I was under the weather a couple of weeks ago so I decided to make my own get well tonic inspired by the ginger tea (Salabat) my grandmother used to make. This one is tropical-themed because it was sunny and warm when I made it. Here are the ingredients I used:

Coconut Water

Coconut water is rich in potassium. Potassium helps regulate fluids and minerals, controls muscle and heart activity, and hydrates the body. Coconut water helps flush out respiratory secretions, and replace fluid loss from the gastrointestinal tract. Hydration is very important when we’re sick because lack of water leads to worsening of nausea and vomiting.

We stopped by Zhu Pan-Asian Vegan Restaurant in Arlington, MA for lunch after picking up our camera from the Nikon Repair Center a few weeks ago. We tried their brown rice pudding for dessert and I was hooked onto brown rice pudding ever since! This is my version. It’s so easy to make, you have to try it!

Garam masala is a ground spice blend used in South Asian and Southeast Asian dishes. The spices used vary depending on the region and many have adopted their own versions. The common spices used are cardamon, clove, cumin, cinnamon, coriander, peppercorn, and nutmeg. Some add fennel seed, nigella seeds, dry mango, mace, anistar, different types of chili and even mustard seeds.

Uses: It can be used in stews, soups, marinades, salad dressings, as a rub, in boiled rice and even in desserts.

Storage: Using a tin can with double lids is the best way to keep ground spices fresh. We use tea tin metal containers for our spices.

The garam masala spice we use is store bought. It has coriander, red chili, cumin, clove, anistar, mace, fennel, black pepper, bay leaves, cinnamon, dry mango, salt and clove leaves. However, you can also make your own spice blend by using the common spices mentioned above.