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Powered up Ginseng Keto Paleo Meatballs Recipe with Farmaroot Ginseng Review


-> Get your AAA Canadian Ginseng HERE

I have never held an entire root of Ginseng in my hand before, until now, it is one of the many valuable herbs used in Traditional Chinese Medicine. When I was a little, my dad used to take me to the herbalist and buy just a few thinly slices of this treasured root as a super treat. I remember opening up the little package wrapped in newsprint,   Dad would say, "put a slice on your tongue, let it soften and drink up the juices that flows out." Then I would chew and swallow it.  Such fond memories. 

I really didn’t know much about the benefits of a lot of the medicinal herbs growing up, even when mom used to cook up a storm in the kitchen, usually shooing us out, then present meals and says it’s good for you. I put…then she lists all the herbs in it. Too much info for a little kid, but I knew enough that Ginseng was a much treasured herb that only appears for great healing purposes. 

Now, I’m in the kitchen, opening a full bag of this Canadian Ginseng by Farmaroot

Farmaroot has been the largest Ginseng producer in North America, this family owned farm has been cultivating Premium Panax Quinquefolius Ginseng for over 25 years. each crop takes 4 years to produce in Ontario, Canada. 

When Farmaroot invited me try and share about their Ginseng, I took the opportunity to learn more about this adaptogenic herb that has been well known in my Asian upbringing. 

What is Ginseng? 

Ginseng is a root, used for centuries in my culture to support optimal health, the easiest way is making tea with it, infuse into your cooking. The root itself has a mildly bitter sweet taste that comes with a long list of health benefits that may include 

  • sustainable energy
  • boosting your immune system
  • reducing inflammation
  • improving cognitive health
  • support weight management by helping regulating blood sugar
There are a few types of Ginseng on the market. The Ginseng from Farmaroot, sometimes known as White Ginseng, is often used as a tonic, known for a more cooling effect, enhancing the Yin/ Energy or Chi, and can help revitalize our bodies as a whole, with it’s adaptogenic effect,  instead of focusing on specific areas, basically letting nature do its best to support us.


Unlike other stimulants, White Ginseng offers a subtle energy boost without the jitters, As someone quite sensitive to caffeine, I found the perk up just right with no after crash either.

I love that this gem of a root is home grown in Canada, and hope that more people would be interested in trying them in creative recipes. I wanted to help take the mystery out of this Asian herb. 


Don't let this so call ancient herb scare you, it’s actually really easy to use, most common way of using it is making a tea by steeping the root, the traditional way of cooking with Ginseng is slow and low, my mother used to make Chicken soup with it. If you have an instant pot, it will cut down on the cooking time. However, the most versatile way to add benefits to almost any meals is to grind it into a powder so you can conveniently sprinkle it onto your food or other drinks. 

 How to cook with whole Ginseng? 

 Here are a couple ideas how to use Ginseng.  One sweet and one savoury. 

Add ¼ tsp of ground dried Ginseng to your cup of hot Cocoa.  Put a root in your instant pot bone broth to add a hint of flavour and a whole lot of benefit, then you can take the nicely softened up Ginseng, slice or mince it and add it into any of your dishes, from stir fry to burger patty. 

Another easy way to cook with this root is to powderize  it. Try my recipe below. 

Powered up Ginseng Keto Paleo Meatballs

Makes 30 meatballs      Prep time 15 mins      Cook time 35 mins


  • 1 lb ground pastured pork
  • 1 lb ground grass fed beef
  • 2 stalks finely chopped celery
  • 1 small onion chopped
  • 2 tbsp Almond meal
  • ¼ c Psyllium Husk
  • 3 tbsp minced fresh herbs ( I used rosemary, green onion, oregano and mint here)
  • 1 tsp himalayan pink salt
  • 1 tbsp cooking fat ( I use tallow or lard) 
  • 1 root of Farmaroot Premium Canadian Ginseng ( ground to powder ) 


  1. Preheat oven to 325F
  2. Sautee chopped celery and onion in medium heat pan in cooking fat for 2-3 mins to get some of the moisture out, let cool for a few minutes
  3. In a large mixing bowl, mix all ingredients by hand or using spatula
  4. form into 1 1/2" diameter size balls
  5. Place in baking pan and bake 325F for 30 mins
  6. Broil to brown for 5 mins
Serve with your favourite sides or as a snack.
You might not notice much in flavour from the Ginseng, it's mild, but know that it will add a bit more fibre and a whole lot of other goodness for health. 

I've also tried soaking or steeping the whole root in hot water to soften it. I keep the liquid and drink it as tea but I've heard people steam to soften the dried ginseng for 10 minutes for easier handling. That hasn't worked that well for me, but if you've done that with success, or have other ways of cooking with whole Ginseng,  let me know!
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Read more on Effects of North American ginseng (Panax quinquefolius) on neurocognitive function