Bon Appétit is always such a lifesaver!
When we are at a loss for how to wow dinner guests, they have just the recipe for us.
When we’ve agreed to host the feast and bitten off a more than we could
chew , I meant do, they’re there for us with Live (yes! Live) help via Facebook, podcasts we can play again and again, and even via shared tips and tricks on Instagram.
Tonight they seek to come to our rescue yet again, this time with a recipe to help all of us digest the mass amounts of food that we all intend to stuff into our bodies on Thanksgiving day.
Mint, ginger, fennel, and cayenne are known for their digestive properties.
Their recommendation is to have this ready for the morning after, but why suffer all night with a bloated belly? I would make this the day before, when you are prepping the rest of your feast, and make a double batch so it’s ready to go before you hit the hay on Thanksgiving night.
Makes about 3 cups
- 3 sprigs mint
- 1 1½-inch piece turmeric, peeled, thinly sliced
- 1 1-inch piece ginger, peeled, thinly sliced
- 1 teaspoon fennel seeds or aniseed
- Pinch of cayenne pepper
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon aromatic bitters
Per 4 servings: Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 8 Protein (g) 0 Sodium (mg) 10
Tip: Turn this into a spritzer by using club soda instead of water.
If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood