Hot Garlic-Ginger Lemonade

This is one of my go-to natural remedies anytime I start to feel a little run down or like I am getting sick.  It’s a wonderful immune boosting drink.  Don’t let the garlic throw you off; this drink is really delicious and soothing.    

Great for colds, flu, coughs, sore throat, respiratory infections, etc.

The stars of this nourishing drink:

Lemon: Cleansing, great for colds, high in vitamin C, soothes sore throat.

Garlic: Naturally antimicrobial, both antiviral and antibacterial, great for colds, flu, and upper respiratory infections.

Ginger: Great for upset tummy, chills, colds, flu and fever (use with caution is pregnant, consult w/ your health care practitioner).

Astragalus Root: Immune system boosting properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion.  It’s also sweet and spicy. 

Recipe inspired by my midwives and Aviva Jill Romm’s Garlic Lemonade recipe. 

Hot Garlic-Ginger Lemonade

{Affiliate links included help support this blog}

Immune boosting - a wonderful natural remedy for colds and flu. 

Equipment: Medium-Size Saucepan w/ Lid or Tea Kettle, Quart-Size Mason Jar with Lid or Quart-Size Glass Container/Measuring Cup x 2, Fine Mesh Strainer

·      3-4 fresh garlic cloves, chopped, grated or minced

·      1 teaspoon grated ginger, peel, then grate or mince

·      3 pieces astragalus root (buy astragalus root here)

·      2 teaspoons cinnamon chips or 1 small stick, optional (buy cinnamon chips here)

·      4 cups boiling filtered water

·      1 lemon, juiced

·      2 tablespoons honey or organic maple syrup grade B

1.    Prep garlic and ginger – peel, chop/grate.

Grated Ginger, Lemon, Garlic, Astragalus Root

2.   Boil water in sauce pan or tea kettle. 

3.   In a quart-size Mason jar or heat-proof glass container, add chopped garlic, grated ginger, astragalus root and optional cinnamon chips.  CAREFULLY pour boiling water into the Mason jar.  COVER with lid and steep for 30 minutes.

 

4.   Strain with fine mesh strainer into another Mason jar or glass container.

5.    Add the juice of 1 lemon and sweetener of choice to the garlic-ginger mixture.   

6.   Serve immediately or store in the refrigerator for later.  Serve hot. 

Yield: 4 cups

Dosage: Drink 1-4 cups daily during illness.

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

Tip: Whenever I buy ginger, I peel the whole thing and store it in the freezer for longer shelf life.  It is also SO much easier to grate when it's frozen.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Allergy-Free Wednesdays @ Gluten Free Pantry, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Superfood Sunday Blog Carnival @ Pain Free Pregnancy, Hearth and Soul Hop @ Premeditated Leftovers, and These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks.

Heath Cake with Toffee Sauce

I am sharing one of my favorite recipes at A Turtle's Life For Me today.

You are going to LOVE this cake!

Heath Cake with Toffee Sauce

And stay a while to check out Natalie's fun blog...

You will love all her great ideas too!

Strawberry Milkshake

The weather has been very “off” here this winter.  Most days it has felt like spring.  With this weather comes a change in local produce.  Little Love and I noticed strawberries showing up at our local farmers market, and of course, she wanted some.  She also wanted a strawberry milkshake, how could I refuse, I love them too! 

Little Love enjoying her Strawberry Milkshake.

Strawberry Milkshake

Equipment: Blender

·      2 ½ cups frozen organic strawberries (about 25 strawberries)

·      1 cup raw whole milk, raw cream or coconut milk* (See Resources)

·      1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)

·      3-4 tablespoons raw local honey or organic maple syrup grade B

·      1 PASTURED raw egg yolk, optional* (ONLY use pastured eggs)

1.    Place frozen strawberries, milk, vanilla, honey and pastured egg yolk in blender.  COVER with lid, you do not want everything all over your kitchen.

2.   Blend on a medium speed until combined and smooth, about 30 – 45 seconds.

3.   Serve immediately, enjoy!

Little Love having another Strawberry Milkshake.

Yield: 3 cups

Vegan-Option: Use coconut milk instead of dairy, organic maple syrup grade B instead of honey and omit the egg yolk. 

