Saturday, June 9, 2012

Fennel & Ginger Root Tea Elixir

Giving up a cup of your morning coffee might be better for you than you realize and transitioning into a lifestyle of consuming food and beverages that have a nutritional value or serve a specific value is something to consider. 

Recently a friend of mine suggested that I start drinking Fennel and Ginger Root tea each morning.  After doing a little research, I've found that these two roots have incredible health benefits that I would like to share with you.  

Fennel Root - Helps aid in digestion, relieves bloating and gas.  It helps lower blood pressure and cholesterol LDL levels, plus it helps reduce water weight which helps with weight loss.

Ginger Root - Helps fight respiratory problems, reduce inflammation, strengthens immunity, encourages normal blood circulation, reduces menstrual cramps and relieves stress.

So the next time your start a pot of coffee, start a pot of hot water and place some sliced Fennel and Ginger Root in while it simmers and sip it as some tea.  Don't add any sweetener as it doesn't need it and you don't either.  However a nice slice of lemon goes well.


Seared Corn Salad & Avocado

Having great ingredients on hand make's it a lot easier to throw together a light lunch when your hungry.  I love the variety of mixed greens available at the grocer that are already triple washed so you don't have to do it.  My favorite combo is from Earthbound Farms - the Mixed Baby Herbs; it has Arugula, Spinach, Green and Red Oak Leaf, Romaine, Parsley, Dill and Cilantro.   Which makes it a great way to incorporate a variety of greens into your meal plans.  

I always keep a bag of frozen corn in the freezer and a couple of avocados on the counter in a bowl.  The key to picking great avocados is buying them when they are still firm - but the core comes out when you push it.  Leave it on the counter for 2-3 days and it's perfectly ripe!

I seared the Corn in a some Olive Oil, with some Red Onions, then I added some Whole Cumin Seeds and cooked it until the corn was seared.  Then I removed it from the heat, added some Himalayan Pink Sea Salt and Fresh Black Pepper.  Transfer to a plate to cool.

Once the corn is cooled, slice some grape tomatoes, toss with the corn and a little vinaigrette.

My vinaigrette was simple:

1 teaspoon Dijon Mustard 
3 Tablespoons Red Wine Vinegar
2 teaspoons Stevia
6 Tablespoons Extra Virgin Olive Oil
Pinch Ground Cumin
Pinch Ground Coriander
Himalayan Pink Salt 
Black Pepper, Freshly Cracked

Mix it up, dress your greens...lightly.  Then slice the avocado in half, remove the seed.  Place your dressed greens on the plate, add the avocado half, fill the avocado with the corn salad and enjoy!  How easy it that?