Today I’m feeling less than best, but much better than the last two days.
Although we have two large thyme plants growing here, I went with dried, organic thyme and ginger purchased from an organic grocer. My ginger plants failed the last two seasons, and this summer, I didn’t get around to planting any. I do plan to remedy that next spring.
I don’t have bagged ginger or thyme tea. Here we make it fresh, or from dried ingredients, and we just sprinkle what we think will taste right into a cup. Fresh thyme only takes a couple small leaves. Ginger can be a couple of slices of ginger root, or about a quarter (or more) of dried ginger powder per cup. Add some hot (though not boiling) water, let it steep (preferably covered) for a couple minutes, then it’s ready to sip.
If you prefer sweet tea, good options for sweeteners are raw honey, organic molasses or Sugar in the Raw.
If you’re a chaga coffee/tea/soup fan, adding ginger and thyme to it tastes pretty good. Chaga’s hard to mess up. It’s mild and goes well with other organic ingredients.
That’s it for this one!
God bless you! Thanks for the tips! Thanks for the read and hope you’ll come again for the next Tuesday edition of the Pumpkin Run Pulse.
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