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This Week's Healthy Recipes

Something for everyday right now

IMMUNE BOOSTING CINNAMON THYME TEA {NATURAL REMEDY}

https://www.recipestonourish.com/cinnamon-thyme-tea/

yield: 4 cups

prep time: 5 minutes

inactive time: 15 minutes

total time: 20 minutes

This home remedy is known for helping support the immune system and soothe irritated throats.

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INGREDIENTS

4 teaspoons cinnamon chips, or a couple of cinnamon sticks

4 teaspoons dried thyme

4 cups filtered water

Sweetener of choice

INSTRUCTIONS

Add water to saucepan, cover and bring to a boil.

Remove pan from heat/stovetop, add herbs, COVER and steep for 15 minutes.

Strain tea into quart-size Mason jar (for storage).

Serve hot and sweeten with a small amount of honey or sweetener of choice.

Store extra tea in the refrigerator for up to a week.

Dosage: Drink 2-3 cups daily to support the immune system. Continue drinking for a few days to a week after illness.

Praying everyone stays well throughout this troubling time.

Meal #1

Side #1

Julienned-Carrot and Kale Salad

https://www.marthastewart.com/1521107/julienned-carrot-and-kale-salad

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Prep:

15 mins

Total:

15 mins

Servings:

4

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Ingredients

1 pound carrots, peeled and thinly julienned

2 cups thinly sliced kale (2 ounces)

2 tablespoons fresh lemon juice

1 teaspoon honey

1 1/2 teaspoons Dijon mustard

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons hempseeds (optional)

Directions

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

Side #2

Herbed Applesauce

https://www.nutmegnanny.com/herbed-applesauce/

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

yield: ABOUT 2 CUPS

prep time: 20 minutes

cook time: 45 minutes

total time: 65 minutes

2 pounds apples, peeled, cored and chopped 1/3 cup apple cider (more as needed) -Can substitute apple juice or water if necessary 2-4 tablespoons dark brown sugar 2 sprigs fresh thyme 1 (4 inch) piece fresh rosemary

DIRECTIONS:

In a large saucepan set over medium heat add apples, cider, 2 tablespoons dark brown sugar, thyme and rosemary.

Cook until the apples soften and all of their juice is released, about 35 minutes. As your cooking down your apples if the pan gets dry simply add more apple cider. Remove the rosemary and thyme.

If you want a chunkier applesauce simply smash them in the pan using a potato masher. If you want a smoother consistency remove the hot apples to a food processor or blender (I used my Vitamix)

If you pureed your apples add them back to the saucepan and simmer gently until you reach your desired consistency. Taste for sweetness and add more brown sugar if needed.

Eat plain or serve with savory dishes.

Main Dish

Zucchini, Carrot and Potato Pancakes

https://www.foodnetwork.com/recipes/zucchini-carrot-and-potato-pancakes-recipe-1951206

Total: 32 min

Prep: 12 min

Cook: 20 min

Ingredients

1 large zucchini

2 large russet potatoes, (10 to 11 ounces each)

2 carrots

1 medium onion, minced

2 cloves garlic, minced

2 eggs

4 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 teaspoons cumin

Salt and pepper

Canola oil, for frying

Directions

With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven.

Dessert

Golden Pear and Thyme Cake

http://mycookinggallery.blogspot.com/2010/08/golden-pear-and-thyme-cake.html

Golden delicious pear and thyme. Both have a nice light fragrant. This is the third pear recipe this month! I bought these from the market, I guess that they must be in season now, as I seldom see this variety. It is very sweet and delicious. The pairing of this pear with thymes is wonderful. The cake turns out to be very moist and soft. This recipe calls for 1 tablespoon of thyme leaves, but I think that adding a little bit more, maybe half a tablespoon more, would give a slightly more stronger fragrance of the thymes, which I find that the original amount is not enough in terms of flavour and smell, as thymes has a lighter fragrant and taste unlike other herbs which can be very strong.

Overall, this is a really nice cake to bake, it is so soft and moist. If you have some extra pears around, and some thyme in your garden, try making this lovely cake, it is great with a cup of hot tea.

Makes 15 Preparation time : 1 hour and 20 minutes You will need a lightly buttered, deep roasting pan or cake tin measuring 20 x 30 cm/8 x 12 inches 280 gm/10 oz butter 280 gm/10 oz caster sugar 4 firm, but ripe pears, peeled, cored and diced 4 eggs 250 gm/9 oz self-rising flour, sifted ( see note) 1 tablespoon thyme leaves 1 tablespoon caster sugar, for sprinkling Set the oven to180C/350F/gas mark 4. Heat 30 gm/1 oz of butter and 30 gm/1 oz of the sugar together in a pan, until the sugar has dissolved. Add the diced pear and cook for about 5 minutes, until the pear is golden and caramelized. Leave to cool slightly. Cream the remaining butter and sugar together until light and fluffy. Add the eggs, a little at a time, stirring in between each addition, until the mixture is smooth, and all the eggs are incorporated. Add the flour, and then stir in the cooled pears with any buttery juices, and the thyme. Spoon the mixture into the prepared tin and bake for 40 minutes, or until the cake is golden and springy. Allow the cake to cool in the tin, scatter with the extra caster sugar, and then cut into squares. Store in an airtight container

*** NOTE

1 CUP SELF-RISING FLOUR SUBSTITUTE

1 cup (4.25 oz, 119 gr) all-purpose flour (plain flour)

1 1/2 tsp (0.3 oz, 7.5 gr) baking powder

1/4 tsp (0.05 oz, 1 gr) salt

Meal #2

Side

Glazed carrots with orange and thyme

https://recipes.sainsburys.co.uk/recipes/sides/glazed-carrots-with-orange-and-thyme

Kate Titford's glazed carrots with orange and thyme from Sainsbury's magazine will liven up your Sunday roast or Christmas dinner

READY IN30 minutes

COOKING TIME10 minutes

PREP TIME20 minutes

Ingredients

1.5 kg carrots, peeled and sliced on the diagonal

zest and juice of 1 large orange

25 g caster sugar

50 g butter

6 sprigs lemon thyme

Method

Put the carrots in a large pan of boiling salted water and cook until almost tender. Mix the orange zest and juice, sugar and butter together in a bowl with some seasoning.

Drain the carrots and return them to the pan. Add the orange butter to the carrots, along with the lemon thyme. Stir over a low heat until the carrots are glazed and heated through.