Garlic Tea Food

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GARLIC TEA



Garlic Tea image

In Mexico, or Spain for that matter, garlic tea is served up for coughs or colds. People swear by it! The garlic oils inhibit cough and cold microbes, and they are effective decongestants. Lemon juice reduces and thins mucus, which makes it easier to unclog a stuffed up respiratory system. Lemon juice also changes the body's pH, making it less hospitable to viruses and bacteria. Adapted from Prevention magazine.

Provided by Sharon123

Categories     Homeopathy/Remedies

Time 8m

Yield 3 1/2 cups

Number Of Ingredients 4

3 cups water
3 garlic cloves, cut in half
1/2 cup honey
1/2 cup fresh lemon juice

Steps:

  • In a saucepan, bring 3 cups of water and the 3 cloves of garlic to a boil. Turn off the heat when the water boils, and add 1/2 cup of the honey and 1/2 cup of the fresh lemon juice. Strain.
  • Sip 1/2 cup, warm, three times a day.
  • Refrigerate extra to use the next day.

Nutrition Facts : Calories 158.7, Fat 0.1, Sodium 8.8, Carbohydrate 43.2, Fiber 0.3, Sugar 40.7, Protein 0.4

GARLIC, LEMON, HONEY "TEA"



Garlic, Lemon, Honey

This cough-inhibiting concoction may help with easing of cold symptoms. Garlic inhibits cough and cold microbes and is an effective decongestant. Honey are considered by many to be a respiratory tonic, improving breathing, and is also known to be antimicrobial, assisting the immune system with fighting infection. Lemon reduces and thins mucus and alters the body's pH, which may make it less hospitable to viruses and bacteria. I make it every winter to prevent colds and because I think it tastes good. I adapted the recipe from one in Prevention magazine. To find it, you can Google the article title: This Tea Busts Colds!

Provided by Netgirls Healthy Co

Categories     Beverages

Time 15m

Yield 1/2 cup servings, 8 serving(s)

Number Of Ingredients 4

3 cups water (reverse osmosis)
3 -6 garlic cloves, halved and sprout removed
1/2 cup honey (dark, local)
1/2 cup fresh lemon juice (buy 2-3 lemons)

Steps:

  • Put water in a medium saucepan and add garlic.
  • Bring to a boil.
  • Turn off heat and add honey and lemon juice.
  • Sip 1/2 cup, three times per day.
  • Refrigerate leftover beverage.

Nutrition Facts : Calories 69.4, Sodium 3.9, Carbohydrate 18.9, Fiber 0.1, Sugar 17.8, Protein 0.2

LEMON GINGER TEA



Lemon Ginger Tea image

Provided by Food Network

Categories     beverage

Time 30m

Yield 1 quart

Number Of Ingredients 5

1 quart water
Juice of 1 lemon
1/4 cup freshly grated ginger
1/4 cup honey
Thin slices of lemon and lime for garnish

Steps:

  • In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

BUBBLE TEA



Bubble Tea image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups large black tapioca in boiling water, 6 minutes; cover and let sit off the heat, 30 minutes. Bring 1 cup each water and sugar to a boil; transfer to a bowl. Drain the tapioca and soak in the sugar syrup. To serve, put 1/4 cup tapioca in a glass. Shake 1 cup cold green tea, 3 tablespoons soaking syrup, 1/4 cup milk and 1 tablespoon sugar with ice; pour over the tapioca.

GINGER TEA



Ginger Tea image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

Nutrition Facts : Calories 64, Sodium 15 milligrams, Carbohydrate 17 grams, Sugar 17 grams

PERFECT ICED TEA



Perfect Iced Tea image

Provided by Food Network Kitchen

Time 4m

Yield 8 cups

Number Of Ingredients 0

Steps:

  • Hot-Brewed:
  • Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
  • Cold-Brewed:
  • Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
  • Sweet Teas:
  • Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
  • Orange Add 6 strips zest
  • Blackberries 1 cup
  • Cinnamon 2 sticks
  • Lavender 3 tablespoons dried
  • Vanilla 1 halved bean
  • Mint 3 sprigs
  • Ginger 1 cup sliced
  • Lemon 8 strips zest
  • Nectarine 1 cup chopped
  • Cucumber 2 cups chopped

TRADITIONAL CHAI TEA



Traditional Chai Tea image

This is a spicy, creamy tea that I make every Christmas. Its more my tradition than the authentic tea. Its tasty and sure to warm you from the inside out. Great for those with a cold or flu... clears your sinuses and settles your tummy.

Provided by Nurse Rain

Categories     Beverages

Time 17m

Yield 5 cups

Number Of Ingredients 11

2 1/2 cups cold water
10 whole cloves or 1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cardamom
3 cinnamon sticks or 1 teaspoon ground cinnamon
1 peppermint tea bag
1 orange pekoe tea bag
1 -2 teaspoon ground ginger or 1/2 inch chunk fresh ginger, depending on how spicy you want it
2 peppercorns or 1 pinch black pepper
1/4 cup honey
2 -2 1/2 cups milk

Steps:

  • In large saucepan combine first nine ingredients.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer ten minutes.
  • Remove from heat and strain with fine sieve or through coffee filters.
  • Return to pot and add honey until melted.
  • Add milk and heat through, but do not boil.
  • Serve in clear mugs with a pinch of cinnamon on top.
  • Merry Christmas!
  • You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
  • This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

CHAI TEA



Chai Tea image

Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 whole cloves
2 whole peppercorns
4 tea bags
4 teaspoons sugar
1/4 teaspoon ground ginger
1 cinnamon stick (3 inches)
2-1/2 cups boiling water
2 cups 2% milk

Steps:

  • Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.

Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.

CANADIAN TEA BISCUITS



Canadian Tea Biscuits image

A delicious recipe with a mingling of melt-in-your-mouth flavor!

Provided by Allie K

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 6

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup shortening
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh chives
1 cup milk, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
  • Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g

TEA BISCUITS



Tea Biscuits image

Make and share this Tea Biscuits recipe from Food.com.

Provided by cuisinebymae

Categories     Breads

Time 20m

Yield 15 biscuits

Number Of Ingredients 6

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons shortening
3/4 cup milk, plus
1 -2 tablespoon milk

Steps:

  • Combine dry ingredients.
  • Cut in the shortening until mixture is like coarse oatmeal.
  • Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
  • Knead a few strokes on a lightly floured board.
  • Do not overwork dough.
  • Roll to about 1/2 inch thick.
  • Cut with a floured biscuit cutter.
  • Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.

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