Tuesday, 30 April 2013

Yakitori


YAKITORI according to Japanguide.com means  grilled chicken speared on sticks. All different parts of the chicken, thighs, skin, liver, etc. can be used for yakitori.  “Yaki” means grilled and “tori” means chicken.   In short, yakitori is the Japanese version of chicken barbecue. 

But what I am about to present to you is a non-skewered oven-grilled chicken version since I have no bamboo sticks or any skewer available that I can use. I made a few tweaks here and there incorporating the Filipino method of marinading the meat before barbecuing.

So here is my Yakitori that my husband loves glazed in a sweet-savory sauce made of soy sauce, sake, and mirin. Have it with any boiled or grilled veggies and a steamed whole-grain red rice.


     YAKITORI

Ingredients :

Chicken thighs, boneless skin-on - 4 pieces
Bamboo sticks (optional)
Sesame Oil - 1 tsp

Marinade :

Soy Sauce - 3 tbsp
Sake (rice wine) - 3 tbsp

Glaze :

Soy Sauce - 1/4 c
Sake (rice wine) - - 1/4 c
Mirin - 1/4 c
Sugar - 4 tsp
Ginger , grated- 1/4 tsp
Garlic, minced - 4 cloves
Water - 1/4 c 

Cornstarch - 1 tsp dissolved in 1 tbsp of water

Cooking Procedure :

1. Debone your chicken thigh if you are not using the deboned ones.  Set aside the bones.  Slice the chicken into half or 2"x2")
2.  Mix the ingredients for the marinade and marinade the chicken for at least 2 hours or even overnight if you have the time.
3.  Using an infuser, inject each slice of chicken with the marinade.  
4.  Place the chicken in a griller.  If you are going to use your oven to grill, which I did, preheat it first to 200 degrees Celsius.  Grill chicken for about 5 minutes.
5.  While grilling, mix the remaining marinade with the ingredients for the glaze, except for the cornstarch mixture, and add the chicken bones then bring to a boil under medium fire for about 5 minutes then simmer under low fire for another 10 minutes
6. Remove the chicken from the griller and add to the glaze mixture and simmer for 2 minutes under medium fire.
7.  Return the chicken on the griller and brush it with sesame oil.  Grill one side for 8 to 10 minutes or until they turned brown.  Flip the chicken and grill for another 5 minutes.
8.  Remove from the griller and arrange it on a plate.  Pour the glaze on the chicken and serve

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Monday, 29 April 2013

Chicken Teriyaki



Happy Monday morning everyone. 

For this week, we will be featuring my husband and I's favorite cuisine - JAPANESE!!!  What's the first dish that comes to mind when one mentions Japanese cuisine, well, that's aside from sushi and sashimi which is the Husband's very very favorite?  Teriyaki! Correct.
 
I just learned what Teriyaki is - "Teri" means luster and "yaki" refers to the method of cooking or grilling. Grilling is the way to cook the meat for this dish and then it is bathe with a savory sweet-soy teriyaki sauce.  The result is a chicken dish that is shiny and sweet.  That was the traditional laborious way of how Japanese cook this dish.  But due to busy urban (and even rural) living, traditional cooking evolved.  Busy Japanese home-cook prefer pan-frying over charcoal grilling as the latter requires tremendous amount of work not to mention that it is time-consuming.  And for some, making a simple teriyaki sauce from scratch has already become an ordeal making way to ready-made teriyaki sauces that is also being used by non-Japanese world wide.  But does it really taste the same like the real thing?


I don't think so.  I am one of those home-cook wife and soon-soon-to-be-mom (we're working on it :-) ) who likes cooking from scratch.  I mean, I do not like using ready made sauces or ready made mixes when I cook.  As one judge in a cooking reality show contest once commented (My Kitchen Rules) "that's not cooking"  when he learned that a couple contestant used ready-to-use mint cream in their dessert.  I do agree with him 101%.  But some times we have no other option but to use pre-mixes like when I cook sinigang. In my current side of the world, kamias or tamarind which are usually used as souring agents for sinigang are not available.  So, when I crave for sinigang, I use the sinigang mixes by knor, magi, etc.

