I woke up with a sore throat. Not so good. But, not so bad — after a cup of this ancient Ayurvedic remedy that tastes delicious and makes me feel better instantly!
INGREDIENTS, per 1 cup
3 tablespoons half & half (from grass-fed cows)
2 tablespoons finely chopped fresh (peeled) ginger
1/4 teaspoon (dried ground) turmeric
1 teaspoon honey, preferably local
Put all of the ingredients into a cup or mug.
Add boiling water.
Stir, sip and enjoy!
When you’re finished drinking, you will see that there’s ginger and turmeric left in your cup. If you pour boiling water into your cup, you’ll get a flavorful ginger drink!
MORE RECIPES WITH TURMERIC
On my Pinterest board, Turmeric in Recipes, you can find hundreds of recipes that include turmeric:
Enjoy and be healthy!
Sometimes, like today, when nobody but me seems interested in my latest blog post, I wonder why I bother to blog. But, of course, I know why I blog. I love the field of food/nutrition, and if I weren’t blogging I would be missing the joy of delving deeply into new research, creating recipes, crafting a post, taking photos — and finally pushing “publish” on WordPress.
Another reason I blog is so that I can keep track of my recipes in case I want to make them again or share them with someone who asks for the recipe — or with my daughter when she’s finally interested in food/nutrition!
Before I started to blog, I kept my recipes in binders, and when that became too cumbersome, in folders. I find that a blog is is a more practical way to store recipes because the search feature at least gives me a chance to find my recipes. Note to self: The search only works if you use tags and categories — and remember them too!
Blogging also allows me to feel connected to readers from around the world — some of them old friends, family I know well, family I have yet to meet, and people I have never met who live just about anywhere on earth. Seeing the flags of all the countries my readers come from makes me feel that maybe my little bog is helping to make this little world of ours more connected and more human.
So I guess I really blog to feel more connected and more human.
Whenever I buy tomato “seconds” (nearly over-ripe, slightly bruised tomatoes), I make fresh tomato juice and and/or tomato soup.
This Fresh Tomato and Sauerkraut Soup is as easy as it gets — and it tastes wonderful. The juxtaposition of the sweet tomatoes and the salty and crunchy sauerkraut is fabulous!
Just a word of caution about tomato “seconds.” Don’t let them sit on the counter overnight or they may be spoiled and moldy by the next morning!
There are no specific amounts. It’s impossible to mess this up! 🙂
But be sure to buy a good sauerkraut so you get the probiotics your body needs. For information on sauerkraut and probiotics, see the previous post on this blog.
- Pulverize the tomatoes in a high speed blender until you have tomato juice.
- Pour the fresh tomato juice into little serving bowls (or your could use small cups).
- Top each serving with a little sauerkraut.
- You might want to also add some chopped parsley.
Enjoy and be healthy!