Ginger tea and health benefits

Ginger tea and health benefits
With the arrival of cold weather, many people started eating spices to prevent diseases. Among these spices, ginger is also the richest micronutrient. Eating ginger has many health benefits. You can drink this spice which has anti-inflammatory properties, especially for coughs, flu and colds, instead of eating it directly. So what happens to your body if you drink ginger tea? here is the answer
Ginger is a source of vitamins, micronutrients and essential oils that have a strengthening, invigorating and anti-inflammatory effect on the body. Just like ginger, ginger tea has many unknown benefits for the body.
Protects against heart disease
According to research, ginger and ginger tea protect the body from heart disease.
In addition, a decrease in bad cholesterol and an increase in good cholesterol were observed. In addition, it allows blood pressure to be balanced.
Helps maintain weight
If you feel like eating something every 5 seconds, you may find it difficult to control your weight. Drinking ginger tea will greatly help you in this regard.
Control your blood sugar
According to some studies, consuming ginger in just 12 weeks has been shown to reduce the complications of diabetes.
Relieves knee pain and reduces inflammation
Another benefit of drinking ginger tea daily is that it reduces knee pain.
Strengthens the immune system
Finally, if you drink ginger tea, it strengthens your immune system and you can prevent the flu, cold or flu. You can see this effect after 21 days. At the end of 21 days, your body will gain resistance to infections and your immune system will be stronger than before.

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Tea Time

Fruity & Nutty
Curried Chicken Salad
Tea Sandwiches
Makes 12
2 cups finely chopped cooked chicken
breast
⁄ cup pineapple tidbits, well drained
¼ cup chopped green grapes
¼ cup finely chopped celery
2 tablespoons toasted slivered
almonds
½ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon ground ginger
¼ teaspoon hot sauce
¼ teaspoon salt
⁄ teaspoon ground black pepper
8 large slices honey wheat bread
• In a medium bowl, stir together
chicken, pineapple, grapes, celery,
and almonds.
• In a small bowl, stir together
mayonnaise, curry powder, ginger,
hot sauce, salt, and pepper until
combined. Add mayonnaise mixture
to chicken mixture, stirring until
well combined. Use immediately, or
store for up to a day in an airtight
container in the refrigerator.
• Spread a thick, even layer of
chicken salad onto 4 bread slices.
Cover with remaining 4 bread slices.
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches. Cut
each sandwich into 3 finger sandwiches (or rectangles). Serve immediately, or cover with damp paper
towels, place in a covered container,
and refrigerate for a few hours until
serving time.

Fruity & Nutty
Curried Chicken Salad
Tea Sandwiches
Makes 12
2 cups finely chopped cooked chicken
breast
⁄ cup pineapple tidbits, well drained
¼ cup chopped green grapes
¼ cup finely chopped celery
2 tablespoons toasted slivered
almonds
½ cup mayonnaise
1 teaspoon curry powder
¼ teaspoon ground ginger
¼ teaspoon hot sauce
¼ teaspoon salt
⁄ teaspoon ground black pepper
8 large slices honey wheat bread
• In a medium bowl, stir together
chicken, pineapple, grapes, celery,
and almonds.
• In a small bowl, stir together
mayonnaise, curry powder, ginger,
hot sauce, salt, and pepper until
combined. Add mayonnaise mixture
to chicken mixture, stirring until
well combined. Use immediately, or
store for up to a day in an airtight
container in the refrigerator.
• Spread a thick, even layer of
chicken salad onto 4 bread slices.
Cover with remaining 4 bread slices.
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from sandwiches. Cut
each sandwich into 3 finger sandwiches (or rectangles). Serve immediately, or cover with damp paper
towels, place in a covered container,
and refrigerate for a few hours until
serving time.

• Divide arugula leaves among
Toasted Crostini. Place crab mixture
on top of arugula. Serve immediately.

Chocolate-Filled Salted
Caramel French Macarons
Makes 20
3 large egg whites
2 cups confectioners’ sugar
1 cup sifted almond meal
⁄ teaspoon salt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1¼ cups dulce de leche
Bittersweet Chocolate Ganache Filling
(recipe follows)
Garnish: sea salt flakes*
• Place egg whites in a medium
bowl, and let stand at room temperature for exactly 3 hours. (Aging
egg whites in this manner is essential to creating perfect macarons.)
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil,
draw 40 (1¼-inch) circles 2 inches
apart onto parchment; turn parchment over.
• In the work bowl of a food processor, pulse together confectioners’
sugar, almond meal, and salt until
combined.
• Beat egg whites with a mixer at
medium-high speed until foamy.
Gradually add granulated sugar
and vanilla extract, beating at high
speed until stiff peaks form, 3 to 5
minutes. (Egg white mixture will be
thick, creamy, and shiny.)
• Using a large rubber spatula, gently fold almond mixture into egg
white mixture until batter falls in
thick ribbons. Let batter stand for
15 minutes.

Transfer batter to a pastry bag
fitted with a medium round tip
(Wilton #12), and pipe batter onto
drawn circles on prepared pans.
Tap pans vigorously on counter
5 to 7 times to release air bubbles.
Let stand at room temperature for
60 minutes before baking to help
develop the macaron’s signature
crisp exterior when baked. (Batter should feel dry to the touch and
should not stick to the finger.)
• Preheat oven to 275°.
• Bake until cookies are firm to
the touch, approximately 20 minutes. Let cool on pans completely.
Remove from pans, and place in
airtight containers with layers
separated by wax paper; refrigerate
until ready to fill and serve, up to
3 days.
• Place dulce de leche in a piping
bag fitted with a medium round tip
(Wilton #12). Pipe dulce de leche
along outer edge of flat side of
20 cookies.
• Place Bittersweet Chocolate
Ganache Filling in a piping bag
fitted with a medium round tip
(Wilton #12). Pipe ganache to fill
centers of cookies. Cover each with
a remaining cookie, flat side down,
pushing down gently and twisting
so filling will spread to edges. Sprinkle sides of dulce de leche filling
with sea salt flakes, if desired.
Serve immediately.
*We used Maldon Sea Salt Flakes.

Marigold tea and heart-shaped biscuits

2020-N05-06 TeaTime

stockfood

Herbal and fruit teas

 

преузимање

There are four basic types of true tea, which differ in the way the leaves after harvest, with the main criterion distinguishes the degree of oxidation. These are black, green, white tea.

Tea of fresh or dried flowers, leaves, seeds of, roots and fruits of various medicinal plants. These teas are prepared mainly by a particular part of the plant pour hot water and leave to stand for various lengths of time, depending on the plant species, the strength of taste and curative properties that wants to achieve.

Fresh plant requires less sinking, while the dried extracted a little longer. Cooking herb is not recommended for conservation of medicinal ingredients, especially if it contains essential oils, as is the case with chamomile, mint …

Herbal and fruit teas do not contain caffeine, but they have a lot of precious ingredients and have remarkable curative properties. Tea from the leaves and flowers of the plant are preparing overflow hot water, while drinks made from roots and seeds usually immersed in cold water, heated to boiling and cook until liquid evaporates third.