So for this teriyaki sauce or other Filipino dishes like kaldereta, mechado, menudo, afritada, etc, I do everything from scratch.  Even the hoisin sauce I use for my Chinese cooking is also from my scratch recipe.


So my version of this chicken teriyaki first involves pan-frying of the chicken and making my teriyaki sauce from scratch. We have no sake so I decided to use dry white wine.
  My husband  is never fond of sweet dishes BUT this one is a winner for him :-)





     CHICKEN  TERIYAKI

Ingredients:













  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf













  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf

    Chicken thigh - 4 pcs
    Black Pepper Powder
    Vegetable oil - 1 tbsp
    White Wine- 2 tbsp

    Marinade :

    White Wine- 4 tbsp
    Ginger, grated - 1 tsp
    Iodized salt

    Teriyaki Sauce:

    Soy Sauce - 2 tbsp
    White wine - 2 tbsp
    Mirin - 1 tbsp
    Honey - 1 tbsp

    Cooking Procedure:

    1.  Mix the salt and the white wine.  Place it in an infuser and inject the marinade in the chicken thigh. 
    2.  Rub the ginger into the chicken and let this sit for at least an hour. After it's marinated, use paper towels to dry the chicken and remove any excess ginger pulp. 
    3.  In a non-stick frying pan, heat oil on high heat. Fry the chicken until each sides are browned.  Fry the chicken skin side first. Remove excess oil
    4.  Reduce fire to low then pour the white wine over the chicken, sprinkle with the black pepper powder, and let it simmer covered until the liquid is almost gone. 
    5. Mix all the ingredients for the teriyaki sauce.  Pour the sauce over the chicken and make sure that all the chicken thighs are fully coated. 
    6. Simmer the chicken and the sauce under low heat until the sauce thickens

    Serve the chicken with thinly sliced raw lettuce leaves.
     
    Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp. - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf














  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf
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    © myFresha-licious (29April2013)

    myFresha-licious Fudgy Black Forest Rum Chocolate Brownies


    You think Black Forest are for cakes only?  Think again :-) I had already baked my own version of Black Forest Brownies  and guess what, my husband liked the blended flavor and the after effect of the of the rum and cherries and the deep rich flavor of the chocolate.  The texture is also awesome.  Very fudgy and gooey that the brownie literally sticks to your teeth as you bite and chew on it.

    My Black Forest Brownies is a delicious combination of rich chocolaty and fudgy brownies and candied cherries soaked in rum.  I was initially planning of topping it with whipping cream and decorating it with cherries but I changed my mind since this is just an experiment.  Now that I have a good black forest brownie base recipe, I can experiment on the toppings later on.  

    If you are fond of liquor chocolates, you'll definitely love this.  It's delicious and it gets even better when it stays in the refrigerator for a some days




    myFRESHA-LICIOUS FUDGY BLACK FOREST RUM 

              CHOCOLATE BROWNIE
    (http://www.myfresha-licious.com)
     
    Ingredients :

    Flour - 1/2 c + 2 tbsp
    Cocoa Powder - 4 tbsp
    Salt - 1/4 tsp
    Baking soda - 1/4 tsp
    Vanilla Powder - 1/4 tsp
    Chocolate (at least 56% cocoa mass)- 1 c + 5 tbsp 
    Unsalted Butter - 1/2 c + 2 tbsp
    Eggs - 3 mediums size
    Sugar - 1 c + 2 tbsp
    Dark Rum - 1/4 c
    Candied Cherries - 1 c


    Baking Procedure :
    Baking Temperature : 180 deg C
    Baking Time - 18 to 25 minutes
    Yields:  two 8"x8"

    1. Soak cherries in rum overnight. Drain and reserve the rum
    2. Line two 8x8 pan with wax paper or grease and flour it.
    3. Preheat oven to 180 C.
    4. Using a bain-marie or double boiler, melt the butter and chocolate. Set aside to cool.


    Check our cooking tips on How to Melt Chocolates.

    5. Mix the dry ingredients together except for the sugar.
    6. Whip the eggs until fluffy then add the sugar and rum.  Cream together.
    7. Add the cooled chocolate-butter mixture and mix until well blended.
    8. Add in the dry ingredients until well-incorporated and smooth.
    9. Fold in the cherries.
    10. Spread batter evenly into pan and bake for 18 to 20 minutes or until a cake tester or toothpick inserted in the brownie comes out clean.
    Let it cool before slicing.  We suggest that after one hour of cooling on its pan, place the brownies in the refrigerator and let it chill there for at least an hour or two.  


