cold

A DIY Immune boosting tonic recipe – a natural home remedy that will make your immune system stronger and powerful enough to fight easily any viral (like cold and flu), bacterial or yeast infection without using antibiotics.

Immune Boosting Tonic Recipe With Antiviral, Antibacterial & Anti-fungal properties.

lemons (~1/2 cup) ((with the skin

ginger

garlic

raw honey (organic)

Add all ingredients roughly chopped in a blender, pulsing for a few seconds until everything turns into a paste.The mixture contains not only the juice but also the fibers from the whole fruit/vegetable which makes it even more beneficial for your gut microbiome.

https://embed.mediavine.com/videos/qwxcwojqpeqkbe9v9e2o

A DIY immune boosting tonic recipe or a natural antibiotic recipe that will make your immune system stronger and powerful enough to fight easily any viral, bacterial or yeast infection. Great for those looking to boost their immune system while sick during the cold and flu season or to fight an infection fast without antibiotics in a more natural way.

Immune Boosting Tonic Recipe (Antiviral, Antibacterial, Anti-fungal)

A simple creamy spinach dip recipe perfect for any party!

Spinach Dip Recipe

oz frozen chopped spinach (1 package)

mayonnaise or dressing (low fat

sour cream (or Greek yogurt)

dry vegetable soup mix (1.4 oz)

water chestnuts (canned, drained)

green onions (chopped)

Defrost spinach overnight in the fridge or in the microwave. Squeeze dry.

Chop water chestnuts and combine all ingredients in a bowl. Mix well.

Refrigerate at least 2 hours prior to serving

Serve with bread, crackers or vegetables for dipping.

SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY!

Sujeonggwa (Ginger Cinnamon Punch)

water

g fresh ginger ((1.5 oz))

cinnamon sticks ((about 2-3 sticks))

sugar

Tbsp pine nuts

persimmons ((Gotgam 곶감))

Peel fresh ginger and slice thin.

Rinse cinnamon sticks in water.

Prepare 2 pots or kettle that can hold 5 cups or more.

Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

Strain ginger water and cinnamon water to filter any debris.

In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.

If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.

Serve cold. Garnish with few pine nuts on top.

Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:

I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
Other pan options include: A 9x13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
As always, for best results, use a digital scale to measure the flour.
I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.


The Best, Easiest Focaccia Bread Recipe

(512 g) all-purpose flour

(10 g) kosher salt

(8 g) instant yeast

butter

olive oil, divided

flaky sea salt,

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.

Line two 8- or 9-inch pie plates or a 9&#215;13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9&#215;13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9&#215;13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

I made this dough (weighed out the bread flour) with the intention of making focaccia. I left it in the fridge for 27 hours. Then I decided to make pizza instead as the dough was essentially the same. It was absolutely wonderful. The crust had a light, airy yet chewy texture. I will never use a recipe other than this. I think the secret is just as you stated... handle the dough minimally.  This pizza was better than any high-end restaurant made pizza I’ve ever had. I cannot thank you enough for the step by step instructions! If I could give it 10 stars I would!

https://www.youtube.com/watch?v=UI7KidsTbLI

Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It's one of my favorite breads to make year round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.

Find the full recipe here: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

The Best Focaccia Bread

Kongguksu is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!

Kongguksu (Chilled Soy Milk Noodle Soup)

soybeans (meju kong)

pine nuts (or any other nuts of your choosing)

sesame seeds (more

salt

Kirby (pickling cucumber, julienned)

tomato

noodles

Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)

Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible.

In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.

Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)

Lightly salt to taste. Stir well. Refrigerate to chill.

Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.

Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. It's also low in calories and sodium but big on flavor.

Healthy Chicken Salad

lb cooked chicken (3 cups cubed)

3 large celery stalks (diced)

red onion (finely chopped)

parsley or dill (finely chopped (optional))

almonds

plain yogurt (2+% fat)

Dijon mustard

tsp any vinegar (except balsamic)

tsp salt

black pepper (to taste)

In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.

Refrigerate for at least 2 hours as salad tastes best cold.

Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.

https://content.jwplatform.com/videos/f6zyZFDd.mp4

Mul Naengmyeon is the best summer food to have with its refreshingly clean broth. I have 2 different recipe broths - one with a full made from scratch beef broth and another that&#x27;s almost instant that&#x27;s ready in minutes.

Mul Naengmyeon (Korean Cold Noodle Soup)

beef shank ((or brisket))

g ginger ((1.5 x 0.25" thick slice))

onion

tsp Guk Ganjang (Korean Soup Soy Sauce)

tsp sea salt ((Trader Joe's))

Tbsp cucumber pickle liquid

Tbsp radish pickle liquid

Korean Cucumber (1 equals 1 cup) ((or 1/2 English or 2 Persian))

tsp sea salt

Tbsp rice vinegar

Tbsp sugar

Korean radish ((cut into thin slices, rectangular))

asian pear

60 g buckwheat naengmyeon noodles

In a pot, add beef shank, whole small onion, garlic cloves, ginger and water. On stove top, cook for about 2 hrs 30 to 40 min until fork goes in easily. For the Instant Pot - cook 35 min, manual HIGH pressure and Natural Release for 15 min and then QR to open.

Make  Beef Broth

Cut cucumbers either at an angle or into rectangles (whatever you feel like).

In a  bowl, add cucumbers, vinegar, salt, sugar and mix well. Set aside for about 10-15 minutes until cucumbers are well pickled.

For EXTRA CRUNCHY (optional- Once fully pickled, you can put the cucumbers in a fine cheesecloth and squeeze out excess liquid. Do  NOT discard the liquid. You get extra crunchy cucumber toppings this way.

Cover and refrigerate until ready to serve.

Pickle Cucumbers - (while you wait for beef to cook)

Cut about a 1-inch thick disc from radish, peel and then cut vertically so you will end up with thin strips.

In a bowl, add cut radish, vinegar, salt, sugar and mix well. Cover and refrigerate until ready to serve.

Pickle Radish -

Boil water, lower to simmer, add egg and cook for 10 minutes. Cool in cold water and peel. Then cut it in half.

Cook Hard Boiled Eggs -

Once beef is cooked from 1, let it cool for few minutes and then take out beef from the broth and put on a cutting board for a few minutes until they are cool enough to touch. Keep beef covered with while it&#x27;s cooling so beef doesn&#x27;t dry up too much.

When beef broth is cool enough to handle, strain broth through a sieve or cheesecloth into a bowl or container. Chill broth in fridge. For quicker result, make an ice bath in a sink or in a large bowl and cool broth by immersing the container (with the broth) in the ice bath. FYI - For 1.5 lb shank, you should get about 1 quart of broth.

Slice beef shank thinly against the muscle/grain. Serve at room temperature or cold from the fridge.

Remove the solidified fat bits from beef broth after it's chilled. Because shank has little fat, the amount of fat will be minimal.

Season cold broth from 7 with Guk Ganjang  (Soup Soy Sauce), sea salt and couple Tbs each of the pickling liquid from 2 and Refrigerate until serving time.

OPTIONAL - peel and cut Asian pear into thin slices.

For Dry Noodles (left in picture), usually, cook for 3-4 minutes.  For Wet Noodles (right in picture), usually, cook for 40 seconds to 1 minute.  Make sure noodles are separated before you cook.

Have an ice bath ready and transfer the cooked noodles into the ice bath. Rinse noodles by rubbing the noodles lightly between your hands.  See video. Repeat 3 times. Make individual noodle portion by swirling  and bunching them up with your hands. Place them on a sieve to continue draining. See video.

Cook Noodles - boil a pot of water and add your noodles and cook according to package directions.

What's cooler than cool? Ice-cold frozen yoghurt! delicious. Assistant Food Editor Samantha Coutts gives the classic lamington a contemporary twist.

