This is the Morning Detox Tea (or tisane, if you’re particular). It’s a bright concoction with decisive notes of spice and heat. There’s ginger for digestion, turmeric to cleanse the liver, cayenne to warm the body and amp up metabolism, and cinnamon to serve as an anti-inflammatory. It’s a nice way to jumpstart your body at the beginning of the day, because a “detox” regimen doesn’t have to cost $400 and deny you of solid food.
More than a straight-up recipe, this is a foundation and guideline to building a morning detox that best suits your taste and needs. The measurements are approximate and forgiving (just make sure not to overdo it with the cayenne and turmeric). Like ginger? Add more. Don’t want honey? Skip it.
Ingredients - 6-inch piece of fresh ginger - 1 teaspoon turmeric - 2 cinnamon sticks - ½ teaspoon cayenne - spoonful of raw honey - squeeze of lemon
Method 1. Peel ginger and slice thinly on the diagonal. Use the side of the knife to smash the ginger (exposing more surface area). 2. Add ginger slices to a saucepan with 6 cups of water and bring to a boil. Turn the heat to low and simmer for 10 minutes. 3. Add the cinnamon sticks, turmeric, and cayenne. Simmer for another 10 minutes. 4. Strain into a mug. 5. Stir in a spoonful of honey and squeeze of lemon.
You’ll still have plenty in the pot after that first cup. I like to keep the brew going all day, adding more water or spices with each serving. Enjoy!
A/N: So, these two seemed to go together nicely. I haven’t done every single thing in both, but I hope I’ve covered what you wanted pretty well! This one’s pretty long, and mostly angst-y, but I hope you enjoy!
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Finn rarely felt he had any ambition in life. He wasn’t driven to do well in school like Archie. He didn’t have a passion for anything like Chop did for motors. He liked music, but he didn’t feel compelled to make his own, he was happy enough to hum along to the tunes of others. The only time he’d felt like he found his purpose was when he was with Rae. And, looking back, they hadn’t even been together that often. But in those brief couple of weeks between her confession and her sudden break up, he’d felt like he was doing what he was meant to do. Be with Rae.
So, now, he drifted, more aimless and numb than before. She was giving him space, respecting his decision for them not to be friends. He’d said “right now” but he couldn’t see how they would ever be friends. It was like that with some people: all or nothing. They hadn’t really ever been just friends. Friendship was part of what they had been to each other, but he’d discovered Rae was right. It wasn’t that simple. Because with his friends, he felt at ease, relaxed, but with Rae, there had always been a charge in the air, something keeping him alert and aware. It wasn’t relaxing being with Rae, but it was exhilarating.
He hung out with Chop and Izzy a lot. Sometimes Chloe would have a drink with them at the pub, but Archie hadn’t shown his face very often. The few times they’d talked in the hallway between classes, Archie’d said something about having loads of homework. He always said he’d try to make it out, but it had been weeks since Finn had seen him outside school.
And Rae? Well, for a bit it was like she’d disappeared, too. Again. As sad as he was that they weren’t together, he still had this admiration for her. And he didn’t understand how someone who was born to stand out could disappear so often. He was grateful for it this time, though. He wanted to try and get over her. He had to try.
When your body is full of halloween toxins and the weather is cold enough for your nipples to chip off PLUS you have left over ribeye + the bone what do you do? You make pho ! Phok yeah!
Took me about 30 minutes I’m not even phokin around here. Serves 2.
A few (thin) slices of cooked left over ribeye and it’s bone
1 small bunch of cilantro, torn
1 small bunch of green onion, thinly sliced
½ small onion, thinly sliced and lightly charred
2 cloves of garlic, smashed
A nub of ginger, lightly charred
¼ cup of fish sauce
1 stick of cinnamon
1 tsp anise seeds
1 tsp fennel seeds
1 jalapeño thinly sliced
8 cups of beef stock
2 cups of rice noodles
Ok just to be completely clear, I absolutely freestyled this. I know this probably isn’t the REAL DEAL way to make it but that is what google and cook books are for. Also if you’d rather use chicken, pork, shrimp or all of the above please do so. Bones/ shells always enhance the broth so don’t shy from using them!
Step 1: Throw broth, bone, charred ginger, smashed garlic, charred onions, seeds and cinnamon, a couple slices of jalapeño, some torn herbs, and fish sauce in a large pot. Let it boil it’s brains out with a lid for about 30 minutes.
Step 2: 20 minute in, bring a pot of water to a boil and cook rice noodles until tender.
Step 3: Using a fine colander (other option is to line a large holed colander with paper towel), drain the broth into a large bowl or pot. Set liquid aside.
Step 4: Twirl a large wad of noodles into an empty bowl. Add a few tears of cilantro, green onion, jalapeño slices and mung beans (not seen) to bowl. Ladle in broth.
The store was out of creme de peach and fresh mint, so peach schnapps filled in, and I replaced the peaches with muddled blackberries since it’s still wintery. I barely ever drink cognac, but they were great drinks!
To celebrate finishing the recipes for my cookbook, we made these insanely moreish mojitos last night, inspired by the fabulous Jamie’s Drinks Tube. This mostly involved me chucking limes, mint, sugar, rum and ice in the general direction of my husband, then getting him to look up Jamie’s recipe video - result! We substituted in Fever Tree ginger beer, on account of our weird aversion to soda water, and added some smashed ginger for good measure. What a revelation!
You can find the recipe and video here. I’m thinking I should have bought a larger bottle of rum…