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Saturday, January 12, 2013

Spicy Ginger Tonic For Colds and Flu

When you have an upper respiratory infection, drinking plenty of fluids can soothe and moisten sore throats and prevent dehydration. Water and herbal teas are good choices, but this recipe is particularly therapeutic because ginger, chili peppers, and garlic can help your body fight infections.

For more tips, read my blog on Home Care For Colds and Flu.

2 inches fresh ginger root, grated
4 cups water
10 dried chili peppers
Juice of 1 lemon
2 cloves fresh garlic, grated
1 tablespoon honey

Add ginger, chili peppers and water to a saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes.

Turn off the heat, add the garlic and allow the mixture to sit for 10 minutes.

Strain, then add lemon juice and honey. Stir to combine. Taste and add additional water if needed to dilute the spicy flavor.

Sip the tonic slowly throughout the day. Cooled tonic can be stored in the fridge and consumed cold or reheated as needed. 

Saturday, January 5, 2013

Make Your Own Ghee


Ghee, or clarified butter, is butter without the milk solids. It's pure butter fat. For high-temperature cooking, ghee is a better choice than butter because the milk solids in butter can burn.

Use ghee to replace unhealthy and refined vegetable oils in any recipe, or healthy but fragile olive oil in dishes that call for more than gentle cooking.

There's only one ingredient: a pound of unsalted butter. Warm it in a sauce pan over medium-low heat. After it melts and starts simmer, turn the heat down to low. Allow the butter to cook gently, uncovered, until it turns clear, about 20 minutes. Watch the curds that form at the bottom of the pan and if they begin to brown, lower the heat.

Allow the ghee to cool slightly, then strain it through a fine mesh strainer lined with cheese cloth into a clean glass jar. Close it with a tight-fitting lid and store the ghee at room temperature for up to 6 months or in the fridge for up to a year.