This Recipe should get you through until cold season blows over.
Cold-Fighting Ginger Broth
Ginger is a powerful antihistamine and decongestant; lemongrass eases headaches and stifles coughs.
3 pieces ½ in.-thick fresh ginger
½ lb. shallots
5 qt. water
½ lb. carrots
1 lemongrass stalk (white part only)
1 bunch green onion (white part for broth, green part for garnish if desired)
1½ tbsp. pink salt
2 tbsp. fish sauce
1. Preheat the oven to 400°.
2. Crush ginger.
3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned.
4. Fill a large stockpot with the water and bring to a boil.
5. Add the roasted shallots, ginger, carrots, lemongrass, green onion; bring to a boil.
6. Lower the heat to moderate and simmer, about 30-minutes. Add salt, and fish sauce. Drain broth into a separate pot.
For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 1½ in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot.
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1lb Brussels sprout, trimmed and quartered lengthwise
2 cloves garlic, minced
1 teaspoon, fresh rosemary
1 tablespoon olive oil
Sea salt to taste
Black pepper to taste
1. Preheat oven to 375F
2. Rinse and pat dry the Brussels sprouts. Combine all of the ingredients in a bowl and mix thoroughly.
3. Transfer to a baking pan, cover and bake for about 30 minutes or until Brussels sprouts are cooked.
Love is the key to open the doors
locked by egoism and greed.
Sathya Sai Baba