Lots of Recipes

February 26, 2018
This is about...
Honeyed Ginger and Turmeric TONIC---YUM!!
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        THE FLU!    IT’S EVERYWHERE!   I think everyone I know was knocked over by it this winter----except me—knock on wood.  Keeping your body alkaline with a battery of green veggie juices is one way to help fight it off. ANOTHER IS THIS POTENT, IMMUNE-BOOSTING, TURMERIC TINTED, GINGER TONIC, guaranteed to clear out your head and combat any sniffling/sore throat action that you may feel coming on. If you like, adding the optional chiles will clear out the congestion even faster.
        IF YOU HAVE A PRESSURE COOKER OR AN INSTANT POT, THIS IS A GOOD TIME TO PULL IT OUT. Actually, this was the maiden voyage for my instant pot. Purchased way back in April when I was in Portland, OR, taking a croissant class at a Sur La Table store, the discount was way too enticing to pass up. So, I bought one. It was on my doorstep when I got back. But instead of eagerly unpacking it right away, it got pushed to the side—typical. The cupcake shop just got too busy. So here we are in February with me praying that it works -- lol!
        No worries if you don’t have this fancy contraption, you can simmer the tonic on the stove-top too. It will just take an hour or so instead of 15 minutes. It’s magical powers work best when drank very warm. Feel free to sip on it all day long.

LESSONS Learned:
1. Get the freshest raw ginger you can find. It should be firm and plump with no dried ends or mold.
2. Fresh turmeric is getting easier and easier to find now. It’s a regular item in my health food store. But if you can’t find fresh, you can substitute one teaspoon of the powder.
3. You can make this as sweet or pungent as you like. I usually add 2-3 Tablespoons. And if I want more sweetness, stir a little more into my cup.
4. If you don’t have an Instant Pot, place all of the ingredients in a large saucepan, bring to a boil, and simmer on the stove for 1 to 1 1/2 hours. Taste once or twice for strength during the cooking time.

(from “The Essential Instant Pot Cookbook” by Coco Durante)

6 cups water
1 -4 Tablespoons light honey, I use 2-3 Tablespoons
2 cinnamon sticks
2 inch knob of fresh ginger, sliced ¼ inch thick
2 inch knob of fresh turmeric, sliced ¼ inch thick, or 1 teaspoon powder
1-2 fresh chiles, like Thai, halved and seeded, optional
fresh lemon slices and extra cinnamon sticks
more honey to taste
coconut milk, optional

Make the tonic:
        Combine all of the ingredients in the Instant Pot. Stir to dissolve the honey. Secure the lid, and select the Soup/ Broth setting. Adjust pressure to “less” and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes, and then release the rest of the steam with the pressure release valve.
        Open the pot and use a slotted spoon to remove all of the solids. Ladle into mugs. If you like, top with a lemon slice, a cinnamon stick. A splash of coconut milk at the end will make it creamy. Store in the fridge for up to a week.

Makes 4-6 servings.      HEALING!
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