cold

DIY: Lemon-Ginger Tea

/ ktbuchs87

We almost escaped the holidays without getting sick.  Almost.  It’s tough because during the holidays you’re around so many people and eating foods that might not be the healthiest and not sticking to your normal exercise routine.  It’s almost like inviting germs to take up residence in your body.DIY: Lemon-Ginger Tea | Life Healthfully Lived

The Monday after Christmas, Adam started feeling a little funny and by Tuesday was knocked out with a cough and cold.  He had the works, stuffed nose, sore throat, nasty cough, and achy all over.  The doctor said it was a virus, but not the flu, and only gave him a nose spray to relieve congestion.  So he pretty much had to ride it out on the couch for a week.

While taking care of him and seeing his misery, I knew that I had to take action to make sure I wasn’t the next visitor to the sick couch.  I upped my intake of vitamin C with oranges and lemons, made sure I got turmeric in as many dishes as possible, and tried my best to exercise and eat well to make sure that I stayed healthy.DIY: Lemon-Ginger Tea | Life Healthfully Lived

I have a little congestion, but I think I missed the worst of the virus and I’m going to chalk that up to the steps I took to ward it off.  One of the things that I did was down this tea every morning first thing.  You can buy lemon-ginger tea at the store, but it is so easy to make and I think that fresher ingredients make a bigger impact on your immune system.

So if you’re looking to make sure you don’t get sick this winter, try this tea in the morning and if you do feel something coming on, up your self-care routine.  Take extra rest, don’t go run a marathon, but do move a little, and try to eat as much real food as possible.  Your body will thank you!

Lemon-Ginger Tea- if it’s available and you can afford it, try to get organic ingredients.  If not, don’t stress too much over it, this tea is still better than no tea. DIY: Lemon-Ginger Tea | Life Healthfully Lived

  • One-quarter of a lemon (half of a half)
  • 3 thick slices of ginger
  • 8 oz hot water
  • Optional add-ins- honey, sprinkle of cayenne, fresh or powdered turmeric (fresh tastes a little better if you can find it because powdered might not dissolve as much and leave a gritty feeling)
  1. Boil the water.  While the water is heating up, slice and peel the ginger and put into the bottom of your mug.  Slice the lemon and get any add-ins that you want.
  2. Once the water has boiled, let it sit for a few minutes.  Then, pour it over the ginger slice and squeeze in the lemon juice.  I like to put the whole lemon wedge in the water after I’ve squeezed it.  Add in the honey, cayenne, or turmeric if you want and stir everything together.
  3. Let it steep for a few minutes and cool down before you drink it/

Butternut Peanut Stew

/ ktbuchs87

If you have been living under a rock for the past week, I may have some shocking news for you.  It’s cold.  Not just, “Oh it’s slightly chilly out there, better zip up”.  It’s full on cover every inch of your body in three layers of the warmest clothing you have so you don’t turn into a human popsicle the minute you step outside cold.  I don’t mind cold weather, but when it gets this cold I just want to burrow into a nest of my warmest blankets and drink hot cocoa.  I’m sure some of you have the same feelings.  So in an attempt to get you warm and give you some comfort, I have a delicious stew for you.

This stew is hearty, comforting, warm, tasty, and will hit the spot after a long cold day.  Plus you can make it in your slow cooker so you can start it before you go to work and come home to a healthy and hot meal.  Now I ask you, what’s better than that?

 Butternut Peanut Stew

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  • 1 cup dried chickpeas, soaked overnight or 1 can of chickpeas
  • 3-4 cups butternut squash, cubed
  • 1 large red bell pepper, diced (you can use green too)
  • 1 onion, diced
  • 1 can of full fat coconut milk (NOT light, trust me)
  • 4 cloves garlic
  • 1 can diced tomatoes
  • 1 tbsp fresh ginger, roughly chopped
  • 2 tbsp creamy peanut butter
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne, more if you want it spicier
  • 1 tbsp curry powder
  • 3 tbsp cilantro
  • salt and pepper to taste

1.  In a food processor or blender add garlic, tomatoes, ginger, peanut butter, cumin, cinnamon, cayenne, curry powder, and cilantro.  Blend until you have a thick paste.

2.  Place drained and rinsed chickpeas, onions, peppers, and butternut squash in a slow cooker.  Pour in peanut paste and add in coconut milk.  Stir until everything is well combined. Cook on low for 6 to 8 hours.

3.  Toward the end of the cook time stir every so often.  If it’s getting too dry, add in a little water.  Add salt and pepper if needed.

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This stew is great on it’s own, but if you want an even heartier meal, you can serve it over rice or pasta.  Hopefully these temperatures will warm up just a touch but until then make yourself some of this yummy stew!  Happy Friday!

What tricks do you have to keep warm in frigid temps?