Note: I do NOT recommend using raw egg yolks from non-pastured eggs.  If you choose to use raw egg yolk, make sure the egg is pastured and that the egg is in good condition with no cracks anywhere.  Buy local and get to know your farmers! 

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  And for pastured eggs, check out my favorite farmers at Cache Creek Meat Co.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, and Foodie Friday @ Not Your Ordinary Recipes.

Conversation Heart Cupcake Toppers

Here is a Valentine's Day tutorial that I shared over at The 36th Avenue.

Do you follow Desirée's blog?

If not, you are missing out...it is fabulous!

Come make some Conversation Heart Cupcake Toppers with me!

You will need:

heart cookie cutter

wax paper

candy melts

red gel food coloring

a batch of cupcakes

frosting (you can buy it or use this buttercream recipe)

First, make a template by tracing your cookie cutter on a piece of paper.

Tape your template to a piece of cardboard or the back of a cookie sheet.

Tape a piece of wax paper over the template.

Next, put your candy melts in a bowl and microwave:
Cook for 30 seconds, stir, and repeat until they are completely melted.

(My green and purple candy melts were both darker than I wanted,

so I mixed them each with white candy melts to lighten the color.)

Put each color in a separate decorating bag, or in a ziploc with the corner snipped off.

Filling in the outline, pipe the candy melts on to your wax paper.

Put the hearts in the fridge for a few minutes to set up.

When the hearts have hardened, carefully peel them off the wax paper.

Tint a small amount of frosting red and put it in a decorating bag,

or you can just use a tube of red gel food coloring.

Write messages on the flat side of your hearts...

you can personalize them any way you like!

Frost your cupcakes and place a heart on top of each one.

Share the love and give them to your sweethearts!

Enjoy!

 I share my recipes & tutorials at these fun link parties.

This post was featured!

Fettuccine Alfredo w/ Lemon

Creamy, rich and absolutely delicious!  I love REAL Fettuccine Alfredo!

When you make it with REAL ingredients – pasture butter, cream and parmesan from grass-fed cows, you’ll get a healthy dose of GOOD fats (yes, I said GOOD FATS!), omega-3 fatty acids and CLA (conjugated linoleic acid).  You will also get a good dose of vitamin A, D, E and K. 

Enjoy every single bite!  And please don’t skimp on the Alfredo sauce! 

Fettuccine Alfredo

Fresh lemon juice and lemon zest cuts the richness of the dish and adds a really lovely flavor. 

Equipment: Large Saucepan, Wooden Spoon, Large Stock Pot, Colander, Microplane/Rasp Zester, Cheese Grater

·      1 ¼ cups raw cream or organic cream/whipping cream* (See Resources)

·      Zest of 2 lemons

·      3 tablespoons fresh lemon juice, from about 2 small Meyer lemons

·      ½ cup + 1 tablespoon pasture butter (See Resources)

·      1 ½ cups grated raw Parmigiano Reggiano cheese from grass-fed cows

·      ½ teaspoon Celtic sea salt, plus more for pasta water (See Resources)

·      12 ounces fettuccine brown rice pasta – or spaghetti, penne, etc.

·      Filtered water to fill a large stockpot

To Cook the Pasta

1.    Fill a large stockpot with filtered water, filled ¾ of the way.  Optional: Add sea salt to the water, it helps season the pasta.  Bring water to a boil. 

2.   Add brown rice pasta to boiling water, cook according to package directions.  [Note: If using brown rice pasta, it will take about 10-15 minutes to cook.  If using fresh, homemade, sprouted pasta, it will only take about 3-4 minutes to cook.]  During cook time, make the Alfredo sauce. 

3.   Strain cooked pasta through colander.  Place cooked pasta back into stockpot, add 1 tablespoon pasture butter, stir to coat. 

To Make the Sauce

1.    In a large saucepan, add cream, lemon zest and lemon juice, stir to combine.  Add pasture butter and cook over medium heat, stirring until the butter melts completely, about 2-3 minutes.

2.   Reduce heat to medium-low.  Add grated cheese and sea salt to cream mixture, stirring until cheese is melted and sauce begins to thicken slightly, about 5-7 minutes. 

