This Great Dish Can Help You With Your Stomach Trouble


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By Justin Cowart

You’ve probably heard this from quite a few people now, but ginger is a great little root with an incredible amount of health benefits.

In our modern society, ginger is most commonly used to help a variety of “stomach problems,” such as morning sickness, upset stomach, colic, gas, nausea (caused by cancer treatment or post-surgery), diarrhea, vomiting and loss of appetite.

Ginger is  very versatile when it comes to consuming it. It can be used either fresh, powdered and dried, or even as an oil or juice.

This great little dish in particular greatly utilizes the awesome powers of ginger, coupling them with abundant herbs and spices to help make these little fish cakes sing!

These goodies are overflowing with great flavor – and all it takes is a small squeeze of lemon juice! The horseradish and beet sauce also add the perfect amount of sweetness and heat that can truly complement the abundance of flavor these little cakes hold.

It does require a little bit of time to prepare and cook up, but the health benefits of ginger are definitely worth the wait! Give this recipe a try and let us know how it goes!

Herb And Ginger Fish Cakes With Beetroot Relish

Credit: The Guardian

Herb And Ginger Fish Cakes With Beetroot Relish
Serves: 4 servings
  • 4 fillets firm white fish (about 720g), skinless and boneless
  • 5 tsp dill, chopped
  • 3 tsp mint leaves, chopped
  • 2 tsp tarragon, chopped
  • 5 tsp ginger, peeled and finely grated
  • Zest of 1 lemon, grated
  • 3 small garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 eggs
  • 2 tbsp gluten-free breadcrumbs
  • 8 mild, long green peppers
  • 2 tsp sunflower oil
  • Salt and black pepper
  • Now for the Relish:
  • 1 ½ cup cooked beetroot, finely grated
  • 3 tbsp organic sour cream
  • ¼ tsp ground cumin
  • 1 tbsp white wine vinegar
  • ¾ tsp coconut palm sugar (optional)
  • 5 tsp horseradish, freshly grated
  • 2 tbsp olive oil
  • Salt and black pepper
  1. Start with the delicious relish by placing the beetroot into a colander for about 30 minutes to allow some of the juice to drain, or you can gently squeeze it out with your hands. If you choose to squeeze it, however, I would suggest using gloves so that you don’t end up with red hands.
  2. Now it is time to transfer your beetroot into a bowl and add the rest of your remaining ingredients, alongside ½ tsp of salt and some black pepper. Mix it well and always do a taste test to adjust the seasoning and then set it aside.
  3. Now preheat the oven to 200C (400F). Take your fish and slice it very finely then chop into tiny dices just about 1-2mm. Place your now sliced fish into a bowl and add in your fresh herbs, ginger, garlic, lemon zest, eggs, ground spices, breadcrumbs, 1 ½ tsp of salt and some black pepper. Make sure to mix well and then separate the mixture into 12 little golf ball-sized pieces and form them into round patties.
  4. Now you’re ready to place them in either a heavy ovenproof iron or chargrill pan on a high heat. When your pan is nice and hot, toss in your peppers and grill them for 15 minutes, turning them over once, until the skin has a nice charre and blistered. Remove them from the pan and set them aside.
  5. Wipe your pan clan and then add the sunflower oil. Take your fish cakes and sear them for about 4 minutes, making sure to turn them over once and then transfer the pan to the oven for an additional 8 minutes or until the fish cakes are cooked all the way through.
  6. Now you are finally ready to plate your dish by placing 3 fishcakes on each plate complemented with 2 peppers. Spoon on your beetroot relish and then serve up this super tasty dish and enjoy!



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Justin Cowart

Justin Cowart

Justin Cowart is a writer and researcher that loves to learn more about health, life, consciousness and making the world a better place. He loves music, traveling, meditation, video games and spending time with family and friends. He believes in baby steps and lifestyle changes in order to live a full life. In 2014, he lost around 40lbs from baby steps and emotional detoxing.
Justin Cowart


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