“Hot Ginger-Echinacea Lemonade”
A recipe from Growing 101 Herbs That Heal
This tea is a great expectorant and a sore throat soother. Also, it tastes good.
2 cups boiling water
1 teaspoon finely chopped fresh ginger root
1 teaspoon dried echinacea flowers or roots
(find these at herbs stores or online)
Juice of 1 freshly squeezed lemon
1 teaspoon honey
In a bowl or teapot, pour the boiling water over the echinacea and ginger root. Cover and steep for 10-15 minutes. Add the lemon juice and boney and stir. Serve warm.
As a side note, I thought I would add a recipe to help take care of all of those monstrous zucchinis growing in your garden. This is adapted from a few different recipes.
1 cup sugar
3 cups flour
2-3 cups grated zucchini
3 ripe, mashed bananas
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon and nutmeg
1 tablespoon vanilla
Preheat the oven to 350 F. Mix the butter, sugar, and vanilla in a bowl. Beat in the eggs, oil, then the bananas and shredded zucchini and spices. Mix all of the dry ingredients together in a separate bowl. Combine dry ingredients with the wet. Place in a well greased glass pan. Cook for 45 minutes to an hour. Because of the bananas and zucchini, this bread will be moist verging on pudding. Let cool before eating.