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    © myFresha-licious (29April2013)

    Saturday, 27 April 2013

    Suam na Kalabasa, Dahon ng Ampalaya, at Hipon



    My Mama often cook this dish but I was not aware that this kind of dish is called SUAM.  All we know is that it is a sauted dish like any other cooked the same way.

    Suam is how soup dishes are called in Filipino.  This suam recipe of mine is made of almost mashed squash, two handfulls of bittergourd leaves, and a bunch of small shrimps flavored with the usual Filipino spices like ginger, onions, garlic, fish sauce, and those black pepper powder. The amount of soup depends on how soupy you want your dish to be ;-)

    Here's my recipe.  Thanks to Janice for the free dahon ng ampalaya :-)


    SUAM NA KALABASA, DAHON NG AMPALAYA, 
    AT HIPON
    (www.myfresha-licious.com)

    Ingredients :

    Hipon (Shrimps), small sized
    Kalabasa (Squash), sliced into small sizes
    Dahon ng Ampalaya (Bittergourd leaves)
    Ripe Tomatoes, diced - 1 medium
    Onions, diced - 1 medium
    Garlic, chopped - 3 cloves
    Ginger, diced - 2 slices
    Fish Sauce - 3 tbsp
    Salt to taste
    Black Pepper Powder
    Water
    Vegetable oil

    Cooking Procedure :

    1.In a pan, heat oil and saute garlic, ginger, onions, shrimp, and tomatoes.  Stir until the tomatoes soften.
    2.  Add the squash and stir for a minute.
    3.  Pour water, amount of water depends on how soupy you want the dish to be.  Season with the fish sauce and black pepper powder.  Bring to a boil and simmer under medium fire until the squash softens and starts to break down.
    4.  Toss in the ampalaya leaves and continue to simmer for another 2 to 3 minutes until the leaves are cooked.  Adjust taste by adding more salt as needed.

    Serve with rice :-)

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    © myFresha-licious (27April2013)

    Friday, 26 April 2013

    Sauteed Bean Sprout


    I usually cook vegetarian dishes when my husband and I feel like we have had more than enough consumption of animal protein.  Though I make sure that we always have vegetables (boiled, steamed, grilled, or sometimes raw) that goes with the meat or seafood dishes, there's nothing more refreshing than to have just plain veggies for dinner.

    Since  lumpiang gulay using bean sprout as main ingredient was posted earlier, I've decided to post another vegetarian recipe using bean sprout as one of the ingredients.  This is actually a common vegetable dish in the Philippines as it is budget friendly.  Most often time, tofu, small shrimps, or ground meat is also added.

    Try this simple, affordable yet tasty dish.  You can grow your own bean sprout, please check our post on How to Make Your Own Mung Bean Sprout .  You can also click the link for more  Bean sprout recipes.

    SAUTEED BEAN SPROUT
    (www.myfresha-licious.com)

    Ingredients :

    Toge (Mung Bean Sprout) - 1 c
    Carrots sliced into thin strips - 1 small
    Cauliflower florets - 1 c
    Onions, diced - 1 medium
    Garlic, coarsely chopped - 5 cloves
    Parsley, dried & ground
    Low sodium Salt - to taste
    Black Pepper Powder 
    Vegetable Oil - 1 tbsp

    Cooking Procedure :

    1. In a pan / wok, heat oil and sauté garlic and onions.
    2. Add the carrots and shrimps. Stir fry for 2 minutes in high heat.
    3. Add in the bean sprouts, cauliflower florets, carrots and stir fry for a minute

    4.  Season with low sodium salt to taste, black pepper powder and parsley.  Cook until the vegetables are soft.

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    © myFresha-licious (26April2013)

    How to Make Your Own Mung Bean Sprout




    Mung bean sprout is a very versatile vegetables which is used in many Filipino and other Asian dishes.  Filipinos have developed many recipes where bean sprouts are added.  

