Friday, July 6, 2012

Ginseng-Cinnamon Cooler

Ah, so refreshing! Two nights ago I put the ingredients together in a huge crockpot and let it cook overnight on low. The next morning the smell made me sooo hungry, so I added several ladels to my breakfast hot "cereal".
Breakfast "Oatmeal"

2/3 cup brown rice cooked with (optional) chestnuts
1 handful of washed almonds
3-5 tablespoons of coconut oil
1 chunk of ginger
several dashes of cinnamon powder
a couple shakes of clove powder
a couple shakes of coriander and of cardamom powders
a little sea salt
several ladels of ginseng-cinnamon cooler
Put all ingredients together in a blender and whizz to a tangerine or golden-colored gruel. Anti-inflammatory and so delicious! Eat immediately.

Ginseng-Cinnamon Cooler

1 very long stick of cinnamon bark
1-2  ginseng roots
several wings of anise star
several cloves
lots of water

In a crock pot, allow to cook on low overnight (at least 8 hours). Can be served hot, but it's amazingly refreshing chilled in the fridge. And the color is so vibrant, warm and inviting. Looks like a winter drink? Well, try it in summer!

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