Chicken Soup, Ginger Tea, and Other Soothing Recipes for Colds
Ginger Cinnamon Tea
1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired
In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.
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(Great for a sore throat.)
several slices of ginger root
honey to taste
Juice several lemons, then scrub the peel well. Slice it thinly, and add to the juice.
Cover all with plenty of boiling water, cover, and steep until cool.
For added benefit, add several slices of ginger root before covering with water.
Strain off the liquid, add honey and additional water to taste. Drink hot.
NOTE: Never give honey to any child less than 12 months of age. It can cause botulismfood poisoning in this age group.
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Mixed Greens and Fennel With Ginger Dressing
1 bag of fresh spinach or mixed salad greens
2 fennel bulbs (cleaned, cut in half lengthwise, and sliced thinly crosswise
2 scallions, finely chopped
1 garlic clove, minced
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon honey (see note below)
1/4 cup canola oil
Blend first seven dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)
Toss fennel and greens with dressing. Enjoy!
NOTE: Never give honey to any child less than 12 months of age. It can cause botulism food poisoning in this age group.
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Slow Roasted Salmon With Fennel Orange Salsa
4 Salmon filets with skin on
salt, pepper to taste
3 tablespoons fresh herbs, such as chives, rosemary, or thyme
For the salsa:
1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
1/2 cup finely diced oranges
10 green olives pitted and minced
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
Preheat oven to 250 degrees. While it's heating, make the salsa.
In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste.
Then, place salmon skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. Set aside.
When the oven is hot, "slow-roast" the salmon for 17 minutes. For safety, make sure that the fish reaches a temperature of 145°F. If you do not have a thermometer, make sure it flakes with a fork. Serve salmon with salsa on the side.