Sometimes, even when you eat "healthy" food, it depends just how healthy you want to get. It also may depend on what products you have available or how much time or money you have to spend.

Ginger is a great example. The gold standard is fresh ginger and it's also the most expensive, especially if you choose organic in your supermarket as opposed to a piece that is not organic. Recently, in a cross-section of markets, organic was selling for 2 1/2 times the price. In these cases, I select the nonorganic product because I'm going to peel it anyway before I include it in my vegetable stir-fry, as a topping for low-fat frozen yogurt or in my smoothies. Still, I only buy a small piece, which I break off myself in the supermarket produce section because the tiny servings are pungent and a small piece goes along way.

Often sold near the produce section of supermarkets, candied ginger is even a good way to get the superfood into your diet. You usually can get a big bag of the slivered pieces from a self-serve bin for an economical price. Any type of ginger you use, experts recommend it as soothing for digestion (including in tea form), a possible immunity booster and, without question, a palate pleaser.

That's where low-cost ground ginger in the spice section can come in handy. For an instant flavor boost, as well as its health properties, sprinkle it on everything from oatmeal, to cold cereals, to soups, to casseroles, to a rub for meat or seafood, to an inclusion in your favorite sugar-free fruit dessert recipes, like an apple pie or peach cobbler.

That's the good news about why I am grateful for all forms of ginger. Here is another idea I cherish for each of those types of ginger. All ingredient amounts are to taste.

ONE SLICK SPRITZER

Peel, slice and dice a small amount of fresh ginger and gently stir into diet lemon-lime soda along with squirts of fresh lemon and lime juices, peeled and finely diced cucumber and minced fresh basil before adding crushed ice.

A SWEET IDEA

Mince a small amount of candied ginger and combine well with Dijon mustard, nonfat sour cream, freshly ground black pepper, curry powder, extra-virgin olive oil and a small amount of balsamic vinegar before spooning on a mixed greens-based salad. Cover and refrigerate salad dressing if not using immediately.

COFFEE GROUNDS PLUS MORE GROUNDS

To a cup of brewed cappuccino, add ground ginger, ground cinnamon, vanilla extract, sugar-free chocolate syrup and Chinese five-spice powder before topping with a small dollop of whipped cream.

AFTER-WORK GOURMET COOKBOOK SHELF

Soups and juices are healthfully linked argues "The Women's Health Big Book of Smoothies & Soups." In fact, the editors assert that "souping" is the new "juicing." When it comes to a more filling, nutritious cleanse the book explains how "souping" fits the bill regarding the popular trend of resetting one's nutritional goals. Improved immunity, metabolism and skin are just a few of the treats possibly in store by sipping. Curried Carrot & Squash; Spicy Sweet Potato; and Watermelon & Tomato Gazpacho are a few of the rainbow of choices.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.