For centuries, people use the common weed dandelion (Tarazacum officinale) in folk medicine, and quite active.
Native Americans used a decoction of the plant for the treatment of skin diseases, heartburn, abdominal pain and constipation, and also for power charging.
In Ancient China with this vegetable raw materials increased the body’s defenses against infections of the upper respiratory tract, bronchitis, pneumonia, and mastitis. Today, Chinese herbalists recommend dandelion when stomach problems, appendicitis, inflammation and during lactation.
In the X century Arab physicians attributed their patients dandelion as a laxative, diuretic and tonic for the liver remedy.
Modern medicine confirms the beneficial properties of various Continue reading
Sbiten and hot chocolate: their history and beneficial properties
Non-alcoholic hot drinks prepared at home are different.
Last time we talked about alcoholic drinks punch and Mead, and today we will talk about the unique popular soft drinks!
Vintage drink with honey and spices is a delicious and
And classic hot chocolate, which definitely has slices of melted chocolate, vanilla, and sugar.
The history of Mead
According to the Chronicles, the drink was invented by Slavic tribes in 1130. Drinking it can be not only hot but also cold, so how to drink sbiten you decide. In the past sbiten replaced people tea, so drinking it is basically just hot and even sold at fairs and in taverns.
The composition of sbiten is a lot of useful herbs (St. John’s wort, ginger, sage, Bay leaf and bitter peppers) and honey. Therefore, the drink carries anti-inflammatory and immunomodulating properties. Continue reading
Features of preparation and taste
Cocoa, cooked to our own recipe is quite rich and thick. And even very sweet. So if you want to feel rather bitter taste of cocoa powder than captivating thick, chocolate piece of cake, reduce the amount of sugar (up to 2 tbsp and then try whether you like this or need to add).
If you want to enhance chocolate flavor cocoa, add in a Cup when mixing 1-2 tsp of instant coffee. The taste of
chocolate drink will be brighter and tighter. This same role in a sweet milky cocoa salt plays.
Fans of thick chocolate and fatty desserts can replace the milk with cream or add a couple tablespoons of butter (cream, of course, is no substitute, but the flavor and aroma will enrich).
In hot chocolate you can add finely chopped walnuts, hazelnuts or spices: almond, vanilla sugar, cinnamon, nutmeg, a dash of chili pepper or ginger (not more than 0.5 tsp per Cup, and then 2, cocoa any of the spices). If you want to experiment with aromatic spices, first smell them — if they like you, in principle, add on the tip of a knife, try, Continue reading