Hi to all of you out there!
While I am sitting in front of my computer wrecking my brains about new recipes and detox juices messages are coming in from friends all over the world. First one has a sore throat and an "enlarged" head (O-tone), next one is sneezing her brains out, third one has a head redder than my one when I turned back from sunbathing this morning.
So, this is an easy one! How can I prevent colds, which do not just catch you guys over there in Europe, but just as well people in the UAE or even here in Asia?!
What we do here is that we increase our internal fire with spices.
A daily infusion with fresh Ginger (cut into slices and topped with hot water - if you like, add one sprig of fresh thyme for additional benefit) is a fantastic way to prevent those nasty viruses to from getting too close to you.
Another, more spicy, recipe goes like this:
Rasam (serves 4)
This spicy broth originates in India. You can serve it as a soup in the evening or you have it as a wonderful, warming drink. As it takes a little while to prepare the Rasam cook more of it at once and keep the balance in the fridge and you're good for a week.
1 lemon-sized ball of tamarind (you should be able to get tamarind pulp ready for use)
3-4 cloves of garlic, peeled and slightly crushed
1 generous pinch of asfoetida
2-4 dry red chillies
1/4 tsp of turmeric powder
2 tbsp coriander powder
1 tbsp black pepper
1/2 tbsp cumin powder
A few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
Salt to taste
2 tsp of ghee or extra virgin olive oil
Soak the tamarind in a cup of warm water, extract juice and discard pulp.
Place the tamarind extract in a pan and add the peeled garlic, asfoetida, turmeric, chopped tomato, and some salt. Bring to a boil.
After boiling for about 3 minutes, add the spice powder. You can add half of it to begin with and taste as you go for spice and flavour. The quantity depends on your likings.
Boil this mixture for about 20 mins until the raw smell leaves the tamarind mixture. Add curry leaves. Remove from stove and heat the ghee in a small pan. If you use Olive Oil add it raw. Add mustard seeds to the ghee - or in case of the olive oil fry them quickly in a small pan - and when they splutter, add everything to the Rasam. Season with a little bit of salt.
And then go out and face the cold!