Congratulations!

Learning to experiment with a wide variety of succulent new ingredients from all over the world is exactly what the joy of raw is all about, so I commend you!

Fresh ginger runs throughout a lot of Asian dishes and is also great in deserts. You might want to try grating it and using it in either in a cookie base (for example mixing macadamias, apricot pieces, grated ginger and cinnamon, semi-blending and dehydrating into cookies) or in an Asian dish (maybe flavouring a slightly warmed carrot soup base with coriander, grated ginger, lime and chilli).

How is everyone else out there using it? We'd love to hear your recipes!

Generally though as a rule ginger is a "sweet spice" that goes most traditionally with sweet things and spices such as cloves, cinnamon, fruit etc. Of course all rules are made to be broken, so when you get bored of following them my recommendation is to try it on anything that takes your fancy... just remember caution with experimenting on family members, new friends or members of the media! Raw Pleasure does not condone human testing!

Viva La Raw!