Cleansing Turmeric detox tea

 

Cleansing Turmeric detox tea

Cleansing Turmeric detox tea:-

  • Turmeric- 1/4 teaspoon
  • Pinch of black pepper
  • Ginger powder – 1/4 teaspoon
  • Raw honey- 1 tablespoon
  • 2 cups water
  • 1/4 cup coconut milk ( optional)

Recipe – Fill mug halfway full with boiling water. Add in the turmeric, ginger, cover and brew for about 5 to 10 minutes. Strain the hot liquid and pour into a cup or mug. Stir in the pepper, honey and coconut milk. Your tea is now ready to drink.

Source: http://theindianspot.com/detox-tea-recipes-for-healthy-body-and-glowing-skin/3/

Spicy Orange Beef recipe from Pressure Cooking Today

Strips of fork-tender flank steak in a spicy orange sauce. No need to buy Chinese take out when it’s so quick and easy to make at home.

Pressure Cooker Spicy Orange Beef

Yield: 6 – 8 servings
Ingredients
  • 2 pounds flank steak, cut into 1/4″ strips
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, minced
  • 3/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon orange zest
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water
  • 1 bunch green onions, sliced

Directions

  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
  2. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute.
  3. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
  6. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

Source: Spicy Orange Beef recipe from Pressure Cooking Today

Organic Fermented Ginger Bug Soda Recipe – Whole Lifestyle Nutrition

Fermented Ginger Bug Soda

Source: Organic Fermented Ginger Bug Soda Recipe – Whole Lifestyle Nutrition

Ingredients
For the Ginger Bug:
  • ginger root
  • unrefined sugar
  • unchlorinated water (chlorine in water will kill off or inhibit some of the beneficial bacteria)
For the Ginger Bug ‘Soda’:
  • ¼ cup ginger bug liquid (from above)
  • 1 quart fruit juice and/or tea
Instructions
  1. For the Ginger Bug: Mix 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 cups of unchlorinated water in a clean class jar. Cover with cheesecloth or coffee filter and secure with a rubberband.
  2. For the next 5 to 7 days, add 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water. After 5 to 7 days, the ginger bug will begin to foam and bubble, and is ready to use.
  3. For the Ginger Bug ‘Soda’: Mix ¼ cup of the ginger bug liquid and fruit juice/tea, and transfer to flip top bottles and allow to ferment for 3 days at room temperature. Transfer to the refrigerator and chill before opening.
  4. Note: Once you have your ginger bug, you can store in the fridge and feed 2 tablespoons grated ginger, 2 tablespoons sugar, and 2 tablespoons unchlorinated water once per week.
Notes
Equipment Needed For The Ginger Bug:
Clean class jar,

Cheese cloth or coffee filter,

rubberband

Equipment Needed For The Ginger Bug Soda:
Flip top bottles washed with vinegar and hot water, and rinsed (soap can kill the beneficial bacteria, so use white vinegar)

Grandma’s flatbread recipe! No yeast. | Style & the City

2 1/2 C. Flour
2 3/4 tsp. baking powder
1 tsp. salt
1 TBSP. Olive Oil
1 C. lukewarm water
1 tsp. dried basil
1 tsp. oregano
1 tsp granulated garlic

Mix and sift dry ingredients in bowl. Stir in oil. Slowly add in water, and mix. Flour your counter, and knead dough for 5 minutes. Let sit covered for 10 minutes in bowl (I place a towel over the bowl). Roll out, and brush with melted butter (I like to add minced garlic).

Bake on 400 for 15-20 minutes (or until golden brown).

Source: Grandma’s flatbread recipe! No yeast. | Style & the City