a sweltering summer solution

thirsty thursday
notes from maggie's farm

whether traipsing about on campus, working in the garden, walking the dog, or running errands, the intense heat of summer can wreak havoc on the body.  swelling, aches, pains, and a stomach that's a tad queasy are all-to-common late summer complaints.  a natural and refreshing way to combat that which ails is this sweltering summer solution, turmeric tea with ginger and lemon, sweetened with agave nectar, a blood sugar-stabilizing sweetener. 

sipped throughout the day, this soothing tea will combat all those complaints, reducing swelling and inflammation, as well as providing a wealth of antioxidants, easing digestion, and lending a natural boost of energy, without the jitters of yet one more cup of coffee or 'energy' drink. 

to prepare:

bring 4 cups of water to a full, rolling boil. add 1 tsp each of powdered turmeric and ginger, and the zest of 1/2 lemon.  remove from heat and let cool for 60 seconds before stirring in 2 tablespoons green tea leaves.  allow to steep 5 minutes.  strain into small teapot, pitcher, or glass.  add 1 tablespoon agave nectar, or to taste, and serve warm, room temperature, or over ice, if desired.

and while your on this kick of treating your body kindly, why not a healthy and tasty 'sammich' for lunch, too?  i think you'll find this turkey, swiss and asparagus, with cranberry pear chutney really fills that bill.

you'll need:

• your favorite sandwich bread-- we've used a chewy from maggie's farm ciabatta loaf, quartered and sliced lengthwise.
• some great lean deli turkey
• finely grated swiss cheese
• from maggie's farm cranberry pear chutney
• a light spreading of mayonnaise, optionally
• and roasted asparagus (see below)

rinse asparagus and pat dry.  trim by bending each stalk slightly and snapping off fibrous ends.  layer in roasting pan, seasoning with kosher salt, freshly ground black pepper, and the zest and juice of half a lemon.  (olive oil can be drizzled over, optionally.  we've kept it light by omitting for our version, here.)

roast in a 350 degree oven for 20-25 minutes, or until tender-crisp. toss, dispersing seasoning.

prepare sandwich by layering ingredients. we like to spoon the chutney on top of the turkey, to keep it from getting the bread soggy if toting it for a later lunch.  serve as is, or toast in a pan or panini grill, alternately. 

as their grandmother used to encourage my daughters:

it's good and good for you!

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you may or may not know this--so let me make sure you do. 

college football begins tonight! 

some of us crazy fans have been waiting months--so let it not pass without celebrating in style, and gnoshing on our final sammiches in the series, tomorrow, on freestyle friday,

 notes from maggie's farm.