3.   Add butter-coated cooked pasta to the Alfredo sauce.  Toss gently until coated.  Check for seasonings, add more sea salt if desired. 

4.   Serve immediately!  Optional: Serve with extra grated Parmigiano Reggiano.  

Yield: Makes about 4-6 servings.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, look for a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ A Little Bit of Spain in Iowa, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.

Mini Funnel Cake Hearts

I love funnel cake! 
Fried to crispy perfection on the outside, soft on the inside,
and sprinkled with powdered sugar...delicious!

Whenever we go to Disney World, funnel cake is the one treat that I must buy.

On my daughter's 7th birthday, we were at the Magic Kingdom to celebrate.  

I got a funnel cake from the little shop near Cinderella's Castle.

  My daughter and I stopped for a break at an outside table,

right next to the moat around the castle.

Now, you should know that my daughter is autistic and has an obsession with water.

It is like a magnetic attraction that she is unable to resist.

A year earlier, she jumped into a fountain on another Disney visit!

I thought that I had learned from the "fountain incident", and brought extra clothes this time. 

But she decided to try something new!

As I sat there enjoying my funnel cake, I saw something pink go flying over my head...

It was a shoe.

My daughter's shoe!

And it landed in the castle moat!!

I'm pretty sure that she just wanted to see if the shoe would float.

Yep, it sure did.

The shoe landed far below us, and was not retrievable.
But don't fret, because this story has a happy ending!
We were in the "Happiest Place on Earth"...how could it not?
A kind Disney employee had seen the whole "moat incident"
and presented my daughter with a free pair of Mickey Crocs.
The End.

Now, back to that funnel cake...

I recently saw a recipe for mini funnel cakes on Pinterest, and it made my heart skip a beat.
I had never thought of making them at home!
Wouldn't it be fun to make heart shaped funnel cakes for Valentine's Day?

Mini Funnel Cake Hearts
adapted from Taylor Takes A Taste

Dry Ingredients:

• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup powdered sugar

Wet Ingredients:

• 1 1/3 cup milk
• 1/2 tsp. vanilla extract
• 1 egg

Sift the dry ingredients into a large container that you can easily pour from (like a plastic pitcher). In a separate bowl, beat the egg with the rest of the wet ingredients. Pour the wet ingredients into the dry and stir until a thick batter forms. Pour the batter into a squeeze bottle. 

  

In a large frying pan, pour your oil about 1/2 inch deep and heat to medium high. Place a metal, heart shaped cookie cutter into the pan. Squeeze batter in random overlapping patterns, until the heart is filled. Cook 30 seconds to one minute, then remove the cookie cutter using tongs and let the funnel cake float. Flip and cook the other side for 30 seconds to one minute, until a nice light golden brown. (These cook very quickly, so be careful not to burn them!) When golden brown, remove from the pan and place onto several layers of paper towels to drain. Immediately sprinkle with powdered sugar and top with fruit, if you like. Serve warm!

 

Enjoy!
 
I share my recipes & tutorials at these fun link parties.

This post was featured! 

Guest Post at The 36th Avenue!

Today I am doing my FIRST EVER guest post at The 36th Avenue...

I'm so excited!!!

I would love for you to come by and see my tutorial for

Valentine's Cupcake Toppers!

Baked Chili Meatballs

Baked Chili Meatballs w/ Raw Cheddar, Cilantro & Grated Carrots

Meatballs are a favorite of my Little Love, so I am constantly trying to come up with different flavor variations so they seem “new” each time we have them.  This is her favorite one, my go-to recipe if I need to make some fast.  Baking them is wonderful too, they cook fast and you can make large batches all at one time (my preferred method, I find they cook more evenly in the oven versus the stovetop).

Baked Chili Meatballs

Enjoy these topped with your favorite Chili toppings or alongside your favorite dipping sauce.  

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Fork

·      1 pound grass-fed ground beef (See Resources)

·      2 tablespoons chili powder blend (See Note below)

·      2 teaspoons dried thyme

·      1 fresh garlic clove, peeled, finely minced or grated

·      1 teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.    Preheat oven to 400 degrees F.

2.   Place ground meat in a medium size bowl.  Add chili powder, thyme, garlic, sea salt and kelp granules.  Use a fork or one hand to combine just until ingredients are combined.

