Earthly Eating

Cure for bellyaching, most people grab over-the-counter remedies, but have you ever stopped to think, what is it exactly I am taking to soothe that belly? Here are natural remedies to help just about everyones belly troubles:

• Dried Plums: Good for irregularity. A hefty amount of sorbitol, and indigestible type of carbohydrate, acts like a laxative.

• Chamomile Tea: Good for cramping and gas. An oil in the leaves relaxes spasms in the small intestine and also reduces flatulence.

• Raspberry Leaf Tea: Good for diarrhea. High amounts of tannins (bitter tasting plant compounds) slow bowel movements.

• Ginger: Good for indestion and nausea. Gingerol, a plant compound helps neutralize stomach acids.
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Earthly Eating Recipe:

Chocolate Strawberry Burst
Serves 1

*Tip: One container (6 to 8 ox. strawberry fat free refrigerated yogurt and 1 cup ice cubes can be used in place of frozen yogurt.

Happy Eating!

KARKADY: This tart red tea is popular in Egypt (it goes by other naems in MExico, Jamaica and Spain).

AAM PANNA: On scorching days, Indians keep a pitcher of aam panna on hand. To make it, boil raw mangoes, and belnd the pulp with water, sugar, salt, chili powder, cumin and crushed ice. Top with mint leaves.

HORCHATA: a rice drink, was originally made in Mexican homes by grinding rice with a mrotar and pestle. The creamy beverage is now sold here in Mexican restaurants and even in grocery stores worldwide.

AYRAN: Order this tangy drink with McTurco burger in any McDonal’s in Turkey or make it by following this recipe.
2 tbs. mint, chopped
2 tbs. sugar
3 cups whole yogurt, plain
1 cup or more of water
1. Combine mint and sugar in a mortar. Crush with pestle until they form a syrupy paste (use a blender if you don’t have a mortar and pestle).
2. Combine yogurt and water until smooth and milky. Stir in mint mixture and pour over ice. (Serves 6)
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Earthly Eating Recipe:

The Sunday Supper:
Serves 1

Preheat oven to 200°F. Place tomatoes, cut side up, on a baking sheet lined with nostick foil. Season with the salt and pepper, drizzle with 3 tbs. of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Prehat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the breadcrub mixture. trasfer to pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. remove and let cool, then assemble with tomatoes on side, chicken on top of tomatoes then leafs on top of chicken. For an added touch, coat the chicken in crushed pretzels, kids will love it.

Happy Eating!