Recipes: A Seasonal Tune-up

This week I'd like to highlight a recent entry from one of my favorite sites. As many patients at Health On Point know, my mom is a food blogger - and is passionate about her work. Earlier in the month she shared a story and recipe for one of my favorite wintertime treats - Ginger Brew.

As we've talked about this season, tis the season for colds and flu. While this often worsens during late autumn, excitement - and stress - of the holidays often leave us with lingering sniffling and coughing (and too many used Kleenex!). I have a dear friend who served in the PeaceCorps in Africa, and this was a recipe from her time there. 

Ginger has been used for centuries for its healing properties – it warms the stomach for digestion and rids the body of throat and nasal congestion. 

This recipe may be doubled or tripled if you want a more substantial amount of the concentrate. Basically, just combine the ingredients for this recipe, let it steep a bit at room temp or warmer in the sun. Then store in the refrigerator. Pour about two ounces in a large tea mug and fill it with seven ounces of boiling water. Believe me, this stops nagging coughs and congestion! 

If you make this in the summer, it can be diluted with ice water, or added to sparkling water or even juice. It is heavy on the ginger flavor (translate as “peppery” or spicy) so if you aren’t a ginger lover, use less concentrate.

Ginger Brew Ingredients

Yield: 2 cups of concentrate which makes about 8 glasses of tea or cold brew

Ingredients:

• 1 cup boiling water

• 3 Tbsp fresh grated ginger (I don’t peel it)

• 3 Tbsp granulated sugar

• 7 whole cloves

• 1 cinnamon stick (2 ½ inches long)

• 1 lime, squeezed (use the juice only)

• ½ juice orange, squeezed (use the juice only)

• 1 cup cold water

Instructions:

Pour boiling water over the grated ginger, sugar, cloves and cinnamon Stir, cover and keep in a glass bowl or measuring cup and place in a warm place covered for an hour. If it is sunny, put it on the window sill. This time of year I keep it in a warm oven (90 degrees).

After the hour, strain the liquid through a fine sieve or cheesecloth. Add the lime juice, orange juice and cold water. Again, keep the mix in a glass container and cover it, then keep it in a warm place for another hour. Strain the liquid and don’t pour the sediment at the bottom of the container through the strainer-discard it. The mix should be pretty clear.

Store covered in the refrigerator. This will keep for 7-10 days. Freeze for longer storage.

Balancing the summer heat from within [recipe]

"Summer Heat" is considered a pernicious influence typically occurring in the heat and humidity of summer. It is "uprising and spread out," affecting the head, causing thirst, a red face, and headaches. When summer heat combines with dampness due to humidity and over consumption of sugary drinks, such as soft drinks, this leads to a loss of appetite, nausea, vomiting, diarrhea, and fatigue. I've also been seeing patients complaining of more acne in recent weeks.

There are particular acupuncture points that are used to clear excess heat from the body. You may call or email us anytime to schedule an appointment.

With the farmers' markets in full swing with wonderful local produce and meats, I like to encourage my patients to eat particular foods to cool their bodies. Watermelon, tomatoes, eggplants, summer squash and sweet corn all reduce heat signs. Cucumbers are another wonderful option and I've recently discovered a refreshing, cooling summer drink. Try it at home and let us know what you think:

Cooling Cucumber Limeade (concentrated)
3 large cucumbers
6 limes (or more to taste)

Syrup (or less to taste)
2 cups water
1 1/2 cups sugar
sprigs of peppermint (also cooling!)

Step 1: Bring the sugar, water and mint to boil in a small saucepan. Once the sugar is dissolved and the syrup is clear, set aside to cool.

Step 2: Using a juicer*, juice the limes and cucumbers. I used the zest of two limes for a stronger flavor. Combine the cucumber-lime juice, water, and some simple syrup in a large pitcher (I used a mason jar) and chill. Pour over ice and add water or seltzer to taste. Enjoy!

* If you don't have a juicer, a blender will do, just add a bit of water, peel cucumbers and strain after blending to remove seeds
Photo courtesy of (and recipe inspired by) blog Nyam | adventures of cooking and eating...