Cold Prevention Remedy: Ginger, Garlic, Lemon, Honey Tea

You wake up with a slight scratchy throat, and tired.  You know you are getting sick.  Today when it happens I make this "Power Tea" that kicks the bug.  It works every time!  Amazing.

Ginger, garlic, lemon, and honey make a rich, powerful tea that boosts your immune system.  Drink this "power tea" regularly to prevent colds, or drink as remedy when you have a cold.   

Lemons - Lemons are high in vitamin C which help support the immune system. The juice's  anti-inflammatory qualities help soothe sore throats. 

Honey - Honey has antimicrobial properties honey not only soothes the throat but it can also kill certain bacteria that causes the infection. Unpasteurized honey is best because the pasteurizing process removes many of the health benefits.

Garlic - Garlic is a natural antibiotic  Numerous studies have proven  it to be a bacterial, fungal and virus killing machine.

Ginger -  Ginger is a tropical plant related to turmeric and cardamom, produces a pungent, sweet-tasting root.  Ginger promotes healthy sweating, where a potent germ-fighting agent (dermicin) produced in healthy sweat gets transported to the skin’s surface. This not only removes the toxins from inside the body, but protects it against invading microorganisms from the outside. 

Ingredients

3 cups water
3 -6 garlic cloves, halved
1/2 cup honey (unpasteurizrd is best)
1/2 cup fresh lemon slices 

1/4  cup sliced ginger root

Directions

Put water in a medium saucepan and add garlic & ginger.
Bring to a boil.
Turn off heat and add honey and lemon juice
Strain into cup
Refrigerate leftover beverage

 

 

Fight Food Costs & Grocery Cartels: Flatbread Recipe

Nearly 90% of consumers report eating at home more often to save money, and to eat healthier. Flatbread is a versatile staple perfect for quick meals, ranging from pizzas and paninis to wraps and dips. Use it as a base for toppings like caramelized onions, brie, and balsamic glaze, or turn it into a, quesadilla, or dessert with cinnamon and sugar. It also serves as a great vehicle for hummus, kebabs, or salads.

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Ingredients

2 cups all-purpose flour (260g)
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup cold water
Avocado oil for cooking (or olive oil)

Directions

1. Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together until well blended.

2. Make the dough: Create a well in the center of the flour mixture, and then add olive oil, maple syrup, and most of the water (reserving a few tablespoons to add later as needed). If the dough seems dry, add the remaining water.

3. Quickly knead and rest: When the dough comes together, transfer it to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and let it sit for 10 minutes.

4. Roll dough out Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc (with rolling pin or use fingers) that’s between ⅛-inch and ¼-inch thick.

5. Cook: Add 1 to 2 tablespoons of oil to a skillet over medium heat. If skillet get too dry, the more you cook, add some oil. Cook until golden brown on one side, then flip. Approximately 1 to 2 minutes per side.

6. Keep warm: Transfer the cooked flatbread to a plate, cover it with a clean dish towel to keep it warm.

7. Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.

Economical and good. Enjoy!

Sources:

Inspired Taste (great cooking website)

Lillie Eats & Tells

Greek Yogurt Potato Salad with Artichokes recipe

A light and creamy potato salad.  Perfect for cookouts or summer meals.

Ingredients

2 lbs. Red Potatoes

1 tbsp. white balsamic vinegar

5.3 oz. Greek Yogurt

½ cup sour cream

3 scallions – use both green and white parts

1 tbsp. Dijon mustard

1 tbsp. fresh dill chopped

1 tbsp. fresh thyme chopped

½ tsp. garlic powder

14 oz. can of quartered artichokes (not in oil)

2 ribs of celery

Salt

Black Pepper

3 tbsp. fresh cilantro chopped

Instructions

1. Slice potatoes into one-inch cubes and place in large pot. Cover with water and salt with 1 tablespoon of salt. Bring to boil and cook 10- 15 minutes. Drain potatoes and place in bowl for cooling. Sprinkle with balsamic vinegar and place in refrigerator.
2. In large bowl combine Greek yogurt, sour cream, scallions, Dijon mustard, dill, thyme, and garlic powder. Stir and salt and pepper to taste.
3. Stir in celery and artichokes into Greek yogurt mixture.
4. When potatoes are cool, stir in gently until potatoes are coated with Greek yogurt mixture. Garnish with cilantro and chill until ready to serve.
5. (Potatoes can be grilled instead of boiled as well.)

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Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich… 

perfect for Summer Afternoon Tea

Like the more I dine out, the more I learn and the more aware I am of new flavors.

So healthy....

Source:  http://www.honeywhatscooking.com