GINGER & LEMON THROAT SOOTHER, low/no sugar

Here's a soother for a hacking cough that's low/no sugar, fat & preservative free

first posted 13 October 2015

Why go to the pharmacy when you can make this delicious throat soother for pennies!
'It really helps my throat and taste so pure.' Taster

This gorgeous drink is both medicinal and a refresher.  And it has hardly any calories and no cholesterol!

It will help soothe a sore throat and can reduce coughing.  It tastes quite wonderful but extra sweetener can be added for kids.

Fresh ginger

You'll need fresh root ginger. Pale, unwrinkled, firm roots are best.  Buy loose from a trusted supermarket or market stall but try to avoid ginger in sealed plastic bags.  

Some ginger will be in large pieces with lots of knobs coming off the main stem.  It's perfectly okay to break off a piece more suited to your needs. 

Peel the ginger before use by running the edge of a spoon down the skin; it will fall away. 

The traditional way of making Ginger tea involves a lot of steeping and cooking to make a paste. This 67 version is much simpler but no less effective. 

Cost: pennies

Serves: 2 as a drink; many in cordial or cocktails

Ingred:

   1 1/2 teaspoons peeled, grated or minced ginger

   grated zest of half a lemon

  

   1 1/2 cups/300ml boiling water

   1/2-1 tbsp maple syrup, honey or sugar (opt)

Method:

BREAKFAST WRAP, Lebanese-style, healthy, make-ahead

A few minutes in the morning & a healthy gorgeous breakfast roll is ready to take-away...

Take-out Breakfast Rolls, Lebanese Style
'Totally delicious; fresh mint makes the spicing come alive. Will definitely try making these.' Taster

The Lebanese apparently tuck an omelette into their to-go breakfast wraps.  67 still doesn't know what else goes in the wrap but the idea was intriguing enough for an experiment.  

A soft, spicy chickpea flour wrap was lined with a plain omelette.  A healthy salsa of breakfast-y things - fresh tomato, mushrooms, red onion, avocado, cucumber, mint and lime - was dolloped on top.  The salsa was enrobed in an exotic Middle Eastern dressing of Tahini,  Mint and Yoghurt.  

The result was something quite, quite special; lovely to eat, satisfying but refreshing.  

To help alleviate 'morning madness',  the wraps can be mostly prepared the the night before.  There will be only a few finishing touches in the morning. 

The chickpea flour wraps are easy to make though they must be started several hours before preparation.  Commercial wraps are also suitable but the spices in the chickpea wraps will need to be added to the tahini sauce (see Tips below). 

Cost: £1.50
Makes: 2 (recipe multiplies easily)

Ingred: 

Chickpea flour wraps:
   1/2 cup chickpea flour
   1/2 c water
   3/4  tbsp olive oil
   1/4 tsp salt
  
   1  tsp dried coriander
   1 tsp cumin
   1 tsp garam masala
   1/2  tsp tumeric   

   1/4 tsp chilli powder

Salsa:
    1 tomato
    2 tbsp red onion finely dice 
    2 mushrooms in med dice
    3-4 tablespoons cucumber, in med dice
    juice of 1/2 lime
    2 tbsp fresh mint, coarsely chopped

    1/2-1 avocado
   

Tahini Mint Sauce
      100g/3 1/2oz thick 0-fat yoghurt (Skyr would be perfect)
      2 generous tbsp mayonnaise

      1 tsp lime juice or white wine vinegar
      1 tbsp chopped fresh mint or 2 tsp dried  
      pepper & salt
      2 tbsp good tahini, to taste
      1/2 tbsp toasted sesame seeds (opt)
      1/4 tsp tabasco (opt)

Omelettes
   2-3 med eggs, beaten and seasoned


Method: