Serves: 1
1/4 tsp. Cayenne pepper
1 1/2 Tbsp. Manuka honey
1 tea bag * (preferably Ginger)
1 to 1 1/2 c. Water * (depends on the cup size)
Directions:
1. Pour water into a small pot, and allow to come to a boil.
2. Pour the water into the cup over the tea bag, and allow to steep for 3- 5 minutes.
3. Add 1/4 tsp. Cayenne pepper, and 1 1/2 Tbsp. Honey .
4. Stir and sip.
BENEFICIAL FACT:
* Ginger
Helps with decongestant, just like Cayenne pepper.
Serves: 8
3/4 c. Milk
1 c. Flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 egg
2 Tbsp. Butter, melted
2- 4 c. Grated zucchini
1/4 c. Orange juice
Oil
Directions:
1. In a large mixing bowl, beat egg, zucchini, and blend well using a whisk. Add flour, sugar, salt, and butter, orange juice and blend well.
Add baking powder, and baking soda and blend with a wooden spoon.
2. Spoon batter onto a hot griddle pan, and cook until you bubbles form on the side . Then flip the pancake over, and cook until completed.
* if you are vegan or vegetarian
Serves: 4
2 boneless chicken breast halves, cooked and diced * ( vegan chicken)
4 c. Kale
1/3 c. Freshly chopped garlic
1 Tbsp. + 1 tsp. Butter
4 c. Water
4 Carrots, chopped
2 zucchini, chopped
Directions:
1. In a sauté pan with butter saute the garlic.
2. In a medium size soup pot add water, and chicken and allow to come to a boil.
3. Add the Kale, carrots, zucchini and the garlic, and allow to simmer for 5- 10 minutes.
Serves: 5 doses
1/3 tsp. Cayenne pepper
1/3 tsp. Freshly minced garlic
1 1/4 Tbsp. Honey
1 1/4 Tbsp. Apple cider vinegar
2 1/2 Tbsp. Water
Directions:
1. Combine all the ingredients together.
2. Take about a teaspoon when needed.
* Please continue to read this blog article.
Note: Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.
I really want to say that this blog article that you are about to read, I truly hope that it touches bases with you.
As you continue to enjoy each and every article that gets posted every Monday of the week.
As cold and flu season hits us I pray that you all have buckled down on the necessity that you're going to be needing, you're probably thinking what exactly is she talking about. And what does it have to do with you, well I am about to get to that point right now. As you are probably holding a bottle of cough syrup in your hands, as you are reading this. I want to tell you that getting rid of that cough can be taken care of, much easier than you think. Not every symptom you have can be cured with every medicine you have in your cabinet, nor is taking medicine back to back good for you. Now you're probably thinking where exactly am I taking you, and why exactly. I am going to tell you that you basically have what it takes to get rid of what is ailing you. Right in you're kitchen cabinet. While you're still saving a whole lot more money than you were before you read this.
You will be totally shocked at what foods you have laying around, that can totally change your cold or flu symptoms within a matter of time. While you're medication you took before is still waiting to kick in.
I am going to give you a list of a few wonder foods that are really good for relieving cold and flu symptoms.
While in the long run adding tons of flavor to your meals, as it will have you second guessing next time around.
beneficial foods that cures...
Garlic is a natural antibiotic
Cayenne pepper is a great nasal decongestant
Honey is a great substitute for sugar, especially if you have a sour throat. Add it into your tea. Suggested type of honey I recommended is Manuka Honey, stray away from man made honey. Because of its filled with sugar.
Lemon is filled with lots of vitamin C.
When combining these three beneficial ingredients, you have created a powerful healthy cough syrup.
Serves: 36
3 lb. Ricotta cheese
6 (8oz) pkg. Cream cheese
4 1/2 c. Organic granulated sugar
12 eggs
1 Tbsp. Vanilla extract
1/2 c. + 1 Tbsp. Cornstarch
1/2 c. + 1 Tbsp. Flour
1 1/2 c. Butter, melted and cooled
3 c. Sour cream
1 1/2 lemon, juiced
3 c. Apple pie filling
Directions:
1. Cream together the ricotta cheese and cream cheese. And the sugar and continue beating until smooth.
Then add in the lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat eggs in one at a time.
Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until completely blended.
2. Pour batter into an un greased 9x 13- in pan, Bake at 320 for 1 hour.
Then turn off the oven and allow to rest inside for 2 hours.
3. Remove from oven and cut into squares. Topping each cookie with apple pie filling.
(Adapted recipe from: Top secret recipes unlocked, by: Todd Wilbur)
Serves: 4
3 c. Spinach
4 c. Vegetable broth
1 c. Half & half
1/2 c. Flour
8 Slices cheddar
1/2 c. Shredded carrots
1/3 c. Diced onions
Pinch of crushed red pepper flakes
Directions:
1. Stream the spinach in a steamer basket in a covered saucepan over boiling for 6 minutes.
Remove the spinach from steamer, and chop onto a chopping board. Finely chopped spinach into pea sizes.
2. Pour the vegetable broth into a larger saucepan with half & half. Whisk in the flour along with the remaining ingredients, including the finely chopped spinach. Lowering the heat to medium and cook, stirring constantly until the mixture begins to bubble. Reducing the heat down again to simmer for 30 minutes, or until the carrots are tender and the soup is thick.
