Ginger Orange Tea

This recipe comes from "Moosewood Restaurant: Cooking for Health" @2009, pg 44.
I love making ginger tea in the morning before my 7:30 yoga class, especially in the winter. It warms me up. I am hoping Mike will give it a try.

Serves 2, Yields 2 cups, Time: 10 Minutes

 Claire gave me this cool container.
Keeps my tea warm.

Can be served hot or chilled.

1 rounded T. grated peeled ginger root (Note: I also add turmeric)
1 cup water
1 cup freshly squeezed orange juice
1 T freshly squeezed lemon juice
1 - 2 T honey

In a small sauce pan, bring the grated ginger and water almost to a boil, then cover and steep for 5 minutes. Use a fine mesh strainer to strain the ginger tea, pressing the liquid out of the grated ginger with the back of a spoon.

Stir together the OJ, lemon juice, honey and ginger tea. Reheat for a hot beverage, or chill and add ice.

Spinach-apple Smoothie

A recipe to try......

When I make a smoothie, I usually don't use a recipe but I do usually put in spinach.

Ingredients:

• 1 Banana
• 1 Granny smith apple, peeled
• 8 Ounces fresh spinach
• 1 Cup water

Instructions:
1. Add all ingredients to blender and blend until smooth.

Recipe Credit: food.com

Read more: http://www.care2.com/greenliving/14-ways-to-use-spinach-slideshow.html#ixzz2V3MusSaX

Mulled Cider

Recipe from: Elaine Moran ( Mom's recipe box)

Servings: 10
Preparation Time: 10 minutes
Start to Finish Time: 30-40 minutes

 Recipe:
2 quarts apple cider
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon allspice, ground
1 teaspoon cloves, whole
10, 3 inch cinnamon sticks
5 slices fresh orange, halved
5 slices fresh lemon, halved

In a 3 quart sauce pan or kettle, combine cider, sugarm salt and allspice. This also works in a crockpot.

Place cloves and cinnamon sticks in cheese cloth bag. I have also put them right into the brew. Add to cider. Slowly bring to boil, uncovered over medium heat.

Reduce heat and simmer covered for 20 minutes. Remove bag of spices.

Discard cloves but reserve cinnamon sticks.

Serving Ideas: Serve steaming in hot mugs. Garnish each mug with an orange and lemon half and 1 cinnamon stick.