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ginger

Drinks/ Featured/ Healthy Eating/ RECIPES

Honey Ginger Lemon Tea – A Cold Reliever

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Yesterday there was a blizzard here in the Midwest.  It was super fun to be snowed in, even though it was Super Bowl Sunday. We stayed in our jammies all day, I made a big ol’ lasagna, and my Avery made some chocolate chip cookies.  It was a super slow, super chill, super fun Super Bowl Sunday!

Today my 3 girls had a snow day as the roads were still a mess and the windchill was too low to be outside and stay safe.

We decided it is the perfect day for tea, especially when my Avery girl (11 years old) came to me and said “Mom, I think I’m getting a cold.  My nose is stuffy and my throat is a little sore and has ‘stuff’ running down the back of it.”  Oh no. Not cool.  Especially when she has been home bound for 2 days already.  She will be extra bored with a 3rd day at home, especially if she is not feeling well.

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Time for a cup of good, healthy tea.

I’ve been drinking this particular tea every morning, shortly after I wake up, and before I have a cup of coffee.  It is a great way to hydrate and get all those amazing good things that lemon- in -water gives you.  The addition of honey and ginger makes the tea even more nutritious. When I drink it in the mornings, I add a pinch of cayenne.  I’ve read that it is a great way to stimulate the liver to do its detoxifying magic first thing in the morning.  Read more about that here. 

I know when I have a cold, sipping on something hot is so very soothing.  I prefer something hot & light…like chamomile tea or this honey ginger lemon tea.  The steam will warm you  right up, and the ginger & lemon will help clear sinuses, and the honey will help soothe a sore throat. My sweet Avery certainly enjoyed it
and was very thankful for her cup of tea.  Later I will make her my Sweet Tart Smoothie for even more nutrition from aronia berries.  I do not want this cold going anywhere but away!

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The lemon in the tea gives a nice dose of vitamin C & there is wonderful goodness to the essential oils that diffuse into the tea from the rind of the lemon.  The ginger, honey and lemon all have their own natural medicinal qualities so when you drink them combined, they create a calming and relaxing tea that can ease cold symptoms and boost immunity.

This cleansing tea will become a favorite , whether you have a cold or not.  Make it for your family.  You will love it and so will they.  It tastes like a lightly sweetened hot lemon drink, with just a hint of ginger flavor.  It is so very thirst quenching and soothing.

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Before we move on to the recipe, I have a great tip for having ginger on hand and how to store it. It is to keep it in the freezer.  I like to store it in mason jars in the freezer 2 ways.  One–sliced thinly for tea.  Two–in chunks in a jar ready to be grated and used in the next recipe…like Korean Beef over Rice.  Frozen ginger is easy to peel and grate, and it lasts so much longer in the freezer.

Here are 7 of the top benefits of ginger:

1. Ginger improves the absorption and assimilation of essential nutrients in the body.
2. Ginger clears the “microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.
3. If you chew on ginger, it will help with nausea and airsickness.
4. Got a tummy ache?  Eat some ginger.
5. Joints giving you trouble?  Ginger has anti-inflammatory properties that can bring relief.
6. If it is cold outside, ginger tea has warming benefits.
7. Rid throat and nose congestion by drinking ginger tea!

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Don’t you love that porcelain infuser teacup?  It was a gift and it is my fav.  Buy it here.

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On to the recipe.

 

Honey Ginger Lemon Tea

6 oz hot water

1 teaspoon raw honey

1 teaspoon thinly sliced ginger

1/2 lemon

 

~Start heating up water.  I LOVE my electric tea kettle and use it everyday.  It does a great job of heating the water quickly and keeping it warm for multiple cups of tea throughout the morning.

~Take a tea cup that has an infuser in it, and using a fork, pierce the half of lemon while holding it over the infuser and twist the fork and lemon to juice it.  Squeeze as much of the juice out of the lemon half as possible.  Cut the lemon half into 2-4 pieces.  Add them to the infuser.

~Meanwhile, take 1 teaspoon of thinly sliced ginger and put into the infuser.  (Slice using a mandolin and store in the freezer in a mason jar.)

~Last, take 1 teaspoon of honey and drizzle it over the lemon and ginger.

~Put the infuser into the cup of tea, then pour hot water over.

~Let steep 3-4 minutes.

~Lift the infuser our of the cup and enjoy your amazingly light, clean, fresh & oh- so- good for you Honey Ginger Lemon Tea!

HEALTH/ How-Tos/ RECIPES

Fighting Colds With Homemade Honey Lemon Ginger Tea

This is a Sponsored post written by me on behalf of Fellowes for SocialSpark. All opinions are 100% mine.

