One of my favorite Fall and Winter activities is making my homemade Ginger-Turmeric Tea and snuggling on the couch with my dog and a nerdy health book. Ginger and Turmeric; two very powerful healing roots. Together they are known to help with digestion, anti-inflammatory related issues, blood sugar levels, and so much more. The research is endless on these two roots. The reason I like it? When I drink this earthy tonic I know the cells in my body use every nutrient for my best interest; from immune-boosting properties to cell oxidation all of which keep me alert, healthy, and active. I hope you enjoy it as much as I do.
Ginger Turmeric Concentrate
1 finger Ginger
1 finger Turmeric
1 Cup water
Peel both roots and cut into medium-thick slices. Add to water and bring to a boil. Let boil for 1 minute and turn off the heat. Let seep overnight. In the morning, strain and place liquid in a jar in the refrigerator.
To make one cup of tea
Add 1 – 2 Tbls of concentrate into a mug. Add hot water. As you sip on this tincture, close your eyes and listen to your body thanking you.
Tortillas, shredded lettuce, chopped tomatoes, avocado, fresh cilantro, salsa, taco sauce, olives, brewers yeast, sprouts, chopped onion
From The Engine 2 Cookbook by Rip and Jane Esselstyn
½ cup dry split peas (green, yellow, or a mix)
1 ½ cups broth (any flavor) (optional)
2 green onions*
1 cup tomatoes, diced*
¼ cup parsley, chopped*
¼ cup Italian salad dressing
This dish is better the next day. *You can use whatever vegetables you have on hand.
If you love beets, you'll absolutely adore this salad. The sweet, earthy flavor of the beet is front and center. Besides the time it takes to roast the beets, the salad is quick to assemble and makes an excellent side dish in any meal.
To roast the beets
Prep time: 45 minutes to cook the beets and 15 minutes to prep the salad
Adapted by Megan Wellman from Sauvie Island Organics Farm Blog at www.sauvieislandorganics.com/blog/?p=2790, author Katherine Deumling, 2013.