    In our side of the world here in Qatar, bean sprout is a bit expensive at more than QR 10  (P100+) per pack of less than 200 g. That's the reason why my husband decided that we grow our own bean sprout and so we did.  

    Here is how.  This makes about 6 to 7 cups of bean sprout.


    How to cook bean sprouts?  Check our Bean sprout recipe collection.


    You need :

    Container enough to contain those 6 to 7 cups of bean sprouts

    Ingredients :
     
    Mung Beans - 2 c.
    Water


    Procedure :

    1.  Wash the mung beans at least thrice to remove any dirt and grimes.
    2.  Place the mung beans in a container then pour water over it at least 1 cm above the beans.
    3.  Cover the the container and soak the beans overnight.
    4.  The following day, remove the water and drain.  Rinse with cold water then add fresh water and soak it for another night. Do this twice if you plan to soak the mung beans for 3 days as we did.

    Make sure that you place the container with the mung beans away from direct sunlight. 




    © myFresha-licious (26April2013)

    Vegetarian Spring Roll: Bean Sprout



    Lumpiang Gulay or Vegetarian Spring Roll is this post all about.  I've been cooking lumpia at least once in 2 weeks as per my husband request.  Usually, I make chicken or beef lumpia.  But this time I decided not to add any meat nor seafood.  And since I made some bean sprout, I used that as main ingredient.  

    Actually munggo sprout is the most common ingredients for lumpiang gulay in the Philippines.  But you can experiment using other vegetables depending on what you prefer to eat and what is available in your part of the world.  Here in Qatar, bean sprouts are expensive.  They cost around P100 ++ per pack.  So I decided to make our own bean sprout.  I will post some tips on how to grow your own bean sprouts later today after this post..

    Lumpiang gulay like any other Filipino lumpia (meat / seafood / veggies) are great appetizers and a filling main dish just the same.  Dip it in a mixture of vinegar, garlic, onion, pepper, and salt, and it will rock your meal. 

    Here are some tips on how to make lumpia  regardless if you fry or bake it .  I have actually posted this in one of our earlier posted lumpia recipe but we want to share it again to you.
    1. First, you make sure that you remove any excess oil and excess liquid from your filling to avoid sogging. 2. Make sure that you use a thin lumpia / spring roll wrapper not the thick ones. 3. Thaw your wrapper first before using it.  Or just remove it from the refrigerator at least an hour before using to soften the wrappers and avoid breaking 4. Fry one lumpia first and taste it before wrapping the whole lot so you know how to adjust the taste if it is needed


    For this recipe, I fried the lumpia, but you can also bake it if you want.

    VEGETARIAN SPRING ROLL :  BEAN SPROUT
    (www.myfresha-licious.com)

    Ingredients :

    Toge (Mung Bean Sprout) - 2 c
    Carrots sliced into thin strips - 1/2 of a small pc
    Bell Pepper, chopped - 1/2 of a small pc
    Onions, diced - 1 medium
    Garlic, coarsely chopped - 5 cloves
    Low sodium Salt - to taste
    Parsley, dried & ground
    Black Pepper Powder
    Lumpia/ Spring Roll Wrapper
    Sunflower Oil or any other vegetable oil for frying



    Cooking Procedure :


    1. Heat 1 tsp of vegetable oil in a pan and saute garlic in it.  Stir in the chicken then the onions and bell pepper.
    2.  Add in the carrots and bean sprout.  Season with salt, parsley, and black pepper powder.  Remove from fire and cool down.
    3. Using a spoon, place a spoonful of the chicken-bean sprout mixture on the lumpia wrapper.   Wrap then roll.  Repeat until all the chicken-bean spout mixture had been wrapped and rolled.  





    4.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the lumpia.  The oil should also not be smoking hot. 
    5.  Shallow fry the lumpia, flipping it from one side to another, until the wrapper turned brown and crunchy.    
    6. Place the fried lumpia on a strainer or on top of layers of paper towels to drain the excess oil.

    Serve with your favorite dipping vinegar.  I usually just mix vinegar, minced garlic, minced onion, black pepper powder, and salt to taste, for our lumpia dip.  Try it

    © myFresha-licious (14April2013)

    Thursday, 25 April 2013

    Vegetarian Sauted Mung Beans


    My husband and I love sauted mungo but I only cook it every once in a while since Frederick is not liking the high uric acid in the mung beans.  Most of the time I cook it with pork which is my favorite.  But if we had ingested too much animal protein, I go for the vegetarian version.

