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| Who Are You? |
| Hundreds of people responded to our reader survey. |
| Adventures of a Middle-Aged Editor |
| GH Editor Michael Egan gets to the bottom of things in Waikiki. |
| Valentines for All |
| If you could send Dick Cheney, Hillary Clinton and your favorite cat lover a Valentine, what would you say? |
| Chocolate Isn’t Good for You |
| They’ve been lying to us all these years. How sad! |
| Leslie Wilcox |
| Leslie Wilcox is interviewed by Michael Egan in this month’s cover story. |
| Live in Sin or Do it Agin? |
| Is love really better the second time around? How about the third? |
| Off the Beaten Path |
| Learn about Oahu’s secret beaches and hidden hikes. |
| Heart Check |
| The American Heart Association offers women good advice...and a great new service. |
DEPARTMENT:
Each month GH highlights a very healthy food with
a receipe for those who like to cook and their friends,
relatives and associates who love to eat. This month it’s...
GINGER
By Reeve Weiner
Ginger is one of those foods that really does have a split personality. It simply depends on how you approach it.
First of all, when cooking with ginger, you need to be aware that this not-so-pretty root will liven up any dish you are preparing. As an extra bonus, the fragrance of fresh ginger wafting through the kitchen will bring memories of Christmas cookies, as well as your favorite Asian style stir-fry.
The second contribution of this herb is its health properties. Ginger has been used for hundreds of years as a deterrent to nausea and seasickness, and has been reported to aid in circulation as well. This really multi-tasking herb may also be credited with properties that enable its use to reduce migraine and certain types of arthritic pain.
Ginger can be found most anywhere here at home (aren’t we lucky we live Hawaii?), and is best when used fresh. Simply peel the root, and grate. Most recipes call for only a teaspoon or two, at most a tablespoon. But you always need to check, and make sure you are not eating too much of a good thing!
Here is one of my favorite salad dressing recipes for you to try:
Gilligan’s Island Ginger Dressing
½ Cup Frozen Pineapple Juice Concentrate
1/3 Cup Rice Vinegar
1 Tablespoon Reduced Sodium Soy Sauce
1 Tablespoon Sesame Oil
2 Teaspoons Grated Fresh Ginger
1 Garlic Clove, minced
1 Teaspoon cornstarch• Place all ingredients in a saucepan, stir constantly, heat until boiling.
• Lower heat and cook until sauce slightly thickens.
• Chill before serving.