Winter Blues Cures
It’s cold season and everyone is coughing and sneezing, but that doesn’t have to be you!
Once it starts getting cold outside, I whip out all of my immune boosting remedies. In this blog post, I will share a few tricks that I like to keep in my back pocket for cold winters.
It’s freezing one day and balmy the next! The winter weather in the Northeast is less than ideal for our immune systems, especially in this transitional period, which is why I always jam pack my freezer and fridge with all of these immune boosting ingredients and recipes:
This recipe is super easy and was actually created by accident. I was in Florida visiting my mother and I always buy fresh turmeric and ginger when I am down there (my parents don't usually keep it in the house) and my trip was coming to an end, but I hadn't used all of the ginger and turmeric I got for the house. This is the type of thing that makes my mother anxious -- having ingredients around that she doesn't normally use, which usually results in my schlepping kale, or random fruits back with my to NYC because "we won't use them!" This time my mom had the idea that we grate the rest of the turmeric in ginger into our scrambled eggs. At first I thought it was weird, but I love both, so I gave it a shot and it was great! So that is how this recipe was born, I have since added more things to it. You can also have fun with different add-ins and be sure to let me know how you liked them in the comments below!
The recipe below is for two and all of the ingredients are to taste for the most part because everyone has a different threshold for how much fresh ginger and turmeric they like. I love both, so some days I go crazy with it, but I have suggested a teaspoon for each below -- feel free to add more or less!
1 teaspoon of oil of your choice or butter for greasing your pan -- I used butter
Fresh ginger (grated)
Fresh turmeric (grated)
1 garlic clove (grated -- optional if you do not care for garlic)
Salt and pepper to taste
Fresh chopped parsley, for garnish
Beat your eggs and season with salt and pepper
Meanwhile heat your oil/butter in the skillet on medium low
Once melted, add in the grated ginger, turmeric and garlic and cook until fragrant (about 2 minutes)
Stir in eggs and lower heat, keep stirring until the eggs are cooked to your liking -- I like mine a little runny :P
At the very last minute, before serving fold in parsley
I have always loved coconuts, but my world changed when I learned how to open a coconut on my own... it was BEST DAY EVER! Now I could have them whenever I wanted and I didn't have to wait for my roommate to open one for me :D This recipe came about when my roommate and I were tinkering around in the kitchen after opening a coconut. It is kind of a play on golden milk and while you can add this to your morning tea or coffee and I am sure it will be great, I love drinking it straight up.
One fresh coconut, water and meat -- if you don’t have this you can use 8 oz. of coconut water and ¼ cup coconut flakes
About a teaspoon of fresh ginger (grated) -- I usually use more
About a teaspoon of fresh turmeric (grated) -- I usually use more
Squeeze of fresh lemon
Pinch of black pepper
1 teaspoon honey
1 teaspoon vitamin E powder (optional)
Few shakes of cinnamon (to top, optional)
Place all ingredients in a blender and blend until smooth
Transfer to your favorite cup or mug and top with cinnamon
*Tip: This is NOT great heated up... I tested this out for you so you don't have to make the same mistake! Coconut water is not pleasant when heated. If you want a warm drink simply replace coconut water with regular filtered water! As I mentioned above, a bit in your tea or coffee will be just fine :)