Wednesday, March 16, 2011

Ginger orange tea

Five thin slices of ginger cut accross the stem.
Three or four leaves from an orange tree.
Three to four inches of associated twigs.
Tiny cutting of Fennnel if available- skip if you dont like the flavor.
Six cups of water.
Cook in the winter position for one hour.

Ginger is available at the farmers market from asian farmers almost year round.

Store in a bottle in the refrigerator and use within three days.

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