Add a couple of tablespoons in a mug of tea or hot water, add some more honey to taste, and this will keep you feeling good all winter long.
The zest of 3 organic lemons
3 organic zested lemons (with tips cut off and pith removed) each cut into 6 pieces
3" of ginger (peeled and sliced)
1 teaspoon of dried ginger
1/2 - 1 teaspoon of cayenne pepper (don't skimp, this is your decongestant)
2 Tablespoons turmeric
1/3 cup apple cider vinegar (natural with mother)
1/3 cup lemon juice
1/3 cup honey (or more to taste)
Blend all ingredients together in blender or food processor, put in quart jar and keep in the refrigerator. Shake well before use and add 3 tablespoons to a hot mug of tea, adding extra honey if you like it sweet.
Enjoy a daily mug all winter long but especially if congested or sick. The ingredients are specific to building up your immune system and lowering inflamation.
Tuesday, February 17, 2015
Thursday, February 12, 2015
Cole slaw recipe
We have a new way of making cole slaw that we discovered by accident, maybe everyone makes it this way but I don't think so. It is so good that we feel we should share.
Vegetables:
1 head of cabbage
2 large carrots
1 teaspoon of freshly ground pink Himalayan salt (believe me, it is worth the investment and it is full of good minerals that regular salt misses out on)
Remove core from cabbage and slice remaining cabbage finely.
Using a vegetable peeler, slice carrots and add to cabbage
Add salt and massage vegetables until they wilt and start to release liquid (they will remain crispy). Depending on the freshness of the cabbage this can take 5-10 minutes.
Dressing:
1/4 cup mayo
1/4 cup sour cream
2 tsp fish sauce
1 teaspoon of prepared mustard
1/4 tsp onion powder
1/4 tsp garlic powder
black pepper to taste
Mix all the dressing ingredients together and add to the vegetables. Refrigerate to allow flavours to combine before serving.
The dressing we make changes a little each time, sometimes we will use horse radish rather than mustard, play around with it, own it and make it your own. The important part of the process is massaging the vegetables, it changes everything and you will wonder why you never did this before.
Vegetables:
1 head of cabbage
2 large carrots
1 teaspoon of freshly ground pink Himalayan salt (believe me, it is worth the investment and it is full of good minerals that regular salt misses out on)
Remove core from cabbage and slice remaining cabbage finely.
Using a vegetable peeler, slice carrots and add to cabbage
Add salt and massage vegetables until they wilt and start to release liquid (they will remain crispy). Depending on the freshness of the cabbage this can take 5-10 minutes.
Dressing:
1/4 cup mayo
1/4 cup sour cream
2 tsp fish sauce
1 teaspoon of prepared mustard
1/4 tsp onion powder
1/4 tsp garlic powder
black pepper to taste
Mix all the dressing ingredients together and add to the vegetables. Refrigerate to allow flavours to combine before serving.
The dressing we make changes a little each time, sometimes we will use horse radish rather than mustard, play around with it, own it and make it your own. The important part of the process is massaging the vegetables, it changes everything and you will wonder why you never did this before.
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