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.

Indian style lentils

Finely dice or slice one inch of ginger thin and put in 7” pot. Add half a teaspoon cumin, 1/4 teaspoon turmeric, two serano chillies cut into thin rounds, and two tablespoons oil. Mix so the oil covers everything. These will rise to the top and “fry”.

One cup whole or cleaned orange mung lentils or as available. Two and a quarter cups waters. Salt to taste.

Cook for one hour in the oven in the winter position with the reflector. Longer- another hour- for whole lentils that have not been soaked.

Remove and add juice of half a lemon and half a bunch chopped cilantro.