    Earlier today, I have posted our Ginisang Mungo, Baboy,at Gulay (Sauted Mung Beans w/ Pork and Vegetables).  It is our  usual way of cooking munggo .  Now, we are posting our vegetarian version which is suitable for Vegans.  

        VEGETARIAN SAUTED MUNG BEANS
          (www.myfresha-licious.com)

    Ingredients :

    Mung Beans - 1 c.
    Onion, diced - 1 medium
    Garlic, coarsely chopped - 6 cloves
    Ginger, crushed and diced - 1/2 of a thumbsize
    Ripe Tomatoes, diced - 1 large
    Ground Black pepper
    Alugbati / spinach / bittergourd Leaves or any leafy veggies of your choice

    Low Sodium Salt to taste   
    Vegetable oil
    Water enough to cook the beans 

    Cooking Procedure : 

    1. Wash and soak the mung beans overnight.  Drain, rinse in running water, and set aside
    2. Place the mung beans, water (at least 2 cm above the beans), black pepper powder, and salt (1/4 tsp) in a pressure cooker.  Boil under pressure for 20 minutes (start timing from the moment the cooker whistles).  Remove pressure from the cooker
    3. Heat oil in a pan and saute in it the garlic then the ginger, onions, and tomatoes.
    4. Pour half of the cooked and mashed mungo beans.  Stir then transfer it back to the pressure cooker.
    5. Let the mung beans simmer for at least 5 minutes under medium fire.   Add more black pepper powder and salt to adjust taste if needed. Simmer
    6.  Toss in the alugbati leaves and continue to simmer until the leaves are soft.  Remove from fire

    © myFresha-licious (24April2013)

    Ginisang Mungo, Baboy, at Gulay

    Sauted Mung Beans with slices of Pork and Alugbati Leaves
    Finally,  the 2 weeks (was it even a month?) break for my favorite tv series is over.  I just downloaded a few episodes of my favorite shows (castle, the mentalist, the vampire diaries, grimm. Still waiting for big bang theory, person of interest, glee, grey's anatomy, and arrow).  I just couldn't understand why they need to go on break for 2 weeks when the shows just got back from 2 some even 3 months of long hibernation? Yes, I am complaining.

    Anyways, what have we got this time?  Legumes! Mung Beans!  Sauted mung beans or ginisang munggo in Filipino with lots of pork and fatty at that is a favorite not in our household but in every Filipinos'.  My Papa cooks it with large chunks of pork meat and taba (pork fat).  But I noticed that as my parents get older, they try to shy away from this dish.  My mama is avoiding it because of her rheumatism and my father because of his cholesterol and high blood pressure (well, he cannot eat it without pork in it.  May be he needs to try adding chicken :-) ).

    Once a month they try to cook this though specially since my nephews and niece likes this delicious dish.

    Sauted Mung Beans with lots of Pork cuts and Spinach Leaves.  Cooked by my Papa (my nephews and niece call him Papi)
    Once in a while (at least once a month or once in 6 weeks) I cook this dish.  My husband is also trying to lessen our intake of legumes due to their high uric acid content.  

    Anyway, I believe most of you know how to cook this ginisang munggo and you have your own cooking style preference for this dish.  Let me share my recipe for a change :-)

    If you are a Vegan, try our Vegetarian Sauted Mung Bean recipe which I will be posting later.

      
    GINISANG MUNGO, BABOY, AT GULAY
    (http://www.myfresha-licious.com)

    Ingredients :

    Mung Beans - 1 c.
    Pork,  sliced into strips - 150 g
    Onion, diced - 1 medium
    Garlic, coarsely chopped - 5 cloves


    Ground Black pepper
    Alugbati Leaves or spinach leaves or any green leafy vegetables
    Fish Sauce -  1 1/2 tbsp

    Low Sodium Salt to taste   
    Vegetable oil
    Water enough to cook the beans 

    Cooking Procedure : 

