Winter Tea Tonic

It feels like my throat and I have been at war for the longest time. I have had bouts of tonsillitis for the past few years, at least 4 to 5 times a year. It is frustrating and when it gets bad, the tonsils end up infected and then send their infection around via my blood stream. Fun times….

I¬†have an appointment with an Ear Nose and Throat surgeon, I have waited for 2 months and have around 2 weeks until I see him, and hopefully it will be all systems go and he can take them out. The sooner the better ūüôā

Until then I will keep drinking a little drink that I like to call my lemon ginger winter tonic. It is very soothing for the throat. All it contains is lemon juice, fresh ginger, honey and hot water and I thought I would share it for the cold winter ahead. It is a lovely drink even if you’re not sick.

The lemon juice aids in decreasing dehydration, has vitamin C which assists in promoting and protecting the immune system.

Ginger is used in many asian countries steeped as a tea to help with the common cold and flu. Ginger has been shown to reduce free radicals and promote gut health.

Honey apart from tasting nice and being a good sweetener, has been used in Ayurveda (indian medicine) for 4000 years to rebalance the body. In more recent years honey has been proven chemically to have antibacterial and antiseptic  properties.

So the drink is easy to make, tastes great, soothes my throat and can’t be doing me any harm.The recipe is as simple as this all placed straight into my favourite big red mug.. (the mug doesn’t need to be red but it is my favourite color and cheerful)

You’ll need the juice of half a fresh lemon, 1 teaspoon of finely grated fresh ginger root, 1 tablespoon of honey. Pour over boiling water… Wait to cool a little and drink.

Personally using fresh lemon, ginger and good quality honey is a must, I also love to eat the ginger at the end of the drink as it has been cooked by the boiling water and I think that it gives me an extra boost. You can adjust the amounts of each to suit your tastes, but remember the sugar content in the honey!

Enjoy, Lin xox

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Food Day Tuesday; Jamie Oliver Sticky Lamb Stew

Jamie; you had me at lamb...

Ok, so I am not going to write out the whole recipe for this one (see link below), but trust me this is delicious, warming and perfect for the cold Aussie winter ahead. I woke on Monday to a rainy day… and hoped that the rain would clear in time for my double outdoor personal training group sessions that night (it did mind you).

On seeing the weather I thought I could do with a hearty casserole when I got home, and didn’t fancy the idea of cooking at 8pm ¬†Given that I was going to be training for 2hrs I needed something I could put on at low heat for a few hours and come home to a warm hearty meal. ¬†Jamie’s sticky lamb stew was first made for me by a friend last year – and the flavours were so amazing, the meat so soft I fell in love.

I do a few things different to Jamie. I use vegemite instead of marmite. I use a whole stubbie of stout (Guinness), and the same amount of stock (so a little more liquid). I also just use 2 large whole carrots, and chop up whatever mushrooms I can get. I used a brown onion this time in place of the red.  For flavour and to keep cost down instead of cubed lamb, I like to use shoulder chops that have the little round marrow bone in them, once slow cooked the meat just falls apart, and the marrow Рyum!

But here are my 2 top secrets on modifying Jamie’s recipe.

1. I use my enamel covered cast iron pot to slow cook it in my oven. I brown the meat, add everything on the stove top and get it simmering away as per the recipe, but then I put the pot with lid on in the oven on about 160 Celsius for 2 – 2.5 hours.

2. At the end of the cooking I pull it out and add a couple of tablespoons each of honey and Worcestershire sauce. I do this to taste. Testing the sauce to make sure that it is not to sweet or savoury. It is just something that I feel gives it a little more depth in flavour.

I just serve this up and eat it stand alone. It is good with a slice of rustic bread like a sourdough to soak up the sauce, but I am trying to eat low carb (with varied success I might add). This dish is like a big thick rich soup stew and while the pics don’t do it justice. It is one amazing cold night treat! Oh and it freezes well too ūüôā

P.S I know the chippolata sausages sound weird but they are awesome in it, I only used about 8 as they were a little bigger and just threw them in I did not skewer them.

Thanks again Mr Oliver,Till next time, Lin xox

dark, sticky stew | Jamie Oliver | Food | Recipes (UK).