The Cold Buster: Ginger Tea From Scratch

I just got over a horrible cold.  Actually, it hasn’t even completely left my system and we’re 2 solid weeks in.  Still a little cough, cough going – ya know how it is.  When I was in the deepest, darkest part of my cold my brain was rummaging through itself trying to come up with something, anything that could help.  Finally, a moment of enlightenment: GINGER.
I always have ginger root in my kitchen. I love anything ginger: tea, the spicy ginger shots at Butcher’s Daughter that seem to clear anything up in an instant, ginger candies.  I remembered an old mate of mine from the French Culinary Institute who once made me the most delicious ginger tea from scratch and how it warmed my insides just right….

Now, with my nose sniffling and my head pounding, it was my turn to make the most healing and delicious ginger tea from scratch.  Trust me – it seriously helped me feel a lot better, even if it was just for a few moments.  Here’s what you’ll need:

[ingredients title=”Ingredients”]
  • Fresh ginger root, peeled, and cut into 1 cm slices (about 1/4 cup total)
  • A few slices of lemon
  • Honey or agave syrup (about 1 tablespoon)
[/ingredients] [directions title=”Directions”]
  1. Boil 4 cups of water to a rolling boil (the water will reduce when you boil so more is better than less).
  2. Add ginger root, 2-3 slices of lemon, and honey, and reduce to a simmer.  Cook for at least 20 minutes until the flavors come together in a strong way when you do a taste test.
  3. Strain out the ginger root and lemon into a small, round colander directly over your favorite mug.  Add a squeeze more lemon and honey to taste.
  4. Enjoy, and feel better!
[/directions] [show_shopthepost_widget id=”1332731″]



Homemade Taco Seasoning

 Everyone in the entire universe likes tacos, but everyone would like them more if they seasoned their protein of choice with fresh herbs and spices instead of processed non-food crap from a seasoning packet.  I started making big batches of homemade taco seasoning a couple years ago, and my Instagram got so many likes I figured I shared the deliciousness with y’all. 

Before we get into the easiest recipe of all time, lets have another teensy little chat about packets of seasoning.  They are the enemy.  They contain the nastiest shiz you’ve never heard of.  Do you really want to consume maltodextrin, corn flour, yeast extract, silicon dioxide, and ethoxyquin? Nah, I didn’t think so.

Recipe time!  Again, I make a ton of seasoning at once (this recipe reflects that) and store it in a glass container that is airtight.  You want to store seasoning, and things like flour in glass containers so little moths in your kitchen don’t get through and start munching on your food (gross, I know).  They can eat right through plastic, so glass is def the way to go.

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 5 1/2 teaspoons red pepper flakes

2. 5 teaspoons paprika (mine is hot, and from Hungary thanks to my boyfriend’s mama)

3. 5 teaspoons of onion powder

4. 5 teaspoons of garlic powder

5. A little less than 1/2 c. black pepper (this should be finely ground)

6. 1/2 c. of salt (I normally use sea salt when cooking but table salt is better for this)

7. 1 c. chili powder

8. 1/2 c. cumin (this is the star of this recipe, and what gives this seasoning that familiar flavor)

[/tab] [tab title=”Steps”]1. Literally just measure your spices and dump them into a bowl. Take a cute pic of all them before you mix ’em up and share with me on Instagram @lobosworth #homemadetacoseasoning!

2. Mix

3. Use 3 tablespoons of the seasoning per pound of meat (I prefer a traditional ground beef taco, but turkey is yummy too, especially if cooked very slowly to keep the moisture in).  Add about 1/2 cup of water to the meat once it’s done cooking, then the seasoning.  Bring to a boil and then let simmer gently until you eat up.

[/tab] [tab title=”Notes”]Serving Size: Use 3 tablespoons of powder per 1 lb of meat Difficulty Level: Easy[/tab] [/tabgroup]