Ginger Appetizer – by Sifu Nadine Shozuya

Purpose

This appetizer helps to build up your digestive power (agni) before a meal.

Tips:

1) Slice the ginger as THINLY as possible. I have a kitchen tool called a mandolin. It does the job great.

2) After day 2, the ginger mellows out (it’s easier to eat)

3) I highly recommend using Saindhava (Himalayan Crystal Salt) It is one of the few foods approved to eat daily.

4) I get my saindhava in little India (186^th and Pioneer) off the 91 freeway in Los Angeles. It goes for about 99 cents per pound. If you buy it elsewhere it is about 99 cents an OUNCE. Then again with gas being the price it is, maybe it’s best to just drop by your nearest Henry’s, Mother’s or whatever health food store you have around you. The only thing about buying the salt in little India is it comes in ½ golf ball size chunks so unless you are prepared to crush this yourself, go elsewhere.

5) If your hands and tools were sanitary before you prepared this, it should be good for a week without refrigeration. If you live in a warm damp environment, maybe you should keep it in the fridge. I live in Los Angeles, California so it stays good for up to a week here.

Ingredients:

1. About 1 inch of fresh ginger root

2. ½ tsp of salt

3. ½ medium juicy lime

Instructions

1. Slice the ginger incredibly thin

2. Sprinkle salt evenly over slices

3. Squeeze ½ medium juicy lime evenly over slices

4. Mix and distribute salt and lime juice by hand throughout the ginger slices as in a marinade

5. Let it sit for at least 20 minutes

6. Eat 2-6 slices before your meal

Thank you to my teacher Dr. Jayagopal Parla for this knowledge