Cold & Flu Season? Stock up and protect yourself and your family!
Cinnamon Tea fights colds, flu and & cravings
Don’t wait until the shiver, shakes and fever stick you in bed for a week.
Be sure to stock your kitchen ‘medicine cabinet’ with these natural wonders:
Ginger root and ginger tea to help eliminate toxins
Raw garlic is anti-viral and has antibacterial properties
Dried shiitake mushrooms in broth, tea or food soothe inflammation
Pumpkin seeds are a rich source of immune boosting zinc
Cinnamon to help relieve congestion
Lemon (freshly squeezed) in water or on salads or veggies, or in soup can help fight infection
Although many people like to simply sprinkle cinnamon on oatmeal drinking cinnamon in tea is another great option, especially in winter. Warming, used for treating diarrhea, nausea and vomiting, flu, arthritis, menstrual cramps, and candidiasis, the smell relieves tension and helps steady the nerves. Cinnamon also balances blood sugar levels! Make your own easy Cinnamon Tea at home to help reduce sugar cravings, warm up, and keep colds and flu at bay.
Total time: 5 minutes
- 1 cinnamon stick (1-3 inches)
- 1 cup of boiling water
- 1 decaf green, black or herbal tea (rooibos or honeybush are favorites)
- 1-2 drops of Stevia for sweetening (optional)
1. Place the cinnamon stick in a cup.
2. Add the boiling water and steep covered for 10 minutes.
3. Add the teabag. Steep for one to three minutes.
4. Sweeten to taste, if desired.
This week I taught over 20 preschoolers how to make a yummy, healthy, high-fiber
snack, fruit kabobs.
But this recipe is great for adults too – the high-fiber fruit and seeds are easy to incorporate
for great digestion.
This hands on class offered the kids lots of different techniques that they
enjoyed. Measuring, mixing, skewering, dipping and rolling! And
they loved the food, too!
Easy fruit kabobs - great recipe to make with kids
Fruit Kabobs rolled in Trail Mix
Cut 2 bananas into 4 pieces each, wash 8 strawberries, dry and de-stem.
4 tablespoons sesame seeds (fill up 1/4 measuring cup)
4 tablespoons pumpkin seeds (fills up 1/4 measuring cup)
4 tablespoons raisins (fills up 1/4 measuring cup)
8 tablespoons unsweetened shredded coconut (fills up 1/2 measuring cup)
Measure and mix all together in a bowl.
Skewer pieces of banana and washed strawberries on toothpicks or popsicle sticks.
Dip fruit skewers gently in a bowl filled with dairy-free yogurt and roll in the trail mix.
Just because you can’t stomach dairy doesn’t mean you have to give up the good stuff.
I recently discovered that raw green beans, picked fresh from the vine from one of my favorite local farms, are ridiculously yummy. Why have I been ruining them by cooking them?
Though I’m not one to guild the lily, I was inspired to create a dairy free aioli dip for these perfectly sweet and crunchy green beans.
So here’s the recipe:
Dairy Free Aioli (serves 2, or 1 very hungry vegan)
2 tablespoons Follow Your Heart Vegenaise
1 teaspoon freshly smashed garlic paste
pinch sea salt
1/8 teaspoon extra virgin olive oil
1/8 teaspoon freshly squeezed lemon juice
1. Mix all together with a fork or spatula.
2. Dip freshly washed and dried green beans.
4. Moan with delight.