I’ve just started drinking this amazing tea a couple of months ago, during a cleanse/detox week.  It has quickly become one of my favorites.
I recently served it to my daughter who has been fighting a cold.  She loved it.  It tastes like a special lemonade and was super soothing to her sore throat.
We all know lemon and honey both have health benefits, but did you know ginger is full many many benefits?
Here are 7 of the top benefits of ginger:
1. Ginger improves the absorption and assimilation of essential nutrients in the body.
2. Ginger clears the “microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.
3. If you chew on ginger, it will help with nausea and airsickness.
4. Got a tummy ache?  Eat some ginger.
5. Joints giving you trouble?  Ginger has anti-inflammatory properties that can bring relief.
6. If it is cold outside, ginger tea has warming benefits.
7. Rid throat and nose congestion by drinking ginger tea!
My favorite way to make Honey Lemon Ginger Tea:
~Cut some organic ginger root into 1/4′ slices (no need to peel)
~Keep slices in a small mason jar in the freezer
~When you are ready for some tea, squeeze 2 wedges of lemon into the tea cup.
~Add the wedge itself into the cup for the added benefits of the oils from the lemon skin.
~Add 2 slices of ginger.
~Heat water in the tea kettle.
~Pour hot water over ginger and lemon.
~Add 1 tsp or more of honey until desired sweetness.
All of this is to taste.  Add more or less ginger.  Same with lemon. I steep for a good 5 minutes.
It is that easy!
My favorite teacup and electric tea kettle make this process very easy!  The electric tea kettle heats water up in minutes and keeps it hot for hours.  The tea cup has its own saucer, strainer, and a lid to keep it hot or to set the strainer in when steeping is done.  I LOVE this cup!
The second way we are fighting colds around here is with my favorite new toy.  It is the Fellowes AeraMax™ DX-55  and I am so thankful for it!  I have set it up in my daughter’s room to keep her room purified as she fights her cold.  I have also moved it into the living area at the end of the day to help keep germs at bay so the rest of us don’t get sick.
When her cold is over, I will move it into her sister, Colsie’s room.  We had a couple warmer days last week and it was just enough to trigger her allergies.  She wakes up pretty congested.  I am hopeful that the Fellowes AeraMax™ DX-55 will help keep the allergens out of the air while she sleeps.
A few reasons why I love the Fellowes AeraMax™ DX-55 air purifier:
~it is ultraquiet
~it automatically monitors the indoor quality of air and adjusts the fan accordingly
~no more stuffy noses and sore throats when waking up
~uses a true HEPA filter, which removes 99.9% of airborne particles, including germs, viruses, allergens, dust, mold, pollen, ragweed, pet dander, and cigarette smoke.
~the LED lights on the machine clearly let you know what the machine is up to…when it is purifying and when it is done, or when the filter needs to be changed.
~it is portable.  I can move it from on daughter’s room to another.
~it is sleek-looking.  I do not find it obtrusive.
~it is easy to find.  You can buy the Fellowes AeraMax technology at BestBuy.com.  Prices start at $189.99.
~it not only works for cold and flu season but helps my girls allergy and asthma during allergy season.
———–
What are your favorite ways to stay well during cold and flu season?
Have you ever considered an air purifier?

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GF, Vegan & Raw/ Meals/ RECIPES

Orzo Pasta With Caramelized Fall Vegetables & Ginger

This pasta was so very comforting and hit the spot!  The orzo pasta is chewy, and the caramelized vegetables add layers of flavor to the pasta.

The garlic, ginger and sage add wonderful flavor, just enough; not overpowering.  I love a pasta that is so flavorful that it does not need any type of sauce, and this is exactly that!

This Orzo Pasta dish is very simple to put together.  After boiling the orzo pasta, you only need to use one skillet for this dish.

Have everything chopped up and ready to go before you start to cook, ready to go in and caramelize in steps.  This is important.

It is not complicated, but you need to follow the instructions below.  You put the sweet potatoes in first, cook until they start to brown a bit, then push them to the side and throw in the onions.

Once the onions start to caramelize, you push those over and add garlic.  Do the same with ginger and mushrooms.

Use one large skillet over fairly high heat, add the ingredients in order according to instructions, pushing them to the side of the pan as they cook. Easy!

My favorite part was deglazing the pan with a mixture of soy sauce and balsamic vinegar.  I am a huge balsamic vinegar fan, so I loved that this recipe utilizes this ingredient.

You serve this hot, but I liked it cold the next day eaten as a pasta salad, too.

It is hearty and filling, and it is vegan if you leave the Parmesan cheese off.

My girls loved it and were bummed the next day when I ate the leftovers for lunch and there was not any left for them. They wanted it as an afternoon snack!

I wondered if the green kale would throw them but it is chopped so finely that it looks like an herb and they didn’t even notice it.

It makes a lot and would make a great main dish for vegetarians or a great side dish for meat eaters!

Enjoy!

Orzo Caramelized with Fall Vegetables & Ginger
serves 4 as a main dish and 6 as a side dish

 

Salt
1/2 pound orzo pasta
Grapeseed, peanut, or vegetable oil
1 large sweet potato (about 3/4 pound)
2 medium onions (about 1 pound), finely diced
4 cloves garlic, minced
3-inch piece fresh ginger — peeled and grated, about 1 tablespoon
6 ounces shiitake mushrooms, stems removed and caps diced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
3 big leaves chard or kale, stalks removed and leaves finely chopped — about 2 cups
Freshly ground black pepper
Parmesan, optional

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente — about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil. Set aside.

Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large sauté or frying pan (the largest you have — you want plenty of room and hot surface) over high heat. Drizzle in a little grapeseed or vegetable oil (not olive oil — you want an oil with a high smoke point) and heat until very hot. Add the sweet potatoes and arrange them in one layer. Cook them over high heat until they are beginning to caramelize and turn brown — about 4 minutes. Flip them over and cook for another 3 minutes or so.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced onions to the center of the pan and sprinkle them lightly with salt. Cook, stirring occasionally until the onions are beginning to turn brown. Add the minced garlic and grated ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Then flip and stir them and cook for another 4 minutes.

At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

 

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook all the elements together for about 3 minutes on medium heat. Then turn the heat up to high, as high as it will go.
Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook the orzo over high heat with the rest of the vegetables for about 5 minutes, letting the orzo get browned on the bottom of the pan, then scraping it up. You are developing a little more color and flavor on the pasta, and helping all the flavors combine.

Finally, toss the chopped greens into the mix and cook for 1 more minute or until the greens are barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with shavings of Parmesan if desired.

 

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