3.   Get baking pan ready.  Grab a small portion of the meat, roll into small ball in the palm of your hands, place on baking sheet.  Repeat until meat is gone. 

4.   Place baking pan in preheated oven and bake meatballs for 10 minutes, until brown. 

5.    Remove from oven and serve hot or store meatballs in an airtight container in refrigerator for later.    

Yield: 20-30 meatballs

Note: If you don’t have chili powder blend, try a combination of chili powder, cumin, coriander and oregano.

Serving Suggestions: Serve with your favorite dipping sauce or top with your favorite chili toppings like fresh cilantro, grated raw cheddar cheese, lacto-fermented Kimchi, sliced avocado, grated carrot, etc. 


This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Make-ahead Monday @ Raising Isabella, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, and Fight Back Friday at Food Renegade.

Chai Tea {Caffeine Free + Immune Boosting}

I LOVE Chai, it’s one of my favorite beverages.  I don’t drink caffeinated drinks, so my version of Chai is without the black tea.  It may not be your common Chai mixture, but it’s still rich, spicy and oh so yummy.

Chai is also nourishing and has the added benefit of medicinal properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion.  It’s also sweet and spicy.   

Fennel Seeds: Helps with digestion and is excellent for increasing and enriching breastmilk for nursing moms.  It also helps relieve colic or gassiness in babies. 

Ginger Root: Great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner).

Rose Hips: Very high in vitamin C, more so than many other herbs and foods.  They also contain vitamin A, B vitamins, vitamin E, calcium, iron, manganese, selenium and zinc.  They have a wonderful sweet taste.

Cloves: Has medicinal properties and is an amazing antioxidant.  Known for aiding in digestion, helping prevent colds and flu and for pain relief for tooth aches.  Also helps with circulation and is great for the heart, liver and stomach.

Astragalus Root: Immune system boosting properties.

Black Peppercorns: An antioxidant, has medicinal properties and aids in digestion.

Enjoy this Chai year-round – hot in the winter months and iced in the summer.   

Chai Tea

{Affiliate links included help support this blog}

Spicy, Creamy and Absolutely Delicious! 

Equipment: Medium-Size Saucepan w/ Lid, Small Bowl, Large Mason Jar or Heat-Proof Glass Container or Bowl, Fine Mesh Strainer

·      4 cups filtered water

·      3 tablespoons cinnamon chips or 2 sticks

·      1 tablespoon fennel seeds

·      1 tablespoon dried ginger root

·      1 tablespoon rose hips

·      2 teaspoons whole cloves

·      3 astragalus root pieces

·      ½ teaspoon black peppercorns

·      1 cup raw milk*, organic whole milk or coconut milk (See Resources)

·      3 tablespoons local honey or organic grade B maple syrup

1.    In a medium-size saucepan, bring water to a boil.

 

2.   Combine cinnamon chips, fennel seeds, ginger root, rose hips, cloves, astragalus root and peppercorns in a small bowl or on a plate.    

  

Chai Spices & Herbs: Fennel Seeds, Black Peppercorns, Rose Hips, Astragalus Root, Cloves, Cinnamon Chips, Ginger Root

3.   Add all spices and herbs to the boiling water.  Remove from heat, COVER and let steep for 30-45 minutes (the minimum of 30 minutes gives you an Infusion, meaning you will get the full nutritional properties from the spices and herbs). 

4.   When the tea is done steeping, strain tea with a fine mesh strainer into a heatproof bowl or container. 

Beautiful Chai Tea

5.    Pour Chai Tea back into saucepan, add milk and sweetener of choice.  Heat over low heat to desired temperature.

6.   Stir to combine and serve hot.     

Hot Chai Tea ... Mmmmmmm!

Yield: 4-6 servings

Vegan-Option: Replace milk with coconut milk and replace honey with organic grade B maple syrup.

Storage: Store leftovers in the refrigerator in an airtight container like a quart-size Mason jar, up to 3 days.  When ready to drink, reheat on the stovetop in a small saucepan. 

Note: This Chai Tea is delicious served over ice during the hot months too!

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.


This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert and Dogs, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Wildcrafting Wednesday @ Mind Body and Sole.