    1. Wash and soak the mung beans overnight.  Drain, rinse in running water, and set aside
    2. Place the mung beans, water (at least 2 cm above the beans), black pepper powder, and Fish Sauce in a pressure cooker.  Boil under pressure for 20 minutes (start timing from the moment the cooker whistles).  Remove pressure from the cooker
    3. While cooking the mung beans in the pressure cooker, heat oil in a pan and pan fry the pork until they turn almost brown.  
    4.  Add in it the garlic then onions.  Stir for a minute.
    5. Pour half of the mungo beans on the pork.  Stir then transfer it back to the pressure cooker.
    6. Let the mung beans simmer for at least 10 minutes under medium fire.   Add more black pepper powder and salt to adjust taste if needed. Simmer
    7.  Toss in the leafy greens and continue to simmer until the leaves are soft.  Remove from fire

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    © myFresha-licious (24April2013)

    Wednesday, 24 April 2013

    Turmeric-Ginger-Lemon-Green Tea Tonic


    I am a person who oftentimes resort to nature's wonders to improve my well-being, prevent some illness, if not cure them. I have my restrictions and I abide by my personal ethics and morals when it comes to tapping natural remedies.  Like I do not take bear biles for example because I am against the process of extracting such things from the poor animal.

    I am more of processing, pureeing, boiling, etc. all sorts of fruits, vegetables, spices, and herbs despite their horrendous taste sometimes believing in the health benefits they can offer.

    That said, here is  one of my usual hot drinks - Turmeric-Ginger-Lemon-Green Tea Tonic- specially when my tummy is "malfunctioning".

    Before going any further, let me share with you some health benefits of Ginger and turmeric

    1. Health Benefits of Ginger- Ginger is claimed to have numerous medicinal value - antibacterial, anti- inflamatory to anti nausea and treatment of sore throat. Here are a few of its health benefits according http://www.medicalhealthguide.com and http://www.dailymail.co.uk

    -  ginger aids in digestion as it stimulates the taste buds, stoking a dull appetite, and triggering digestive secretions. 

    -   It contains a potent antioxidant, gingerol, which helps cleanse the harmful chemicals our bodies produce when we’re worried, so ginger can help psychological stress too.’

    -  Improves the absorption and assimilation of essential nutrients in the body.

    -  Prevents and treat vomiting, motion sickness, and nausea. 

    -  Ginger is anti infectious: Antibacterial, anti fungal, anti parasitic due to its chemical content called zingibain that kills and dissolves parasites and their eggs.

    - It has anti inflammatory and antioxidant properties when take orally as well as when applied externally. It helps relieve inflammation related to arthritis, rheumatism, menstrual cramps, sprains and lumbago.
     
    - Helps control cholesterol and prevent heart Disease.

    - Treats colds, cough, sore throat, hoarseness, asthma and bronchitis; Nasal congestion.

    -  It is also used as digestive aid for mild stomach upset,


    2.  Health Benefits of Turmeric is good for the overall health of the digestive system.  Here are a few of the health benefits of turmeric according to http://www.sense-serendipity.com

    -  Body and liver detoxifier
    -  Boost immunity by improving liver function
    -  Cleanses and purifies the blood
    -  Eases symptoms of coughs and colds 
    -  Improves circulation in the body
    -  Improves skin complexion
    -  Prevents internal bleed clotting
    -  Protects liver tissue
    -  Reduces bad cholesterol
    -  Reduces inflammation – such as all types of arthritis and other inflammation
    -  Stimulates secretion of bile which helps break down fat

    Here's the recipe for my tonic.  Don't mind the taste.  Just close your eyes and do not breathe while drinking this :D if you cannot tolerate the taste.

    TURMERIC GINGER LEMON GREEN TEA
    (http://www.myfresha-licious.com/)

    Ingredients :
     
    Ginger - 5 slices
    Turmeric Powder - 1 tsp  
    Lemon - 2 tbsp
    Green tea - 2 tea bag
    Water -  2 c

    Preparation :

    1.  Place water and ginger in a pot and bring to a boil.
    2.  Pour the ginger tisane in 2 empty cups. Steep green tea in each cup for 5 minutes.
    Remove green tea bag. 
    3.  Add 1/2 tsp of turmeric and 1 tbsp of lemon juice in each cup.  

    Stir and enjoy

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    © myFresha-licious (24April2013)