian Pear & Ginger Soup

Both Asian pears and ginger have been revered for centuries in Traditional Chinese Medicine (TCM) for their numerous health benefits.


Asian pears are packed with antioxidants and immune boosting goodness. These help protect the body's cells from being damaged by harmful free radicals; they also reduce the risk of chronic diseases like heart disease and cancer. TCM utilizes Asian pears to nourish and reduce excess heat in the lungs and detoxify the body.


Ginger is also full of powerful nutrients that boast antiviral, antioxidant, anti-inflammatory properties to benefit your health in countless ways. TCM uses ginger to treat colds, flu, digestive issues and more.


Together, Asian pears and ginger create a synergistic effect, amplifying their individual health benefits. The pairing of their unique flavors also create a delightful culinary experience: the sweet and refreshing nature of Asian pears combines perfectly with the slightly spicy profile of ginger.


Please see below for our quick and easy Asian Pear & Ginger Soup!

 

Asian Pear & Ginger Soup


Serving size: 1


Ingredients:

  • 1 Asian pear, peeled, cored, halved

  • 3 thin slices of organic, fresh peeled ginger

  • 36 ounces filtered or spring water


Directions:

  1. Prepare all ingredients in a pot large enough to hold all ingredients.

  2. Bring the pot to a boil and then cover.

  3. Simmer for 30 minutes or until the pear is tender.

  4. Optional:

    1. If you find the ginger too spicy, you may remove the ginger after 30 minutes.

    2. You may emulsify or blend the entire mixture into a silky soup consistency.

  5. Consume all ingredients, once a day, while warm.

 

References:


Lee, J., & Kang, I. J. (2012). Antioxidant properties of Korean pear (Pyrus pyrifolia Nakai) cultivars. Journal of agricultural and food chemistry, 60(32), 8057-8065.


Kim, M. J., Kim, S. R., Han, J. H., & Lee, K. W. (2010). Antioxidant activity and phenolic acid composition of Korean pear (Pyrus pyrifolia Nakai) cultivars. Journal of agricultural and food chemistry, 58(13), 7705-7711.


Grzenda, K., Parr, A. J., & Wardle, J. (2010). Ginger: An herbal medicinal product for nausea and vomiting? Complementary therapies in medicine, 18(4), 199-212.


Aggarwal, B. S., & Harikumar, S. B. (2009). Potential therapeutic effects of ginger for allergic diseases. The Journal of Alternative and Complementary Medicine, 15(1), 183-191.


Li, J., Chen, X., & Li, S. (2019). Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry.  Journal of Ethnopharmacology, 242, 111917.

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