Got this from Yoga Journal dated back in 1999!
Also known as: Glycyrrhiza Glabra

Benefits of Licorice:

• Aphrodisiac (taken with milk and sugar)
• Soothe bowel and kidney irritations
• Cleanse the colon
• Strengthen the liver
• Mild laxative to expel mucous from lungs
• Good to treat sore throats
• Relieves canker sores, eczema, psoriasis.
• Heals herpes (sprinkle powdered roots onto clean sores) (WTF?)
• General abdominal pain, asthma, depression, insomnia
• Menstrual difficulties, nausea, tooth decay

The Nutrients:

• Vitamin B and E
• Choline
• Biotin
• Inositol
• Glycosides
• Isoflavanoids
• Triterpenoids
• Sterols
• Amino acids

Too much of a good thing can become harmful; so use moderately. Excessive use may cause:

• increase sodium
• water retention
• elevate blood pressure
• increase cardiac dysfunction

Licorice Tea:

by decoction:-

Put 1-2 teaspoon of dried licorice into pot/saucepan. Add one cup of water for each teaspoon of licorice. Bring mixture to boil and simmer on low heat for 10-20 mins. Add honey / apple juice after simmerring.

Can't find pictures of these, anyone tried before?

Ingredients:
1/2 cup granulated sugar
6 tablespoons butter
2 teaspoons vanilla
1 teaspoon lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted powder sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:
Preheat oven to 350F.
Line cookie sheets with parchment paper.
Beat sugar, vanilla, lemon peel, and 6 tablespoons of butter until well blended.

Add eggs one at a time.
Add flour and baking powder. Dough will be sticky.

Transfer the batter to a large pastry bag fitted with a large round tip.
Pipe batter into small rings onto cookie sheets about 2" apart.

Bake 15-20 minutes or until golden brown.

Make the glaze by melting the 1 tablespoon of butter over low heat.
Add sugar, water, lemon juice and vanilla, stir continuously.
Brush hot cookies with warm glaze.

Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool
completely.

Weather sucks these days, and many fall ill.
Worse, Swine Flu is here! Lets down some Green Juice~!

• 1 cup kale
• 4 stalks celery
• 1 1/2 pears
• 1" piece of fresh ginger
• 1/2 lemon, zest and pith removed

Yum!

Back Entry: 22nd July 2009

I’m here updating my purchases while resisting seduction from my mom’s Eel Soup.
The aroma of fragrant ginger and pepper, combined with the eel… is just so tempting me.
One more hour till dinner time..

This soup is very very good for skin *awake* It gives us bright and supple complexion.

But the fish is full of tiny bones, so be extra careful when you eat it. Me and momma was at the market after bfast, and at 10-ish, the sellers were preparing to go home, and desperate to sell off whatever they have left. I’m so amazed with momma’s haggling skills – she got about 6 big pcs of eel for $5! WTF??! If I was the one buying, I’d innocently pay $10 for those… sheesh what a catch. Learn to haggle girls!

The old folks once said when you cook eel with ginger, you can find out if the eel is toxic. Why?
Because in the water, sometimes they mate with snakes (!!!) so they become toxic. I don’t how true is this.. but better be safe than sorry, yes? Anyway, when cooked with ginger, if the eel turns black – it is toxic, so don’t consume it. Else it is safe.

This soup is warming. Suitable for rainy days :)

Ingredients:
1 pc of eel (for one person)
Few slices of ginger
Some pepper
Spring onion.

Seriously??
... Yummy!!


-from MarthaStewart.com


Ingredients

Makes 24

* 2 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup packed light-brown sugar
* 1 1/2 teaspoons light corn syrup
* 1 tablespoon pure vanilla extract
* 2 large eggs
* 1 cup semisweet chocolate chunks
* 1/2 cup raisins
* 1/2 cup chopped pecans
* 1/2 cup old-fashioned rolled oats (not quick-cooking)

Directions

1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside

3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined

4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats

5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through

6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Ohhhh I just have to put this up!

Ingredients:
4 eggs
3 c. frozen hashbrowns
1/2 green or red bell pepper, chopped
1/2 lb. crisp fried bacon (broken)
1/4 c. milk
1 c. grated Cheddar cheese and Mozzarella cheese (mixed to proportions of taste to equal 1 c.)
Salt and pepper to taste

Instructions
Lightly brown hash browns and pepper in bacon grease.

Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon.

Mix egg and milk together and pour over cheese and bacon. Sprinkle with remaining cheese and bacon.

Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes.

Let stand 2 to 3 minutes or until set. Cut and serve. (About 6 servings.)

Nyummmm!

AFC doesn't have this pic on the site, so just imagine how goooood it is okay.


Ingredients:

7 ounces sugar
7 ounces butter
7 ounces self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
3 3/4 ounces cooking chocolate, broken up

For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk


Method:

Preheat the oven to 350 degrees F (180 degrees C / gas 4).

Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture.

Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.

Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly.

Bake for about 18 to 20 minutes.