This Indian-inspired chai combines black tea, spices, and ginger. Highly anti-inflamatory, Dr. Hebert himself enjoys at least one fresh cup a day. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Ingredients

2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
3 tabelspoons of golden honey

Preparation

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add honey. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

Acording to a recent study published in the Journal of the American Medical Association, eating a Mediterranean diet supplemented with extra virgin olive oil (EVOO) has been associated with a lower risk of breast cancer in a trial involving women in Spain. It’s the first randomized trial of a long-term dietary intervention to prevent breast cancer, although the study couldn’t determine whether the beneficial effect was due to the olive oil or to the Mediterranean diet (Toledo E et al. JAMA Intern Med. doi:10.1001/jamainternmed.2015.4838 [published online September 14, 2015]).

he study analyzed the effects of 2 interventions: a Mediterranean diet supplemented with 1 L per week of EVOO (1476 women) or a Mediterranean diet supplemented with 30 g of mixed nuts daily (1285 women). The control group (1391 women) received advice to reduce their dietary intake of fat. This study is a secondary analysis of the large PREDIMED (Prevención con Dieta Mediterránea) trial, which was designed to test the effects of the Mediterranean diet on the primary prevention of cardiovascular disease.rimary prevention of cardiovascular disease.

Ginger is one of the most anti-inflammatory foods you can eat. This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899!

Ingredients

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.