Dextery: August 2008 Archives

Ginger tea

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I spent the night shivering under a pile of blankets, my skin piping hot and my stomach wanting to start a rebellion every minute. Yep, I must have ate something bad or catch some infection. Anyway, I'm taking the day off to take care of myself and I though I might as well share with you my recipe for ginger tea.

Ginger is renowned to be a digestive aid and cure nausea. (Gravol have a "natural" product line where they use ginger as the active ingredient) Other plants have also beneficial effects on the digestive system, notably mint and chamomile. Lemon has natural anti-bacterial properties (so has garlic), and contains vitamin C. Unpasteurized honey is also anti-bacterial. So if you combine these ingredients together, you have a great ally to fight your unsettled stomach and sore throat. And best of all, if you like ginger, it tastes really good!

This recipe is adapted from the "Sick Tea" published in Vegan on a Shoestring, made by the People's Potato project collective. (If you're into vegan cooking, get this book!)

Ingredients :
  • 2 cups of water
  • ginger, let say a 1 cm chunk
  • a handful of fresh mint
  • half a lemon or lime
  • 1-2 tsp unpasteurized honey

Put the water, ginger and mint in a small saucepan and bring to a boil. Press the lemon (or lime) with your hands to extract the juice directly over the saucepan. Let simmer 5 minutes. Strain into a mug and wait until the tea is cold enough to drink (somewhere between too hot and lukewarm) and add the unpasteurized honey. The reason we wait until the tea is not too hot is to keep intact the anti-bacterial properties of the honey (If you use pasteurized honey, it doesn't have these properties anymore. Note that vegan can substitute honey for maple syrup). Curl up in your favorite sofa with your favorite blanket and sip.


The hungry physicist

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This blog should have been called "The Hungry Physicist" instead of "The Knitting Physicist". It has been months since my last knitting post and it has been food related posts since then. The summer is so hot and muggy that I don't feel like knitting. Sad, huh?

What to do with a bucket of bananas?

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At the small outdoor market near were I live, ripe fruits are routinely sold for really cheap. So I bought a bucket of Granny Smith apples for 1$ and a bucket of bananas for 2$. The apples were a bit bruised, in fact, the best looking ones were evidently placed on top of the bucket, but it doesn't matter because I used them for apple-ginger fresh juice. But what to do with 10 bananas that threaten to ripe all at once?

1 - Give some of them to hungry friends after their soccer game.
2 - Turn some of them into banana-nut bread.
3 - Make a sweet banana-yogurt smoothie and freeze it in Popsicle molds.
4 - Chop the rest and freeze it.

Oh yeah, banana-nut bread :

banana_bread.jpgI found several banana bread recipes on the Internet and adapted them to what I had in the kitchen at the moment, and it turned out to be was something like this :

Ingredients :
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • 3 bananas, mashed
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/2 cup chopped almonds, toasted
In a bowl, mix or sift together the flour, salt, baking powder and nutmeg.
In a big bowl, mix the mashed bananas, eggs and sugar. Add oil, milk, vanilla and mix well.
Incorporate the dry ingredients into the banana mix and mix well. Fold in the toasted almonds.

Pour the batter into a greased bread pan and bake for 45-55 minutes at 350°F.

About this Archive

This page is a archive of recent entries written by Dextery in August 2008.

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