Lamington fro-yo soft serve

(700 grams) thick Greek-style yoghurt

(700 grams) coconut yoghurt

thickened cream

(360 grams) pure icing sugar, sifted

(45 grams) cacao powder (from health food stores and some supermarkets)

(125 milliliters) maple syrup

tbs cacao powder

savoiardi (sponge fingers)

(70 grams) shredded coconut

A refreshing and light fruit sorbet that tastes of summer with every bite.

Summer fruit sorbet

(220 grams) caster sugar

mango (from about 2 large mangoes)

raspberries

(250 milliliters) coconut milk

Halved coconuts (optional), to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981822308001&=domain=del

5348771529001-5981822308001

Everyone's favourite Italian coffee, mascarpone and chocolate dessert gets transformed into an ice-cream.

Tiramisu popsicles

tbsp rice malt syrup

instant coffee

tbsp Dutch cocoa powder

thick Greek-style yoghurt

milliliters thickened cream

(110 grams) caster sugar

biscotti, roughly chopped

(80 milliliters) amaretto liqueur

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5772999240001&=domain=taste

5348771529001-5772999240001

Hawaiian Shave Ice Two Ways

PINEAPPLE-MANGO SYRUP

pineapple cubes (about 1/2 fresh pineapple)

mango

PLUM SYRUP

red plums,

lemon juice,

ice cubes

vanilla ice cream

(14 oz.) sweetened condensed milk

Toasted coconut flakes

Step 1

Make pineapple-mango syrup: Put pineapple cubes, mango slices, sugar, and 2 cups water in a medium saucepan and bring to a boil over high heat, stirring until sugar dissolves. Lower heat to a simmer and cook until pineapple and mango are softened, about 15 minutes. Let cool to room temperature, about 1 hour. Pour into a blender and purée into a thick syrup. Strain through a fine-mesh strainer and chill until ready to use.

Step 2

Make plum syrup: Put plums, sugar, and 1 cup water in a medium saucepan. Bring to a boil over high heat, stirring until sugar dissolves, then lower heat to a simmer, cover, and cook 20 minutes. Let sit until slightly cooled, about 10 minutes. Pour into a blender with lemon juice and purée; taste and add more lemon juice if you like. Strain through a fine-mesh strainer, adding more water if needed for a thick syrup. Chill until ready to use.

Step 3

Make shave ice: Process ice cubes in a food processor, 2 cups at a time, until cubes stop clattering and look like snow, with no lumps. Or, use a shave-ice machine.

Step 4

Add a scoop of vanilla ice cream to each serving dish. Top with shave ice, then drizzle with either syrup plus a drizzle of sweetened condensed milk. Sprinkle with coconut flakes.

Make ahead: Syrups, chilled, up to 5 days. Shave ice, frozen, up to 1 day (whirl again before serving to break up icy clumps). Per serving with 2 tbsp. Pineapple-Mango Syrup: 361 Cal., 14% (51 Cal.) from fat; 7.2g Protein; 5.6g Fat (3.6g sat.); 71g Carbo (1.6g fiber); 104mg Sodium; 28mg Chol.

Note: Nutritional analysis is per serving with 2 tbsp. Plum Syrup.

Yoghurt marinated chicken kebabs

Yoghurt

Tbsp Tomato paste

Crushed garlic

Tbsp Fresh ginger, grated

Cumin

Coriander

¼ tsp Turmeric

breasts,

rice

Tbsp Apricot chutney

Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.

Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.

Combine yoghurt and apricot chutney to make a sauce.

Serve with hot rice, apricot yoghurt sauce and a side salad.

This healthy recipe for Thai style cabbage salad has an easy peanut dressing that is delicious! This cold salad uses peanut butter and sesame oil the dressing to give it great flavor. It makes a creamy side dish or is great on it's own.

Thai Style Cabbage Salad

In a wide mouth jar add the peanut dressing ingredients: peanut butter, coconut aminos, sesame oil, rice vinegar, sugar, dried ginger, dried garlic, water, red curry paste, salt and lime juice.

Using an immersion blender mix the ingredients together until you have a creamy dressing. Set aside.

In a large bowl pour the coleslaw mix, green onions, red bell pepper and cilantro. Pour the dressing over top and mix until all the vegetables are coated.

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