Natures Healing Herbs
A brief description of the herb;
Also known as Zingiber officinale, and has certain therapeutic properties and the reported benefits of using it internally, in the form of a herbal tea (infusion) are listed below.
Some of the many uses and benefits:
• colds and flu
• fever and headaches
• stomach upsets
• warms the body and helps circulation
• nausea and vomiting
• chest congestion
• relieves pain
• morning sickness
• digestive and liver function
Which part to use for ginger herbal tea;
The roots are used for making the brew and is normally thinly sliced before infusing it into the hot water.
**** PLEASE NOTE:
* Ginger should not to be used by people with,
* ulcers in the digestive track,
* high fever suffering from an inflammatory skin complaint.
Making Herbal Tea;
The standard way to make an infusion, unless otherwise specified, is to pour a cup of boiling water over the material to be infused, let it stand for 5 minutes, strain it, and drink it.
* Fresh plant material
* When the recipe refers to fresh plant material to be used, a 1/4 cup fresh material is used, following the method above.
* Dried material
* When the recipe refers to using dried material, use 2 teaspoons of material when making it.
* Bark or seeds
* Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark.
* Sweetening your infusion
* You could sweeten your health drink with a good quality honey, and I like to add a splash of fresh lemon juice to enhance the taste.
General warning when using herbal infusions;
• Only use the herbal material if you are 100% sure that it really the herb in question.
• If you are ill or have any health concerns, consult your health practitioner.
• Do not continuously drink the same infusion. At maximum use for 10 days and then skip 5 days.
• Only have one cup of herbal infusion per day, except during acute periods - such as when you have a cold or flu, you can then have it three times a day, but for a maximum of 4 days.
• When you use herbal remedies, be aware that they can be extremely powerful, and should you have any side effects when taking these infusions, immediately stop using the herb and consult your health practitioner right away.
And if you're wondering what to have for dessert tonight;
Ginger Fried Rice
This take on fried rice is so deeply satisfying, it has become one of our new favorite dishes.
It's quick and easy, but elegant enough to serve at a dinner party.
Makes: 4 Servings
1/2 c. rendered chicken fat or neutral oil
4 c. day-old cooked rice, preferably jasmine, at room temperature
2 Tbs. minced ginger
2 tsp. sesame oil
2 Tbs. minced fresh ginger
4 tsp. soy sauce
1 Tbs. grape seed, corn, or other neutral oil
2 c. thinly sliced leeks, white and pale green parts only
4 large free-range eggs
1. Melt half the fat in a large skillet over medium heat.
Add the minced garlic and ginger and season lightly with salt.
Cook, stirring occasionally, until crisp and browned.
Drain on paper towels and set aside.
2. Meanwhile, melt the remaining fat in a large deep skillet over medium-low heat, then add the leeks.
Cook, stirring occasionally, until softened, about 10 minutes.
They should be very tender, but not browned.
Season to taste with salt.
3. Add the rice and cook, stirring well, until heated through.
Season to taste with salt, then remove from the heat.
Put a quarter of the rice into a small bowl and gently press down into the bowl.
Invert the bowl onto a serving plate.
The rice will come out in a small dome.
Drizzle 1/2 teaspoon of the sesame oil and 1 teaspoon of the soy sauce around the mound of rice.
Repeat with the remaining rice.
Put the grape seed oil in a nonstick skillet and fry the eggs, sunny-side up, until the edges are set, but the yolk is still runny.
4. Put the eggs on top of the mounds of rice.
Top each mound of rice and egg with some of the garlic-ginger crisps and serve immediately.
We hope you enjoy!Tweet
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