Ginger is well known in many Asian cultures as an herb with anti-emetic properties and a “yang” spice (meaning it will add heat to the body).  Pregnant women in China are often told to eat copious amounts of ginger to help with morning sickness.  It is also an excellent cold fighter, immune booster, and decongestant.  I often will make a ginger tea during the cold winter months and when I feel everyone around me is catching a cold.  (Note:  Ginger Ale is not an equivalent as few bottled ginger ales contain actual ginger, and they are often loaded with sugar)

To make ginger tea, take a piece of ginger root about the size of two thumbs put together.  Slice it into slices about 1/8th inch thick.  Boil in a saucepan with 3 cups of water and allow to simmer for another 15 minutes.  Pour the tea in a mug and add a teaspoon of honey.

This is an easy simple dish I often prepare for a weekday meal.  The average total cooking time is 15 minutes.  I use pre-cut vegetables which makes the prep time about 10 minutes.  You can also use frozen vegetables as well.  Have fun using different vegetables in season.  The recipe makes about 4 servings, enough to have for lunch the next day.  This meal is low in saturated fat and has many anti-oxidants. Pair it with my recipe for brown rice with cranberries and you will have a meal that is also high in fiber.

• 1lb. chicken breast (preferably pre-cut for stir-fry)
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 green bell pepper
• 1/4 of a small head of cabbage (finely shredded)
• 1 small onion chopped
• 3 stalks celery chopped
• 1 teaspoon of salt
• 1 teaspoon of low sodium soy sauce
• curry powder
• black pepper
• olive oil

Place a small amount of olive oil enough to coat a skillet. On medium heat, brown the chicken. Add celery, bell peppers, and onions. Next, add half a teaspoon of curry powder, black pepper, and salt. Continuously stir all the ingredients for another 5 minutes. Add the shredded cabbage. Drizzle the mixture with the low sodium soy sauce and turn off the heat. Serve and enjoy!

I love the nutty taste of brown rice. It is also extremely good for you, with tons of fiber.  This is the perfect accompaniment to any stir fry.

• 1 cup of brown rice
• 1 handful of dried cranberries

Soak the brown rice in 1 and 1/2 cup of water for about an hour. If you soak for 2 or more hours, the rice will be even fluffier. Boil in a small saucepan for about 10 minutes. Add cranberries, and lower the heat for another 10 minutes. Turn off the heat, and allow to sit on stove for another 10 minutes. You will love how the tart cranberries complement the brown rice.